Danish Puffcake Recipes

Steps:

• 1. Heat oven to 425 degrees F. Place in a 12 inch ovenproof skillet 4 T. butter in the oven. (A 10 inch skilet can also be used, but bake pancake for 20-22 min.)
• 2. In a blender (food processor, mixer whatever you have) combine eggs, flour, salt and milk until a thin batter forms, abt. 30 sec.
• 3. Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18-20 min.
• 4. Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter if desired, and lemon juice; dust with confectioners' sugar. Serve immediately with fruit. Serves 4
• 5. ** I use 2% or sometimes 1% milk, doesn't seem to have an effect on the finished product. I do not drizzle with extra butter. This is more of an eggy pancake rather than a cakey pancake. I use more fruit than the one cup. Other fruit I like to pile on this pancake: blueberries, raspberries, strawberries, fresh pineapple chunks, kiwi and banana slices. I always drizzle extra lemon juice and dust with extra confectioners sugar. The last time I made this, I added 2 more eggs and 2 extra Tbsp. of flour. Doing this makes the egg pancake more sturdy and heartier.

Steps:

• Heat oven to 425.
• Place a 12" ovenproof skillet with 4 tablespoons butter in the oven (you can also use a 10" skillet, but bake pancake for 20 to 22 minutes).
• In a blender, combine eggs, flour, salt, and milk until a thin batter forms (about 30 seconds).
• Remove pan with butter from oven and pour in batter.
• Return to oven and bake until pancake is puffy, golden and set (18 to 20 minutes).
• Serve from skillet or transfer pancake to a plate.
• Drizzle with more melted butter, if desired, and lemon juice.
• Dust with sugar.
• Serve immediately with fruit.

Steps:

• Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
• Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
• To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

Steps:

• Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
• In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
• Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
• To make the topping, put all the ingredients in a saucepan and gently melt together.
• Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
• Leave cake to cool before eating, if you can (we are well aware it's hard to do that).

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.

Steps:

• Stir together muffin batter ingredients for 30 seconds.
• Bake at 400 degrees in greased mini-muffin tin for 10-12 minutes.
• Cool slightly and roll tops of muffins in melted butter, then cinnamon sugar mixture.
• Makes 24 mini muffins.

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.