Danish and Wassail Recipe

I probably should have listed this before the holiday, although this is a wonderful treat throughout the year. Here was a simple but delicious... easy yet full of flavor breakfast my family enjoyed on a beautiful Christmas morning (to be honest it made a great dessert for that night, too!). I was lucky enough to get this recipe from my Aunt Barb a few months ago. It is adapted from the Pillsbury Danish recipe (that are made in individual servings). This recipe is constructed in a 13 x 9 pan. The beauty of this recipe is that my whole family can cut their own size portions (less waste), and it can be made the night before and refrigerated. Yay!!

Here is the Danish recipe:

2 pkgs crescent rolls
1 cup sugar
1 egg yolk
1t vanilla
2 (8oz) cream cheese (easier if softened)

Unroll the first package of crescent rolls, keeping the dough in a sheet, and cover the bottom of a 9 x 13 inch baking dish.

Make filling by mixing cream cheese, sugar, egg yolk, and vanilla. Spread the mixture evenly over the crescent roll dough in the baking dish.

Unroll the second package of crescent rolls and place over top of cream cheese mixture.

Topping:
1/4 c. sugar
1t cinnamon
1/2 c. chopped nuts (Optional)

Sprinkle this over the top layer of dough. You can cut amount if you do not like a lot of sugar (or use a vanilla glaze drizzle after the danish has cooled).

Bake in a 350 degree oven for 30-35 minutes.

Note: I prefer Pillsbury Crescent rolls for this recipe. Some of the off brands are just to greasy. I also prefer the name brand cream cheese. If you are a sale shopper like me, these items are constantly on sale at holiday time!

**Note:  Want to give it a little more pizzaz?  Top it with your favorite pie filling... Yummmmm! :)  ***



Do you want an easy drink that can be made ahead of time and heated up in the microwave? (Although if you make it during a holiday, the smell is just wonderful!) Here is a great wassail recipe that I have used through the years.

Wassail Punch Recipe:

2qt. apple cider
2c. pineapple juice
1/2 c. sugar
4 sticks of cinnamon (if they are short you can add a few more)
2 c. orange juice
1/2 c. lemon juice
12 whole cloves (I've been known to throw in a half a dozen more)

In a large kettle, bring all ingredients to a boil. Reduce heat; simmer 10 to 15 minutes. Remove cinnamon and cloves. Serve warm. Makes about 3 1/2 quarts.

Note: I usually halve the recipe for my family. Make sure you get the good apple cider that is cloudy with pulp. It is sooo much better. I've been known to freeze half gallons of cider during harvest time to save for the winter months!