The Daily Southerner, Tarboro, NC

Karen's Kitchen

December 30, 2011

Sweet treats for the New Year

TARBORO — I know that we just finished the Christmas holidays and we all probably ate too much. However, New Year’s Eve is just around the corner. Also, there will be other needs for sweet stuff during the cold winter months and there is always Valentine’s Day in a few weeks. So, here are some great sweet treats. These are some of my favorites.

The first is cream cheese Danish swirls. They are made with crescent rolls so they are very easy to make. If you have the crescent rolls, you probably have the other ingredients as well.

The second recipe is a banana split cake. This will be a big hit at a family New Year’s Eve gathering. This can also be made in muffin cups for individual serving sizes.

The next recipe is a traditional Southern treat -- and very sweet. It’s buttermilk pie. I am a fan of buttermilk as a cooking ingredient. I use it a lot. I don’t drink it because I don’t like the taste that way. But, even if you are not a fan, you will love this pie.

The last recipe is a coffee cake with actual coffee in it. It starts with a cake mix and it’s very easy to make. You will make this one over and over. This is for the after the party breakfast or brunch on New Year’s Day.

Have a blessed New Year!



Cream Cheese Danish Swirls

6 Ounces Cream Cheese, Softened

1 Teaspoon Vanilla Extract

1/2 Cup Confectioners' Sugar

1/2 Cup Nuts, Chopped Fine

2 (8-Ounce) Cans Refrigerated Crescent Dinner Rolls

1 Egg White

1 Teaspoon Water

 

Glaze:

1/2 Cup Confectioners' Sugar

4 Teaspoons Milk

1/2 Teaspoon Vanilla Extract

 

In a small bowl, beat the cream cheese, vanilla extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees F while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1-teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

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