My family has always made a Danish fruit braid at the holidays. Typically, they are ones my sister has purchased from a student’s fundraiser. Since I was hosting Christmas (for the first time and in my brand-new home), I saw this recipe on Facebook and decided to make it for the day after Christmas. It’s a pretty easy braid. I tried to replicate the candy cane design online. Mine wasn’t as pretty as the pros at Pillsbury made but I’m sure it tasted just as good.
Raspberry Cream Cheese Danish by Pillsbury
1 package of Pillsbury Crescent Rolls
4 oz. cream cheese
2 T. sugar
2 T. raspberry preserves
¾ c. fresh raspberries
1 T. butter, melted
sprinkle with sugar
¼ c. powder sugar
½ T. milk
Cover cookie sheet with parchment paper. Open crescent rolls and separate into eight triangles. Cut each triangle in half. Lay on cookie sheet in a line, slightly overlapping. Press together. Mix softened cream cheese with sugar. Spread on crescent rolls where they connect. Mix raspberry preserves with fresh raspberries. Top cream cheese mixture with it. Fold small part of triangles over fruit mixture. (Curve with you want to make a candy cane. )Top with melted butter and sprinkle with sugar. Bake at 375 degrees for 16-20 minutes. Mix powder sugar and milk together. Pour over warm braid.
- You could substitute strawberries and strawberry preserves. If you like blueberries more, I think it would be fine without the preserved. It reminds me of this crescent roll recipe.
When I was a kid, my family never bought raspberries. I always thought it was because my sister or myself was allergic. As an adult, it’s a flavor I love. You can usually get a pint on sale now for $2 or $2.50 but you better eat them quickly because they are definitely a fruit that gets moldy fast.
I ran across today’s recipe in a summer issue of Parade magazine (in the Sunday paper). Although I thought the brownies were good, I actually think I would have enjoyed this recipe better it I had made chocolate brownies with chocolate frosting and garnished with fresh berries. But perhaps that is just a sign of what a true chocoalcoholic I am.
1 package of brownies
1 package of instant chocolate pudding mix
1/4 c. water
1/2 c. vegetable oil
1 c. raspberry jam
1/2 pint fresh raspberries
Grease a 9 x 13 pan. In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Pour into pan. Drop spoonfuls of jam into batter. Swirl using a table knife. Bake for 28 minutes or until down. Cut into 24 brownies and top with raspberries.
During a recent trip to Sam’s Club, I picked up a package of frozen salmon. This is the third new recipe I have tried with the salmon I purchased. Not only is salmon really good for you, but I have liked everyone of these recipes. Today’s is a raspberry and vinegar mix. Perfect combination so it isn’t too sweet or to bitter.
Salmon with Tangy Raspberry Sauce by Anna-Marie Williams
1 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
2 T. olive oil
2 T. seedless raspberry jam
1 T. white vinegar
1 T. honey
Combine seasonings and sprinkle over fish. Drizzle with oil. Grill seasoned meat for 10-12 minutes. Whisk remaining ingredients and spoon over cooked fillets just before serving.
Nutrition Facts: (Serves four.) 1 fillet with 1 T. sauce equals 367 calories, 23 g. fat (4 g. saturated fat), 85 mg. cholesterol, 233 mg. sodium, 11 g. carbs, and 29 g. protein.