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Danish Coffee


a nice change from spanish coffee; although, if you prefer that, just replace the cherry liqueur with tia maria or kahlua. it's also nice with grand marnier instead of the cherry liqueur, but then you'd have to rename it!

Time: 5 minutes


  • rub the lemon wedge around the rim of a coffee mug
  • dip mug rim in white sugar
  • in mug , place cognac and cherry liqueur
  • fill almost to the top with hot , strong coffee
  • garnish with a goodly amount of whipped cream and serve

danish coffee image

Number Of Ingredients: 6


  1. lemon wedge
  2. white sugar
  3. cognac
  4. cherry flavored liqueur
  5. coffee
  6. whipped cream


A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it!

Recipe From

Provided by Lennie

Time 5m

Yield 1 serving(s)


  • Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar.
  • In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee.
  • Garnish with a goodly amount of whipped cream and serve.

Danish Coffee image

Number Of Ingredients: 6


  • 1 lemon wedge
  • white sugar
  • 1 ounce cognac or 1 ounce brandy
  • 1/2 ounce cherry flavored liqueur
  • coffee
  • whipped cream


Make and share this Danish Coffee recipe from

Recipe From

Provided by Mandy

Time 2h2m

Yield 8-10 serving(s)


  • Combine all the ingredients in a large saucepan.
  • Cover and keep on low heat for about 2 hours.
  • Drain & Serve in large mugs.

Danish Coffee image

Number Of Ingredients: 5


  • 8 cups hot coffee
  • 1 cup dark rum (use spiced rum for a little extra oomph)
  • 3/4 cup sugar
  • 2 cinnamon sticks
  • 12 cloves (whole)


Who would not want to wake up to the rich smell of this treat. Serve with danish pastry for any holiday or special weekend

Recipe From

Provided by Donna Thiemann

Time 2h10m


  • 1. In a very large heavy sauce pan or medium to large rice cooker, combine all ingredients, cover and keep on low for the sauce pan or on warm for the rice cooker for about 2 hours
  • 2. Serve in Coffee Mugs. Serve with nice danish pastry as a holiday or weekend treat!

Danish Coffee image

Number Of Ingredients: 5


  • 8 c hot coffee
  • 1 c dark rum
  • 3/4 c sugar
  • 2 cinnamon sticks
  • 12 clove whole cloves


My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan

Recipe From

Provided by Taste of Home

Time 1h

Yield 3 coffee cakes (6 servings each).


  • Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Danish Coffee Cake image

Number Of Ingredients: 11


  • 2 cups all-purpose flour, divided
  • 1 cup cold butter, divided
  • 2 tablespoons plus 1 cup water, divided
  • 1/4 teaspoon salt
  • 3 eggs
  • ICING:
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons water
  • 1/2 cup chopped walnuts


I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 3 coffee cakes (10 slices each).


  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

Danish Coffee Cakes image

Number Of Ingredients: 20


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup warm 2% milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/8 teaspoon vanilla extract


A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.

Recipe From

Provided by Cindy Carnes

Time 50m

Yield 15


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
  • In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
  • In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
  • Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Apricot Danish Coffee Cake image

Number Of Ingredients: 10


  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1 ½ cups sour cream
  • 1 (15 ounce) can apricot halves, drained
  • 1 tablespoon butter
  • ½ cup slivered almonds
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • ⅔ cup confectioners' sugar
  • 2 teaspoons water


This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Recipe From

Provided by Colleen Royal

Time 13h15m

Yield 18


  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Danish Kringle image

Number Of Ingredients: 8


  • 1 cup butter
  • 2 cups sifted all-purpose flour
  • 1 cup sour cream
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 1 ½ cups chopped English walnuts, divided
  • 1 cup confectioners' sugar
  • 2 tablespoons water


Either raspberry, blueberry, or sweetened cottage cheese/cream cheese mixture would be good in this. I used raspberry. I also cut it into two loaves, as it was too big for my baking sheet.

Recipe From

Provided by Cindy Bohn

Time 3h35m


  • 1. Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size, about 1 hour.
  • 2. Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.
  • 3. On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.
  • 4. Use a pastry wheel to cut dough on both sides of filling, started on outside edge, into 1 inch strips, just touching the jam. Fold dough down, alternating sides, to make a braided design. Place on baking sheet, cover, and let rest 1 hour.
  • 5. Preheat oven to 350. Bake until golden for about 20 minutes. Let cool for 15 minutes, then serve warm.

Raspberry Danish Coffee Cake image

Number Of Ingredients: 8


  • 3 1/2 c flour
  • 1/2 c sugar
  • 1/2 tsp salt
  • 2 pkg active dry yeast
  • 2/3 c water, warm
  • 6 Tbsp butter, softened
  • 1 egg
  • 2 c raspberry jam


Mmm! Maple coffee cake is a must-try. A delicate crust is topped with a mix-in-a-saucepan mixture, then it's baked on a cookie sheet.

Recipe From

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 10


  • Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
  • In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
  • Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
  • In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.

Maple-Pecan Danish Coffee Cake image

Number Of Ingredients: 13


  • 2 tablespoons butter or margarine, softened
  • 1 cup Original Bisquick™ mix
  • 2 tablespoons water
  • 3/4 cup water
  • 1/4 cup butter or margarine
  • 1 teaspoon maple flavor
  • 1 cup Original Bisquick™ mix
  • 3 eggs
  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter or margarine, softened
  • 1 teaspoon maple flavor
  • 1 to 2 tablespoons milk
  • 1/4 cup chopped pecans

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