Healthy Cream Cheese Danish Bisquick Type Recipes

EASY CHEESY DROP DANISH

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
• In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

HEALTHY CREAM CHEESE DANISH (BISQUICK TYPE)

Steps:

• Pre-heat oven to 425°F.
• Lightly grease baking sheet.
• Mix dry ingredients.
• Cut in the margarine until pieces not larger than peas. (I used 2 knifes and slice back and forth.).
• Add 1/4 cups water slowly, gently fluff stir with a fork. And then add water 1 teaspoon at a time until no more dry ingredients remain.
• In heaping tablespoon fulls (1/3 cup?) shape into 6 roughly 3 inch wide 1/2 inch thick biscuits onto baking sheet with slight indentation in middle.
• Bake for 5 minutes.
• Meanwhile mix the filling.
• Divide the filling among pastries.
• Bake another 5 minutes.
• Enjoy :).

BISQUICK DANISH

Steps:

• Stir butter, sugar and bisquick together until crumbly.
• Gently add in coffee creamer and half and half or milk until dough just starts to form.
• Drop about a heaping tablespoonsful dough onto a greased baking sheet.
• Make an indent into each Danish.
• Fill indent with a small amount of preserves.
• Bake at 425 degrees Fahrenheit for 10-12 minutes, or until just starting to turn golden.
• While they are baking make the glaze by combining the powdered sugar, coffee creamer or milk, and corn syrup.
• Drizzle glaze over warm danishes.

CREAM CHEESE DANISH COFFEECAKE

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
• Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
• Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
• Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
• Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
• Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
• Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

HEAVENLY CHEESE DANISH

Steps:

• Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.