Let’s Cook!

Linda Hoskins

This week I have a special recipe that I printed in one of my very first columns, and want to publish it again in case you didn’t see it the first time. I first tasted these at a potluck at work and after one bite, I knew I had to have the recipe. I usually make it for breakfast but it also works for a dessert or any time of day snack. It is very good served warm or at room temperature. 

Gooseberry Farm Yummy Breakfast Rolls

2 cans Crescent rolls

16 oz cream cheese, softened

1 1/4 cup sugar, divided

1 tsp vanilla

1 tsp cinnamon

1 stick butter, melted

golden raisins

Unroll 1 can of Crescent rolls onto the bottom of a 9×13 cake pan. Do not press the seams together. Mix the cream cheese, 1 cup of sugar and vanilla with electric hand mixer until creamy. Spread over the Crescent dough. Unroll the second can of Crescent rolls and place over the top of the cream cheese mixture. (again, no need to pinch seams together). Pour melted butter over the top. Mix 1/4 cup sugar with cinnamon and sprinkle over the top. Bake for 15 minutes at 350 degrees, sprinkle on the golden raisins, pressing in gently. Bake for 15 minutes more.

Note about the above recipe: the original recipe called for the raisins to be sprinkled on at the beginning of baking but I found the raisins tended to burn, so I started to add them later in the baking. Even so, keep an eye on the raisins. You really do need to use golden raisins rather than regular. The golden raisins are plumper and have more moisture, so hold up better for baking. If you don’t like raisins, you can omit them.

If you like Crescent rolls, you will probably like this recipe. This is one that I printed several years ago. It came from a reader that wished to remain anonymous. I rarely get feedback from anyone that has tried a recipe from this column, but this recipe brought several raves. It’s just that good!

Apple Cheesecake Churro Bars

2 8-count tubes Crescent rolls

2 8-ounce cream cheese, softened

1 tsp vanilla

1 egg, slightly beaten

1 can apple pie filling

1 cup sugar, divided

2 Tbsp cinnamon

Preheat oven to 350 degrees. With a hand mixer, beat cream cheese, vanilla, egg and 1/2 cup sugar until smooth. In a small bowl, mix 1/2 cup sugar and 2 Tbsp cinnamon, set aside. 

Spray a 9×13 baking dish with cooking spray and sprinkle 1/4 cup of cinnamon mixture evenly over the bottom of pan. On a sheet of parchment paper, roll out Crescent dough, pressing seams together, being careful to completely seal seams. Set dough in the pan on top of the sugar mixture.

Spread the cream cheese mixture over the top of dough. Spread apple pie filling over top. Unroll the other can of Crescent rolls, again, tightly sealing seams. Place on top of apples. Sprinkle remaining mixture over dough. Bake for 30 to 35 minutes until golden brown.

If you have a recipe or a favorite cooking tip to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and as I like to say, Happy Cooking!