Ross and Noreen Edlund founded Skillets Restaurants in 1995, in Naples, Florida. Their goal was to create a restaurant that offered the local community higher quality comfort food and personal service than budget diners and bland restaurant chains.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Kipferls have long been a staple of Austrian cuisine, and are often found in Frenchbakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
Crescent Cheese Danish are so simple to make, you will not believe it! I love recipes that are EASY! This is another recipe using crescent dinner rolls.
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a parchment paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
glaze
In a small bowl, stir together confectioners' sugar, milk and butter.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Notes
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
Crumb cake was brought to New York City by German immigrants, and quickly became an iconic breakfast treat across the city, though it’s not often served outside the East Coast. It’s known for its contrast in texture: a base of moist yellow cake with a dense, dry cinnamon-crumb topping.
grease a 9×13 inch baking pan or line with parchment paper. Set pan aside.
Crumb Topping
Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
Making the Cake
Whisk the flour, baking soda, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting.
Notes
You can optionally dust the top of the cake with powdered sugar before serving.
Inspired by the speedy preparation of fresh and hot biscuits, General Mills executive Carl Smith is credited with pitching the idea for Bisquick. Smith was traveling by train in 1930 and had a hankering for biscuits. While the dining car and finished serving dinner, the cook quickly sent out the baked good.
Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
Place rolls into the prepared circular baking pan so that rolls touch.
Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.
The history of the beloved beignet dates back to the 17th century. We can trace the consumption of fried dough back to the times of ancient Rome. Beignets are thought to have migrated with French settlers and were introduced to Louisiana when settlers made their home there.
Cafe Du Monde is the pioneer of the New Orleans’ Beignet. Established in 1862 as a coffee stand in the French Market, it now operates about ten different locations in Louisiana. Cafe Du Monde is open 24 hours, seven days a week.
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Notes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
