Vintage Draping Patern's

 

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Beegie Adair - Autumn Leaves

Woman's Magazine 1932 November Issue

 Taken from Woman's Magazine 1932

Easy Winter Fashion

 

Apple and Cream Cheese Dessert

 

Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened.

What you'll need. One package of crescent rolls, 1/2 of an 8-ounce package of cream cheese, 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, one can of apple pie filling, 1/2 stick of butter, melted, and a mixture of cinnamon and sugar for sprinkling on top.

Open the crescent roll package, unroll and divide in half, pinching the seams lightly together. Place into a 8 x 8 inch baking dish that has been lightly sprayed with non-stick spray. Please note that I am using a glass Pyrex baking dish, that I believe gives a better result. Do not reduce the oven temperature!


Mix the cream cheese, sugar and vanilla extract together and place on top of the crescent rolls.


Spread the cream cheese evenly all across the top.


Layer the apples on top of the cream cheese layer. Be sure to check your pie filling to see if it is regular, sugar free, or low sugar to see if you may want to add additional sweetener.


Add the other half of the crescent rolls on top of the apples.


Pour the melted butter all over the top of that.


And sprinkle generously with the cinnamon sugar mixture.


Bake at 350 degrees for 30 minutes until golden brown.

Check this one out!

Cherry Cream Cheese Dessert - made with cherry pie filling and a nice sprinkle of granulated sugar on top instead of the cinnamon sugar.

Recipe: Apple and Cream Cheese Dessert

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min |

Yield: About 4 to 6 servings

Ingredients

• 4 ounces of cream cheese, softened
• 1/2 cup of granulated sugar
• 1/2 teaspoon of vanilla extract
• 1 package of crescent rolls
• 1 can of apple pie filling
• 1/4 cup (1/2 stick) of unsalted butter, melted
• Mixture of cinnamon and sugar*

Instructions

Preheat oven to 350 degrees. Spray an 8" x 8" glass baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.

Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.

Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.

Cook's Notes: Please note that I am using a glass Pyrex baking dish at 350 degrees F. Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert. This also makes a perfectly delicious easy cream cheese danish when made without the fruit.

Tip: Several of our readers have made this in the 8 x 8 inch baking pan, but doubling the cream cheese and pill filling with great success. Thanks Ann!

Variations: Experiment with other pie fillings - cherry and blueberry are good substitutes with a plain sprinkling on top of regular granulated sugar instead of the cinnamon sugar. Try this with fresh peaches too! Mary from our Facebook page uses a cooked filling of 2 cups peaches, 1/2 cup sugar, a tablespoon cornstarch, rather than a can of pie filling. Thanks Mary! Double recipe for an oblong pan.

How to make Cinnamon Sugar: Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.

Best of the Best from Mississippi Cookbook
Read more: http://www.deepsouthdish.com/2009/06/apple-cream-cheese-dessert.html#ixzz3Wo1qekNc
Under Creative Commons License: Attribution Non-Commercial No Derivatives
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Dalai Lama's 19 instructions for life

1. Take into account that great love and great achievements involve great risk.
2. When you lose, don't lose the lesson.
3. Follow the three Rs: respect for self, respect for others and responsibility for all your actions.
4. Remember that not getting what you want is sometimes a wonderful stroke of luck.
5. Learn the rules so you know how to break them properly.
6. Don't let a little dispute injure a great friendship.
7. When you realize you've made a mistake, take immediate steps to correct it.
8. Spend some time alone every day.
9. Open your arms to change, but don't let go of your values.
10. Remember that silence is sometimes the best answer.
11. Live a good, honorable life. Then when you get older and think back, you'll be able to enjoy it a second time
12. A loving atmosphere in your home is the foundation for your life.
13. In disagreements with loved ones, deal only with the current situation. Don't bring up the past.
14. Share your knowledge. It's a way to achieve immortality.
15. Be gentle with the earth.
16. Once a year, go someplace you've never been before.
17. Remember that the best relationship is one in which your love for each other exceeds your need for each other.
18. Judge your success by what you had to give up in order to get it.
19. Approach love and cooking with reckless abandon.

- Dalai Lama -

 

No Bake Chocolate Biscuit Cake

 INGREDIENTS

• 28oz(800g) digestive biscuits
• 1 cup/3.5 oz/100g toasted walnuts
• For the CHOCOLATE SYRUP:
• 1 cup/7oz/200g granulated sugar
• 1/2 cup/2 oz/60g unsweetened cocoa powder
• 1 cup/8.4 fl.oz/240 ml cold water
• 2/3 cup/5.2oz/150g unsalted butter at room temperature
• 1 teaspoon vanilla extract
• For the CHOCOLATE GANACHE:
• 1/2 cup/4 fl.oz/120 ml heavy cream
• 4 oz/120g bittersweet chocolate
• 1 oz/28g shaved chocolate for décor

INSTRUCTIONS

1. Make the chocolate syrup first:

1. Place the sugar, cocoa powder, water and butter in a small pot .Place the pot on the stove, on medium heat and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
2. Remove from the stove and let the mixture cool down for 10 minutes.
3. Add the roasted chopped walnuts, the vanilla essence. Set aside.
4. Meanwhile, break the biscuits into small pieces and place them in a big bowl.
5. Pour the chocolate mixture over the biscuits and mix all together until biscuits are coated.
6. Place the mixture into a springform pan and press it down to become compact.
7. Refrigerate for an hour.
8. Chocolate Ganache:
9. In a small pot, bring the heavy cream to a boil, then remove it from the stove and add the chopped chocolate.
10. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
11. Pour the chocolate ganache over the cake and spread it with a spatula.
12. Refrigerate for 3-4 hours or overnight.
13. Remove the springform and place the cake on a platter.
14. Decorate with shaved chocolate.
15. Cut and serve.
16. Keep it in the refrigerator.