Danish Cherry Rhubarb Dessert Food

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

DANISH CHERRY RHUBARB DESSERT

Steps:

• In a large bowl, combine the flour and salt; cut in butter until crumbly. Stir in the milk and egg yolk. Divide dough in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes., In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top. , In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350° for 50-55 minutes or until crust is golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator.

DANISH DESSERT

Steps:

• Combine Kool-Aid, 7 cups water and sugar in a large saucepan.
• Heat until boiling.
• In a separate bowl mix clear jel and 1 cup water.
• Add to hot mixture in saucepan.
• Cook until thickened.
• Remove from heat.
• Add Jello.
• Refrigerate Serve with whipped cream or cool whip.

CHERRY DANISH

Steps:

• Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
• Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
• In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
• Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
• Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
• Using a small spoon, place 2 cherries on top of the cream cheese filling.
• Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
• In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
• Open your second tube of crescent rolls and repeat.

CHERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Unroll 1 of the cans of crescent dough into 2 long rectangles.
• Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
• Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
• Spread onto crust and then cover the cream cheese mixture with pie filling.
• Unroll remaining can of crescent dough; separate into 2 long rectangles.
• Press out to form a 13x9-inch rectangle, pressing seams together to seal.
• Place over pie filling to form top crust.
• Bake 25 minutes or until golden brown; cool slightly.
• Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
• Drizzle over warm dessert.
• Cut into 24 rectangles to serve.
• Store leftover dessert in refridgerator.

DANISH CHERRY RHUBARB DESSERT

Steps:

• 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

RASPBERRY / RHUBARB DESSERT

Steps:

• 1. FILLING : - Cook all ingredients in a saucepan on medium high heat - stiring constantly. - Cook until it reaches a rolling boil and thickens. Spread over the baked crust.
• 2. CRUST : BUTTER COOKIE CRUST - Work all ingredients into a crumbly mixture. - Pat the mixture into a 9"x13" cake pan or (2) two 9" pie pans. Bake at 350 degrees untill Golden Brown. (My oven bakes it in about 12-15 minutes)
• 3. TOPPING: MERINGUE - Beat egg whites until stiff. Fold in the sugar and cream of tartar. - Spread over the pie filling touching the crust to seal it. Bake at 325 degrees until golden brown. At least 10 Minutes - watch carefully.
• 4. ALTERNATIVE TOPPING: 10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)