Post by carnation037 on Jan 16, 2003 9:17:15 GMT -6
Rich Date Pastry Squares
1/2 cup dairy sour cream
1 3-ounce package cream cheese -- softened
1 8-ounce package chopped dates or pitted dates -- snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package active dry yeast
1 cup butter or margarine -- softened
1/2 cup warm milk (105 to 115F)
2 eggs
1 tablespoon sugar
5 cups all-purpose flour
Frosting
FROSTING
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal.
With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares. Yield: 24 servings.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Per Serving: 243 Calories; 11g Fat (39.4% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol;
100mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit;
0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
1/2 cup dairy sour cream
1 3-ounce package cream cheese -- softened
1 8-ounce package chopped dates or pitted dates -- snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package active dry yeast
1 cup butter or margarine -- softened
1/2 cup warm milk (105 to 115F)
2 eggs
1 tablespoon sugar
5 cups all-purpose flour
Frosting
FROSTING
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal.
With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares. Yield: 24 servings.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Per Serving: 243 Calories; 11g Fat (39.4% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol;
100mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit;
0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.