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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Freda Shockley
  • for the danish:
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup warm milk, scalded
  • 1/4 cup sugar (rounded)
  • 1/4 lb. butter
  • 1 tsp. salt
  • 31/2 cups sifted all-purpose flour
  • 1 egg
  • for the filling:
  • 2 large packages cream cheese
  • 1?2 stick butter
  • 3?4 box powdered sugar
  • 1 tsp. vanilla
for the danish:
Soften yeast in warm water. Combine milk, sugar, butter and salt; cool to lukewarm. Add 11?2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double (11?2 to 2 hours).
Turn out on lightly floured surface and knead. Pull apart to make about 15 evenly sized balls. On floured surface, roll out one ball at a time to about 1?8 inch thick (like pastry crust). Preheat oven to 400 degrees.

for the filling:
Mix filling ingredients together. Spoon filling into middle of pastry and spread to within one inch of edge. Fold edges over toward the middle (but not all the way). Place on cookie sheet and let rise about 45 minutes. Bake until lightly brown. Cool on cookie sheets.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website