{"id":351,"date":"2014-03-24T16:56:40","date_gmt":"2014-03-24T20:56:40","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=351"},"modified":"2014-03-24T16:56:40","modified_gmt":"2014-03-24T20:56:40","slug":"cheese-danish","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=351","title":{"rendered":"Cheese Danish"},"content":{"rendered":"

\"DSCF1398\"<\/a><\/p>\n

 <\/p>\n

Cheese Danish<\/strong><\/p>\n

2 cans read to use refrigerated crescent rolls<\/p>\n

2 8-ounce packages cream cheese<\/p>\n

1 cup sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

1 egg<\/p>\n

1 egg white<\/p>\n

 <\/p>\n

Glaze<\/strong><\/p>\n

1\/2 cup powdered sugar<\/p>\n

2 tablespoons milk<\/p>\n

1\/2 teaspoon vanilla extract<\/p>\n

 <\/p>\n

Preheat oven to 350 degrees and grease a 13 X 9-inch pan. \u00a0Lay a pack of crescent rolls in the pan and pinch the openings together. \u00a0Beat the cream cheese, sugar, vanilla, and egg together until smooth. \u00a0Spread the mixture over the crescent rolls evenly and then lay the second pac k of crescent rolls on top of the cheese mixture and brush with egg white. \u00a0Bake for 35- 45 minutes until the top is golden brown. \u00a0Top with glaze after cooling for 20 minutes.<\/p>\n

Served by Nancy P. at Joanna’s Lake House 2014<\/p>\n

 <\/p>\n

\"1a\"<\/a> \"9\"<\/a> \"10\"<\/a> \"12\"<\/a> \"26\"<\/a> \"27\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Cheese Danish 2 cans read to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white   Glaze 1\/2 cup powdered sugar 2 tablespoons milk 1\/2 teaspoon vanilla extract   Preheat oven to 350 degrees and grease a 13 X 9-inch pan. \u00a0Lay … <\/p>\n

Continue reading “Cheese Danish”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[],"class_list":["post-351","post","type-post","status-publish","format-standard","hentry","category-brunch"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-5F","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=351"}],"version-history":[{"count":1,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions"}],"predecessor-version":[{"id":360,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions\/360"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=351"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}