Tuesday, May 8, 2012

Cherry Danish Biscuit Cups

by Cindy

I'm always looking for new recipes to try and I encourage everyone to share recipes with me.  My co-worker, Kelly loves the desserts I bring into the office.  She is a great taste tester and tries my desserts with gusto.  She gave me this recipe and ask me to give it a try sometime, and here it is.  It turned out so good.  It's super quick and easy.  If you need a quick breakfast sweet roll or just a good muffin, this is your recipe.  These were a big hit at the office.  It's nice to have a recipe to make for 2, but it can be made in larger quantities by just doubling the recipe.

Cherry Danish Biscuit Cups

2 oz cream cheese
1 t granulated sugar
1/8 t almond extract (or vanilla)
1 T granulated sugar
2 Pillsbury Grands frozen Southern Style Biscuits (from 25 oz bag)
2 t cherry preserves (or other flavor)
2 T powdered sugar
1/2 t water

Heat oven to 350 degrees F.  Spray 2  muffin cups with cooking spray.  In a small bowl, stir together cream cheese, 1 t sugar and almond extract.  In a shallow dish, place 1 T sugar.

Place biscuits on a microwavable paper towel or plate.  Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time.  (Biscuits will be almost thawed.)  With your hands stretch out and flatten biscuit, then press each side of biscuit into sugar.  Press each biscuit into bottom of and up side of
muffin cup.

Spoon cream cheese mixture evenly into biscuit cups.  Top with preserves.  Bake for 17 to 25 minutes or until edges are light golden brown.  Cool 5 minutes.  Gently remove from cups.  In a small bowl, stir together powdered sugar and water.  Drizzle over biscuits.  Serve warm or cool.

Recipe adapted from Pillsbury

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