I recently had a crafty day with some family and friends and I decided that I wanted to bake something to bring along to share. At the beginning of this month I had written about A Farmer’s Daughter and I decided that this occasion would be the perfect opportunity to bake out of this book! I chose two breakfasty type recipes and got crackin’! I didn’t get any photos because it was all eaten so fast and I didn’t have a chance to think about photographing them!
Raspberry Cream Cheese Squares
- 16 oz refrigerated crescent rolls
- 16 oz cream cheese, softened
- 1 tsp vanilla extract
- 2 eggs
- 1 cup white sugar
- 2 cups raspberries or blueberries (I used raspberries)
- Icing – 1/2 cup powdered sugar and 4 tsp milk (I didn’t actually make the icing, but I’m sure it would be good with it)
- Preheat oven to 350°. Unroll 1 can of crescent rolls and press it into a greased 9×13 pan. Press the seams together to seal it into one piece.
- Beat cream cheese, vanilla, eggs, and 3/4 cup of sugar together until well blended. Spread onto crust. Sprinkle berries on top of cream cheese mixture. Unroll remaining crescent on top of berries and press seams together.
- Sprinkle remaining 1/4 cup of sugar over top of crescent rolls and bake 35-40 minutes until golden.
- Mix powdered sugar and milk together. Drizzle on top!
It tasted pretty much exactly how I expected it too, which is always a plus when trying a new recipe!! I thought I would enjoy it more than I actually did, but my crafty gals certainly liked it! I took the rest into Sunday School the next morning and the guys scarfed down the rest! So I was quite pleased with that! My cousin asked for the recipe to make for her boys at home and so that counts as a baking win in my book!
- 1 cup(12oz) honey
- 1 cup peanut butter
- 1/8tsp salt
- 3 cups old fashioned oatmeal (could use quick as well)
- 1/2 cup ground flax-seed (original recipe called for wheat germ or bran, but I couldn’t find that in the store)
- 2 TBSP flax-seed
- 1 cup chocolate chips
- 1/2 cup dried cranberries (could use chopped pecans in place of cranberries)
- 1 cup flaked coconut (we didn’t put this in because we don’t like coconut, but if you do…have at it!)
- Beat together honey, peanut butter, and salt.
- Add oatmeal, ground flax-seed, flax-seed, chocolate chips, and cranberries. Mix together well until everything sticks together. (Use your hands if necessary. It’s messy, but the only way I could get it to all stick.)
- Use a cookie dough scoop to scoop out balls of granola onto wax paper. Refrigerate to solidify balls together. It should make about 30 balls and they do freeze well.
I wasn’t sure about these from the very first bite I took, but I took another bite and really enjoyed it! The flax-seeds give a good crunch and the berries give a sweet tang to it. My mum and aunt really enjoyed these at the crafty day and I was able to share them with some other friends and they loved them too. I had three gals ask for the recipe, so another baking win! I will definitely be making these again.