easy cherry Danish

Cherry “Danish”

Cherry “Danish”

We made these little pastries in cooking camp last week. The kids enjoyed making them and eating them. If you are a baker, you might balk at calling these Danish. They are not the traditional Danish we are used to. They are tasty, though, and easy to make. I call them pastries, although that seems a little vague. They are more like little biscuits, filled with fruit.

Mom always called them Danish. My Mom used to make a batch whenever she had unexpected guests. They are ready in no time. I used cherry pie filling in these, but you can use other fruit fillings or even make cheese Danish.

They are made with baking mix- like Jiffy Mix. I make my own mix and the recipe follows. You can prep them in the time it takes to preheat the oven. They bake for just a few minutes, so a batch made in no time at all.

Easy “Danish”

2 c. biscuit mix, like Bisquick or Jiffy Mix- I make my own.

2 T. sugar

1/2 c. butter

2/3 c. milk

Assorted preserves or pie fillings or even sweetened cream cheese or ricotta for cheese “Danish” I prefer pie filling over preserves because preserves melt a lot and tend to spill out during baking.

1/2 c. confectioner’s sugar

milk

Combine biscuit mix and sugar. Cut in butter. Stir in milk. Drop rounded tablespoonfuls on lightly greased baking sheet. Indent middle using spoon. Leave 2-3 inches in between, as they grow. Spoon preserves, or pie filling, into indents. Bake in 400 degree oven for 10-15 minutes or until lightly browned. Combine confectioner’s sugar with enough milk to make a runny glaze. Drizzle over cooled Danish. Makes 12.

Homemade Biscuit Mix

8 c. flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

1½ c. shortening- I like to use coconut oil- you can also use butter, but mixture needs to be kept in the fridge if you use butter. I keep mine in the fridge in hot weather if I use coconut oil.

In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly-closed container and use it in 2-4 months. Makes 10 cups.

Right out of the oven
Freshly glazed
Cherry Danish

Cherry “Danish”

Cherry “Danish”

We made these little pastries in cooking camp yesterday. The kids enjoyed making them and eating them. If you are a baker, you might balk at calling these Danish. They are not the traditional Danish we are used to. They are tasty, though, and easy to make. I call them pastries, although that seems a little vague. They are more like little biscuits, filled with fruit.

Mom always called them Danish. My Mom used to make a batch whenever she had unexpected guests. They are ready in no time. I used cherry pie filling in these, but you can use other fruit fillings or even make cheese Danish.

They are made with baking mix- like Jiffy Mix. I make my own mix and the recipe follows. You can prep them in the time it takes to preheat the oven. They bake for just a few minutes, so a batch made in no time at all.

Easy “Danish”

2 c. biscuit mix, like Bisquick or Jiffy Mix- I make my own.

2 T. sugar

1/2 c. butter

2/3 c. milk

Assorted preserves or pie fillings or even sweetened cream cheese or ricotta for cheese “Danish” I prefer pie filling over preserves because preserves melt a lot and tend to spill out during baking.

1/2 c. confectioner’s sugar

milk

Combine biscuit mix and sugar. Cut in butter. Stir in milk. Drop rounded tablespoonfuls on lightly greased baking sheet. Indent middle using spoon. Leave 2-3 inches in between, as they grow. Spoon preserves, or pie filling, into indents. Bake in 400 degree oven for 10-15 minutes or until lightly browned. Combine confectioner’s sugar with enough milk to make a runny glaze. Drizzle over cooled Danish. Makes 12.

Homemade Biscuit Mix

8 c. flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

1½ c. shortening- I like to use coconut oil- you can also use butter, but mixture needs to be kept in the fridge if you use butter. I keep mine in the fridge in hot weather if I use coconut oil.

In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly-closed container and use it in 2-4 months. Makes 10 cups.

Right out of the oven
Freshly glazed
Cherry Danish

Easy Cherry “Danish”

Easy Cherry “Danish”

If you are a baker, you might balk at calling these Danish. They are not the traditional Danish we are used to. They are tasty, though, and easy to make. I call them pastries, although that seems a little vague.

Mom always called them Danish. My Mom used to make a batch whenever she had unexpected guests. They are ready in no time. I used cherry pie filling in these, but you can use other fruit fillings or even make cheese Danish.

They are made with baking mix- like Jiffy Mix. I make my own mix and the recipe follows. You can prep them in the time it takes to preheat the oven. They bake for just a few minutes, so a batch made in no time at all.

Easy “Danish”

2 c. biscuit mix, like Bisquick or Jiffy Mix- I make my own.

2 T. sugar

1/2 c. butter

2/3 c. milk

Assorted preserves or pie fillings or even sweetened cream cheese or ricotta for cheese “Danish” I prefer pie filling over preserves because preserves melt a lot and tend to spill out during baking.

1/2 c. confectioner’s sugar

milk

Combine biscuit mix and sugar. Cut in butter. Stir in milk. Drop rounded tablespoonfuls on lightly greased baking sheet. Indent middle using spoon. Leave 2-3 inches in between, as they grow. Spoon preserves, or pie filling, into indents. Bake in 400 degree oven for 10-15 minutes or until lightly browned. Combine confectioner’s sugar with enough milk to make a runny glaze. Drizzle over cooled Danish. Makes 12.

Biscuit Mix

8 c. flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

1½ c. shortening- I like to use coconut oil- you can also use butter, but mixture needs to be kept in the fridge if you use butter. I keep mine in the fridge in hot weather if I use coconut oil.

In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly-closed container and use it in 2-4 months. Makes 10 cups.

Right out of the oven
Freshly glazed
Cherry Danish

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