Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Add to a bread machine pan:

1/2 c butter

1/4 c milk, warmed

3/4 c half -n- half, warmed

3 egg YOLKS

1 tsp salt

3 Tbsp sugar

3 c flour

1 pckg yeast

Set bread machine to dough setting.

Dump dough onto a floured surface.

Divide into 2 pieces.

Line 2 cookies sheets with parchment or a silicone baking mat.

Using hands, spread dough into rectangles.

Let rise until double.

Use a wooden spoon to make 2 grooves (see photos).

Fill grooves with canned pie filling (I used a little more than 1/2 a can). We like raspberry & apple.

Crumb Topping:

Make in a food process or cut together with a fork. Should be crumbly.

1/2 c flour

1/4 c butter

1/4 c brown sugar

Sprinkle crumb topping over danish.

Place an oven proof dish of water in bottom of oven.

Bake @ 350 for 20 minutes or until golden.

If you make small danish, check at 15 minutes.



2 tsp butter, softened (yes, TEAspoon)

1 1/2 c confectioner sugar

splash of vanilla

2 Tbsp half -n-half cream

Mix until smooth.

Put in a baggie & snip the corner.

Drizzle over danish.

Cut into bars & serve.

Keep covered.

Makes 2 large danish loaves, 36 servings.

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