Friday, April 4, 2008


This is the perfect partner for a hot cocoa break. Thank heavens those are getting fewer and farther between - because spring is nearly here!

My peach blossoms have finally opened (the ones I brought in from pruning), and even though they don't stay long enough to photograph I can't bear to throw the branches out when glossy new leaves are shooting out of the tips.

Cream Cheese Braid:

From the bread recipe in this post take 1/4 of the dough and roll it out into a greased jelly roll pan.

Make one inch slits down each side, about 1/3 of the way in

Spread 4 ounces of softened cream cheese down the middle

Sprinkle liberally with brown sugar

and cinnamon

Pull one end strip over and press firmly into the base of the end strip on the other side

Now, take that strip and pull it to the other side and press it firmly into the base of the next strip up

Pinch the end

Continue criss-crossing strips until you reach the end

and then pinch the end together and brush with beaten egg white

Bake at 350 for 17-20 minutes. Slice and serve. I like to spread a little cream cheese frosting on each slice. Yum! I think this would taste great with apple slices (or pie filling) inside.

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