|
KFRM BlogA Cinco de Mayo Dessert By Kim L. Fritzemeier KFRM Central Kansas Reporter Farm Wife along the Stafford/Reno County Line
But I've made this dessert for three different occasions lately, and Cinco de Mayo seemed the perfect day to celebrate sopapillas and this recipe. Surely it's easier than making the actual thing, though I can't say I've ever tried making the authentic Hispanic dessert. I served this cheesecake variation for a Nu Lambda meeting at my house, then made it for dessert for a joint meeting of Stafford and St. John's Beta Sigma Phi groups. Then I made two more for our family Easter celebration. So Happy Cinco de Mayo! Or happy any occasion when you need a simple, yet tasty, dessert. Enjoy! Sopapilla Cheesecake 2 (8 oz.) pkg. cream cheese 2 cups sugar (divided) 1 tsp. vanilla 1 tsp. cinnamon 1/2 cup butter (no substitutes) Press 1 can of crescent rolls into bottom of a prepared 13- by 9-inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in the rest of the sugar and cinnamon. Pour over top. Bake at 350 degrees for 30 minutes. Cut into pieces and serve. I topped each with a dollop of whipped cream, then decorated with a fresh strawberry. This is from the cookbook, Journey Toward Excellence, a celebration of Skyline Schools' 40th anniversary. For a salsa recipe on this Cinco de Mayo, check out my sister's blog post from last year at Bauer Banter. And though my daughter isn't actively blogging anymore, check out her recipe for Chimichangas at Ladditude and Longitude. (Maybe she'll start blogging again ... hint hint!)
Respond to this Entry
|
OUR STATION | MARKETS | PROGRAMS | weather | RADIO MALL | AUCTIONS | staff/contact
