"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Braids Recipe

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This recipe for Cream Cheese Braids, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Gouge

Category:
Category:

Ingredients:  
Ingredients:  
BREAD

1 cup sour cream
1⁄2 cup sugar
1 teaspoon salt
1⁄2 cup margarine or 1⁄2 cup butter, melted
2 packages dry yeast
1⁄2 cup water
2 eggs, beaten
4 cups all-purpose flour

FILLING

2 (8 ounce) packages cream cheese, softened
3⁄4 cup sugar
1 egg, beaten
1⁄8 teaspoon salt
2 teaspoons vanilla

GLAZE

2 cups powdered sugar
1⁄4 cup milk
2 teaspoons vanilla

Directions:
Directions:
For BREAD: Heat sour cream over low heat.
Stir in sugar, salt and butter; cool to lukewarm.
Sprinkle yeast over warm water in large bowl until dissolved.
Add sour cream mixture, eggs, flour, and mix well.
Cover tightly and refrigerate overnight.
For FILLING: Mix well.
Divide dough from the day before into 4 equal parts.
Roll each part on a floured surface to an 8x12 inch rectangle.
Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
Pinch edges together and fold ends under slightly.
Place rolls seam side down on greased baking sheets.
Slit each roll at 2-inch intervals to resemble braid.
Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
Bake at 375 degrees for 12 to 15 minutes.
Spread with glaze while warm.

Personal Notes:
Personal Notes:
These are one of my all time favorite cheese Danish recipes. They freeze great.

 

 

 

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