Quick Raspberry Danish
photo by ghostlyvision
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
10-12 danish
- Serves:
- 10-12
ingredients
- 2 (7 ounce) boxes jiffy raspberry muffin mix
- 4 tablespoons butter, softened
- 1⁄4 cup plain yogurt
- 1 extra large egg
-
Icing
- 3⁄4 cup powdered sugar
- 2 - 2 1⁄2 tablespoons milk or 2 -2 1/2 tablespoons cold water
- 1⁄8 teaspoon vanilla extract
directions
- In medium bowl stir softened butter, Jiffy raspberry muffin mix, yogurt and egg together gently until incorporated, but do not beat well.
- Spread dough on greased cookie sheet in 2 - 3 inch diameter circles, about 1/4 inch thick and 2 inches apart.
- Bake at 350 degrees for 12-15 minutes, until lightly golden brown, allow to cool for a couple of minutes and then remove to wire rack to cool thoroughly.
- Mix icing ingredients together until well blended, using as much milk or cold water as necessary to get a smooth flowing but not too-thin icing, drizzle spoonfuls over danishes, allow icing to set and serve.
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RECIPE SUBMITTED BY
Just your average femfoodophile who loves to cook and experiment in the kitchen.
Thanks to all who review the few recipes I post, I'm not a premium member so I can't send my thanks via a Z-Mail but I hope you know your thoughts and pictures are deeply appreciated.
And a great big thanks to AuntSana for adopting me! :)
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