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Key Lime Danish Pastries

Each tender sweet roll is filled with a luscious blend of cream cheese and lime.6 1/4 to 6 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 envelopes active dry yeast
1 1/2 teaspoons salt
1 cup water
1 cup milk
1/2 cup butter or margarine
1 egg
8 ounces cream cheese, softened
1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice
1/2 cup sifted confectioners� sugar
1 teaspoon butter or margarine, meltedCombine 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast, and salt; set aside.In a saucepan combine water, milk, and the 1/2 cup butter. Heat and stir just until warm (120 to 130 degrees F) and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes at high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl. Cover; let rise in a warm place until double (about 1 hour).Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.For filling, combine the cream cheese, lime peel, 2 tablespoons of the lime juice and 1/2 cup of the remaining granulated sugar. Set aside.For icing, combine the confectioners� sugar, the remaining 1 tablespoon lime juice and the melted butter or margarine. Set aside.On a floured surface, roll each portion of dough into a 14 x 9-inch rectangle. Sprinkle each with 1/4 cup of the remaining granulated sugar. Starting from a long side, roll up jelly-roll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased baking sheets. Make indentations in centers; fill each indentation with a scant tablespoon of the filling. Repeat with remaining dough, sugar, and filling.Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Let stand 2 minutes; drizzle with icing.Serve warm.Yields 24 servings.

Lemon puffs
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Maple cream coffee treat
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Blueberry puffs
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Raspberry-cheese breakfast bars
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Sticky buns
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White house cinnamon rolls
White House Cinnamon Rolls2 tablespoons yeast1 cup warm water3 tablespoons butter5 to 6 cups flour1 cup granulated sugar1 teaspoon salt1 cup warm milk2 eggsMix yeast, warm water and 1/2 cup of the sugar; set aside.Warm milk and add butter. A (Upload by user)

Danish
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Jelly filled puffs
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Key lime cheese danish
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Cheese danish
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Almond puff
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Blueberry-oatmeal breakfast cake
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TAG: baking, oatmeal, teaspoon, breakfast, blueberry, ,

Bakery style turnovers
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Butterscotch pinwheels
Butterscotch Pinwheels2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt1/3 cup shortening2/3 cup milk3 tablespoons butter or margarine, softened1/2 cup firmly packed light brown sugarCombine flour, baking powder and salt; cut in shortening (Upload by user)
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Red cherry rolls
Red Cherry Rolls2 (16.5 ounce) cans Bing cherries, drained and liquid reserved1 cup granulated sugar1 tablespoon flour or tapioca1 tablespoon butter1 1/2 cups all purpose flour2 1/4 teaspoons baking powder1/4 teaspoon salt2 tablespoons butter or shortening (Upload by user)
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