Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 I was just looking at the cinnamon twists recipe you posted earlier this week....can you tell me what size cream cheese you use? the big one (8 oz) or the little one (3 oz)? thanks! Bridget Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Hii Bridget... The creamed cheese packages are the 8 oz. size. I think you'll like this recipe...they are very moist in the middle and we like them better than their non-GF counterparts. C(olleen) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Oh, I like pretty much anything that uses cream cheese in the dough! ________________________________ From: SillyYaks on behalf of cyebel Sent: Sat 2/25/2006 9:46 AM To: SillyYaks Subject: Re: Cyebel...Cinnamon Twists? Hii Bridget... The creamed cheese packages are the 8 oz. size. I think you'll like this recipe...they are very moist in the middle and we like them better than their non-GF counterparts. C(olleen) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 If you love creamed cheese, then the next time you make mashed potatoes (a large pot of them), add in 1 block of creamed cheese (8 oz.) and a large spoon of sour cream to the mix. Not only does this give them a heavenly flavour, but if you are making something like Shepherd's Pie to put in the freezer, it really facilitates keeping the potatoes nice when reheating them. I add in creamed cheese to (too) many things...potato soup, scalloped potatoes, mashed potatoes. Oh, did I mention how much I love potatoes? The cinnamon twists soft of taste as if they've had creamed cheese icing added to the top of cinnamon rolls, but not as sweet as when purchasing them from a bakery, etc. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Hi! For some reason I don't get all the e-mails from the group and try playing with my preferences ans still don't... I never saw the recipe of the cinnamon twist... would anybody sahre please? Thanks, Girami :)cyebel wrote: If you love creamed cheese, then the next time you make mashed potatoes (a large pot of them), add in 1 block of creamed cheese (8 oz.) and a large spoon of sour cream to the mix. Not only does this give them a heavenly flavour, but if you are making something like Shepherd's Pie to put in the freezer, it really facilitates keeping the potatoes nice when reheating them. I add in creamed cheese to (too) many things...potato soup, scalloped potatoes, mashed potatoes. Oh, did I mention how much I love potatoes? The cinnamon twists soft of taste as if they've had creamed cheese icing added to the top of cinnamon rolls, but not as sweet as when purchasing them from a bakery, etc. C Yahoo! Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Here it is: 1 8 oz. pkg softened cream cheese 1 cup butter softened 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla 2 cups flour mix 1 tsp xanthan gum Mix cream cheese and butter, add sugar, salt and vanilla. Add flour and Xantham gum and mix just till blended. Refrigerate 1-2 hours. Roll out on bed of cinnamon and sugar, sprinkle top with sugar mixture, cut into triangles and roll into crescents. Bake at 350F for approx 20 minutes. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 I forgot to mention that I use the Bette Hagman GF mix for this: 3 c. rice flour 1 c. potato starch (NOT potato flour) ½ c. tapioca starch But, the Bette Hagman featherlight mix would work really well for it, too: 1 c. Rice flour 1 c. cornstarch 1 c. tapioca starch 1 Tbs. potato flour (NOT potato starch) C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Thank you Cyebel! This really makes my weekend! I will let you know how they come out! Have agreat one! Giramicyebel wrote: I forgot to mention that I use the Bette Hagman GF mix for this: 3 c. rice flour 1 c. potato starch (NOT potato flour) ½ c. tapioca starch But, the Bette Hagman featherlight mix would work really well for it, too: 1 c. Rice flour 1 c. cornstarch 1 c. tapioca starch 1 Tbs. potato flour (NOT potato starch) C __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Thank you Cyebel! This really makes my weekend! I will let you know how they come out! Have agreat one! Giramicyebel wrote: I forgot to mention that I use the Bette Hagman GF mix for this: 3 c. rice flour 1 c. potato starch (NOT potato flour) ½ c. tapioca starch But, the Bette Hagman featherlight mix would work really well for it, too: 1 c. Rice flour 1 c. cornstarch 1 c. tapioca starch 1 Tbs. potato flour (NOT potato starch) C Yahoo! Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.