Mock Danish Recipes

THE FAMOUS MOCK DANISH

Steps:

• In a small bowl, microwave the cream cheese for 15 seconds or less; just long enough to soften it.
• Add the egg and combine the two ingredients with a spatula until smooth.
• Add the sweetener, vanilla, salt and optional cinnamon (I like it with cinnamon and a bit of nutmeg, when plain, but leave it out with eating it with fruit jelly). Mix well.
• Because I'm fussy, I transfer the ingredients into a 6-oz. ramekin to nuke, but you can continue to use the same bowl. Microwave for 90 seconds (turning half way through). It shouldn't be runny, but the center should still be a bit soft, for that "Danish" feeling. May need to nuke for a further 30 to 60 seconds.
• I used a spatula to pop mine out of the ramekin and placed it onto a plate, but ... again ... many just eat it right out of the bowl! Delicious hot or cold! Cover with jelly, or ... sprinkle some more cinnamon and sweetener over it.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

LOW CARB MOCK DANISH FOR BREAKFAST, ATKINS RECIPE

Steps:

• Put 2 oz. ( 1/4 bar) cream cheese in coffee cup and microwave for 30 seconds.
• Stir. Add one egg, 1 teaspoon vanilla extract, 1 packet of Splenda sweetener. Mix all vigorously with a spoon or fork until blended. Microwave for 45 seconds until a custard consistency. It will sort of rise. Remove from microwave put a pat of butter on top and sprinkle with cinnamon ( no sugar ) Enjoy!

LOW CARB MOCK DANISH

Steps:

• In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds.
• Beat well with a fork until creamy.
• Add the egg and beat very well until creamy; mix in remaining ingredients.
• Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom.
• Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds.
• If center still looks too runny, cook another 30 seconds.
• May take up to 2 1/2 minutes total, depending on your microwave.
• Center should be a bit soft for the danish filling effect.
• Run a small rubber spatula around the danish, then under it to release from bowl.
• Transfer to a small plate.
• Cool until just warm or cool completely before eating.

DANISH "FORLOREN SKILPADDE" MOCK TURTLE SOUP

Steps:

• After scrubbing the calf's head well rinse it in several lots of water.
• Leave the head to soak in water for at least 6 hours.
• Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).
• Bring slowly to a boil and remove any scum which forms.
• Simmer about 3 hours until tender.
• Drain the calf's head, reserve the stock.
• Remove the meat from the bone and cut into 1" cubes.
• Press the cubed meat between 2 plates with a heavy weight on top.
• Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
• Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
• Add about 3 pints of strained stock.
• Simmer for about 1-1 1/2 hours and strain.
• In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
• Gradually stir in the strained 3 pints of stock.
• Cook over low heat until smooth and thick.
• Season with paprika, lemon juice, tasting as you go and add the madeira.
• Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
• Serve in deepsoup bowls garnished with a half boiled egg.
• Have extra Madeira on the table to add to the dish if desired.
• Serve with french bread.