Check out these bad boys! Cheese Danishes!

[MissyMiss]

Re: Check out these bad boys! Cheese Danishes!

Mine came out really flat too. I know I probably didn't whip the eggs enough, so I am blaming it on that. I had to throw them away, they were gross. Yours looks so good!!

[ValidRouge]

Re: Check out these bad boys! Cheese Danishes!

Mine are really flat too, but they tasted excellent. Maybe because of the extract I used?? it was really yummy. McCormick brand Butter, Vanilla & Nut flavor.

[ConfusedAndNeedHelp]

Re: Check out these bad boys! Cheese Danishes!

I don't think I ever seen that. Must buy it. My spice cabinet is getting bigger and bigger. Thanks!

[ValidRouge]

Re: Check out these bad boys! Cheese Danishes!

Yep, that's it.

[ConfusedAndNeedHelp]

Re: Check out these bad boys! Cheese Danishes!

How much did you add to it Joy?

[ValidRouge]

Re: Check out these bad boys! Cheese Danishes!

I added like 1/4 teaspoon to the egg yolk and cheese mixture. The cheese that goes in the center of the danish, I mixed 1/4 teaspoon into that with some liquid splenda. Mixed it up really good--it tasted like buttercreme cake frosting. Then I spooned it into the mixture.

[MissyMiss]

Re: Check out these bad boys! Cheese Danishes!

Mine were so flat that upon trying to remove them from the wax paper (also sprayed), that they just crumbled..I tried a bit of the "crumbled mess" and it tasted horrible. I'll try again though!

[tmn]

Re: Check out these bad boys! Cheese Danishes!

I don't think I ever seen that. Must buy it. My spice cabinet is getting bigger and bigger. Thanks!

I didn't find it at one store I normally go to. I may have to resort to ordering it online if other stores here don't carry it.

[hubbys_girl]

Re: Check out these bad boys! Cheese Danishes!

Just as an observation being a big time baker may I suggest baking them on parchment paper instead of sprayed waxed paper? i will try it on the weekend and see if this helps with the sticking part, and to get miringue to really stiffen up a 1/4 tsp of cream of tartar realy helps. Perhaps whipping the egg whites with cream of tartar first before folding in the yolks would help. Also, using a non reactive utensil to fold in egg white helps eggs keep there loftsomething like a silicone spatula or a wooden spoon even would work well for folding in eggs whites to something else. And room temperature eggs whip the best rather than cold from the fridge. Just a few observations. I am sure these things would help substacially. I don't know the carb counts for cream of tartar, so if you leave it out that would be fine if you follow the other suggestions. Non reactive bowls help the whipping process too. (I use plain old tupperware plastic or a copper bowl my grandmother gave me if I am whipping with a whisk by hand.)

[SandyL2002]

Re: Check out these bad boys! Cheese Danishes!

Just as an observation being a big time baker may I suggest baking them on parchment paper instead of sprayed waxed paper? i will try it on the weekend and see if this helps with the sticking part, and to get miringue to really stiffen up a 1/4 tsp of cream of tartar realy helps. Perhaps whipping the egg whites with cream of tartar first before folding in the yolks would help. Also, using a non reactive utensil to fold in egg white helps eggs keep there loftsomething like a silicone spatula or a wooden spoon even would work well for folding in eggs whites to something else. And room temperature eggs whip the best rather than cold from the fridge. Just a few observations. I am sure these things would help substacially. I don't know the carb counts for cream of tartar, so if you leave it out that would be fine if you follow the other suggestions. Non reactive bowls help the whipping process too. (I use plain old tupperware plastic or a copper bowl my grandmother gave me if I am whipping with a whisk by hand.)

I did mine on the parchment paper and they came right off.. The recipe does call for the cream of tarter so that was in mine.. I probably mixed it too much when adding the yolk part.. I was thinking about sitting my eggs out for a bit before they were whipped.. So I will try that again next week

[Scooterjam]

Re: Check out these bad boys! Cheese Danishes!

Wow...this is pretty cool. It's like being the member to some secret club. Haha.

By the time I make mine this weekend, you'll all have the kinks worked out!!

Nice! Keep it goin!

[apple]

Re: Check out these bad boys! Cheese Danishes!

Just as an observation being a big time baker may I suggest baking them on parchment paper instead of sprayed waxed paper? i will try it on the weekend and see if this helps with the sticking part, and to get miringue to really stiffen up a 1/4 tsp of cream of tartar realy helps. Perhaps whipping the egg whites with cream of tartar first before folding in the yolks would help. Also, using a non reactive utensil to fold in egg white helps eggs keep there loftsomething like a silicone spatula or a wooden spoon even would work well for folding in eggs whites to something else. And room temperature eggs whip the best rather than cold from the fridge. Just a few observations. I am sure these things would help substacially. I don't know the carb counts for cream of tartar, so if you leave it out that would be fine if you follow the other suggestions. Non reactive bowls help the whipping process too. (I use plain old tupperware plastic or a copper bowl my grandmother gave me if I am whipping with a whisk by hand.)

I made these yesterday and seem to have joined the theme of "flatness". But, I did use parchment paper and they came off beautifully. My DH and I ate them anyways as "buns" for our chicken sandwiches. Made another batch later in the evening for one more try, and they came out not so flat.

Thanks for the input on making them in a nonreactive bowl and upping the Tartar. I was using my Sunbeam mixer (hands free) while I was getting the rest of the stuff put together. Guess I'll have to do it the old fashioned way next time, by hand (mixer of course).

[SandyL2002]

Re: Check out these bad boys! Cheese Danishes!

I made these yesterday and seem to have joined the theme of "flatness". But, I did use parchment paper and they came off beautifully. My DH and I ate them anyways as "buns" for our chicken sandwiches. Made another batch later in the evening for one more try, and they came out not so flat.

Thanks for the input on making them in a nonreactive bowl and upping the Tartar. I was using my Sunbeam mixer (hands free) while I was getting the rest of the stuff put together. Guess I'll have to do it the old fashioned way next time, by hand (mixer of course).

Okay.. I am not sure what a non reactive bowl is? But I used a glass bowl from Pampered Chef?

[apple]

Re: Check out these bad boys! Cheese Danishes!

Nonreactive bowl is basically (correct me if someone is a rocket scientist ) a metal bowl. Kind of like, never mix coolade in a metal or tin pitcher? Well, it was that way when I was a kid...long long ago...

I'd love to have a set of the Pampered Chef bowls. Some day

[skinnymom!]

Re: Check out these bad boys! Cheese Danishes!

I bought some parchment the other day, just to make it easier to get them off. I may try making some regular rolls today or tomorrow, I just haven't had the time the last couple of days - thanks for the tips!