Sunday, April 6, 2014

Cream Cheese Squares

When I was a little girl my mother would take crescent rolls, cream cheese, and cinnamon sugar and create a delight just for me. Sometimes, she would make them after school while cooking supper, or sometimes we would have cream cheese squares with Saturday's breakfast. I don't have her recipe, but I have watched her enough to perhaps replicate these delicacies. All of the basics are found in your refrigerator or the pantry. Here is my updated version
2 Cans original crescent rolls
2 8 oz packages cream cheese 
1 cup sugar
1 teaspoon vanilla
1/2 cup margarine - I know that she used margarine, because butter was too expensive, and we never had real butter unless it was a holiday
1 tsp cinnamon
1/4 cup sugar

Preheat oven to 350 degrees
Grease 9X13 pan - I used Baker's Joy, but she always used margarine
Lay one can of Crescent rolls to cover bottom of pan and up the sides just a bit - press together any perforations from the rolls. 
Beat the two bricks of cream cheese with 1 cup sugar and the vanilla ( I never measure vanilla - I always fill the cap- someone once told me that the cap holds one teaspoon of vanilla)
Spread the cream cheese mixture evenly over the first layer of rolls
Open the 2nd can of rolls, and carefully place them over the cream cheese - Do not press down
Melt the stick of margarine and pour over the top layer of rolls
Stir in a small bowl the remaining sugar and cinnamon
Sprinkle over the top
Bake at 350 degrees for 25 to 30 minutes until the top is brown and crispy
Let cool completely before cutting

The top layer will be crispy and will taste just like cinnamon toast. This pretty much needs to be eaten the day it is prepared, as it tends to get soggy fast. Boy, is it good when it is fresh, sugary, and crisp. 

Please share any special treats that you mom made from leftover pie crusts, biscuits, rolls, or even light bread- 

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