Today is Palm Sunday
|Palm Crosses and Palm Fronds|
(the crosses were pinned to each parishioner -- the palm fronds decorated the altar)
And also the first day of Spring
|Peach trees in bloom|
Alas, they are not ours!
Last week . . .
A friend brought a bucket of peach branches about to burst into bloom
We filled vases and put them everywhere!
And to celebrate the peach blooms,
we made peach danish!
An easy version
A Pillsbury recipe
And oh, so good!
It's not sunny today,
but at least, this Spring didn't bring . . .
(As it did in 2010 when we had a foot of snow)
But it didn't bring . . .
Warmth and Sun
like it did last year when we had tea in the garden on the first day of Spring
This year's tea time will find us inside
but at least we'll have pretty peach blossoms to cheer us
and remind us that this is the first day of Spring!
PEACHES AND CREAM DANISH
2 cans Pillsbury Grands Crescent Rolls (big and flaky)
1 can Wilderness peach pie filling
8 0z. cream cheese
1 t. vanilla
1/3 cup sugar
Place crescent roll cans in the freezer for about 30 minutes.
Preheat the oven to 350 and line baking sheets with silicon mats or parchment paper.
Beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
Open the cans and slice each into 12 pieces, approximately 1/2 inch slices.
(DON’T UNROLL THEM, PRETEND THEY’RE SLICE AND BAKE COOKIES!)
Place six slices on a cookie sheet, flattening the centers to create an indent. (I used a large spice container dipped in flour, plus my fingers for a little extra flattening in the middle.)
Fill the indent half with the cream cheese mixture and half with the pie filling.
Bake until edges are golden brown, about 15 minutes.
Cool completely on a wire rack.
In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick. Stood into a pastry bag or Ziploc, cut off the tip and drizzle over the pastries.