Each Wednesday in the Daily Oklahoman newspaper the is a long-running column called Melba’s Swap Shop. I guess Melba has been running the column for a very long time. I have seen recipe booklets titled Melba’s Swap Shop with different volume numbers. All the recipes are from home cooks throughout out state. Last week, I saw a really simple recipe that sounded delicious. It was given to her by one of the two painters who came to her house to paint. His name is Robert Brown of Midwest City, Oklahoma. I cut it out and brought it home. **as I reread this, I notice how old fashioned I sound by reading a real newspaper and cutting a recipe out of it**. I made the recipe last weekend and changed it up a bit so I will list both the recipes here.
The original recipe ingredients:
2 cans crescent rolls
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 Tablespoon vanilla
½ cup Butter, melted
½ cup sugar
1 Tablespoon ground cinnamon
Directions:
Pre-heat oven to 350F.
Spray 13 x 9 dish with non-stick spray
Open first can of rolls, press perforations together and press into bottom of dish.
Using and mixer, mix all cream cheese, 1 Cup sugar, and 1 Tablespoon vanilla
Spread over bottom layer in dish
Roll out other can of crescent rolls and press perforations together then lay on top of cream cheese mixture.
Brush melted butter on top and then, after mixing ½ Cup sugar and cinnamon spread it over top.
Bake for 30 minutes.
Let cool and refrigerate for at least 2 hours before serving.
What I did.
Ingredients:
2 cans Crescent rolls
2 boxes (8 ounces) cream cheese
1 Cup Sugar
2 teaspoons vanilla
¼ Cup melted butter
¼ Cup sugar
½ Cup Homemade strawberry preserves
Directions:
Preheat oven 350F
Spray 13 X 9 pan
Open first can, press perforations together and put in bottom of dish.
Mix cream cheese and sugar then spread ½ on top of crescent in dish.
Spread preserves over top making sure to leave 1 inch around sides.
Spread rest of cream cheese over top of preserves.
Open 2nd can, press perforations and lay on top of mixture.
Brush ¼ Cup butter on top and sprinkle with sugar.
Bake for 30 minutes.
