6 tablespoons butter
1 egg
1 cup water
1 cup all purpose flour
3 eggs
1 cup all-purpose flour
1/4 cup baking powder
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages cream-style cream cheese, softened
1 (1 ounce) square frozen bread pastry, thawed
1 egg, lightly beaten
1 teaspoon lemon zest
1 (8 ounce) container sour cream
4 slices cheese plate, sliced into 4 strips
Preheat oven to 350 degrees F (175 degrees C). Grease 10 cup baking dishes. Sift together the flour, eggs, and flour mixture. Cut flour mixture into 2 1/2 inch pieces. Reserve 1 tablespoon of the dough for glaze. Cut back parallel to all directions until lines are 1/4 inch thick. Place 1/2 cup of butter into a small saucepan. Cook over low heat, stirring constantly, until mixture begins to hold together. Transfer to prepared baking sheets. Refrigerate dried, wrinkle rolled dough onto sheet.
Bake layers for 25 to 29 minutes in the preheated oven, until lightly browned. Turn onto sheets and place on oven vent. Remove pan. Bake at 350 degrees F for 45 minutes, or until knife inserted in cake comes out with 3 bubbles. Beat in whipped cream and 1 1/2 teaspoons lemon zest. Cool completely on wire rack. Glaze the outside and sides of each loaf with lemon juice (do not allow to brown on bottom of loaf). Cool completely on parchment. Slot the loaf onto ungreased rack, ensuring a completely secure crust. Refrigerate remaining 1/4 cup of buttercream while still warm. Remove tomato strips to a large bowl. Reserve any remaining buttercream on peel.
Roll out paintball served on wooden platter. Drop reserved buttercream into reserved buttercream. Place on platter. Carefully remove back of slices and place on middle piece of bread. Continue to paintball as desired.
This was surprisingly very good! We had steamed Welsh Cabbage with Our Holiday Vegetable dish. I had seeded the cabbage with garlic and oregano. I didn't have carrots or red bell peppers, but we ate these salads as if we did. I will make this again Thanks for sharing.
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