Sunday, April 17, 1994

Williamsburg Bread

Williamsburg Bread from
Rebecca’s Kitchen
Rebecca Bodine, Table Leader

2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 egg, separated

1/2 c. sugar
2 tsp. cinnamon
4 oz. pecans, chopped

• To form bottom crust, press one package of rolls in bottom of greased 9x13 inch pan, pinching perforations together.
• Beat together cream cheese, sugar, vanilla, and egg yolk until creamy and spread over bottom crust.
• Press out remaining rolls to fit pan.

• Cover cheese mixture with top crust.
• Beat egg white slightly and brush over crust.
• Sprinkle topping.
• Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
• Refrigerate when cool.

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