It all looks so good Annie....you really have been busy! I'm sure the folks in Elery's office will be happy with their birthday treat. Wish him a happy birthday for me as well please! It's also traditional here in Spain to take your friends out for dinner or drinks when it's your birthday, and not the other way around as we're accustomed. I bet you're going to enjoy that soup in the middle of a working day at the office! I made soup today too and we had it for lunch. We also keep the decorations up until January 6th. There are still Christmas carols playing on the local TV and full sized manger displays on the city hall steps at each town on the island. SharonCb

I am the poster you were probably thinking of. I had questioned pastry for Bear Claws. First used AnnT's Cream Cheese Danish dough, it was good. Divided the recipe into 4 portions with 4 claws each. Each batch looked better than the previous, learned something new each time. Was ready to try a puff pastry when the mailman delivered our new Calphalon waffle maker....so I switch to waffles. By the end of the week I was on one heck of a sugar high. Then Sunday we had noon dinner company, cooked and cleaned for 2 days, just getting back to CF today. So I missed your offer of the Bon Appetite mag article. But could not have gone to a better person than AnnT, she will share I am sure. Just wanted to thank you sffog for your offer, consideration of others and sharing is what makes CF work. Shirl

Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds

Dang, Carol, I KNEW I forgot something. It was the Silly String. Carp! Thanks, Donna, but I found some at the mediterranean store. A day too late, I'd already made the hummus, LOL, and vowed to not buy anything until I cleaned that packed-to-the-shelves pantry! As for leftovers, I have to admit that the hummus stayed at my house, along with the end of the bruschetta, the last of SharonCB's salmon pie and a bit of Linda's Wild Rice Soup. Darn it, I deserve SOME leftovers! Annie