I apologize that I was not on the board in the last many months -- I am sure that I missed a gazillion great recipes from you great chefs. And I apologize that I cannot remember recipes posted here before I vanished. But I did go through my new recipes files (some of which I'm sure came from this forum) and I will post those that tuned out worthy of being made again. Fact is, there was at least double this amount that I would NOT make again; I just don't remember the bad ones and I don't file away those recipes. Chiles en Escabeche Tuñapple Crisp Agua de Tamarindo Easy Layered Ratatouille Roasted Root Vegetable and White Bean Cassoulet Tarte aux Pommes et au Fenouil Caramelise (Apple Tart ... with Caramelized Fennel) Acadian Apple Bread Pudding with Spiced Apple-Wine Sauce Baked Spiced Sweet Potatoes and Pears with Bourbon Cane... Syrup Glaze Fennel & Tomato Salad Siciliana Caponata Speciale Sugo Diane Country Style Vegetarian Lasagna Macedonia (Italian Macerated Fruit Salad) Mulberry and Nectarine Cobbler Creamed Cipollinis and Mushrooms Persimmon Ginger Pudding Saucy Apple Bread Pudding Stuffed Strawberries Apricot Fritters Creamy Pomegranate Parfait Frozen Feijoa Soufflé Apple Salsa with Cinnamon Tortilla Chips Roasted Eggplant And Garlic Soup Forgive me for not crediting any originators. I will do better this coming year to actually write down who posted what. Linda has put up a great post/question. I hope everyone -- including myself -- starts writing down all the recipes they try from this forum and has them ready when Linda posts this question on January 1, 2009. Joe

I have made it with almond and apricot fillings. I used the canned filling, by Solo. It's very thick, so it didn't run all over the oven. King Arthur Flour also sells some. Both were very well received. I agree a berry puree might be too thin, even with fresh berries added. But I'm sure there are great recipes out there for fillings that would be just what you need.

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

Yum, that looks good. Someone here posted a recipe for peaches & cream pie that our family loved. I really need to keep better records of where my recipes come. You didn't have enough peaches probably, & didn't mention pudding mix, but... Peaches & cream pie 3/4 c flour 1/2 t salt 1 t baking powder 1 (3 ounce) pk non-instant vanilla pudding mix 3 T butter, softened 1 egg 1/2 c milk 3 c sliced peaches, drained/syrup reserved 8 oz cream cheese, softened 1/2 c sugar 1 T sugar 1 t cinnamon Set oven at 350. Grease sides and bottom of a 10" deep-dish pie pan. Mix flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. Beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake 30 to 35 minutes. Chill. With fresh peaches, slice them, cover with some sugar & let set to form syrup. Good with strawberries too to