Patter Fam Sauces and Pastor's Pantry Cooking School

4 oz. cream cheese softened
½ cup brown sugar
¼ raisins
¼ cup chopped pecans
½ tsp. cinnamon
2 cans crescent roll dough
1 ½ cups powdered sugar
3-4 T milk
½ tsp. vanilla extract
Purple, yellow, and green sprinkles for decorating

Combine 4 ounces cream cheese, 1/2 cup brown sugar, 1/4 cup raisins, 1/4 cup chopped pecans and 1/2 teaspoon cinnamon in a food processor, and blend until smooth.
Unroll 2 cans of crescent roll dough and separate into triangles. On parchment paper, position triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round.
Spoon the filling in a circle, about halfway between the edges and the points of each triangle. Don't forget to place a small plastic baby or dried bean  somewhere in the filling! (The person who gets this piece will have good luck for the year.)
Fold the short side of each triangle toward the center, then pull the point end of each triangle toward the outer rim of the pan to fully enclose the filling. Once the edges are folded up and firmly sealed, the cake is ready for baking. Bake the cake at 350 degrees F for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool completely.
Whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spoon the icing over the top of the cooled cake, letting the excess run down the sides.
While the icing is still wet, decorate with purple, yellow and green sugar sprinkles.

Written by Joyce Peters — February 12, 2019


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