1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
1 8-ounce package chopped dates or pitted dates, snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1 cup butter or margarine, softened
1/2 cup warm milk (105º to 115ºF)
2 eggs
1 tablespoon sugar
5 cups all-purpose flour
Frosting
FROSTING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
Servings: 24
1. In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.
2. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 375ºF for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares.
____________________
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Yield: 24 Squares
1 3-ounce package cream cheese, softened
1 8-ounce package chopped dates or pitted dates, snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1 cup butter or margarine, softened
1/2 cup warm milk (105º to 115ºF)
2 eggs
1 tablespoon sugar
5 cups all-purpose flour
Frosting
FROSTING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
Servings: 24
1. In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.
2. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 375ºF for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares.
____________________
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Yield: 24 Squares
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