Cream cheese and fruit strudel

I have been asked several times for my recipe for my cream cheese pastry strudel.  It’s becoming quite popular at our church cafe as well as our gatherings and Bible study groups.

It’s really quite embarrassingly simple.  In fact it began as a oh my goodness I forgot to bake for the cafe moment. 🤗

However here is the recipe. Enjoy. 


  • 1 tube of croissant rolls 
  • 4 ounces (half a brick) cream cheese
  • Fruit or jam
  • Sugar approximately a tablespoon
  • Approximately a tablespoon of almond milk


  1. Preheat oven to 350 degrees F.
  2. Lay down a sheet of parchment paper the size of the inside of a cookie sheet.
  3. Open your tube of crescent rolls and unroll your dough.
  4. Using a rolling pin, roll the dough until there are no seams.
  5. Using kitchen scissors cut diagonal strips on both sides long enough to drape across but still leaving a good solid strip in the center.
  6. Take your half a brick of cream cheese and make sure it’s really soft.
  7. Mix in a hand full of friut or jam. This time I’m using my own homemade wicked apple pie jam.
  8. Stir together but not completely.
  9. Add in about half a tbsp of sugar and fold in.
  10. Now spread the mix in the center of your dough.
  11. Add a sprinkle of fruit or dollops of jam on top the mixture.
  12. Crisscross your strips one side then the other and fold up the ends.
  13. Move pastry with parchment paper on to your cookie sheet, carefully.
  14. Using almond milk wash your pastry using a pastry brush.
  15. Sprinkle a bit of suger over the top.
  16. Put in preheated oven and bake at 350 degrees F for 15 to 20 minutes. Or until golden brown.
  17. Cool and slice to serve.

I would love to hear your variations!

Until next time,

Mrs. Kay L Rice

Homemade Biscuit & Dumpling Mix


As by now you all know, I do not like to rely on boxed items for any reason to feed my family.  Nearly every thing that is mass produced can be made from scratch easier and less expensive at home.  One of the more common items in the kitchen is a box of “Bisquick” or biscuit mix.

As many of you know this is an awesome concoction which can be used for anything from biscuits or dumplings to pancakes or waffles…. yea, you get the idea.  For me we love dumplings.  My husband and I have this ongoing discussion on what a “dumpling” is.  For me there are 2 kinds flat dumplings and drop dumplings.  To him there are only one drop dumplings (the other are short noodles).  Drop dumplings are the fluffy dumplings primarily made from Bisquick type mixes.

Now, here is how you can leave that yellow (or white) box at the grocery store and always have this mix on hand!


  • 2 Cups flour (sifted)
  • 4 teaspoons of Baking Powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of butter (or shortening)
  • 3/4 cup milk


  1. In a large bowl sift your flour and your baking powder together.
  2. Add in your salt
  3. Add in your butter (or shortening) softened
  4. Add in your milk
  5. Knead together until nice and firm
  6. If too sticky add in a tad of flour
  7. IMG_20170501_152829672
  8. Now roll into balls and drop it into your boiling soup
  9. Turn the heat of your soup down
  10. Cook for 15 to 20 minutes on low
  11. Finally enjoy!

Sometimes I will keep this on hand for quick grabs.  To do this find an air-tight bag, container of your choosing.  Sift in all of your dry ingredients together and label your container ‘Baking mix’.  Then make sure you make note of the wet ingredients to add later.


Until next time,

Mrs. Kay L. Rice