Reuben Crescent Bake
2 tubes (8 oz) refrigerated crescent rolls-seamless dough sheets
1 pound sliced Swiss cheese
1 pound sliced deli corned beef
1 can (14 ounces) sauerkraut, well drained and rinsed
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough into one long rectangle. Press onto the bottom of a greased 9×13 baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. . Place second dough sheet over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.
SNICKERDOODLE COBBLER
2 Tbsp. butter, melted
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/2 c. milk
1 tsp. vanilla
TOPPING:
3/4 c. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. hot water
Preheat oven to 350. Pour melted butter into 8×8 baking dish. In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, brown sugar. Stir with fork or whisk to mix. Pour in milk and vanilla. Stir to combine. Pour the batter over the melted butter in the baking dish. In a small bowl combine the topping ingredients: brown sugar, salt and cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter. Pour hot water over the entire cake, make sure you are covering the entire cake evenly. Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream.
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