Today on DelmarvaLife –
Those iconic first steps on the moon were just a mere fifty-one years ago. Astronaut, Neil Armstrong, walked his way right into the history books, launching America into a new age of space exploration. Today, we talk with Professor at Salisbury University and Wicomico County Sheriff’s Office Lieutenant, Tim Robinson, about the iconic moment in history.
It’s Most Wanted Monday. Lieutenant at the Wicomico County Sheriff’s Office, Tim Robinson, is here. If you have any information about any of these fugitives, please call crime solvers at (410)-548-1776.
Katie’s taking advantage of the scorching weather and she’s hitting the water. She’s testing her skills in kayaking. She talks with Proprietor of the Pocomoke River Canoe Conpany, Barry Laws, to find out about all the fun water-related things to do in Pocomoke.
Salad just screams summer and as we enter into one of the hottest days of the year, what’s more perfect than a salad to go with your meal? Fresh produce is blooming and there’s not better time to hit your local farmer’s market. Today, Agricultural Specialist with the Eastern Shore Land Conservancy, Carol Bean, is showing us how to make a sausage, pepper, and heirloom tomato salad.
Thanks to frozen puff pastry, you’ll have a dessert that will taste amazing and be quick to make! Raspberry Cream Danishes are full of a homemade cream cheese filling. A raspberry in the center and powdered sugar fill out these delectable treat. Check out the recipe below:
What You’ll Need
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar plus extra for sprinkling
- 1 teaspoon vanilla extract
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 18 fresh raspberries
What to Do
- Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners’ sugar, and the vanilla until smooth; set aside.
- Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.
- Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.
- Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.
- Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners’ sugar.
Feel free to use any other of your favorite fruits, like blueberries or strawberries.