On January 12th the au pairs in Maralyn’s Cluster got together at their counselor’s home for a brunch to welcome 2014. Prior to socializing and dining on bagels, lox, salad and dessert, everyone gathered for this group photo…

In response to many requests, here’s the recipe for the Cream Cheese Squares dessert:

Cream Cheese Squares

2 packages refrigerator crescent rolls
2 – 8 oz packages cream cheese at room temperature
½ plus ¼ cup sugar
1 egg, separated
1 teaspoon vanilla
1 cup chopped walnuts
½ teaspoon cinnamon

Preheat the oven to 350 degrees.
Grease an 8″ x 12″ or 9″ by 13″ pan. (I use 8″x12″ foil pans for no clean up!)
Line the pan with one package of the rolls, patting the perforations together.
Mix the cream cheese, ½ cup sugar, the egg yolk and vanilla together. Beat until creamy and spread over the rolls.
Top with the second package of rolls, patting the perforations together.

Topping: Beat the egg white until foamy and fluffy. Spread over the top and sprinkle with a mixture of the remaining 1/4 cup sugar, cinnamon and the nuts.

Bake 25-30 minutes.

This may be put together, refrigerated overnight and baked in the morning or it can be baked when prepared.