Caution

Mom, the maple flavoring worked great and so did the glaze but .....

Don't try using extra large eggs with the family Danish Pastry recipe. I thought it looked about the right texture after I had stirred in the third egg, but I went ahead and put that last egg in.

The batter was the consistency of molasses, but I went ahead and spooned out the most pathetic, flat "drops" and was rewarded with pastries that didn't have a chance to rise and shine.

Nevertheless, I glazed them and Neil said, "if you fold them in half like a calzone, they are fine." Sigh.....