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46 WONDERFUL WAYS TO USE CREAM CHEESE (Part II of III) — From the COOKS.COM Culinary Archive.
3-oz. cream cheese.
Strawberry preserves.
Lettuce.
Toast triangles.
Place the cream cheese on a plate, and
strawberry preserves in a lettuce cup at
one side. Serve with toast triangles.
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4-oz. cream cheese.
Milk
3 pancakes.
Strawberry preserves.
Place the cream cheese in a bowl and
gradually add a small amount of milk, mixing
until light and fluffy.
Spread on the pancakes while still warm.
Roll and serve with strawberry preserves.
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Cream cheese.
Milk.
Waffles.
Strawberry preserves.
Place the cream cheese in a bowl and gradually
add a small amount of milk, mixing until
light and fluffy.
Bake waffles
using your favorite recipe. In
the center of each hot waffle, place a generous
amount of preserves and top with the softened
cream cheese.
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3-oz. cream cheese.
2 cups sifted confectioners' sugar.
2 1-oz. squares unsweetened chocolate, melted.
1/4 teaspoon vanilla.
Dash of salt.
Pecan halves.
Place the cream cheese in a bowl and cream it
until soft and smooth. Slowly blend the sugar
into it. Add melted chocolate. Mix well. Add
vanilla and salt and mix until well blended.
Form into nuggets, using 1 tablespoon of mixture
for each. Press a pecan half into top of each
nugget. Place in the refrigerator until firm
(about 15 minutes).
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3-oz. cream cheese.
3-1/3 cups sifted confectioners' sugar.
1/2 cup shredded coconut.
1/2 teaspoon vanilla.
Dash of salt.
1 1-oz. square unsweetened chocolate, melted.
Place the cream cheese in a bowl and cream it
until soft and smooth. Slowly blend the sugar
into it. Add the shredded coconut. Mix well.
Add the vanilla and salt and mix until well
blended. Press into a well greased shallow pan.
Place in the refrigerator until firm. Spread the
chocolate on the fudge and score the chocolate
into squares. Place in the refrigerator until the
chocolate hardens. Cut into squares following
the scored pattern.
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3-oz. cream cheese.
3 cups sifted confectioners' sugar.
1/4 teaspoon vanilla.
Dash of salt.
Shredded coconut.
Place the cream cheese in a bowl and cream it
until soft and smooth. Slowly blend the sugar
into it. Add vanilla and salt and mix until well
blended. Form into balls using 1 tablespoon of
mixture for each. Roll in coconut, chill until
firm.
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3-oz. cream cheese.
2 cups sifted confectioners' sugar.
2 1-oz. squares unsweetened chocolate, melted.
1/4 teaspoon vanilla.
Dash of salt.
Place the cream cheese in a bowl and cream
it until soft and smooth. Slowly blend the
sugar into it. Add the melted chocolate. Mix
well. Add the vanilla and salt and mix until
well blended. Press into a well greased shallow
pan to the depth of 1/2 inch. Place in the
refrigerator until firm (about 15 minutes).
— – —
3-oz. cream cheese.
3 cups sifted confectioners' sugar.
1/4 cup crushed lemon stick candy.
Salt.
Place the cream cheese in a bowl and cream it
until soft and smooth. Slowly blend the sugar
into it. Add the crushed lemon stick candy
and the salt and mix well. Spread this Lemon
Fudge on the top of the chilled
Chocolate Fudge. Place the Lemon-Chocolate
Fudge in the refrigerator
until firm (about 15 minutes). Cut into squares.
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1 pkg. gingerbread mix.
1 8-oz. pkg. cream cheese.
2 tablespoons orange juice.
1 teaspoon grated orange rind.
1 teaspoon sugar.
Prepare cupcakes from your favorite
gingerbread mix.
Slice the top from each cupcake and cut the tops in half.
Combine the cream cheese and orange
juice, blending until smooth. Add the
orange rind and sugar; blend well.
Spread this cream cheese topping on the
bottom portions of the cupcakes. Place the
top slices in the cream cheese topping, butterfly
fashion.
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Unbaked pastry.
Canned sour red cherries.
Sugar.
Cornstarch.
Cream Cheese.
Milk.
Cut the pastry into circles about 6 inches
in diameter and prick each with a fork,
as for a pastry shell. Cut heavy aluminum
foil into the same size circles, place a
circle of the pastry on each, and shape it
into a triangular shell, pressing the foil
against the pastry to form a triangular
mold. Bake the shells in a hot oven, 425 degrees
until done. Cool, remove from the foil
molds, and fill each shell with cherries
which have been heated, sweetened to
taste, slightly thickened with cornstarch
and cooled.
Place the cream cheese in a bowl and
gradually add a small amount of milk, mixing
until light and fluffy. Place a rosette
of the cream cheese, forced, through a
pastry tube on each cherry tricorn.
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3-oz. cream cheese.
2 cups sifted confectioners' sugar.
2 1-oz. squares unsweetened chocolate, melted.
1/4 teaspoon vanilla.
Dash of salt.
1/2 cup chopped pecans.
Place the cream cheese in a bowl and cream
it until soft and smooth. Slowly blend the
sugar into it. Add the melted chocolate. Mix
well. Add vanilla, salt and chopped pecans
and mix until well blended. Press into a well
greased shallow pan. Place in refrigerator
until firm (about 15 minutes). Cut into squares.
(For slightly softer fudge, blend in 1 teaspoon
of cream.)
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3-oz. cream cheese.
1 tablespoon maraschino cherry juice.
3 cups sifted confectioners' sugar.
1 tablespoon chopped maraschino cherries.
White cake (baked in a sheet pan.)
Blend the cream cheese and cherry juice. Add
the sugar gradually, blending it in well. Add
the chopped cherries and mix again. Cut the
cake into heart shaped pieces with a cookie
cutter and frost.
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18 zwieback, rolled (or 1-1/2 cups zwieback crumbs).
2 tablespoons margarine.
2 tablespoons sugar.
1 teaspoon grated lemon rind.
1 tablespoon lemon juice.
2 eggs.
2 8-oz. pkg. cream cheese.
1/2 cup sugar.
Dash of cinnamon.
1/2 teaspoon vanilla.
1 cup thick sour cream.
1 tablespoon sugar.
1 teaspoon vanilla.
Red and green maraschino cherry flowers.
Blend the zwieback crumbs with the margarine
and 2 tablespoons of sugar; press onto
the bottom of a 9-inch spring pan. Bake in a
slow oven, 300 degrees, for 5 minutes. Cool.
Blend the cream cheese, softened at room
temperature, with the 1/2 cup of sugar,
cinnamon, 1/2 teaspoon of vanilla, grated lemon
rind and lemon juice. Add the egg yolks, one
at a time, mixing well after each yolk is
added. Fold in the stiffly beaten egg whites,
and pour the mixture on top of the crumbs.
Bake in a slow oven, 300 degrees, 45 minutes.
Blend the sour cream with the tablespoon
of sugar and 1 teaspoon of vanilla. Spread
this mixture over the top of the cake. Return
to the oven for an additional 10 minutes.
Cool before removing the rim of the pan. Do
not invert. Garnish with cherry flowers.
8 to 10 servings.
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3 eggs.
3/4 cup sugar.
1/2 cup lemon juice.
2 teaspoons grated lemon rind.
1 8-oz. pkg. cream cheese.
6 4-inch baked tart shells.
Strawberry preserves.
Beat the eggs in the top of a double boiler until
thick and fluffy. Continue beating while gradually
adding the sugar, lemon juice and lemon
rind. Cook over hot water, stirring constantly
until the custard is thick and smooth. Cool.
Soften the cream cheese at room temperature
and gradually blend the custard into it.
Fill the tart shells with this mixture and top
with preserves.
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1/3 cup sugar.
1 tablespoon cornstarch.
1 cup crushed pineapple (not drained).
1 8-oz. pkg. cream cheese.
1/2 cup sugar.
12 teaspoon salt.
2 eggs.
1/2 cup milk.
1/2 teaspoon vanilla.
1 9-inch unbaked pastry shell.
1/4 cup chopped pecans.
Blend the 1/3 cup of sugar with the cornstarch
and add the pineapple. Cook, stirring
constantly, until the mixture is thick and
clear. Cool.
Place the cream cheese in a bowl and
cream it until soft and smooth. Slowly blend
the 1/2 cup of sugar and salt into it. Add the
eggs, one at a time, stirring well after each
egg is added. Blend in the milk and vanilla.
Spread the cooled pineapple mixture over
the bottom of the unbaked pastry shell. Pour
in the cream cheese mixture and sprinkle with
the chopped pecans. Bake in a hot oven,
400 degrees for 10 minutes, then reduce the heat
to a slow oven, 325 degrees, and bake for an additional
50 minutes. Cool before serving.
8 servings.
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1 8-oz. pkg. cream cheese.
2 tablespoons milk.
1 baked 9-inch pastry shell.
1 qt. fresh strawberries, washed and stemmed.
3/4 cup sugar.
2 tablespoons cornstarch.
1/3 cup water.
Few drops of red food coloring.
Place the cream cheese in a bowl and cream it
until soft and smooth. Gradually blend the milk
into it. Spread half of this mixture on the bottom
of the pastry shell. Cover with half of the
strawberries. Cut the remaining berries in half.
Combine the sugar and cornstarch. Add the
water, stirring until well blended. Add the
remaining strawberries and cook until thickened,
stirring constantly. Add red coloring, mix well.
Pour immediately over the strawberries in the
pastry shell. Chill. Decorate with the remaining
cream cheese mixture.
8 servings.
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3-oz. cream cheese.
1 tablespoon milk.
3 cups sifted confectioners' sugar.
1/2 teaspoon almond extract.
Blend the cream cheese and milk. Add the
sugar gradually, blending it in well. Add the
almond extract and mix again.
Jelly roll cake.
Strawberry preserves.
Slivered blanched almonds, toasted.
Whole fresh strawberries.
Bake jelly roll cake,
spread with strawberry
preserves, roll and frost with Almond Philly
Frosting. Stick pieces of slivered almonds into
the frosting. Garnish with whole strawberries.
8 to 10 servings.
— – —
18 zwieback, rolled.
2 tablespoons margarine.
2 tablespoons sugar.
Blend the zwieback crumbs with the margarine
and 2 tablespoons of sugar; press onto
the bottom of a 9-inch spring pan.
1/2 cup sugar.
2 tablespoons flour.
1/4 teaspoon salt.
2 8-oz. pkg. cream cheese.
1 teaspoon vanilla.
4 eggs.
1 cup cream.
Blend the 1/2 cup of sugar with the flour,
salt and the cream cheese softened at room
temperature. Add the vanilla. Add the egg
yolks, one at a time, mixing well after each
yolk is added. Add the cream and blend
thoroughly. Fold in the stiffly beaten egg
whites, and pour the mixture on the top of
the crumbs. Bake in a slow oven, 325 degrees, for 1
hour, or until "set" in the center. Cool before
removing the rim of the pan. Do not invert.
8 to 10 servings.
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