Why not? They are terrific and you just might cause a renewal of this. Everyone will absolutely love them.
- 3 pkg. Philadelphia cream cheese
- 1/2 cup butter
- 1/2 tsp. grated fresh lime rind
- 1 cup flour
- 2 tbsp. sugar
- Apricot Preserves (try Saskatoon Preserves for a different flavour)
Preheat oven to 375 degrees. Cream together the cream cheese and butter until very smooth and light. Beat in the lime rind.
Combine the flour and sugar; stir in one half of the flour mixture blending well. Stir in the remaining flour.
Roll dough onto a lightly floured board to about 1/8″ thick (any thicker than this and they will fall apart when baking).
Cut into 2″ rounds and place 1/2 tsp of the preserves in the center of each round. Form into a triangle by folding in 3 sides. Pinch together gently and bake for about 12-14 minutes. Cool the cookies a few minutes before removing them to a rack to cool completely.
If you don’t eat them all, store in a tin.
Cheese Pate
This is a really nice pate. So fresh and no chemicals or preservatives.
- 9 0z. Philadelphia cream cheese
- 8 oz. c heddar cheese (finely grated)
- 5 oz. Brie cheese, without covering
- 1/2 tsp worchestershire sauce
- few drops of tabasco
- 1 generous tbsp. brandy or a good port
- 1/2 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1 tsp. softened butter
- chopped pistachios nuts
In your food processor, spoon all the ingredients, except nuts, and beat until nice and smooth. This will be soft, but you roll it out (wet your hands first) into a log shape and place in parchment paper. Chill in the fridge overnight.
Before serving, roll into the crushed nuts. Slice and serve with crackers or toast wedges.
Cheesecake Squares
My husband’s daughter gave this recipe to him and I would like to share it with you. It is a square, and if you are a cheesecake lover, you will love it.
Preheat oven to 350 degrees.
- 1/3 cup brown sugar, packed
- 1 cup flour
- 1/2 cup chopped pecans
- 1/3 cup melted butter, not margarine
- 1 8 oz. pkg of Philadelphia cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tbsp. lime juice
- 2 tbsp. cream
- 1 tsp. pure vanilla
Mix brown sugar, flour and nuts in a large bowl. Stir in the melted butter and mix until light and crumbly in your hands. Remove 1 cup of this and set aside. Put the rest in a 8 inch square pan and pat it smooth. Bake for 15 minutes.
Beat cream cheese until smooth and add the sugar. Beat in the egg, lime juice, cream and vanilla. Pour onto the baked crust. Top with the reserved crumbs and return to the oven to bake for another 25 minutes. Cool thoroughly.
Cut into squares and serve with fresh berries and, if you wish, whipped cream….oh my! did I say that?
Cheesecake With A Spanish Flair
I love cheesecake, but seem to in the minority most of the time. This is easy, not expensive to make and with the flavours of spring fruit offerings, makes it a real winner.
- 1 lb. Philadelphia cream cheese
- 3 tbsp. butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 1/4 cup flour
- 1 tsp. lemon zest
- 1/2 tsp cinnamon
- pinch of salt
- Icing sugar
Preheat oven to 400 degrees. Cream together the cream cheese, sugar and 1 tbsp. butter. Add the eggs, blending well after each addition.
Add the flour, zest, cinnamon and salt. Mix well. With the remaining 2 tbsp of butter, butter the sides and bottom of a springform pan. Pour in the batter and bake for just 12 minutes.
Reduce the temperature to 350 degrees and continue baking for about 25-30 minutes. Cool completely.
Strawberry/Rhubarb topping
- 2 cups chopped rhubarb
- 2 cups fresh strawberries
- 1 – 2 tbsp. fresh lemon juice
- sugar to taste
Put the ingredients in a saucepan and cook until the rhubarb is tender. Taste and adjust lemon juice and sugar.
Sprinkle the top of the cheesecake with icing sugar and add the fruit topping on top. The topping can be either warm or cold, your decision!
If you didn’t notice….this doesn’t have a crust of any kind. It is so elegant when served.
Caramel Cheesecake with Pecans
These are the kinds of desserts I like…to make….to eat…whatever.
- 2 pkgs. cream cheese
- 1/2 cup berry sugar
- 1/2 tsp. pure vanilla
- 2 large eggs
- 24 caramels
- 2 tbsp. milk
- 1/2 cup chopped pecans
- 1 graham cracker crust…store bought will do nicely.
In your electric mixer, cream the cheese, sugar and vanilla until well blended (no lumps). Add the eggs and again beat until smooth.
Melt the caramels in the milk, stirring until completely smooth and pour over the crust.
Top the cream cheese mixture over the pie and bake in a 350 oven for 35-40 minutes until almost set. Cool and refrigerate overnight.
OMG this is good. Wow! Now, where did I hide the ice wine?…later
Red Pepper and Crab Spread
This is wonderful way to welcome guests when you serve your signature drink . It is light and so yummy.
- 1 tub spreadable cream cheese (Philadelphia is best)
- 1 can of crabmeat (chunk)
- 1/2 cup Armstrong aged cheddar cheese
- 1/2 cup finely chopped red pepper
- 1 tbsp.Dijon mustard
- Crackers such as Raincoast Crisps
Mix all the ingredients together and refrigerate at least one hour.
Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers, so you may have to add a tbsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you will see how easy it is to get into the groove.
Pecan Crust Fruit Tart
If you follow this site and baked from the Holiday Section, you have the pecan shortbread recipe. If and I mean a big IF you had any left over, you can use them here. Now you can bake some up and use about 12-14 of them to crush.
- 12 pecan shortbread cookies (it should equal a tad more than 1 1/3 cups of crumbs)
- 1/2 cup flour
- 1/4 cup melted butter
- 8z. light Philadelphia Cream Cheese, room temperature
- 1 large egg
- 1/3 cup caramel topping
- 2 Granny Smith apples, peeled and cored, cut into wedges
- 2 red skinned Pears, cored and cut into wedges
- 2 tbsp. butter
- 1 tbsp. lime juice
- 2-3 tbsp. caramel topping
Preheat oven to 350 degrees. In a bowl, crush the cookies and add the flour and melted butter and pat into a 10 inch tube pan and up the sides.
In your mixer, cream the cheese on high for about 30 seconds and add the egg and the caramel sauce and beat until super smooth. Spread on the bottom of the crust. Bake for about 10 minutes until the center looks set. Cool on a rack and then cover with plastic wrap and place in the refrigerator for a couple of hours.
In a skillet, cook the pears and apples in 2 tbsp. of butter until tender (about 8-10 minutes). Stir occasionally and add the lemon juice, stirring to blend.
Spoon the mixture on top of the chilled tart and drizzle the remaining caramel topping.
Wonderful on a beautiful, warm Spring day on the deck or at least in the kitchen with all the windowns open and breathe in the fresh air after a long winter of stuffy house.
Yummy!
Bacon/Mushroom Bites
Most times, the Hors d’Oeurves are always the same and rather boring. Try this one and start a trend. New, exciting and a step up.
- 1 egg yolk, lightly beaten
- 3 sheets of frozen ready-rolled Filo pastry
- 2 tbsp. oil
- 4 strips bacon, crisp and chopped
- 1/2 white onion, finely chopped
- couple of springs of parsley, finely chopped
- 8 oz. Philadelphia Cream Cheese
- 12 oz. white button mushrooms, finely chopped
- 4 eggs
To start, preheat your oven to 425 degrees. Brush a 9 inch square cake pan with softened butter.
Brush one sheet of filo pastry with the beaten egg, and carefully add the other sheet on top of this. Repeat with third sheet. Trim the edges to fit the baking pan. Prick the pastry with a fork and bake for 15 minutes (watch carefully so it doesn’t burn) and is golden.
Remove from the oven and reduce the heat to 350 degrees.
Heat the 2 tbsp. of oil in a saucepan, add the mushrooms and onions; over medium heat, stir until well browned. Remove to a separate bowl and cook the bacon until crisp. Add the mushrooms back in and also the parlsey; allow to cool.
With electric mixer, beat the eggs and cream cheese for 4-6 minutes. Add the cooled mixture and stir well to combine. Pour into the cake pan and bake for abut 25 minutes or until firm and lightly browned. Cool in the pan and cut into little triangles. Do not keep overnight. Truly the best the same day you make them.
If you do not eat the whole lot before your company arrives, you are a good soul. Enjoy!
Crab Dip
This is one of those recipes too easy to consider as being company fare, BUT it is. The first time we tasted it, my husband, his daughter Suzanne (who made it and gave me the recipe back in 2002) and I stood outside on the sidewalk, talking and eating….we ate the whole thing.
All it is:
- 8 oz. cream cheese at room temperature
- 1 tbsp. Worchestershire sauce
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup chili sauce (may need more)
- crab or pollock (however you spell “fake crab”……the more you use the better it is. Chopped into chunks.
- parsley
- Crackers
Mix the cheese, Worchestershire sauce and lemon juice together until fluffy. Spread this in a shallow serving dish.
Spread the chili sauce on top. Drain and rinse the crab (if using real) and spread over the chili suce. Sprinkle with the chopped parsley to make it pretty.
Christmas Cheesecake Mousse
Although this is a perfect Christmas dessert, it can and should be used all year long. If you live where they grow cherries (as I do) freeze bags of them in 1 cup bags when they are in season and they can be used for this recipe, cakes, muffins, fudge. The list goes on.
- 1 lb. of sweet cherries (gotta love Bing)
- 1 1/2 tsp. unflavoured gelatin
- 1 pkg. Philadelphia cream cheese
- 1/2 cup sifted icing sugar
- 4-ounces white baking chocolate discs, melted
- 2 tsp. Kirsch or Cherry Schnapps ( or pure vanilla if you prefer)
- 1 1/2 cups heavy whipping cream
In a food processor, chop the cherries and transfer to a saucepan. Add the gelatin and let sit for 1 minute. Be sure to stir. Now bring this to a boil and, stirring constantly, cook until the gelatin is dissolved. Put in a bowl in the refrigerator and let stand for 45 minutes. This should be thick by now.
In a mixer, beat the cream cheese, sugar, melted chocolate and liqueur until super smooth and obviously, well combined. In a separate bowl, beat the whipping cream until soft peaks have formed and gently fold in the cherry mixture. In your prettiest dessert dishes, pour equal portions. Be sure to cover the dishes and place in the fridge for 4 hours.
When ready to serve, add a dollop of whipping cream on top and sit a cherry in the center.
You show-off, you!
Angelic French Toast With A Twist
Again, this is from our days as Bed and Breakfast Hosts. It is tasty and a little different.. Give it a try and you will see.
- 6 cups white bread, remove crust
- 6 ounces Philadelphia cream cheese.( If you live in Maui, I suggest using the maple and pecan cream cheese. Can’t find it anywhere else.)
- 6 eggs, well beaten
- 1 cup cream
- 1/3 cup pure maple syrup
- 1/2 tsp. ground cinnamon
Cut the bread into 1 ” cubes and place in a 8 x 8′ buttered pan. Cut the cream cheese into squares as well and dot over the bread crumbs. Now beat together the eggs, cream and maple syrup and pour over the bread. Cover with plastic wrap and put in the fridge overnight.
In the morning, remove from the fridge and let stand while the oven heats up. . Preheat oven to 375 degrees. Bake 45 minutes until puffy and golden. Serve immediately with bacon and a slice or two of fresh fruit.
Voila! What a great dish to enjoy. Serve with lots of warm maple syrup too.
Smoked Salmon Cheesecake
This makes a great luncheon entree or a superb appetizer for a dinner party. Depending on when you plan to serve this, it serves 10-12 guests.
- 1 1/2 tbsp. butter
- 1/2 cup panko crumbs, toasted
- 1/4 cup Gruyere cheese, shredded
- 1 tsp. finely chopped fresh dill
- 1/2 onion, finely chopped
- 3 tbsp. butter
- 28 oz. Philadelphia cream cheese
- 4 large eggs
- 1/2 cup whipping cream
- 3/4 cup Gruyere cheese, shredded
- 8 oz. smoked salmon, broken into flakes
- pinch of salt
Preheat oven to 325 degrees. Brush really well with butter, a 9 inch springform pan. Mix the first 4 ingredients together and dust the pan (bottom and sides) with the mixture, making sure to coat it well. Place in the refrigerator while you make the filling.
In a frypan, saute the finely chopped onion until it is transluscent and set aside. With a mixer, beat the cream cheese and eggs until fluffy. Beat in the whipping cream. Fold in the onion and salmon. Pour into prepared pan.
Wrap the bottom and sides of the pan with tin foil and go to the next step. Set the pan inside a roasting pan adding boiling water about halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes until set. Leave the oven door open a little, cool the cheesecake for 1 hour. Transfer to a cooling rack, remove the tin foil and cool to room temperature before serving.
Place a lemon slice resting on the side of the pie with a sprinkle of finely chopped fresh dill. Two to three crackers on the plate will complete the dish.