July 8, 2010 at 8:31 a.m.
I'm going to use the letters "cc" for cream cheese in today's recipes. Don't ask me why!
PHILLY CHEESECAKE
Crust:
1 c. graham cracker crumbs (about 14 squares)
1 T. sugar
3 T. butter or margarine, melted
Filling:
3 - 8 oz. pkgs. cc, softened
1 c. sour cream
3/4 c. sugar
3 eggs
2 t. flour
1 T. plus 2 t. lemon juice
1 t. grated lemon peel
1 T. vanilla
1/4 c. melted butter, cooled
1/3 c. whipping cream
For crust: In a medium bowl, combine crumbs, sugar and butter, mixing well. Press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes; cool completely. For filling; combine first 5 ingredients; beat until fluffy. Add remaining 5 ingredients; beat well. Pour over crust. Bake at 350 degrees for 1 hour or until top is light brown. Carefully remove from oven. It will be a bit wiggly. Cool completely. Loosen cake from rim of pan with a knife. Top with your choice of pie filling (often using cherry pie filling) or fresh sliced strawberries, peaches or blueberries.
Makes 10-12 servings.
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FRUIT SALAD SUPREME
1-8 oz. pkg. regular or "light" cc, softened
1/4 c. milk
1 T. lemon juice
1/2 grated lemon peel
1 c. whipping cream - not whipped topping
1/2 c. powdered sugar
3 c. skin on apples, cut in small chunks
3 c. honeydew melon, cut in small chunks
2 c. strawberries, sliced (if large, cut in half vertically and then sliced)
2 c. green grapes (if large, cut in half horizonally)
1/2 c. chopped pecans or cashews
In a medium bowl, combine first 4 ingredients, mixing until blended ( I mix cc and milk together using a wire whisk). Then add juice and peel. Beat whipping cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Gently fold whipped cream into creamed mixture. Combine 1/2 c. cc mixture and apples; mix lightly in a 3 qt. bowl. Layer honeydew, apple mixture, berries and grapes in a 1 1/2 qt. bowl - preferably glass to show off the layers of fruit. Top with the rest of cc mixture; sprinkle with nuts. Refrigerate for 1 hour before serving.
Makes 12 servings
Note: When using fresh lemon juice in a recipe, grate the peel onto waxed paper before cutting. Let it dry, put it in a small container, (I use a washed and dried old pill container for the grated peel) and you'll have it ready when a recipe calls for it. Also, this recipe is easily cut in half to serve 6.
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CREAMY TUNA ON BAGELS
1-8 oz. pkg. cc, softened
1-6-1/2 oz. can tuna, drained well, flaked
2 T. green onion, sliced 1/4-inch thick
1/2 t. fresh dill weed or 1/8 t. dried
Dash of pepper
3 sliced bagels, toasted
Combine all ingredients, except bagels; mix lightly. Spread bagel halves with tuna mixture. Broil 4-5 minutes or until thoroughly heated. If you wish, you can serve them at room temperature... they're better broiled.
Note: Don't have the oven rack too close to the broiler or they'll burn. I'd say about 6-inches from heat.
Makes 6 servings.
Six servings means only 1/2 bagel for 6 people...hello Alice. I s'pose if you served it for lunch with some fresh fruit and sun chips, or some other kind of chips, 1/2 bagel would do it. Whatever!
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ZESTY HERB SPREAD
1-8 oz. pkg. "light" (Neufchatel) cream cheese, softened
1 T. chopped chives, or green onion, using green part, minced
1/4 t. dried basil leaves, chill.
Dash of pepper
Combine all ingredients, mixing well. Turn into a little bowl. Using a pastry tube, pipe cc mixture onto 1/2-inch zucchini or cucumber slices, 1/2-inch wide sweet red, green or orange pepper strips, hollowed out cherry tomatoes, crackers, etc.
Makes 1 c. This keeps well in the fridge for a week or so.
If you don't have a pastry tube spread with a dinner knife.
It's great to serve for a snack at a card party or when friends stop by rather then serving sweets.
Don't forget it is the celebration of Karl Oskar days this weekend. Have a great time participating in all the activities going on!
TFD: Wouldn't it be wonderful if, when we lose our temper we couldn't find it again!
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