Cream Cheese Jam Ice Diamonds Recipes

CREAM CHEESE ICE CREAM

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

CREAM-CHEESE JAM ICE DIAMONDS

Steps:

• Beat together butter, cream cheese, salt, and sugar with an electric mixer on medium-high speed until creamy. Reduce speed to low and beat in flour, 1 cup at a time, then vanilla.
• Divide dough in half; form each half into a flat rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 45 minutes. Dough can be refrigerated up to 2 days. Dust 3 tablespoons sugar on a piece of parchment. Place 1 rectangle of dough on top and dust with remaining 3 tablespoons sugar. Roll out to just under 1/4-inch thick. Trim to a 12-by-16-inch rectangle and transfer on parchment to a baking sheet. Freeze until firm, about 30 minutes. Repeat with other rectangle of dough.
• Preheat oven to 350 degrees. Slide 1 sheet of dough on parchment onto a work surface and evenly spread with preserves with a small offset spatula. Invert remaining sheet of dough on top; remove parchment and let stand until soft enough to cut but still firm. Trim edges, then cut horizontally into strips the width of a ruler. Repeat with same-size strips on the diagonal to create diamonds.
• Freeze diamonds until firm, about 10 minutes. Transfer to baking sheets lined with clean parchment, spacing 1 inch apart. Freeze again until firm, about 10 minutes. Bake until golden, 20 to 23 minutes. Let cool on baking sheets 5 minutes, then dust with sugar. Let cool completely before removing from paper with a spatula. (Preserves may cause them to stick.) Diamonds can be made 3 days ahead and stored at room temperature.

JAM-FILLED CREAM-CHEESE COOKIES

Steps:

• In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
• Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
• Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

CREAM CHEESE ICE CREAM

Steps:

• Blend cream cheese, milk, lemon juice, sugar and salt in blender till smooth. Transfer to bowl, then stir in cream.
• Freeze cream cheese mix in ice cream maker, transfter to airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 min before serving.

CREAM CHEESE AND JAM TURNOVERS

Steps:

• On a lightly floured surface roll out each sheet of pastry into a 12-inch square and cut each square into four 6-inch squares. Put 1 1/2 tablespoons of the cream cheese in the center of each square, top it with 1 1/2 tablespoons of jam, and brush the edges of each square with water. Fold the squares in half diagonally to form triangles, pressing the edges together firmly, and press the edges with the tines of a fork to seal them well. Arrange the turnovers on a dampened baking sheet, brush them with the egg wash, and with a sharp knife cut several slits (for steam vents) in the top of each turnover. Sprinkle the turnovers with the sugar, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are puffed and golden, and serve them warm.

JAM & CREAM CHEESE FILLED TURNOVERS

Steps:

• Preheat oven to 425°.
• On lightly floured surface, roll out each sheet of pastry into a 12-inch square.
• Cut each into four 6-inch squares; place 1 1/2 tbsp cream cheese in center of each square, then place 1 1/2 tbsp of jam.
• Brush edges of each square with water. Fold the squares in half diagonally to form triangles, pressing edges together firmly. Press edges with tines of a fork to seal well.
• Arrange turnovers on a dampened baking sheet; brush with egg wash.
• With sharp knife, cut several slits in the top of each turnover.
• Sprinkle with the sugar, bake them in the upper third for 12-15 minutes or until puffed& golden.
• Serve warm!