French Cream Cheese And Preserves Recipes

FRENCH CREAM CHEESE AND PRESERVES

Steps:

• Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
• In a food processor or blender, combine the cream cheese and honey until smooth.
• Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
• Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
• Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
• Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
• Smooth on the remaining 8 ounces of cream cheese.
• Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
• When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
• Unwrap it carefully, and garnish the top with the almonds or edible flowers.

FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE

Steps:

• In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
• In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
• With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
• In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
• Serve hot with additional Strawberry Cream Cheese on the side.
• Add all ingredients to a blender and pulse to combine.

STUFFED FRENCH TOAST

Steps:

• 1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
• 2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
• 3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

FRENCH APRICOT CREAM CHEESE BARS

Steps:

• Heat oven to 350°.
• Generously grease 13x9-inch baking pan.
• In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
• Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
• Press remaining crumb mixture in bottom of pan.
• Bake at 350° for 10 minutes.
• Spread preserves evenly over crust.
• In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
• Spread evenly over preserves.
• Sprinkle reserved topping mixture over cream cheese.
• Bake at 350° for 28-30 minutes or until toppng is light golden brown.
• Chill before serving. Store in refrigerator.

JAM 'N' CREAM FRENCH TOAST

Steps:

• Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg., In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.