Jam Cream Cheese Spreaddip Recipes

CREAM CHEESE AND JAM BREAKFAST SPREAD

Steps:

• Cream together the cream cheese and butter until well mixed.
• Add jam to your taste.
• Do not overmix or it will separate like when you add eggs to butter.

JAM CREAM CHEESE SPREAD/DIP

Steps:

• Warm cream cheese and coconut oil together in microwave until soft, mash with a fork until smooth and creamy.
• Add jam and continue to mix with cream cheese-coconut oil mix.
• Optional: to use fruit instead of jam, simply puree your fruit of choice. Use roughly 1 cup of fruit.

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.

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.