Cream Cheese Scones

Today we made Cream Cheese Scones!

2C flour, 1T baking powder, 8 oz fat-free cream cheese, 1 egg, 1/3C fruit juice – like peach, apricot or mango, 3T sugar

Preheat oven to 350F. Mix cream cheese with sugar.

Cream Cheese Scones

Stir in juice.

Cream Cheese Scones

Beat in egg. In separate bowl, sift flour and baking powder. Make a well in this mixture.

Cream Cheese Scones

Cream Cheese Scones

Cream Cheese Scones

Stir in wet ingredients until a sticky dough forms. Drop by T onto greased cookie sheets.

Cream Cheese Scones

Bake 8-10 minutes or until lightly browned.

Cream Cheese Scones

Chocolate Cheese Marshmallow Ice Milk

2C skim milk, 12 oz chocolate chips, 5 oz mini marshmallows, 14 oz sweetened condensed milk, 8 oz fat-free cream cheese, 6 oz slivered almonds (optional)

Stir milks constantly on medium heat until condensation evaporates from bottom of saucepan.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Add cream cheese. Blend well.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Add chocolate chips. Stir until melted.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Turn off heat. Add marshmallows. Stir until nearly all melted.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Stir in almonds (optional).

Choc Cheese Marsh Ice Milk

Pour into serving dish. Freeze until of desired consistency.

Choc Cheese Marsh Ice Milk

Chocolate Peppermint Bread

Today I made Chocolate Peppermint Bread!

1C skim milk, 4T butter, 1/2C white granulated sugar, 1 envelope yeast, 1/4 C water, 5-6C flour, 2 eggs, 8 oz fat-free cream cheese, 6 oz chocolate chips (mini or regular size), 3T powdered sugar, 3T skim milk, 1T peppermint extract

Pour warm water (105 to 115 degrees Fahrenheit) on yeast.

Choc Peppermint Bread

Stir until yeast is dissolved. Stir in 1C flour.

Choc Peppermint Bread

Mix in white granulated sugar.

Choc Peppermint Bread

Mix in milk.

Choc Peppermint Bread

Add more flour.

Choc Peppermint Bread

Work in butter. Chop into small chunks, which need not be fully blended in.

Choc Peppermint Bread

Work in eggs.

Choc Peppermint Bread

Stir in cream cheese.

Choc Peppermint Bread

Add enough flour to form a dough that is elastic and still a little tacky. Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. On large, flat surface, stretch dough into one or two large rectangles (for one or two loaves). In saucepan, melt chocolate chips with powdered sugar over low heat, stirring constantly.

Choc Peppermint Bread

Choc Peppermint Bread

Add peppermint extract. Blend well.

Choc Peppermint Bread

Add milk and stir until smooth. Remove from heat. Spread evenly on dough rectangles. Roll up.

Choc Peppermint Bread

Place on greased cookie sheet.

Choc Peppermint Bread

Let rise 1 1/2 hours. Preheat oven to 350F.

Choc Peppermint Bread

Bake loaf or loaves 20-30 minutes or until browned.

Choc Peppermint Bread

Cool before slicing.

Choc Peppermint Bread

Citrus Rum Banana Cheesecake

Today I made Citrus Rum Banana Cheesecake!

8 oz fat-free cream cheese, 2 eggs, 1C brown sugar, 3T citrus rum, 3T cornstarch, 2 ripe medium bananas, mashed

Preheat oven to 350F.

Citrus Rum Ban Cheesecake

Cream brown sugar and cream cheese.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Mix in eggs.

Citrus Rum Ban Cheesecake

Mix in banana.

Citrus Rum Ban Cheesecake

Mix in cornstarch.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Mix in rum. Blend well.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Turn into greased 10″ round cake pan.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Cool before cutting.

Citrus Rum Ban Cheesecake

Blueberry Cheese Ice Cream

Today I made Blueberry Cheese Ice Cream!

2 pints fresh blueberries, 1/4C water, 16 oz fat-free cream cheese, 2C sugar, 16 oz heavy cream

Rinse blueberries. Heat in saucepan with water until water has boiled for three minutes. Remove from heat. Push blueberries through a sieve.

Blueberry Cheese IC

Blueberry Cheese IC

Retain puree. Use blueberry pulp and skins in another recipe, if desired.

In bowl, cream sugar with cream cheese.

Blueberry Cheese IC

Stir in heavy cream. Blend well.

Blueberry Cheese IC

Stir in blueberry puree.

Blueberry Cheese IC

Blueberry Cheese IC

Blueberry Cheese IC

Churn in ice cream maker.

Blueberry Cheese IC

Blueberry Cheese IC

Blueberry Cheese IC

Corn Cheesecake

Today I made Corn Cheesecake!

16 oz fat-free cream cheese, 4 eggs, separated, 1 1/4C sugar, 1T citrus rum, 2C corn kernels from freshly steamed medium cobs (about 5)

Preheat oven to 350F.

Corn Cheesecake

Mix cream cheese and sugar.

Corn Cheesecake

Corn Cheesecake

Stir in yolks. Blend well.

Corn Cheesecake

Stir in rum. Stir in corn.

Corn Cheesecake

In separate bowl, whip whites until soft peaks form.

Corn Cheesecake

Corn Cheesecake

Add sugar. Whip until stiff peaks form.

Corn Cheesecake

Corn Cheesecake

Fold into cheese batter.

Corn Cheesecake

Turn into greased tube pan.

Corn Cheesecake

Bake 40-45 minutes or until browned on top. Cool completely. Chill 1 hour. Remove from pan.

Corn Cheesecake

Strawberry-Cream-Cheese Rolls

Today I made Strawberry-Cream-Cheese Rolls!

1 envelope (1/4 oz) yeast, 1/4C water, 1/2C sugar, 1 scant C fat-free milk, 4-5C flour, 2 eggs, 8 oz strawberry flavored cream cheese

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) milk over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Stir in 2C of flour. Stir in remaining ingredients. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and let rise about an hour, or until dough is doubled in volume. Punch down dough. Knead a few times on lightly floured board. Divide dough into twelve parts. Take one and stretch into a rectangle approximately 2″ wide by 4″ long by 1/4″ high. Roll up. Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap and let rise half an hour or until rolls are doubled in volume. Preheat oven to 375F. Remove plastic wrap and bake 15 to 20 minutes or until golden brown.

Strawb CC Rolls