Cream Cheese Tea Food

CREAM CHEESE TEA

Steps:

• Beat cream cheese and milk in medium bowl with mixer until blended.
• Add cream and sugar; beat on high speed 2 min. or until thickened.
• Pour tea into 6 glasses; top with cream cheese mixture.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

GREEN TEA CREAM CHEESE FROSTING

Steps:

• Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
• Sift powdered sugar into a bowl or onto parchment paper.
• Beat butter and cheese at medium speed until creamy.
• Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
• Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

CREAM CHEESE TEA SANDWICHES WITH SALAD BURNET

Steps:

• Spread the butter on each slice of bread.
• *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
• In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
• Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.

PINEAPPLE-CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread.
• In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts.
• Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices.
• Remove the crusts and cut.

CARROT AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
• Chill the mixture for 1/2 hour to allow the flavors to blend.
• Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
• Spread the mixture onto two of the slices of bread and top with the other two slices.
• Cut these sandwiches diagonally into two triangles each.

LOX TEA SANDWICHES WITH DILLED CREAM CHEESE

Steps:

• Preheat oven to 350°F.
• Cut crusts off of each piece of bread, then cut each piece in half (doesn't matter which way--you pick the shape). Place pieces of bread in single layer on one or two baking sheets, and bake for 10 minutes, or until golden and toasty. Remove bread from oven and cool to room temperature.
• Meanwhile, in a mixing bowl, whip cream cheese until no lumps remain. Add milk or cream, and continue whipping until soft and "silky". Add dill, lemon juice and seasoning; whip again and adjust any flavorings to your liking.
• TO ASSEMBLE: Spread 1-2 tbsp cream cheese mixture on each piece of toast, then layer a "ribbon" of lox on top. Top lox with a couple/few pieces of chives and it's ready to serve! If preferred, ribbons of red onion and capers could also be used, either on top of the cream cheese or lox--whatever looks best to you.
• (There may be some cream cheese mixture left at the end, depending on how much you use. It's great on breakfast bagels, too!).