APRICOT CREAM CHEESE THUMBPRINTS
These always look so pretty on the cookie plates I give for Christmas.
Provided by Mellan
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h30m
Yield 84
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
- Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g
MOM'S CREAM CHEESE COOKIES WITH APRICOT FILLING
Simple, delicious, flaky cookies.
Provided by MrsThurmy
Categories Desserts
Time 30m
Yield 50
Number Of Ingredients 5
Steps:
- - Preheat oven to 350 degrees. - Mix cream cheese and butter until fluffy - Add salt and sift in flour a little at a time, until combined into doughy mixture. - Form dough into 2 separate balls and wrap in plastic wrap. - Chill in refrigerator for about an hour. - Roll out dough to about 1/4-inch thickness and cut into squares. - Put apricot preserves in the middle of each square and pinch ends together leaving opposite ends open. - Bake at 350 until lightly brown, about 10-15 minutes.
Nutrition Facts : Calories 72 calories, Fat 5.29597427508956 g, Carbohydrate 5.30689609442837 g, Cholesterol 14.7505160697859 mg, Fiber 0.164520002961159 g, Protein 0.933250275189349 g, SaturatedFat 3.21656160043242 g, ServingSize 1 1 Serving (16g), Sodium 41.2959084087077 mg, Sugar 5.14237609146721 g, TransFat 0.500729228081908 g
CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING
I adapted this recipe from an old new England magazine about 8 years ago. This recipe was from a country Inn in VT. Cream cheese is mixed in to the batter. It is a really buttery sweet cake,and very tasty. I added a Cream Cheese icing. That puts it over the top. My daughters says it's addictive.Great with a cup of coffee after...
Provided by Nor Mac
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. HEAT OVEN TO 325 DEGREE'S IN A SAUCEPAN COMBINE 1/4 CUP OF SUGAR WITH THE CHOPPED APRICOTS AND GOLDEN RAISINS. BOIL REDUCE HEAT TO SIMMER FOR 20 MINUTES.WHILE SIMMERING WORK ON THE REST OF CAKE.
- 2. IN A LARGE BOWL BEAT THE CREAM CHEESE,BUTTER,AND VANILLA UNTIL LIGHT AND FLUFFY. ADD 1 1/2 CUPS OF SUGAR AND CONTINUE TO BEAT UNTIL LIGHT. ADD EGGS 1 AT A TIME.BEAT IN WELL BEFORE EACH EGG IS PUT IN.
- 3. DRAIN THE APRICOTS AND RAISINS AND LET COOL.
- 4. SIFT IN THE FLOUR AND BAKING POWDER,AND REMAINING 1/4 CUP OF SUGAR.ADD GRADUALLY TO THE CREAM MIXTURE. COMBINE WELL.
- 5. FOLD IN THE COOLED APRICOTS,RAISINS,AND NUTS.PUT IN A GREASED AND FLOURED BUNDT PAN AND BAKE 60-70 MINUTES,OR UNTIL PICK COMES OUT CLEAN.COOL AT LEAST 20 MINUTES BEFORE REMOVING FROM PAN.TURN OUT TO A WIRE RACK TO FINISH COOLING.
- 6. Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.
FRENCH APRICOT CREAM CHEESE BARS
My sister-in-law gave me her recipe for apricot cream cheese bars years ago. They're so yummy, I like to include them with all of the cookies and candy on my Christmas goodie tray.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, butter and egg until crumbly. Remove 1-1/2 cups and set aside. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish., Bake at 350° for 10 minutes. Spread apricot preserves over warm crust., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Drop by spoonfuls and spread over crust; sprinkle with reserved crumb mixture., Bake at 350° for 25-30 minutes or until center is almost set and topping is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 128 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
SPECIAL CHEESY BACON APRICOT SPREAD
Steps:
- BEAT cream cheese in medium bowl with an electric mixer until smooth.
- STIR in remaining ingredients until thoroughly combined. Refrigerate several hours for flavors to blend.
- SERVE with crackers or cut vegetables.
APRICOT AND CREAM CHEESE SPREAD
Steps:
- Let cream cheese soften.
- In small mixing bowl, mix preserves, mustard and horseradish together.
- Pour mixture over cream cheese. Spread on your favorite crackers or rye sticks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT-CHEESE DANISH
Steps:
- 1. HEAT oven to 400°F. Coat 2 baking sheets with no-stick cooking spray.
- 2. STIR cream cheese and 1 tablespoon sugar in small bowl until blended.
- 3. MIX remaining 4 tablespoons sugar and cinnamon in small bowl.
- 4. SPRINKLE flour on work surface. Unfold 1 pastry sheet on top of flour. Roll into a 12-inch square. Brush with half the butter. Sprinkle with half of cinnamon-sugar mixture. Cut the pastry sheet into 6 equal strips. Repeat with remaining pastry sheet, butter and cinnamon-sugar.
- 5. LIFT 1 pastry strip and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet, loosely coiling the dough around that center point to create a spiral shape, about 4 inches in diameter. Tuck outside end of spiral under the bottom of the pastry, pressing gently to seal. Repeat with the remaining pastry strips to shape a total of 12 pastries, six on each baking sheet.
- 6. SPOON 1 teaspoon cream cheese mixture onto center of each pastry. Top with 1 teaspoon preserves and 1 teaspoon walnuts.
- 7. BAKE 15 to 20 minutes or until golden brown. Cool on baking sheet 5 minutes.
- 8. PLACE powdered sugar in small bowl. Whisk in milk, 1 teaspoon at a time, until desired drizzling consistency. Drizzle over pastries.
VANILLA CREAM AND APRICOT TART
Categories Wine Food Processor Dairy Fruit Dessert Bake Cream Cheese Apricot Marsala Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Coarsely chop vanilla bean in processor. Add sugar and process until vanilla bean is finely ground. Sift sugar through strainer to remove large pieces of vanilla bean. Blend sugar, cream cheese, cream, sour cream and 2 tablespoons Marsala in processor until smooth. Refrigerate while preparing crust.
- Preheat oven to 450°F. Roll out crust on lightly floured surface to 13-inch-diameter round. Transfer to 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Bake until golden, about 16 minutes. Cool completely on rack.
- Stir preserves and remaining 4 teaspoons Marsala in heavy small saucepan over medium heat until preserves melt. Brush some preserves thinly over crust. Fill with cream cheese mixture. Top with apricots. Brush apricots with remaining preserves. Refrigerate at least 1 hour. (Can be prepared 6 hours ahead.)
APRICOT CREAMED CHEESE DIP
Steps:
- Soften creamed cheese.
- Add apricot preserve. Add scallions. Mix in minced garlic. Add cooked and crumbled bacon or bacon bits.
- If using, add chopped red bell pepper for color.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRENCH CREAM CHEESE AND PRESERVES
This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.
Provided by Marie Nixon
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
FRUITED CREAM CHEESE SPREAD
This fast, flavorful spread blends smooth cream cheese and fruity preserves for one terrific taste.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Beat cream cheese and preserves in medium bowl with electric mixer on medium speed until fluffy.
- Store covered in refrigerator.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 2 Tablespoons, Sodium 70 mg
AMBER GLOW DIP (CREAM CHEESE, APRICOT AND HORSERADISH PLUS)
From the Holy Trinity Lutheran Church Cookbook that I acquired at a book sale. This was submitted by Helen Brockman. The name caught my eye. This has cream cheese, apricot preserves, mustard and some zip!
Provided by Oolala
Categories Cheese
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix everything but the cream cheese and the nuts.
- Place the cheese on a plate and top with the apricot mixture.
- Sprinkle with chopped peanuts, if you like, and serve with crackers.
CREAM CHEESE APRICOT CHEESEBALL AND A BASKETBALL PARTY
Steps:
- Mix first 3 ingredients together well and store in refrigerator for at least 2 hours. Remove from refrigerator and roll into a ball. Roll in crushed Cheez-Its. Store in refrigerator until ready to serve. Can be made a day in advance.
APRICOT CREAM CHEESE DROPS
This treasured recipe is from a favorite aunt. Her soft, rich cookies have a yummy apricot flavor, but you could substitute strawberry, pineapple or raspberry preserves if you prefer. -Melinda Leonowitz, Birdsboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter, cream cheese, apricot preserves, brown sugar and milk until blended. Combine the flour, baking powder, cinnamon and salt; gradually add to cream cheese mixture and mix well. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, apricot preserves, butter and enough milk to achieve desired consistency. Spread over cooled cookies. Sprinkle with nuts or coconut.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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