Lemony Olive And Cream Cheese Toast Food

LEMON CREAM CHEESE COOKIES

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer on medium, beat together the butter and half the cream cheese until combined, about 2 minutes. Beat in the granulated sugar and 4 teaspoons lemon zest until creamy, 1 to 2 minutes more. Beat in the egg until combined. Add flour mixture and beat until combined.
• Line two rimmed baking sheets with parchment paper. Portion the dough into 2-tablespoon scoops and arrange them on the sheets at least 1 1/2 inches apart.
• Bake, rotating halfway through baking, until the cookies are puffed and set and just beginning to turn golden, 10 to 12 minutes. Transfer baking sheets to wire racks until cookies are completely cooled.
• Meanwhile, prepare the optional glaze: Whisk together the remaining cream cheese with the confectioners' sugar, milk and 1 1/2 tablespoons lemon juice until smooth. Add additional lemon juice or milk until mixture forms the proper consistency for a glaze. Drizzle over cooled cookies. Let cookies stand at room temperature until the glaze has set. Store in an airtight container at room temperature for up to one week or in the freezer for a month.

LEMONY OLIVE-AND-CREAM-CHEESE TOAST

Steps:

• Spread cream cheese over toast. Sprinkle with olives; finely grate lemon zest over top.

LEMON CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
• Slice the bread about 3/4 inch thick.
• Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
• Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
• Preheat a heavy griddle over medium heat.
• Dip each stuffed bread slice in the batter, turning to coat well.
• Remove bread from the egg mixture, letting the excess batter drip off.
• Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
• Serve hot with maple syrup or fresh berries.

LEMON CREAM CHEESE FRENCH TOAST

Steps:

• To make filling:.
• In a small bowl, stir together cream cheese, lemon juice, zest and sugar.
• Set aside.
• To make batter:.
• Blend eggs, half and half, sugar and vanilla and nutmeg in a large flat-bottomed bowl.
• Set aside.
• Preheat griddle to medium heat and lightly oil.
• Spread about two tablespoons filling on one side of a bread slice.
• Top with another slice and lightly press together.
• Dip sandwhich into batter, turn once and place on griddle.
• Cook until lightly browned on each side, about three minutes.
• Repeat to make desired number of servings.