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1 8-oz. package cream cheese, softened
1 cup sugar
1/2 cup (1 stick) butter
1 3/4 cup flour
2 eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1/2 cup preserves of your choice
Powdered sugar, for garnish

1. In large mixer bowl beat cream cheese, sugar, and margarine or butter with electric mixer on medium speed until fluffy.
2. Add half the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt; beat for about 2 minutes or until well blended.
3. Beat in the remaining flour on low speed until well mixed.
4. Spread evenly in a greased and lightly floured 13x9x2″ pan.
5. Spoon preserves in 8-10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect.
6. Bake in 350 degree oven for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. (or until you see the sides start to pull away from the pan).
7. Cool on a wire rack.
8. Before serving, sift powdered sugar on top.
9. Cut into squares and serve warm (ideally) or at room temperature.

Tip from my mother: DON’T FORGET THE MILK!!!

#1, in a large pan, with raspberry preserves:
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#2, half batch, in 4 mini loaf pans, with strawberry rhubarb preserves:

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One of my favorite breakfast spreads that my mom puts out when we visit: bagels with cream cheese, chopped tomatoes, thinly sliced scallions and crumbled bacon. It’s a delicious start to the (weekend) day and lets you play with your food.

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We decided soon after this meal that no, we were not going to go for that run. No we were not. This is my warning to you, that when you eat something like this, you’ll likely be ready to stay inside and drink coffee all day until it is appropriate to then transition to beer.