Combine the cream cheese with the butter, stir until
TO MAKE THE PASTRY:.
Place the cream cheese, butter, flour, sugar and salt
50\u00b0F.
To prepare Pastry: Combine flour, 1 Tbsp sugar
Cream together butter and cream cheese until smooth.
Combine flour and salt.
Add half of flour to cheese mixture; mix well, then add remaining flour and mix thoroughly.
Shape dough into a ball.
Wrap in wax paper and chill until pastry is easily handled. Roll out on lightly floured board.
Bake at 450\u00b0 about 10 to 12 minutes or until lightly browned.
Cool before filling.
Cream together the cream cheese and margarine.
Add flour. Mold into muffin tins or tartlet pans/tins.
Bake as for pie crust recipe, adjusted to size.
Or mold into pie plate and bake as for regular pastry.
Combine flour, butter and cream cheese in a bowl.
Rub with fingers until coarse crumbs form.
Add egg.
Stir with a fork until dough holds together.
Pat into a ball.
Roll out into pie pan. Fill with desired filling:
ground beef and tomatoes, quiche, etc. Bake at 425\u00b0 for at least 30 minutes (relative to the filling). Can be chilled airtight up to 3 days.
Makes one 9-inch pie shell. Makes six servings.
Prep Time:
10 minutes.
Blend cream cheese,
1/2
cup oleo, 1/4 teaspoon butter flavor and flour
thoroughly.
Chill
dough,
then
press into 9-inch pie pan.
Trim\tand
flute
dough.
Slightly beat eggs, blend in sugar, salt,
corn syrup and oleo, vanilla and butter flavoring. Arrange pecan
halves
on
bottom
of crust.
Pour filling over them.
Bake 50 to 60 minutes at 350\u00b0 until center of pie is almost set.
Do not overbake for filling will set as it cools.
Cool 1 hour before cutting.
Blend cake mix, one egg and margarine with a mixer.
Mixture will be stiff.
Spread into a greased 9 x 13-inch pan.
Blend cream cheese, 10x sugar, 2 eggs, flavoring and salt until smooth. Pour over first mixture.
Bake 1 hour at 350\u00b0.
Best if sets overnight.
Enjoy.
Cream the cheese.
Add coconut then mix.
What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
drop coconut/cream cheese mixture over the chips in the cake mixture.
then I dropped the nuts on top of that.
I used this with Recipe #249654 Dark Chocolate Cake - WOW!
repare the graham cracker shells cream the butter and sugars together
Cream together cream cheese, yolk, sugar and vanilla.
Butter or Pam spray a 9 x 13-inch pan.
Layer pan with 1 package rolls, then spread the filling over.
Place remaining package of rolls on top and sprinkle the top with cinnamon sugar.
Bake in a 350\u00b0 oven for 30 to 35 minutes.
Cut in squares and serve warm.
Beat the butter, margarine or shortening and cream cheese together.
Add the flour and salt; blend with a pastry blender or with your fingertips.
Cover the pastry with waxed paper and place in the refrigerator to chill 1 hour or more.
Unroll crescent dough and pat 1 package into bottom of an ungreased 9 x 13-inch pan.
Combine softened cream cheese, egg yolks, 1 cup sugar and vanilla and beat until smooth.
Spread over dough in pan.
Pat remaining dough over cream cheese mixture. Beat egg whites slightly and brush some of the whites over the pastry.
Mix together remaining 3/4 cup sugar, cinnamon and margarine.
Sprinkle or spread over top crust; bake at 350\u00b0 for 30 minutes.
Cool, then refrigerate.
Sift together the flour and the salt.
With a pastry blender or fork cut in the butter and the cream cheese until well blended. Wrap the dough in foil and refrigerate overnight.
When ready to use, roll out to 1/8 inch thickness, using as little flour as possible.
Cut into squares or rounds.
Have cream cheese room temperature, then mix powdered sugar and cream cheese together until fluffy.
Add whipped cream and pour into baked pie shell.
Top with favorite fruit filling.
Cream butter and cream cheese together.
Work in flour.
Chill if very soft.
Roll into 48 balls.
Press into 1 3/4-inch muffin tins as tarts.
Fill and bake.
In a large bowl cream together cream cheese and butter.
slowly sift in flour and salt.
Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
Roll out on a floured board and use as you will.
Place flour in bowl; cut in margarine until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
Good used with blueberries, rhubarb or strawberries for pies.
Take one can of crescent rolls and press firmly in bottom of 9 x 13-inch glass dish.
Mix cream cheese, sugar and vanilla flavoring and pour on top of first layer.
Take second can of rolls and pinch together on top of mixture.
Sprinkle with sugar and cinnamon.
Bake at 350\u00b0 for 20 minutes.
Cool and refrigerate before cutting.
pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with