Combine the cream cheese with the butter, stir until
TO MAKE THE PASTRY:.
Place the cream cheese, butter, flour, sugar and salt
repare the graham cracker shells cream the butter and sugars together
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.
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.
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.
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.
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.
Grease a 10 x 15-inch pan.
Press one package of rolls onto pan.
Mix together the cream cheese, sugar, egg yolk, vanilla and lemon juice. Cover the flattened rolls with cream cheese mixture. Press out second package of rolls
onto waxed paper. Transfer this thin layer of crescent rolls onto cream cheese layer. Remove waxed paper.
Paint with egg white.
Sprinkle with sugar and slivered almonds.
Bake at 350\u00b0 for 20 minutes. Cool and serve.
Cream butter and cream cheese together.
Beat in heavy cream. Gradually add in flour and flavoring.
Roll out on floured surface 1/8-inch thick.
Brush with melted butter; sprinkle with cinnamon, powdered sugar and nuts.
Cut into 1 to 1 1/2-inch pieces.
Roll up diagonally in small roll.
Put on baking sheet and refrigerate several hours.
Bake at 325\u00b0 for 15 to 20 minutes.
When cool, roll in powdered sugar.
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.
Unroll 1 package crescent rolls onto buttered baking sheet, shaping into 13 x 9-inch rectangle.
Mix together cream cheese, sugar and vanilla until smooth.
Spread over dough.
Stir flour and salt; cut cream cheese and butter into pea size pieces.
Using a fork, stir in water and vinegar until all dough is moistened.
Using your fingers, gently knead dough just until ball forms.
Flatten into disc; proceed rolling into crust. Bake in pan at 350\u00b0 for 10 minutes.
Beat butter and cream cheese in a bowl until smooth.
Preheat oven to 375\u00b0.
Brown the sausage in a pan & drain. While pan is still warm, add cream cheese and stir with sausage until cream cheese is melted.
In 13 x 9 x2 baking dish, roll out a package of crescent rolls, flat on the bottom.
Do not break up the sheet of dough. Spoon the sausage mixture and spread it to the edges of the pan.
Roll out the second package of crescent roll dough and place on the top of the mixture.
Bake about 25 minutes until golden brown.
Allow to cool and cut into squares for serving.