2 : pk (8-oz) cream cheese
1/4 : c Chopped onions
1 : cn Drained crushed pineapple
Lawry's : Lawry's salt to taste
1/4 : c Chopped green pepper
1/4 : c Chopped walnuts
8 : oz Cream cheese
4 : oz Whipping cream
1 : Jar marshmallow cream
1 : ts Vanilla
1/2 : c Granulated sugar
1 : pk Cream cheese; (3 oz.)
3 : tb Mayonnaise
1/2 : c Heavy cream; whipped
2 : tb Lemon juice
8 : oz Cream cheese; softened
-(227gm) : -(227gm)
3 : tb Powdered sugar; (50mL)
-[icing : -[icing sugar]
2 : tb Light cream; (5mL)
2 : tb Orange liqueur; (5mL) Or 1
-tbsp. : -tbsp. undiluted frozen
-orange : -orange juice concentrate
-(15mL) : -(15mL)
8 : oz Cream cheese
1/3 : c Sugar
4 : c Cream-style cottage cheese
2 : ts Vanilla extract
12 : Crepes
2 : oz Unsalted butter
3 : lb Cream cheese
10 : oz Sugar
1/2 : Lemon zest
1/2 : Orange zest
2 : Large eggs
1 : tb Real vanilla
1 : /2 oz Corn starch
4 : oz Margarine or Butter
8 : oz Cream cheese
1 : lb Powdered sugar
3 : oz Light cream cheese
- : - softened
1/2 : c Soy margarine
1 : ts Vanilla
2 : c Sifted powdered sugar
1/2 : c Chopped pecans
0: Makes 2 1/2 dozen rolls Combine water, 1 tablespoon of the sugar and yeast
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Blend in cream and egg yolks
3: Fit processor with steel blade
4: Measure 2 cups of the flour, butter, 4 tablespoons of the sugar and salt into work bowl
5: Process on/off 5 or 6 times until butter is size of kidney beans
6: Transfer flour-butter mixture to a large mixing bowl
7: Stir in remaining 1 1/2 cups flour
8: Add cream mixture to flour mixture
9: Stir just enough to moisten flour
10: (Dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs
11: ) Cover with plastic wrap and refrigerate 12 to 24 hours
12: Turn dough onto well floured surface
13: Cut dough into 4 equal parts
14: Roll each part into a rectangle 6x12 inches
15: Cut each rectangle into 12 strips 1 inch wide and 6 inches long
16: Shape into knots, circles, figure 8's, spirals, braids or ovals as desired
17: Place on greased cookie sheets
18: Let rise in warm place until doubled, about 45 minutes
19: Heat oven to 350 F
20: Prepare Almond Icing
21: Mix remaining 2 tablespoons sugar with cinnamon
22: Bake rolls until evenly brown, about 15 minutes
23: Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or nuts
24: Cool on wire rack
25: ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water 1/2 tsp almond extract Blend ingredients until smooth
26: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini