Whipped Cream Cheese

From Cookin' Up Country Breakfasts Cookbook









When I want a break from butters or jams, I like to whip up this

simple spread. All of the variations are wonderful and taste great on

toasted breads.





INGREDIENTS



1 package (8 ounces) cream cheese, softened



3 to 4 tablespoons milk



SERVINGS 12



CATEGORY Breakfast/Brunch



PREP 10 min.



TOTAL 10 min.







DIRECTIONS



In a small mixing bowl, beat the cream cheese. Gradually beat in milk

until light and fluffy. Serve on toast, English muffins or bagels.

Yield: 1-1/2 cups. Variations: Maple Cream Cheese—Substitute maple

syrup for milk. Marmalade Cream Cheese—Substitute 1/4 cup marmalade

for milk. Honey Cream Cheese—Substitute 1/4 cup honey for milk.

Peach Sauce

Serve this warm over pancakes.

3 cups frozen sliced peaches, thawed
1/4 cup orange juice
3/4 cup granulated sugar
2 tablespoons honey
1/2 teaspoon grated orange rind
1/8 teaspoon ground allspice

Combine peaches and orange juice in a saucepan. Bring to a boil over medium heat; cover, reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until peach slices are tender.

Spoon mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Return mixture to saucepan; add sugar and remaining ingredients, and bring to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, 5 to 10 minutes or until thickened.

Store sauce in refrigerator.

Yields 1 1/2 cups.

Peach Sauce
1 29 ounce can peach slices
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon butter
Drain peaches reserving 1 1/4 cups of syrup. Coarsely chop peaches. In a
saucepan combine sugar and cornstarch. Add reserved syrup. Cook and stir
until thickened and bubbly. Remove from heat. Stir in orange juice, butter
and chopped peaches. Cover and chill. Serve over waffles. Makes 3 cups.

New England Hot Maple Syrup Peaches Recipe

• 2 to 3 sliced peaches
• 1 Tablespoon fresh butter
• 1/2 cup Pure  Maple Syrup - Medium Amber
• 2 teaspoons lemon juice
• 1/4 teaspoon fresh Cinnamon

PREHEAT oven to 375 F. degrees. Place sliced peaches in oiled baking dish. Combine other ingredients and pour over the peaches. Cover and bake for 15 minutes. Uncover and bake 15 minutes longer, basting the peaches occasionally. Serve warm over your favorite plain cake. Yield: 4 to 5 delicious servings.

Warm Peach and Blueberry Sauce
Ingredients

2 tbsp. each butter or margarine, packed brown sugar
3 medium peaches, peeled, pitted, and chopped
1 cup blueberries
1 tsp. finely shredded lemon zest
1 tbsp. brandy or amaretto, optional
Directions
In a medium skillet, heat butter over medium heat just until
melted. Add peaches and brown sugar. Cook about 3 minutes or until
mixture begins to bubble, stirring occasionally. Stir in blueberries
and lemon zest, and continue cooking about 3 minutes or until fruit is
just heated through. Stir in brandy or liqueur, if using.
Makes 8 servings. (2-1/2 cups)
Suggestions: Spoon over pancakes for
brunch.

Cherry Pancake Sauce

(15 servings)

    *   2 cups sweet cherries - pitted and halved 
    *   1/2 cup orange juice 
    *   1/4 cup sugar 
    *   2 teaspoons cornstarch 
    *   1 teaspoon grated orange peel 
    *   1/8 teaspoon ground cinnamon

In a medium saucepan, combine the  sugar, cornstarch and cinnamon; add orange
juice, cherries and orange peel.  Bring to a boil over medium-high heat; boil
until thickened. Serve over warm  pancakes or waffles.

Cherry Sauce

(15 servings)

2 cups sweet cherries - pitted and halved
1/2 cup orange juice
1/4 cup sugar
2 teaspoons cornstarch
1 teaspoon grated orange peel
1/8 teaspoon ground cinnamon
In a medium saucepan, combine the sugar, cornstarch and cinnamon;
add orange juice, cherries and orange peel. Bring to a boil over
medium-high heat; boil until thickened. Serve over warm pancakes
or waffles.

Hot Fruity Pancake Topping

1/2 cup (1 stick) butter or margarine
1/2 cup honey
1/2 cup of one of the following:
    Raspberry preserves, orange marmalade,
    apricot preserves, strawberry preserves

Melt butter or margarine in a heavy saucepan. Stir in honey and 1/2 cup of desired preserves or marmalade. Heat, stirring constantly, until mixture boils.

Serve hot over pancakes.

Raspberry Pancake Sauce

1/2 cup (1 stick) butter or margarine
1/2 cup honey
1/2 cup raspberry preserves

Melt margarine in a heavy saucepan. Stir in honey and raspberry preserves. Heat, stirring constantly, until mixture boils.

Serve hot over pancakes.

Persimmon Sauce for Country Flapjacks

1 ½ cups persimmon pulp	1/8 tsp. cloves
3/4 cup sugar	½ tsp. salt
1 tsp. cinnamon	1/3 cup raisins
1/8 tsp. nutmeg	½ cup milk

Mix pulp, sugar, along with the spices and salt. Next add raisins and milk. Mix together thoroughly and heat.

Warm Double Strawberry Sauce



Ingredients:



1/2 cup Sugar

1/4 cup Water

3 Tbsp. Stawberry jam

2 Tbsp Lemon juice

1 Tbsp. Cornstarch

1 pint Strawberries, stemmed and halved



Servings: 4



Nutritional analysis per serving: calories: 165 g. fiber: 1 mg.

sodium: 5 % calories from fat: 2



Instructions:

In medium saucepan combine sugar, water, and jam; stir over medium

heat until sugar is dissolved and mixture comes just to boil.

Meanwhile, mix juice with cornstarch; stir into sugar mixture. Cook

until slightly thickened. Mix in strawberries; heat through but do not

cook. Serve over waffles, pancakes or french toast.