How To make Apricot Cream Cheese Drops

HOW to MAKE DIVINE HOMEMADE CREAM CHEESE- from a CHEESE EXPERT!

Did you know making homemade cream cheese is easy and tastes a million times better than store bought? I learned how to make cream cheese from a master cheese maker, and he taught me his secrets!

TO ORDER MY NEW COOKBOOK:

GET $40 OFF YOUR OWN GUT HEALTH TEST KIT: TRYOMBRE.COM/BLANCHETV

GET OVER $20 OFF THE BUYDEEM TEA MAKER, USE PROMO CODE TEA15 HERE:

TO GET 10% OFF EVERY FLAVOR OF AMERICAN DREAM NUT BUTTER by clicking here where discount is applied at checkout:

GET YOUR THERMOMETER $10 off USING PROMO CODE: blanchetv :

GET 15% OFF 2 PACKAGES OF ORGANIC AND LOCAL JOOLIE’S DATES! PROMO CODE HEALTHYDATE15 at joolies.com

GET 10% OFF K-CUP ARABIC/TURKISH COFFEE USING CODE BLANCHE10 AT: LevantBlends.com

Get 14% off high quality CBD OIL and other health and beauty products, ENTER PROMO CODE: Blanche14
at WWW.RidhaNaturals.com

AMAZON STORE:

Please join our community on Patreon so I can churn out more videos with my production crew. You will get a behind the scenes scoop on our production plans, as well as bonus recipes, insider blogs, or your name in the credits!
PATREON:

FOLLOW MY BLOG AND SOCIAL MEDIA PAGES:)
♡ feastinthemiddleeast.com

♡ FACEBOOK:

♡INSTAGRAM:

♡PINTEREST:

♡MY BLOG:

HOMEMADE CREAM CHEESE
Ingredients
▢8 cups full-fat milk (whole milk) - best raw or pasteurized, but not UHT
▢5 tablespoon lemon juice or 1 large lemon
▢1/2 teaspoon salt or more to taste
Instructions
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice and then turn off the heat.
Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavorings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. Store the cream cheese in an air-tight container in the fridge for up to a month

Cream Cheese Cookies

These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.

Recipe:

These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:

Apricot Cream Cheese Drops - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Apricot Cream Cheese Drops Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Apricot Preserves
1 1/4 c : All-purpose Flour
1 1/2 ts : Cinnamon
1/4 c : Brown Sugar, Firmly Packed
1/2 c : Apricot Preserves
1 tb : Butter Flavor Crisco
1 1/2 ts : Baking Powder
1 tb : Milk
1/4 ts : Salt
Finely Chopped Pecans - or -
1 pk : Cream Cheese, (3 oz)
1 c : Confectioners Sugar
1/2 c : Pecans, Coarsely Chopped
1/2 c : Butter Flavor Crisco

Recipe Fruited Cream Cheese Spread

Recipe - Fruited Cream Cheese Spread
INGREDIENTS:
-2 packages (8 ounces each) cream cheese, softened
●1/2 cup apricot, peach or other flavor preserves

Polish Kolaczki (Filled Cookies)

A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.

In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.

We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.

You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.

Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt

Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.

Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)

Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.

You’ll find koŁaczki and a different filling recipe on my website at

Almonta Cream Cheese Spread Apricot & Vanilla is MY PICK OF THE WEEK!

This is the best cream cheese I've tasted in a long time. No gums, no artificial anything!