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Cheese Cookies
CHEESE COOKIES
1 3 oz. pkg. Phila. Cream Cheese
1 stick Oleo
1/2 cup Sugar
1 Egg Yolk, beaten
1 cup Flour
1/4 tsp. Salt
1/2 tsp. Vanilla
Cream margarine and cheese, add sugar
gradually and egg yolk. Add flour and
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salt, fold in vanilla. Bake on cookie
sheet 350 degrees 10 to 15 minutes.
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# Cheese Cookies
## Ingredients
- 1 (3 oz) pkg Philadelphia Cream Cheese
- 1 stick oleo (margarine)
- 1/2 cup sugar
- 1 egg yolk, beaten
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla
## Instructions
1. Cream margarine and cream cheese together.
2. Add sugar gradually, then add egg yolk.
3. Add flour and salt; fold in vanilla.
4. Bake on a cookie sheet at 350 degrees for 10 to 15 minutes. -
Cheese Cookies
Cheese Cookies
3 oz. pkg. Cream Cheese
1 stick Oleo
1/2 cup Sugar
1 egg yolk, beaten
1 cup Flour
1/4 tsp. Salt
1/2 tsp. Vanilla
Cream margarine and cheese, add sugar
gradually and egg yolk. Add flour and
Back:
salt, fold in vanilla. Bake at
350 degrees 10 to 15 minutes.
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# Cheese Cookies
## Ingredients
- 3 oz. pkg. cream cheese
- 1 stick oleo (margarine)
- 1/2 cup sugar
- 1 egg yolk, beaten
- 1 cup flour
- 1/4 tsp. salt
- 1/2 tsp. vanilla
## Instructions
1. Cream margarine and cream cheese together.
2. Add sugar gradually and egg yolk.
3. Add flour and salt.
4. Fold in vanilla.
5. Bake at 350 degrees for 10 to 15 minutes. -
Cheese Logs
Cheese Logs
Serves: several Ann Wilson
2 lbs Velveeta cheese 1 8 oz pkg
1 1/2 t garlic salt cream cheese
1 t cayenne pepper 1 cup chopped
pecans.
Grate cheese & let stand at room
temperature for awhile. Mix cheese
with cream cheese & rest of
ingredients best to mix with hands
Make into log the size desired.
Roll lightly in chili powder.
Wrap in saran wrap &
put in refrigerator. Keeps well for
quiet awhile.
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# Cheese Logs
*Recipe from the kitchen of Ann Wilson*
*Serves several*
## Ingredients
- 2 lbs Velveeta cheese
- 1 1/2 tsp garlic salt
- 1 tsp cayenne pepper
- 1 (8 oz) package cream cheese
- 1 cup chopped pecans
- Chili powder, for rolling
## Instructions
1. Grate the Velveeta cheese and let it stand at room temperature for a while.
2. Mix the cheese with the cream cheese and the rest of the ingredients. It is best to mix with your hands.
3. Shape into logs of the desired size.
4. Roll lightly in chili powder.
5. Wrap in plastic wrap (Saran wrap) and refrigerate. Keeps well for quite a while. -
Cheese Pie
Cheese Pie Serves 6
Recipe from the kitchen of Sue Plummer
Crust: Combine —
1 1/4C vanilla wafer crumbs
1/4C margarine
1T sugar 1/8t salt
Press in 9" pie pan. Bake at
350° 6 min. Cool 10 min.
Filling: Combine & beat 'til
smooth — 1lg & 1sm cream cheese
2eggs — 3/4C sugar — 2t vanilla
Bake 15-20 min at 350° (over)
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Topping: Mix well — 1C sour cream
3 1/2 T sugar, 1 t vanilla — Pour
over pie after just baking. Bake
another 10 min. Remove from
oven & chill at least 5 hrs.
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# Cheese Pie
*Recipe from the kitchen of Sue Plummer — Serves 6*
## Crust Ingredients
- 1 1/4 cup vanilla wafer crumbs
- 1/4 cup margarine
- 1 Tbsp sugar
- 1/8 tsp salt
## Crust Instructions
1. Combine crust ingredients.
2. Press into a 9" pie pan.
3. Bake at 350° for 6 minutes.
4. Cool 10 minutes.
## Filling Ingredients
- 1 large & 1 small package cream cheese (12oz total)
- 2 eggs
- 3/4 cup sugar
- 2 tsp vanilla
## Filling Instructions
1. Combine cream cheese, eggs, sugar, and vanilla; beat until smooth.
2. Pour into cooled crust.
3. Bake at 350° for 15–20 minutes.
## Topping Ingredients
- 1 cup sour cream
- 3 1/2 Tbsp sugar
- 1 tsp vanilla
## Topping Instructions
1. Mix sour cream, sugar, and vanilla well.
2. Pour over pie immediately after baking.
3. Bake another 10 minutes.
4. Remove from oven and chill at least 5 hours.
Editors Note: For cream cheese, "large" = 8 oz, "small" = 3 oz; standard Philadelphia Cream Cheese retail sizes of the era. 12 oz total is an acceptable modern substitution. -
Cheese Puffs
Cheese Puffs
1 5oz jar Old English Cheese
1/4 C. butter
1/2 t. salt
1/2 C. flour
Cream cheese & butter. Add rest of in-
gredients & form into 1" balls.
Place on cooky sheet & chill
thoroughly for 2 or more hours.
When completely frozen,
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place in plastic bag to remove as
needed. Place on baking sheet when
ready to serve. Bake at 400° for
10 minutes.
Billie Schild
November, 1980
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# Cheese Puffs
## Ingredients
- 1 (5 oz) jar Old English Cheese
- 1/4 cup butter
- 1/2 tsp salt
- 1/2 cup flour
## Instructions
1. Cream cheese and butter together.
2. Add rest of ingredients and form into 1" balls.
3. Place on cookie sheet and chill thoroughly for 2 or more hours.
4. When completely frozen, place in plastic bag to remove as needed.
5. Place on baking sheet when ready to serve.
6. Bake at 400° for 10 minutes. -
Cheese Scalloped Carrots
Cheese Scalloped Carrots
6 or 8 carrots, sliced, cooked + drained.
cheese slices
1½ c. buttered bread crumbs.
Sauce
6 tablespoons butter } Sauté in sauce pan.
1 small onion }
2 tablespoon flour }
dash pepper }
½ tsp salt } Add to the above sauté mixture and
⅛ tsp ground mustard } cook until smooth
1 C milk }
Method:
In 1qt casserole layer carrots and cheese + few bread crumbs.
Pour sauce over that + sprinkle with remaining bread crumbs.
bake 350° for 25 min.
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# Cheese Scalloped Carrots
## Ingredients
- 6 or 8 carrots, sliced, cooked, and drained
- Cheese slices
- 1 1/2 cups buttered bread crumbs
### Sauce
- 6 Tbsp butter
- 1 small onion
- 2 Tbsp flour
- Dash of pepper
- 1/2 tsp salt
- 1/8 tsp ground mustard
- 1 cup milk
## Instructions
1. In a saucepan, sauté the butter and onion.
2. Add the flour, pepper, salt, ground mustard, and milk to the sautéed mixture. Cook until smooth.
3. In a 1-quart casserole, layer the carrots, cheese slices, and a few bread crumbs.
4. Pour the sauce over the layers and sprinkle with the remaining bread crumbs.
5. Bake at 350°F for 25 minutes. -
Cheese Spread for Canapés
Cheese spread - for Canapé -
6 - 3oz. pkgs. Creamed cheese -
3 tbsp Bottled mushroom sauce
about 1 tbsp - minced chives -
1 " paprika -
Cream cheese well - add M- sauce enough
chives to suit taste add paprika to give color
this quantity will serve 20 people amply
to serve 6 - make one third this recipe.
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# Cheese Spread for Canapés
*Yield: Serves 20 as written; make one third of recipe to serve 6*
## Ingredients
- 6 packages (3 oz each) cream cheese (18 oz total)
- 3 Tbsp bottled mushroom sauce (see Editor's Notes)
- 1 Tbsp minced chives, or to taste
- 1 Tbsp paprika (for color)
## Instructions
1. Cream the cream cheese until smooth and soft.
2. Add mushroom sauce and mix well.
3. Add minced chives to taste.
4. Add paprika and mix until evenly colored.
5. Serve as a spread for canapés.
## Editor's Notes
- **Bottled mushroom sauce** was a common mid-century pantry condiment — a thin, dark, savory mushroom extract similar in character to Worcestershire sauce. largely unavailable today. Modern substitutions: Worcestershire sauce (same quantity), mushroom powder dissolved in a small amount of water, or Maggi seasoning sauce. -
Cheesecake & Raspberry Sauce
CHEESECAKE & RASPBERRY SAUCE (Cooking Time: 10-13½ min.)
3/4 c. graham cracker crumbs
3/4 c. granulated sugar, divided
3 TB. butter or margarine
2 TB. Brown sugar
1 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, cut in quarters
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
Raspberry Sauce
Combine crumbs, 2 Tbs. granulated sugar, butter,
brown sugar, and cinnamon into 8" round microproof
cake dish. Cook on High for 1½-2 min. Stir to com-
bine. Press crumbs evenly over bottom and sides of
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cake dish.
Place cream cheese in small microproof bowl. Cook
on 50 (defrost) 1 min, or until softened. Gradually
beat in ½c. sugar until dissolved. Add eggs and va-
nilla; mix well. Pour into prepared crust. Cook on
High 6-8 min. or until nearly set in ceter, rotating
dish if cake is cooking unevenly.
Combine sour cream and remaining 2 Tbs. gran. sugar.
Blend well. Spread carefully and evenly over filling.
Cook on High 1½-2½ min., rotating after 1 min. Edges
should be set and center soft. Cool to room temp. Re-
frig. at least 12 hours. Serve Raspberry Sace with
sliced cake (6-8 servings.)
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RASPBERRY SAUCE (Cooking Time - 9-9½ minutes)
1 pkg. 10 oz. frozen raspberries
2 tsp. cornstarch
1 tsp. lemon juice
Place frozen berries in a 4-cup glass measure.
Cook on 50 (defrost) 3-3½ min. or until thawed. Drain
juice and reserve.
Combine cornstarch with 1 TB. raspberry juice; mix
to make a paste. Stir in remaining juice. Stir in
berries. Cook on High for 6 min., stirring every
1 min. Stir in lemon juice. Chill before serving.
Serve over ice cream, cheesecake, pudding, or butter
cake.
Yield: 3/4 cup
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# Cheesecake & Raspberry Sauce
*Makes 6–8 servings*
## Ingredients
### Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 2 Tbsp granulated sugar (from the divided 3/4 cup)
- 3 Tbsp butter or margarine
- 2 Tbsp brown sugar
- 1 tsp cinnamon
### Cheesecake Filling
- 1 pkg (8 oz) cream cheese, cut in quarters
- 1/2 cup granulated sugar (from the divided 3/4 cup)
- 2 eggs
- 1 tsp vanilla
### Sour Cream Topping
- 1 cup dairy sour cream
- 2 Tbsp granulated sugar (remaining from the divided 3/4 cup)
### Raspberry Sauce
- 1 pkg (10 oz) frozen raspberries
- 2 tsp cornstarch
- 1 tsp lemon juice
## Instructions
### Crust
1. Combine graham cracker crumbs, 2 Tbsp granulated sugar, butter or margarine, brown sugar, and cinnamon in an 8" round microproof cake dish.
2. Cook on High for 1-1/2 to 2 minutes. Stir to combine.
3. Press crumbs evenly over bottom and sides of cake dish.
### Cheesecake Filling
1. Place cream cheese in a small microproof bowl. Cook on 50 (defrost) 1 minute, or until softened.
2. Gradually beat in 1/2 cup sugar until dissolved.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
5. Cook on High 6–8 minutes, or until nearly set in center, rotating dish if cake is cooking unevenly.
### Sour Cream Topping
1. Combine sour cream and remaining 2 Tbsp granulated sugar. Blend well.
2. Spread carefully and evenly over filling.
3. Cook on High 1-1/2 to 2-1/2 minutes, rotating after 1 minute. Edges should be set and center soft.
4. Cool to room temperature. Refrigerate at least 12 hours.
### Raspberry Sauce
1. Place frozen berries in a 4-cup glass measure. Cook on 50 (defrost) 3 to 3-1/2 minutes, or until thawed. Drain juice and reserve.
2. Combine cornstarch with 1 Tbsp raspberry juice; mix to make a paste. Stir in remaining juice. Stir in berries.
3. Cook on High for 6 minutes, stirring every 1 minute.
4. Stir in lemon juice. Chill before serving.
### Assembly
1. Serve raspberry sauce over sliced cheesecake.
2. Raspberry sauce may also be served over ice cream, pudding, or butter cake. Yields 3/4 cup sauce. -
Cheesepie, Easy Chocolate
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CHEESEPIE, EASY CHOCOLATE HERSHEY'S
2 bars (2 oz.) HERSHEY'S unsweetened chocolate,
broken into pieces
¼ cup (½ stick) butter or margarine, softened
3/4 cup sugar
1 package (3 oz.) cream cheese, softened
1 teaspoon milk
2 cups frozen non-dairy whipped topping, thawed
8-inch (6 oz.) packaged crumb crust
Additional whipped topping (optional)
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In small microwave-safe bowl, place chocolate.
Microwave at High (100%) 1-1½ minutes or until
chocolate is melted and smooth when stirred; set
aside. In small mixer bowl, beat butter, sugar,
cream cheese, and milk until well blended and
smooth. Blend in chocolate. Gradually blend
in whipped topping. Spoon into prepared crust.
Refrigerate until firm. Serve with additional
whipped topping, if desired.
6 to 8 servings.
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# Cheesepie, Easy Chocolate
*Recipe by Hershey's*
*Makes 6 to 8 servings*
## Ingredients
- 2 bars (2 oz.) Hershey's unsweetened chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 package (3 oz.) cream cheese, softened
- 1 tsp milk
- 2 cups frozen non-dairy whipped topping, thawed
- 1 eight-inch (6 oz.) packaged crumb crust
- Additional whipped topping (optional)
## Instructions
1. In a small microwave-safe bowl, place chocolate. Microwave at High (100%) 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred; set aside.
2. In a small mixer bowl, beat butter, sugar, cream cheese, and milk until well blended and smooth.
3. Blend in chocolate.
4. Gradually blend in whipped topping.
5. Spoon into prepared crust.
6. Refrigerate until firm.
7. Serve with additional whipped topping, if desired. -
Cherry Angel Food
Cherry Angel Food
1 Angel Food Cake - Cubed -
Blended together 8 oz Cool Whip
& 8oz soft Cream Cheese. Add
1 cup powdered sugar. Mix
(fold) cubes of cake into mixture.
Put into 13 x 9 pyrex & top
with 2 cans Cherry pie filling.
Refrigerate 24 hrs.
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# Cherry Angel Food
## Ingredients
- 1 angel food cake, cubed
- 8 oz Cool Whip
- 8 oz soft cream cheese
- 1 cup powdered sugar
- 2 cans cherry pie filling
## Instructions
1. Blend together Cool Whip and soft cream cheese.
2. Add powdered sugar and mix.
3. Fold cubes of angel food cake into the mixture.
4. Put into a 13 x 9 Pyrex dish.
5. Top with cherry pie filling.
6. Refrigerate 24 hours. -
Cherry Cheese Pie
Card 1 Front:
CHERRY CHEESE PIE HERSHEY'S/BORDON
1 9-inch graham cracker crumb crust or baked
pastry shell
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 21-ounce can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk un-
till smooth. Stir in ReaLemon brand and
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vanilla. Pour into prepared crust. Chill 3
hours or until set. Top with cherry pie filling
before serving. Refrigerate leftovers.
Makes one 9-inch pie.
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# Cherry Cheese Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch graham cracker crumb crust or baked pastry shell
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/3 cup ReaLemon Lemon Juice from Concentrate
- 1 tsp vanilla extract
- 1 21-ounce can cherry pie filling, chilled
## Instructions
1. In a large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in ReaLemon lemon juice and vanilla.
4. Pour into prepared crust.
5. Chill 3 hours or until set.
6. Top with cherry pie filling before serving.
7. Refrigerate leftovers. -
Cherry Meringue Float
CHERRY MERINGUE FLOAT
For light fluffy meringues, be sure to
make this recipe just before serving—
2 16-ounce cans pitted tart red
cherries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup cranberry juice cocktail
1 tablespoon butter or margarine
2 egg whites
¼ cup honey
3 tablespoons finely chopped
walnuts
Drain cherries, reserving ⅔ cup
liquid. In a 10-inch skillet blend to-
gether sugar, cornstarch, and salt.
Blend in reserved cherry liquid, cran-
berry juice, and butter or margarine.
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# Cherry Meringue Float
## Ingredients
- 2 16-ounce cans pitted tart red cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup cranberry juice cocktail
- 1 tablespoon butter or margarine
- 2 egg whites
- 1/4 cup honey
- 3 tablespoons finely chopped walnuts
## Instructions
1. For light fluffy meringues, be sure to make this recipe just before serving.
2. Drain cherries, reserving 2/3 cup liquid.
3. In a 10-inch skillet blend together sugar, cornstarch, and salt.
4. Blend in reserved cherry liquid, cranberry juice, and butter or margarine.