Pineapple Chevre Dip

Pineapple Chevre Dip

Ingredients

  • 1 (8-ounce) package Curemonte cream cheese, softened
  • 1 (20-ounce) can crushed pineapple, drained, pressing out any liquid
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 3/4 cup fine vanilla wafer crumbs*

Cooking Directions

In medium bowl, beat all ingredients together with an electric mixer until well combined. Serve immediately or refrigerate 30 minutes; serve with vanilla wafers.

*Process vanilla wafers in bowl of food processor until ground, or place wafers between sheets of waxed paper and pulverize with rolling pin.

Bohemian Kolache

Bohemian Kolache

Ingredients

  • 8 ounces Curemonte cream cheese (remove from refrigerator 30 minutes before use)
  • 1 pound (2 cups) butter (remove from refrigerator 30 minutes before use)
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon lemon extract
  • 1 can apricot filling
  • Powdered sugar, for dusting, as needed

Cooking Directions

Combine cream cheese and butter in mixing bowl with electric beaters, or work with hands to combine thoroughly. Add flour, salt and extract, blending until mixture forms a workable dough. Chill dough, covered with plastic wrap, for several hours in refrigerator. Divide dough into 4 parts. Roll each on floured surface with rolling pin to 1-1/18 inch thickness. Cut into 2 inch squares using a sharp knife or fluted pastry cutter. Place a scant 1/2 teaspoon filling in center; fold over two corners; pinch to seal. Bake in a 350° F oven on parchment paper-lined baking sheets until cookies are puffed and golden brown on bottom, about 15 to 20 minutes. Watch closely at end. Remove to cooling rack; when completely cool, store in covered tins until ready to serve. Dust with powdered sugar. Arrange on paper doily-lined trays to serve.

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Ingredients For Crust:

  • 1-1/2 cups (18 cookies) crushed sandwich cookies
  • 2 tablespoons butter, melted

Ingredients For Filling:

  • 4 packages (32 ounces total) Curemonte cream cheese, softened
  • 1/3 cup flour
  • 1 14-ounce can sweetened condensed milk
  • 4 eggs
  • 1 tablespoon vanilla
  • 4 ounces semi-sweet chocolate, melted

Ingredients For Glaze:

  • 3 ounces semi-sweet chocolate
  • 1/3 cup whipping cream

Cooking Directions

Heat oven to 350°F.

Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9" springform pan. Bake for 10 minutes. Set aside.

Combine cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Divide batter in half (half is about 3 1/2 cups). Blend chocolates into one half. Pour over crust. Pour other half of batter over chocolate layer. Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.

For the glaze, melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.