To help celebrate mom’s big day on May 8, Southern Cooking Queen Paula Deen has provided some of her favorite recipes including Philadelphia Cream Cheese to surprise mom with breakfast in bed or maybe Sunday brunch.
Recipes include:
· Strawberry Shortcake
· Nutty Orange Coffee Cake
· Cherry Cream Cheese Tarts
· Chocolate Chip Cheese Ball
· Cream Cheese Filled Biscuits
More delicious and easy-to-prepare dishes like these for mom are featured on Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at Lulu.com.
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Strawberry Shortcake
Ingredients:
1 large angel food cake
Directions
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 5 minutes
Ease of Preparation: Easy
Yield: 10-12 servings
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Nutty Orange Coffee Cake
¾ cup granulated sugar
½ cup chopped pecans
2 tsp orange zest
Two 12-oz cans refrigerated buttermilk biscuits (10 count)
One 8-oz pkg cream cheese
½ cup (1 stick) melted butter
1 cup sifted confectioners’ sugar
2 tbsp fresh orange juice
Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set
aside. Separate the biscuits. Place about ¾ teaspoon cream cheese in the center of each biscuit. Fold
each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then
dredge in the granulated sugar mixture. Place the biscuits curved-side down, in a single layer in the
hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining
biscuits around the tube, filling in any gaps. Drizzle any remaining butter over the biscuits, and sprinkle
with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert
the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle
the glaze over the warm cake. Serve warm.
Materials Needed
¾ cup granulated sugar, in glass ramekin
½ cup chopped pecans, in glass ramekin
Two 12-oz cans refrigerated buttermilk biscuits (10 count)
One 8-oz pkg cream cheese, in glass ramekin
½ cup (1 stick) melted butter, in glass ramekin
1 cup sifted confectioners’ sugar, in glass ramekin
2 tbsp fresh orange juice, in glass ramekin
1 small bowl
1 whole orange—in case she wants to demo the zesting
1 bundt cake pan
1 can non-stick cooking spray
1 serving platter
2 pot holders
1 large utensil container to house the following for all recipes:
1 zester
1 medium knife
1 large knife
2 teaspoons
1 small whisk—to make glaze
1 rubber spatula
PLEASE NOTE YOU NEED TO HAVE ONE COMPLETED IF GUESTS ARE TO SAMPLE AND/OR SHOW
FINISHED PRODUCT.
PLEASE MAKE SURE ALL ITEMS ARE LABLED AND PRE-MEASURED.
PLEASE HAVE ON HAND: PAPER TOWELS, WHITE BAR TOWELS, AND “WET NAPS”
¾ cup granulated sugar
½ cup chopped pecans
2 tsp orange zest
Two 12-oz cans refrigerated buttermilk biscuits (10 count)
One 8-oz pkg cream cheese
½ cup (1 stick) melted butter
1 cup sifted confectioners’ sugar
2 tbsp fresh orange juice
Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set
aside. Separate the biscuits. Place about ¾ teaspoon cream cheese in the center of each biscuit. Fold
each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then
dredge in the granulated sugar mixture. Place the biscuits curved-side down, in a single layer in the
hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining
biscuits around the tube, filling in any gaps. Drizzle any remaining butter over the biscuits, and sprinkle
with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert
the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle
the glaze over the warm cake. Serve warm.
Materials Needed
¾ cup granulated sugar, in glass ramekin
½ cup chopped pecans, in glass ramekin
Two 12-oz cans refrigerated buttermilk biscuits (10 count)
One 8-oz pkg cream cheese, in glass ramekin
½ cup (1 stick) melted butter, in glass ramekin
1 cup sifted confectioners’ sugar, in glass ramekin
2 tbsp fresh orange juice, in glass ramekin
1 small bowl
1 whole orange—in case she wants to demo the zesting
1 bundt cake pan
1 can non-stick cooking spray
1 serving platter
2 pot holders
1 large utensil container to house the following for all recipes:
1 zester
1 medium knife
1 large knife
2 teaspoons
1 small whisk—to make glaze
1 rubber spatula
PLEASE NOTE YOU NEED TO HAVE ONE COMPLETED IF GUESTS ARE TO SAMPLE AND/OR SHOW
FINISHED PRODUCT.
PLEASE MAKE SURE ALL ITEMS ARE LABLED AND PRE-MEASURED.
PLEASE HAVE ON HAND: PAPER TOWELS, WHITE BAR TOWELS, AND “WET NAPS”
-------------------
Cherry Cream Cheese Tarts
Ingredients:
12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2 (8-ounce) packages cream cheese, softened
1 (21-ounce) can cherry filling, or other pie filling
Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add
eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin
cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely.
Serve with cherry filling on top, or pie filling of your choice.
Servings: 12 tarts
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy
Ingredients:
12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2 (8-ounce) packages cream cheese, softened
1 (21-ounce) can cherry filling, or other pie filling
Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add
eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin
cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely.
Serve with cherry filling on top, or pie filling of your choice.
Servings: 12 tarts
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy
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Chocolate Chip Cheese Ball
Recipe Courtesy of Paula Deen
Ingredients Add to grocery list
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup semisweet chocolate morsels
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers and fruit
Directions
In a medium bowl, combine the cream cheese and butter. Beat at medium speed with an electric mixer
until creamy. Add the confectioners’ sugar, cocoa, brown sugar, and vanilla. Beat until well combined.
Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours. Form
the mixture into a ball, then roll it in walnuts. Arrange the cheese ball on a serving platter and serve with
graham crackers and fruit.
Serves 10-1100
Recipe Courtesy of Paula Deen
Ingredients Add to grocery list
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup semisweet chocolate morsels
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers and fruit
Directions
In a medium bowl, combine the cream cheese and butter. Beat at medium speed with an electric mixer
until creamy. Add the confectioners’ sugar, cocoa, brown sugar, and vanilla. Beat until well combined.
Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours. Form
the mixture into a ball, then roll it in walnuts. Arrange the cheese ball on a serving platter and serve with
graham crackers and fruit.
Serves 10-1100
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Cream Cheese Filled Biscuits
Recipe Courtesy of Paula Deen
Ingredients
Milk
3 ounce cream cheese
2 cup Bisquick
Flour
Directions
Preheat oven to 375 degrees.
In a mixing bowl, cut cream cheese into Bisquick and add enough milk to moisten. Place dough like mixture onto floured surface and knead two or three times. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on cookie sheet and bake until golden brown, approximately 15 minutes.
Serves 8-10
Recipes courtesy Paula Deen and Simon and Schuster, Just Desserts cookbook
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