Ok I'm still playing with the 1923 cookbook. Cheese turnovers with 3 ingredients? Oh, I've got to try THAT!
I love the random nature of many of these old recipes. I love that they assume you can cook. I love you add 'some' and merely 'bake'. No temperatures, no baking pan or instructions as to greasing or not. I think maybe that's why I write my "recipes" the way I do, I assume you can cook and if you can't, you should be cooking and you don't need someone to hold your hand the whole way. You don't NEED to measure all the time. Sometimes you cook by feel and smell and sight. Ooops, I'm ranting again. Back to the turnovers.
I am playing with only half the recipe here as a test. I put a block of cream cheese (80z) and 1/4 lb (1 stick) butter in the kitchen-aid and beat like heck. I didn't bring them to room temperature, I just put them in my beloved "big red" loaded it with the paddle and turned it on medium high until it was combined.
I sifted the flour into it, mixed it to a blob and kneaded it quickly then put it in plastic wrap. Into the fridge with you, I'm off to have a shower, we'll revisit in a couple of hours. Actually, I have crochet patterns to invent...loopersaustin.blogspot.com is what I do when I'm not doing this, over here.
I cut the dough in half and rolled it out. It didn't need much flour on the board really and kept turning it as I rolled it out. I cut it in squares with a giant knife. A blob of jarred raspberry jam in the middle of each and I folded it over. Some I pricked, some I sealed tight and some just the point.
I baked them at 375 for about 18 minutes. Oh they exploded alright but that's part of the fun and homemade-ness of them.
Yes, they're keepers!
2 packages cream cheese
1/2 pound butter
Mix well, knead in 2 cups of sifted flour. Let stan in cold place several hours or overnight. Roll out thin. Cut in squares. Put jam in center and turn over. Bake about 15 minutes.
*I just ate one, um, two *sigh* OK already, how many I ate is irrelevant. They are flaky, tasty, yummy and easy. Another shortlist keeper!
Make them, you'll thank me.
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