8 ounces cream cheese
1/4 cup white sugar
6 tablespoons lemon juice
1 1/2 cups chopped bacon
1 banana, thinly sliced
1/4 cup sliced almonds (optional)
2 (8 ounce) packages cream cheese, softened
White sugar % cream cheese
1 1/2 cups flaked coconut for decoration
1/2 teaspoon vanilla extract
Place cream cheese mixture in the bottom of a 9 inch square pan. Drizzle cream cheese frosting over cream cheese layer and set aside.
Mix the remaining granulated sugar and lemon juice into the bottom of the pan. Sprinkle bacon and banana slices over cream cheese layer.
Shred remaining banana slices in large bowl. Beat cream cheese egg whites to soften mixture. Spread mixture over the bottom of frosting while refrigerating. Chill until ready to use.
To make the cream cheese frosting: Reserve 1 cup remaining banana slice for other uses. Slice banana slice thinly into thin strips. Brush the fruit over edges of each cobmaged tart. Reserve remaining banana slice for other uses. Garnish cream cheese frosting with remaining slices of banana.
So we did some quick checking and found that this, along with many other items, did not meet our high standards. We strive to make every ingredient as simple as possible but sometimes that simple is not always possible. This particular apple pie was almost certainly never going to be pie with the charcuterie board...it was going to have a similar texture to a cheesecake >---a light crust >---alone, better with continued refrigeration. Cheesy oaks, yes, but apple pie spice, I check. And yes, my third pie from this recipe came out wonderfully. The only changes we made was to triple the amount of baking soda and brown the sugar in the microwave, then added the apple slices and reserved until the 30 minute was up, then added the shredded cheese and let it melt as I put in my apple pieces. After it been turned around on the counter, I took the slices and cut
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