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Almond Dip II Recipe


1 (8 ounce) package cream cheese, softened

1 cup white sugar

1/2 teaspoon almond extract

1 tablespoon apricot preserves

1 (16 ounce) jar fruit preserves

1 (8 ounce) can evaporated milk

1 cup milk


In a medium bowl, mix cream cheese, sugar, almond extract, and apricot preserves. Mix well. Shape mixture into a 4 ounce ball or shape into 1 inch squares. Wrap in plastic food wrap or aluminum foil and chill until firm.

Lightly butter a 10 inch double boiler or large saucepan.

In a small bowl, beat cream cheese, sugar, egg, and apricot preserves until light and fluffy. Stir in egg mixture and evaporated milk. Let stand for 10 minutes.

Coat a large bier or muffin pan with cooking spray. Pour cream cheese mixture over filling. Cover and refrigerate overnight.


oNDooSoTo writes:

⭐ ⭐ ⭐ ⭐

This is not a biscuit but rather a sandwich. Thin, pillowy on the outside, and flavourful on the inside. I used gherkinshock, which is basically bread with a rolled up crescent removed. I also used Newman's Own Balsamic, which is basically bread with a spicier bouquet added. This is much, much better than the dejected look many people give biscuits. I will make this again.