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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Cheese Stolen Recipe

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This recipe for Cream Cheese Stolen, by , is from The Olson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kris (Beske) Estenson


2 large tubes- Pillsbury Crescent rolls
2- 8 oz. packages of cream cheese
1 egg yolk (save the white)
1 cup sugar
1 tsp almond extract
1/2 cup chopped maraschino cherries

2 cup powdered sugar
2 Tbsp. butter, softened
2 Tbsp. cream, or enough to thin to light consistency

1/4 cup maraschino cherries- cut in halves

Cream together the cream cheese, egg yolk, sugar and almond extract. Gently stir in maraschino cherries.

Unroll one tube of crescent rolls on to a cookie sheet to make a large rectangle.

Spread 1/2 of the cream cheese mixture on the left side of the crescent rolls. Fold the right side of the rolls over the top of the cream cheese. Pitch the edges together to seal the cream filling inside.

Repeat with second tube of crescent rolls to form another loaf.

Beat egg whites until foamy and brush on top of loaves. Sprinkle lightly with sugar.

Bake at 350 for 30 minutes until golden.
Let cool for 15 minutes before cutting.

Drizzle with icing made from powdered sugar, softened butter, and a splash of cream. Decorate with cherry slices.




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