Apple Cream Dream Sandwich Recipes

Steps:

• Mash cream cheese; add mayonnaise; beat until fluffy. Stir in apples and bacon.
• Spread between the bread slices.
• Brush both sides of sandwiches generously with melted butter.
• Grill in pan until golden brown.

Steps:

• In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown. , Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.

Steps:

• In a large saucepot, combine the apples, orange juice, vanilla and cinnamon. Cover and simmer about 30 minutes or until apples are tender, stirring occasionally.
• Mash apples using potato ricer or masher until smooth. Top each serving with a heaping teaspoon of frozen yogurt.

Steps:

• Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
• Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
• Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
• Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
• Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes.

Steps:

• Toast bread lightly first (if desired, I usually do not); Spread bread slices with cream cheese.
• Place apple slices on top of the cream cheese on one of the toast slices.
• Sprinkle raisins, pecans, celery, and cheese to taste on the other piece of toast, pressing a little so these items stick to the cream cheese a bit.
• Put sandwich together, securing with a toothpick.

Steps:

• Place 2 slices of bread on a work surface; cover each with slices of cheddar cheese; top with remaining bread.
• Lightly press sandwiches together.
• Whisk the eggs and milk together until frothy; transfer mixture to a shallow bowl or pie plate.
• In a large skillet, melt the butter over medium heat; dip each sandwich in the egg batter, letting the excess drip off, and place sandwich in the skillet.
• Fry sandwiches over med heat until golden brown on each side, turning only once.
• Slice sandwiches in half or in quarters, and serve with Vermont maple syrup for dipping.

Steps:

• On one piece of white bread, spread whipped cream.
• Layer strawberries or mandarin oranges.
• Top with other slice of bread.
• Enter pure bliss.

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.