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  2. How to Eat Farmer Cheese 11 Delicious Ways, From Pizza to ...

    www.aol.com/eat-farmer-cheese-11-delicious...

    Any pasta filling that normally uses ricotta can benefit from substituting farmer cheese. ... French Toast. Mix farmer cheese with some powdered sugar and cinnamon, then spread it into slits in ...

  3. 13 Breakfast Casseroles That the Whole Family Will Love

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    This French toast casserole is sweetened with banana and a touch of maple syrup. The drizzle on top adds nutty peanut butter flavor to every bite. If your peanut butter is lumpy, blend the custard ...

  4. French toast - Wikipedia

    en.wikipedia.org/wiki/French_toast

    French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature. [51] The dish is commonly eaten with butter, powdered sugar, and maple syrup ...

  5. 150+ Easy Thanksgiving Dessert Recipes For Everyone - AOL

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    Get the recipe: Pumpkin Roll with Cream Cheese Filling. ... A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for dessert, breakfast or brunch! ...

  6. Rugelach - Wikipedia

    en.wikipedia.org/wiki/Rugelach

    Rugelach can be made with sour cream or cream cheese doughs, [6] [7] [8] but there are also pareve variants (with no dairy ingredients), [13] so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, while yeast leavened [13] [14] and sour cream doughs [15] [16] are much older.

  7. Canapé - Wikipedia

    en.wikipedia.org/wiki/Canapé

    The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese. Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. According to Lowney's Cook Book (1912):