Baking with cream cheese?

[longers]

A friends partner made some very nice biscuity things a bit back and I've now got the recipe. They're made with Philadelphia cream cheese and I'd like to know how long they'll keep before going off?

It's a flour, butter and cheese mix with bits and bobs thrown in and then baked in individual blobs, if that helps at all.

I'm planning on doing two batches, one that won't keep much longer than a day or two and another lot to take to Mum and Dads for Christmas and was hoping to do them tomorrow if they're likely to last till next Friday.

If I get the recipe to work I'll stick it up on here.

 

[Spinney]

Pure guess, but the cheese lasts for a good while in the fridge in its packet, doesn't it?

If you keep them in the fridge once they are baked, I should think they will easily keep until Friday. In an airtight tin or box, or they'll go soggy (unless they are supposed to be soft - but the airtight tin is probably still a good idea)

(If they don't, then grovelling apologies...)

Alternative suggestion - keep half the mixture in the fridge, then bake them on Christmas eve. They are likely to taste fresher then.

 

[numbnuts]

As you have turned it in to a biscuits it should keep in an air tight container

 

[Telemark]

another guess ...
Are the biscuits reasonably dry and crispy when fresh?
If yes, you may be able to freeze them and then put them in the oven for a few minutes straight from the freezer before serving?
Whether that's useful depends on how far away your parents live ...

I'd be interested in the recipe please ...

T

 

[fossyant]

If you run out of storage space, I'm sure I could help out.......

 

[Spinney]

I'd be interested in the recipe please ...

Oooh, yes!

 

[longers]

Thanks all, I'll try an airtight container in the fridge and see how it goes, I'll possibly have to eat them all if they look like they're on the turn.

Recipe: Not sure of the quantities it makes as it's new to me.

100g Philadelphia
100g Butter
100g Caster sugar
100g Plain Flour
2oz Chocolate - her recipe said white but she used dark as it's all she had and they were delicious. The chocolate was broken into small chunks.
2oz Apricots

Cream the butter, cheese and sugar. Add the flour, chocolate and apricots.

A heaped teaspoon of mixture per biscuit on a baking tray and she thinks she cooked them at 180 C for fifteen minutes.

 

[Aperitif]

Drop the sugar.
Add the teensy weensy apricot pieces
Drink at least one bottle of Chardonnay
Taste as before...

 

[Fab Foodie]

As you have turned it in to a biscuits it should keep in an air tight container

Is the correct answer.

I assume they're of a fairly dry and sticky nature, baking will have killed any bugs and there's no water avaiable for bugs to grow during storeage.
Putting them in the fridge will make them stale quicker and the freezer will dry them out... Airtight box cool cupboard. By the look of the recipe I don't see tham hanging round long anyway!

nom nom nom

 

[Gerry Attrick]

They will keep only for a few minutes. Send me the surplus and I will dispose of them

 

[Telemark]

chocolate, sugar, apricots
I had assumed they were savoury for some reason!

Thanks for the recipe, one to try out soon (got too many mince pies to eat just now )

T

 

[Arch]

Mmm, sound lovely, even though I don't like apricots very much - I'd probably sub some raisins or dried cranberries....

I guess the philly is only like the butter in keeping terms on this case.

While we're on the subject of cookies, these always go down well:

3 oz marg (or butter, I guess, I use Stork)
3 oz caster sugar
1 egg
6 oz Self Raising flour
2 oz choc chips (dark is best)
2 oz dried cranberries

Cream the marg and sugar, and then add in the egg and beat. Mix in flour, choc chips and cranberries. Place teaspoonfuls on a greased baking sheet and bake at 150 degrees C until lightly golden (in practice, 20-25 mins.)

The original recipe was choc chips only, with a half tsp of vanilla essence added. I reckon it could be made into a huge variety of flavours - cranberry and orange (a little flavoring and zest perhaps), lemon, ginger (chunks of crystallised....) If you eat one soon after they are baked, the middle is still lovely and spongy, and as they mature they become more like biscuit.

 

[longers]

I can confirm that Quyens apricot biscuits are delicious and the recipe made 16.
There isn't 16 left now though.