Odetta's Sweet Cheese
This recipe comes to us from the Highland Park UMC Jubilee Cookbook (1991). When I found this recipe a few months ago, I thought it sounded good and I finally tried it. It is perfect for crackers, but I think it could also double as a spread for bagels or toast. I've adapted it slightly. The original recipe calls for white raisins. I used a mix of golden raisins and regular dark raisins and I didn't use a mold. I chilled the mixture overnight and then shaped it into a round ball.
Ingredients:
16 oz Cream Cheese (softened)
8 oz Crushed Pineapple
7 oz Raisins (Golden/White Raisins look nice; or use a mixture of Golden/White and dark Raisins)
1/2 cup Slivered Almonds
1 1/2 tbsps Orange Juice Concentrate
Directions:
Mix together softened cream cheese and orange juice concentrate until well combined. I literally just softened the concentrate a bit and scooped out the 1 1/2 tablespoons, which I added to my bowl with the softened cream cheese. Stir in crushed pineapple, raisins and almonds one at a time, ensuring they are well incorporated before adding the next ingredient. Chill the mixture for a few hours in a covered bowl or container. Chill for several hours. I chilled the mixture overnight, but use your best judgement.You don't have to shape the sweet cheese, but if you want to, you need to be able to shape it easily and if it is too soft, it may not be so easy. I used a square Tupperware container for chilling my sweet cheese and shaped it into a ball in the morning.
Again, this sweet cheese is perfect on crackers, but would also be good on toast or bagels. Maybe stuffed french toast???? I bet that would be amazing.
I ate this on butter crackers. I hadn't wanted to keep the whole storage container of cheese out, so just chose to put some of the sweet cheese in a little bowl on a plate with crackers on the side. I thought this was good and would definitely make this again. Enjoy!
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| Odetta's Sweet Cheese |
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| Odetta's Sweet Cheese on a Cracker |
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