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Hot Crab Spread

1 package cream cheese
1 tablespoon milk
2 teaspoons Worcestershire sauce
2 tablespoons toasted slivered almonds
1 can (6 oz.) crab, drained
2 tablespoons chopped green onion
Grease 8-inch baking dish. Beat cream cheese, milk and worcestershire sauce until fluffy. Stir in crab and onion. Spread in prepared dish. Sprinkle with nuts. Microwave on high for 2-3 minutes or until hot throughout and edges have slightly firmed. Can bake in oven at 350 for 15 minutes instead of microwave. Serve with crackers. Makes 2 cups.
Beer Cheese Spread
2 cups, about 8 oz. shredded Swiss cheese
4 oz. cream cheese, softened
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 cup beer
In medium bowl, beat Swiss and cream cheese with electric mixer; beat in mustard, Worcestershire and Tabasco. Gradually beat in beer. Cover and chill 24 hrs. Serve at room temperature. 1 1/3 cups.
Orange-Pecan Cream Cheese Spread
3 ounces cream cheese softened
1 1/2 teaspoons sugar
1 teaspoon orange-flavored liqueur
2 tablespoons finely chopped pecans
Mix together. Store in refrigerator. Let stand 15 minutes before using.
Espresso Spread
4 oz. cream cheese, softened
1 square semisweet chocolate, grated
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon intant coffee granules (like folgers) or espresso powder
Place cheese, chocolate, sugar, vanilla, and espresso in food processor for 30 seconds, or till smooth. Makes 1 1/2 cups. Refrigerate, let stand 10 minutes before serving.
Blue-Cheese Brie Spread
2/3 cup trimmed softened Brie
3 oz. cream cheese, softened
2 oz. blue cheese, crumbled
2 tablespoons butter, softened
1/4 cup chopped walnuts
Whip up in food processor for 30 seconds, or till smooth. Makes 1 1/3 cups. Refrigerate, serve at room temperature.
Hazelnut Cream Cheese Spread
3 oz. cream cheese, softened
2 teaspoons hazelnut flavored liqueur
1 1/2 teaspoons sugar
2 tablespoons finely chopped hazelnuts
Mix together together, adding hazelnuts last. Refrigerate, serve at room temperature. Makes 1/3 cup.
Raisin Walnut Yogurt-Cheese Spread
1 container (32 oz.) plain yogurt
1/4 cup finely chopped walnuts
1/4 cup chopped raisins
1 tablespoon sugar
1/4 vanilla
Dash ground cinnamon
Line a colander with cheesecloth or clean dish towel. Place in sink and spoon in the yogurt towards center, gather edges of cloth. Drain overnight at room temperature; the longer it drains, the firmer the finished cheese will be. When ready, mix together ingredients. Makes 1 1/2 cups. Refrigerate.
Tahini Peanut-Butter Spread
1/4 cup tahini (sesame seed paste)
1/4 cup peanut butter
1 tablespoon molasses
1 teaspoon honey
Mix together in small bowl. Makes 1/2 cup.
Peach Spread
1 package (7 1/2 ounces) farmer cheese
1/2 cup chopped, peeled fresh peaches or thawed, frozen, drained peaches
1 tablespoon toasted slivered almonds
2-3 teaspoons honey
1/4 teaspoon vanilla
Dash ground cinnamon
Dash ground ginger
Place ingredients in food processor 30 seconds, or till smooth. Makes 1 1/4 cups. Refrigerate.

Flavored Butter
Lemon Bourbon Butter
1/2 cup salted butter
2 tablespoons confectioners sugar
2 teaspoons bourbon
1/4 teaspoon grated lemon peel
1 teaspoon freshly squeezed lemon juice
Mix together. Store in refrigerator. To serve let stand 20 minutes.
Orange Honey Butter
1/2 cup butter
1 1/2 teaspoons honey
1 1/2 tablespoons frozen concentrated orange juice, thawed, undiluted
1/8 teaspoon grated orange peel, (optional)
Beat butter until light and smooth, gradually add other ingredients. Cover and chill for several hours. Makes 1/2 cup.

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