No Microwave
 

How can I make this using a stove/oven? Or is it impossible?

Read the thread from the beginning, Lessara... Someone else tried it in the oven and it came out well.

Nat

I would like to know if you increase the eggs do you have to increase the cream cheese?

I would guess it's a matter of personal choice, Cathy. My boyfriend typically uses more eggs (2 or 3) and less cream cheese, it just looks fluffier and more omelet like. Try it both ways and see which one you prefer :)

Nat

Hi

This sounds really yummy. Have to make this tomorrow ( I am sitting here at work, dribbling into my Keyboard :D ).

I just have one question: What Cream Cheese do you use ?

I know Natrushka mentioned Philly, is this the kind of style to use (more like sour cream) ? Or is it more like Mascarpone ( more like sweet cream ) ?

Greetings
Sabine

PS: as I do have to go shopping anyway, how many tubs of Cream Cheese should I buy ? Just in case I get hooked ?? :p

The cream cheese we (well, I) use comes in 8 ounce (250g) blocks and is pretty solid. Nothing like sour cream and I'm not familiar with mascarpone but it's not sweet either. 1 block will make 4 mock danishes, I usually buy at least 2!

hi Sabine
 

I checked with the Cook's Thesaurus page for fresh cheeses http://www.foodsubs.com/Chefresh.html ... and cream cheese is described a short way down the page, if you want to have a look. You'll see there's a picture of Philadelphia brand, which is made by Kraft (it's nicknamed Philly). According to that resource, cream cheese is known as white cheese in Europe.

Doreen

This is absolutely delicious, I loved it, i read the recipe 5 minutes ago, went to the kitchen and made it.

The only problem is that I am on induction, do you think I can have this everyday for breakfast?

maggie

Do you think it will set off cravings? Everyone reacts differently, but I would wait till after induction, and then only rarely.

Karen

Hi

Sorry to be annoying reagrding the kind of cream cheese to use, the problem is, cream cheese here in the UK is basically all soft cheese. Anything from "sweet" cheeses like Ricotta and ascarpone to Philly and Boursin (sharp taste, very dry and crumbly, contains garlic or pepper). I think I might just give it a try with different ones and see which one comes out the best (maybe I give the garlic Boursin a miss when mixing it with cinnamon and jam ;) )

Greetings
Sabine

WOW!
 

This IS GOOD! You can keep these ideas coming all day - this one doesn't even break the piggy bank to try out. Simple, easy and great tasting! Thanks!
P.S. to Cori: Your kid (I assume that is who is in the picture) is ADORABLE!

Actually, this sounds like a great idea Sabine...



...but mixing it instead with a bit of ham or smoked salmon and of course omitting the sweet stuff. Maybe a few fresh herbs?

Your cheese experiments will be interesting. Philadelphia - Philly - seems to be the most commonly available cream cheese in NA. It is also available as a soft spreadable variety in a tub.

Karen

Just made my first Mock Danish

I used 2oz of Philadelphia
1 Egg
1/2 tsp of Vanilla Essence
3 crushed Sacharin Tablets ( can't get splenda)
1/2 tsp Cinnamon

weird taste. Not sure if I like it. The cheese is quite salty, the rest of the ingredients quite sweet. 3 Tablets of Saccharin may be a bit too much ? They are tiny ! I think this would taste better with Mascarpone, but not sure about the consistency.
Will try that tomorrow.

Pumpkin Danish
 

Made this today and added a couple of tbsp. of pumpkin (touch of cinnamon, ginger and nutmeg, Splenda)...kind of a cross between a pumpkin cheese cake and a pumpkin custard!!

It was very good and I'd make it again... A fast dessert. I didn't add whipped cream, but that definitely would have been good on it as well.

I also made the danish with the pumpkin and it was wonderful. Close enough to pumpkin pie for me! Added a little whipped cream on top. Awesome! :)