venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
o fit pan.
Beat cream cheese, 1 egg, 1/4
lace bread in baking dish; top with half of blueberries. Combine cream cheese
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
In a large bowl, cream butter and sugar until light
ish.
Bake the cubed bread for 8-10 minutes on
00b0.
Beat butter and cream cheese together with an electric mixer
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
Preheat oven to 350\u00b0.
Beat the margarine and cream cheese until fluffy. Add the sugar and vanilla without stopping the beating.
Add eggs, one by one, beating after each addition. Last, add the flour and mix gently with revolving motion with the electric beater at low speed.
Pour the mix in the deep baking pan (10-inch) diameter previously greased and dusted with flour.
Bake for 1 hour or until a knife introduced in bread comes out clean.
45 minutes.
Meanwhile combine cream cheese, sugar, lemon juice and vanilla
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
Whisk together.
Add butter to large oven proof skillet. Melt over medium heat.
Add tomatoes to skillet, and saute one minute.
Reduce heat to low. Add fresh basil leaves and saute until leaves are limp.
Pour egg mixture over tomatoes.
Top with cream cheese cubes.
Cover and cook over low heat approximately 20 minutes or until set on top.
Thoroughly blend softened cream cheese, butter, sugar and vanilla.
Add eggs one at a time.
Mix well after each addition. Gradually add 2 cups of sifted flour with baking powder.
Combine rest of flour with cherries and nuts.
Fold into batter.
Grease three coffee cans.
Divide batter evenly between cans.
Bake at 325\u00b0 one hour.
Mix together cream cheese, sugar and butter until smooth.
Add eggs and bananas and mix well.
Combine dry ingredients and add to wet and mix until blended.
Fold in nuts.
Pour into greased and floured 9x5 loaf pan.
Bake at 350 degrees for 1 hour and 10 minutes.
Cool in pan for 10 minutes before moving to cooling rack.
Serve warm or cool.
Combine sugar, cream cheese and margarine, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in pumpkin.
Add combined dry ingredients, mixing just until moistened.
Fold in nuts.
Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool 5 minutes; remove from pans.
Combine cream cheese and shortening, creaming well.
Combine cream cheese and shortening, creaming well.