venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
eeded.
To Make The Cream Cheese Filling: In the bowl of
Mash the cream cheese, add the powdered sugar gradually until the candy mixture becomes like a stiff pie dough (approximately 3 1/4 cups).
Add desired flavoring and paste color.
Roll into small balls.
Roll balls in granulated sugar.
Press balls in candy mold, unmold at once.
Yield 60 candies.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
Mix together cream cheese and almond flavor.
Gradually add 2 1/2 cups powdered sugar.
Knead until no longer sticky.
Shape into 3/4 inch thick balls.
Roll balls in remaining powdered sugar.
Set balls in candy papers.
Let dry at room temperature. Store loosely covered in fridge.
Makes 6-7 dozen candies.
Combine Cream cheese and Butter in heavy bottom
n large bowl, combine butter, cream cheese, egg; blend well.
Add
Preheat oven to 350 degrees.
In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough.
For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet. Shape each to resemble candy cane.
Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
Mash cream cheese.
Add powdered sugar gradually until the candy mixture becomes like stiff pie dough, approximately 3 1/4 cups.
Add desired flavorings like mint or peppermint and any colors.
Roll in granulated sugar, put on wax paper and flatten with a fork.
Melt cream cheese in a double boiler.
Mix in sugar, nuts and vanilla.
Drop immediately by spoonfuls onto a large sheet of waxed paper.
Put pecans & butter in oven and toast about 15 minutes at 300\u00b0F.
Melt cream cheese over low heat until creamy.
Add powdered sugar, vanilla and nuts; mix very well.
Put in fridge until set.
In a large bowl, cream butter and sugar until light
Mash and cream the cream cheese; add the powdered sugar gradually, stirring until the mixture becomes like a stiff dough. Add desired flavoring and food coloring, mixing ingredients thoroughly.
Roll in small balls and dip in the granulated sugar. Dip your mold in granulated sugar and press the ball down in the mold.
Unmold at once on waxed paper.
Melt cream cheese in double boiler.
Mix in sugar, nuts and vanilla.
Drop by spoonfuls onto large sheet of waxed paper. Makes about 4 dozen.
Melt cream cheese in double boiler.
Add sugar.
Melt margarine.
Add chopped nuts.
Put in oven and toast.
Mix all ingredients together and pour out on waxed paper.
Melt cream cheese in a double boiler.
Mix in sugar, nuts and vanilla.
Drop immediately by teaspoonful onto a large sheet of wax paper.
Allow to cool.
Melt cream cheese; add sugar and pecans.
Mix well and drop on foil and refrigerate.
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.