Glad you know about storing them in the freezer. I learned that here, and the hard way after having a bag go bad on me. Here's a recipe I made this weekend, in the bread machine. It's a light bread, not very sweet but good with cream cheese and jam for breakfast. Lemon Poppy Seed Bread Recipe 2 1/4 teaspoons yeast 3 cups bread flour 1 tablespoon lemon zest -- grated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 2 tablespoons sugar 4 tablespoons nonfat dry milk powder 1 tablespoon unsalted butter 1 cup water 1 large egg 1 teaspoon lemon juice GLAZE: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more Add all ingredients except those for glaze. Use basic cycle. While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzling glaze on top and sides of loaf. Let dry before slicing. Not very specific directions I know, but I just dumped everything in the bread machine according to the manufacturers directions for adding stuff (liquids first), and it came out good. The only thing I can add is use a "light" setting for the crust, I used med. and it is a bit overdone. I didn't glaze mine, so it's good for toasting.

Since we will be spending Christmas Eve with friends this year, I will be makking the following. It has been a hit every time I made it! Alexa CHOCOLATE RASPBERRY GANACHE CAKE This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served. For genoise 1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring) 1/3 cup all-purpose flour 1/3 cup cornstarch a pinch baking soda 3 large whole eggs 3 large egg yolks 2/3 cup sugar 1/4 teaspoon salt For syrup 1/3 cup water 1/3 cup sugar 1/3 cup raspberry liqueur such as Chambord For ganache 1 1/4 cups heavy cream 2 tablespoons unsalted butter 2 tablespoons light corn syrup 1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse 1/2 cup seedless raspberry jam For glaze 1 cup heavy cream 8 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse Garnish: fresh raspberries Make genoise: Preheat oven to 350F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil. In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda. In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume. Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake genoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert genoise onto a rack and immediately invert onto another rack to cool right side up. Genoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw genoise before assembling cake. Make syrup: In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered. Make ganache: In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days. Assemble cake: Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy. Remove parchment paper from genoise and with a long serrated knife cut cake horizontally into 3 rounds. Invert top layer of genoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of genoise and repeat layering of syrup, jam, and ganache. Top with third layer of genoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding. Make glaze: In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature. With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes. Garnish cake with raspberries and keep at cool room temperature until ready to serve. Gourmet February 1997

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!

sooz, I know people complain about this on a couple of cake decorating websites that I frequent, and the consensus is that it's the powdered sugar, or the cornstarch in the powdered sugar, it seems to happen with a lot of different brands. The consensus, unfortunately, also seems to be that it can't be fixed completely, although a few people said that adding more cream cheese helped and one said she added cherry preserves and used the stuff as a cupcake filling that the preserves helped the texture too. Some said it got better when they re-whipped the frosting, they were blaming tiny little lumps of cornstarch. And it happened even when the powdered sugar was sifted, so that didn't appear to be of any help either. Good luck! Annie