Shauna Yosef's Banana Bread Muffins (via Pinterest)

INGREDIENTS:

4 large very ripe bananas mashed

1 egg (beaten)

½ cup sugar (you could use more if you like them REALLY sweet but the bananas are sweet enough)

⅓ cup butter, melted

1½ cups plain all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda 

½ teaspoon salt

Streusel Topping (not necessary! but it's what I made)

½ cup plain flour

¼ cup brown sugar

½ stick (57 grams) cold butter

¼ teaspoon cinnamon

INSTRUCTIONS:

Preheat oven to 350F. Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside. In another bowl, add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Overmixed muffins are tough.Pour into greased cupcake pans (add streusel if you wish) and bake for about 20 minutes. Touch the tops and if they spring back, they're done.

Streusel Topping

Place all ingredients into a food processor and pulse until it's streuselly. (or crumbly) If you don't have a processor, a fork works just fine - or your fingers.

Juleigha's Dark and Semi Sweet Chocolate Cashew Salted Clusters

Recipe and pics courtesy of Juleigha Roberts Frick

 Ingredients: 

3 one ounce squares of Bakers (brand) Semi Sweet Chocolate 

1 10 ounce bag of Nestles Dark Chocolate Morsels 

3 1/2 to 4 cups of whole salted Cashews Kosher salt for sprinkling 

Parchment papered baking sheet (cookie sheet) 

Method: 

Place the 3 squares and the bag of chocolate in microwavable bowl and microwave on high for 30 seconds. Remove from microwave and fold (don't stir, as stirring will crystalize sugars) chocolate. 

Place back in oven and microwave again for 30 seconds. Remove and fold chocolate. Microwave one more time for 30 seconds and fold chocolate again until it's all melted and smooth. (Ovens may vary so you may need to adjust your melting time) Once chocolate is smooth add in all of the Cashews and fold together until all the nuts are covered. 

Drop by spoonful's onto a parchment paper covered cookie sheet, sprinkle with kosher salt and let cool to harden. You can also place in the fridge for about an hour to speed up the process. Then store countertop in a zip

type bag or other container.

Laurie's S'mores Dip

Recipe and pic courtesy of Laurie Ferraro Wigglesworth

Ingredients:

1/2 tbsp. butter 

1 1/2 cup choc chips (I use semi sweet)

 15 jumbo marshmallows cut in 1/2

Directions:

Preheat 450 degree oven. Melt butter in bottom of 8 x 8 pan, then swirl it around to coat entire bottom of pan. Put choc.chips in even layer on bottom. Arrange marshmallow halves over the chocolate to cover completely. Bake for 5-7 minutes. Let rest for 5 minutes. Use graham crackers to scoop!

Rosa's Ricotta Cheese Cake

Recipe and photo courtesy of Rosa Velez
 
 
Filling: Ingredients:
- 2 cups of Ricotta cheese
- 1 cup of mascarpone cheese 
- 2 oranges zest and juice
- 1 cup of sugar
- 4 eggs
- 1 tsp of orange extract
- 1/2 tsp of vanilla extract
 
Crust Ingredients:

-1 box of Nilla wafers
-1 stick of butter
 
Directions for crust:

Blend or smash cookies  until all crumbled.  Melt stick of butter and pour into crushed cookies.  Blend well. Put in the pan and pat down until it’s even in pan. Blind bake in the oven for 15 minutes at 350 degrees until sides are slightly golden brown. Let cool before pouring in the filling.
 
Ricotta Filling Directions:
Mix sugar, ricotta and mascarpone until sugar is blended. Add eggs one at a time, add zest, the juice of oranges, vanilla extract and orange extract. Mix until all combined and bake at 350 for 1 hour and 45 minutes or until top is golden brown. Turn off oven leave for another hour in oven. Then refrigerate untill next day and enjoy!
 

CROCK POT APPLE PIE

 

 

CROCK POT APPLE PIE by Jill Finocchio

 

 

8 apples, peeled and sliced (I used McIntosh)

1/2 cup sugar

1 1/4 tsp cinnamon...

3 tbsp Bisquick

 

 

 

Stir together and place apple mixture in a lightly greased slow cooker.

 

Combine:

3/4 cup milk

2 tbsp softened butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup Bisquick

Pour this mixture over the apples.

Combine:

1 cup Bisquick

1/3 cup brown sugar (I used a little bit more than this)

3 tbsp butter

Sprinkle this over the top.

 

 

Cook on low till golden brown around the edges. (At least 3-4 hours)

The Best EVER Banana Nut Cake

 

 

                                                                Ingredients:

3 ripe bananas, mashed

2 eggs
1 3/4 cups flour

1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon tsp baking soda
1 teaspoon vanilla
1/4-1/2 cup crushed walnuts

 

Directions:


1.  Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
2.  Add the baking soda and flour and nuts.
3.  Combine well for 2-3 minutes.
4. Pour into a greased approx. 10 x 10 glass bake dish and bake in a preheated 350 degree F oven for 1 hour or until a knife in the center comes out clean.

 We topped ours with Buttercream frosting straight from Betty Crocker herself J

Scotcharoos

Recipe and picture courtesy of:  Crystal Linn 

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.

2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until 

    peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.

3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.

4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth.   

    Spread over top of bars and let bars cool. Cut into squares.

Mom's Coconut Custard Pie

1 (9 inch) unbaked refrigerated pie crust 

3 large eggs, beaten

3/4 cup granulated sugar

1/4 teaspoon kosher salt

1 full tablespoon vanilla extract

1 more egg separated (total of 4 eggs in recipe)

1 1/2 cups heavy cream

1 cup milk

1/2 cup shredded coconut

1/2 teaspoon freshly grated nutmeg

Preheat the oven to 400 degrees. Separate one egg…keep the yolk for now and save the white for your egg wash later in the recipe. 

In a medium saucepan, combine the milk and heavy cream. Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.

In a large bowl, using a hand mixer, combine the one egg yolk, the three whole beaten eggs, sugar, salt and vanilla. Mix well. Now slowly (it is important to pour very slowly) add in the hot milk mixture continuing to whisk vigorously and continuously so that the egg mixture already in the bowl does not cook. Once the hot milk mixture is completely blended in, add in the coconut and mix well. 

Place the unbaked pie crust on a cookie sheet lined with a silicon mat. Brush the insides (bottom, sides and top) with that egg white you put aside to help prevent the crust from getting soggy. Carefully pour the custard mixture into the pie crust.

Bake for 35 minutes then carefully place strips of aluminum foil over the exposed crust to prevent it from getting too dark. Reduce the oven temp to only 250 degrees and put pie back into the oven to bake for about 20 minutes or until the filling is just about set. It should not be wet and jiggly but not completely firm or solid.

Remove from oven and cool on rack. When pie is just about room temperature then place in refrigerator and chill for at least 2 hours before serving. Delish!

Pistachio-Craberry Biscotti

Ingredients:

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 1/2 teaspoons orange extract
2 1/4 cups all-purpose flour $
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange-flavored sweetened dried cranberries
3/4 cup shelled natural salted pistachio nuts, chopped

Directions:

Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.

Alexandria's Southern Banana Pudding

Recipe and Pic courtesy of Alexandria Czaruk Clark


I start by lining a baking dish with Nilla wafers, then I make 2 boxes of the banana cream pudding to pour over the top. Pour the pudding, then place a layer of sliced bananas evenly over the top. I then make another 2 boxes of banana pudding and pour over the layer of bananas. Then you top if off with cool whip(I like to use a mixture of half cool whip and half homemade whipped cream) then decorate as you desire! Hope you all enjoy : )

Jessica's Strawberry Cheesecake Bites

Recipe courtesy of: Jessica McCoy

Ingredients:

1 lb large strawberries

8 oz. cream cheese, softened (can use 1/3 less fat)

3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)

1 tsp vanilla extract

graham cracker crumbs

Directions:

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Jessica's Lemon Raspberry Triffle

picture courtesy of: Jessica McCoy

Recipe courtesy of: Epicurious.com

http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181#ixzz1eP0fkxu9

Syrup

1/2 cup sugar

1/3 cup fresh lemon juice

1/4 cup water

Curd

4 large eggs

1 cup sugar

1/3 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated lemon peel

Fruit and topping

4 1/2-pint baskets fresh raspberries

1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed

2 cups chilled whipping cream

Preparation

For syrup:

Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd:

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping:

Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

Creamy Pumpkin Trifle

Recipe courtesy of: Dashing Dish

Ingredients

1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)

1 1/2 (15-oz) cans pure pumpkin

1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix

1 cup fat free milk (or milk substitute of choice)

1 tbs brown sugar (or sweetener of choice)

1 1/2 teaspoon cinnamon (or pumpkin pie spice!)

2 (12-ounce) containers light whipped topping

*Optional: 1/3 cup gingersnaps, crushed

Method

To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, 1 can pumpkin puree, and 1/2 cup water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake (or cut into small squares depending on the look you want) and set aside.

Meanwhile, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in 1 container of cool whip, and 1/2 can of pumpkin, brown sugar, and spices until well blended.

In a trifle bowl or (a large pretty glass serving bowl), layer a fourth of the cake, half of the pudding/pumpkin mixture, a fourth of the cake, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)

Garnish with cinnamon or crushed gingersnaps if desired. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)

Note: *You may also use wineglasses or individual dessert glasses for individual trifles!

Servings: 16 (~1 cup per serving)

Calories: 175 per serving

Weight Watcher Points Plus: 6 per serving



Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

                                                   Prep Time: 20 Min

Ready In: 35 Min

Makes 26 cupcakes

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Cream Filling:

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

Pinch salt

Chocolate Ganache

8 ounces semi-sweet chocolate (chips or bakers chocolate)

1/2 cup heavy cream

½ tsp instant coffee granules

Directions:

Cupcakes:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Ganache:

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally

Eggnog Pound Cake

from: Flo Braker’s Baking for All Occasions

MyBakingAddiction.com

http://www.mybakingaddiction.com/eggnog-pound-cake-with-crystal-rum-glaze/

Ingredients

For the cake

2 tablespoons dark rum or water

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg, preferably freshly grated

8 ounces unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs, lightly beaten

1 cup store-bought refrigerated (rather than canned) eggnog

1 teaspoon pure vanilla extract

For the crystal rum glaze:

3/4 cup granulated sugar

2 tablespoons dark rum

2 tablespoons water

Directions

Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

 Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

Crystal Rum Glaze

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

Strawberry Lemonade Cupcakes with Lemon Cream Cheese Frosting

From Cupboard to Cupboard

http://fromcupboardtocupboard.blogspot.com/2011/05/strawberry-lemonade-cupcakes.html

For Cupcakes:

1 package white cake mix [I like Betty Crocker]

1 (3 oz) package strawberry jello

1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]

1 cup vegetable oil

1/2 cup buttermilk

4 eggs

In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.

Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)

Cool on wire rack until completely cooled!

For Lemon Cream Cheese Frosting:

1/2 cup crisco

1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 tablespoon clear vanilla extract

2 pounds powdered sugar

1/2 teaspoon salt

2 Tablespoons lemon juice

2 Tablespoons lemon curd

1 drop yellow food coloring

1 tablespoon milk if needed

Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.

Decadent Chocolate Brownies

Prep Time: 15 Min

Cook Time: 35 Min

Ready In:1 Hr

Servings 24 Bars

Ingredients

1/2 cup butter

1/2 cup unsweetened cocoa powder

2 cups white sugar

4 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.

In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out a with a little batter on it, not completely clean. Cool for a few minutes before cutting into bars.

Rhubarb and Strawberry Pie

Recipe courtesy of AllRecipes.com

http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Pie/Detail.aspx

"A delicious tart and sweet combination. Fresh or frozen rhubarb may be used."

Ingredients

1 cup white sugar

1/2 cup all-purpose flour

1 pound fresh rhubarb, chopped

2 pints fresh strawberries

1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter

1 egg yolk

2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Cranberry Layer Cake

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Cranberry-Layer-Cake/Detail.aspx?ms=1&prop25=49591790&prop26=Baking&prop27=2010-12-07&prop28=Main&prop29=Recipe&me=1

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 1/2 cups confectioners' sugar
1/4 cup finely chopped walnuts

Directions

In a large mixing bowl, combine the first five ingredients; mix well. stir in the cranberries and walnuts. Pour into two greased 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat cream cheese, butter, vanilla and orange peel until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with walnuts

Sam’s Famous Carrot Cake

From AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8270&origin=detail&servings=15

*Cream Cheese frosting recipe follows*
Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt 2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut     (I left this out)
1 cup chopped walnuts (I left them out)
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12
    inch pan.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set
    aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
   Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
    and raisins.

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture 
    to batter and fold in well.

6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F
    (175 degrees C) for 1 hour. Check with toothpick.

7. Allow to cool for at least 20 minutes before serving

Cream Cheese Frosting:


Ingredients

1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
1 tsp vanilla

Directions

Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.