Cream Cheese Recipes

Can be made as individual cakes by using muffin cases and bake for 20 mins or untill baked and frost as above. children alos enjoy this cake as it is not over spiced and does not contain nuts.

This is one simple, satisfying little cake, a standard from my mother's 1950s-era recipe box. Typed up on a big index card, the recipe has two notes I share with you: Next to the option of fresh or canned pumpkin, my mother wrote, "Fresh is best!" At the beginning of the instructions for mixing up the cake, she wrote emphatically, "Do not use mixer!" Now I find that canned pumpkin makes a beautiful cake, but I do take her advice on the issue of spoon versus mixer. It is worth the extra effort for the texture, and the recipe comes together quickly even when you're cooking unplugged. You can ice this cake while it is still warm from the oven, or wait until after it has cooled.

This frosts tops and sides of two 8 or 9 inch layers. Halve the recipe to frost a 13x9x2-inch cake. Cover and store frosted cake in the fridge.

Present this festive low-calorie dish with toasted pita bread for a hot-weather appetizer or first course.

These are a nice change from pure chocolate brownies, but are just as easy to make. The marbling dresses them up; the cream cheese gives them richness. Bake these when you are expecting a crowd, and serve them with ice cream or fruit.

I haven't tried this recipe but your request sounded wonderful. I searched the web and found this.

abosolutely delicious

NOTES You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. Don't eat the cookies straight from the oven, or you'll probably burn your tongue. The jam stays hotter much longer than the cookie.

Cake cuts best when still slightly frozen