Marys Delicious Cream Cheese Pound Cake Recipes

Steps:

• 1. Place 3 sticks of Butter and Cream Cheese unwrapped in a bowl until it gets soft.
• 2. Sift Swan's Down Cake Flour 5 Times before measuring into a Medium-Sized bowl. Set aside.
• 3. Spray a Bundt Cake Pan or a 10-Inch Tube Pan with Bakers Joy. You may use shortening & Flour instead if so desired. Set Aside
• 4. Measure 3 Cups of Domino Sugar. Set Aside
• 5. Cream together Butter and Cream Cheese. Add Sugar one cup at a time until fluffy. Mix Well.
• 6. Alternately Add 1 cup of flour and 2 eggs to Mix Beating on Low Speed to incorporate into mix. Do this until all eggs and Flour have been added to batter. Then Mix on High or Surge for about 5 Minutes.
• 7. Stir in Flavor
• 8. Pour Batter into either a Pre- Sprayed or Floured & Greased 10-Cup Bundt Cake Pan or a 10-Inch Tube Cake Pan. Bake in a Pre-Heated Oven at 300 Degrees for One and on-half hours or until toothpick inserted into center of cake come out clean. Cook Time may vary depending on your oven. Be Careful not to overcook resulting in a dry cake.
• 9. May Frost Three Different Ways: I usually am requested to put Lemon, Vanilla, or Chocolate Frosting. For Vanilla I use 1 Box of Domino Confectioners Sugar; 1 Stick of Butter or Margarine (For Richer taste I use Butter) Approximately 1/4 Cup Milk; 1 tsp of Pure Vanilla Extract. In a large bowl with mixer at low speed, Combine Domino Confectioner's Sugar, Butter, Milk and Vanilla. Beat at Medium Speed for 1-2 Minutes until creamy. If desired, add more milk until frosting is at desired spreading consistency. For Lemon Frosting use same steps. I Add a little yellow food coloring for a perfect effect. Can Also Make a Lemon Glaze by adding lemon juice to Confectioners Sugar instead of Milk & Butter. For Chocolate Frosting I use 2/3 Cups Hersheys Baking Cocoa; 1 stick of pure butter (Melted); 1 box Domino Confectioner's Sugar; 1/3 cup of Milk; 1 teaspoon Vanilla Flavor Melt Butter. Stir in cocoa. Alternately Add Powdered Sugar and Milk, Beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla. Makes about 2 cups of Frosting.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• cook 16oz. elbow macaroni as directed on package. cut up 1/4 cup of butter into small pieces and plce in bottom of 13 x 9 baking pan. drain macaroni place 1/2 of macaroni over butter sprinkle with 1 cup each cubed velvetta and shredded cheddar cheese. beat one egg and 2 1/2 cupsmilk untl blended pour 1/2 of egg mixture over ingredients in pan repeat layers of macaroni, cheese and egg mixture.sprinkle with paprika. bake 15 minute stir until blended bake 15 minute more or until golden brown.

Steps:

• Heat oven to 350°F.
• Place butter in 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and cheddar.
• Whisk egg and milk until blended; pour half over ingredients in baking dish. Repeat with all remaining ingredients except paprika.
• Bake 15 min.; stir until blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.