lllll Posted September 21, 2010 Share Posted September 21, 2010 (edited) .. Edited January 2, 2013 by ksva Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 21, 2010 Author Share Posted September 21, 2010 Kathy, do you use 3 oz. cream cheese, or 8? One of the reviews mentioned that they thought the amount was listed wrong in the ingredients, so I thought I'd double-check to see what's worked for you. :001_smile: Thanks again, Julie Quote Link to comment Share on other sites More sharing options...
lllll Posted September 21, 2010 Share Posted September 21, 2010 .. Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted September 21, 2010 Share Posted September 21, 2010 Hello, my name is Julie, and I'm a cookbookaholic....:001_huh:Seriously, I've used my job as an excuse to give free reign to my addiction. I love and buy dessert cookbooks, sort of like some women lust after shoes, kwim? I do get rid of the books that I don't find helpful or inspiring, but my family budget would be better off if I would get a grip!:glare: I didn't know it was a problem. (Bwahaha!) Seriously though, that cookbook is where I go when I want a great recipe. Some are outdated: sheesh, it is 50 years old! But so many others are fantastic, and some are ones that were my mom's favorites, so I grew up with them. It has many other recipes, too, not just desserts. I'm not helping, am I? Could you ask for it for Christmas? Someone can probably find a less expensive, vintage copy for you between now and then. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 21, 2010 Author Share Posted September 21, 2010 I use 3 oz. of Philadelphia brand cream cheese. If you happen to know of a better brand, it can only improve the pie. And I'd love to know what brand. :D Well, I only have my choice of two brands, Philly, and the cheaper generic that the restaurant supply carries. Philly is so very much better than the cheaper alternative! I know there's probably better, but I use quite a lot of it so I haven't even allowed myself to try pricier options from other sources. Quote Link to comment Share on other sites More sharing options...
Tap Posted September 21, 2010 Share Posted September 21, 2010 I make a banana bread, level, and top with brownsugar/rum/nut/coconut topping. It is really yummy and the topping definitely dresses it to look more like a cake. What about switching it around to be a fresh apple cake with caramel/pecan/rum topping. Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted September 21, 2010 Share Posted September 21, 2010 How about a pear crisp...but use crushed amaretti cookies as most of the toppiing??? Egads, but it si GOOD!!!! Served warm, with a bit of vanilla ice cream on the side.....!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 21, 2010 Author Share Posted September 21, 2010 Okay, y'all....for now I decided to go with: Warm Pear Cake with Walnut Caramel topping (sold well last year, super-easy to make) Cinnamon Apple Sundae (homemade apple filling warmed, then served over french vanilla ice cream, topped with caramel drizzle, whipped cream, cinnamon toast crunchies, and a cherry) I'll be trying some of the other suggestions for after these have their run. Thank you all so much! Quote Link to comment Share on other sites More sharing options...
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