CHEESE TOOTHPICK RECIPES

Steps:

• Combine cream cheese and shortening, creaming well.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, beating well after each addition.
• Combine flour, baking powder, and salt.
• Add flour mixture to creamed mixture alternately with milk.
• Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
• Stir in walnuts and orange peel.
• Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• Bake at 375 degrees F for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
• Remove to wire rack to finish cooling.

Steps:

• Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
• Once creamed, add vanilla and egg. Set aside.
• For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
• In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
• Add the flour mixture alternately with the sour cream into the wet batter until well blended.
• Pour half the batter into a well-greased 9x13 pan.
• Spread the cream cheese filling over the batter.
• Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
• For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
• Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
• Let cool, cut and enjoy!!