Originally Posted by ArizonaKAT (Post 6978346)

OK, cheese cake recipe to be announced (I'm at work and all I remember is 3 cream cheese and 2 sour cream. The rest is a blur).

Originally Posted by AnngelAnne (Post 6978148)

From reading thru most everything, the wrapping of each item in box was definitely your choice, up to you, what you wanted, etc. I didn't either, and I forgot to put the card in, so had to send it separate, and definitely my first time around and I feel like I dropped the ball after again reading thru everything. But I did the best I could for at the time, next time will do much better.

Originally Posted by ShelleyCS (Post 6978413)

Me too! This is my first SS, I didn't wrap and I don't even know if I put in enough goodies! I hope my giftee wont be disappointed. :(

Originally Posted by huntannette (Post 6978400)

Here is another family favorite....an old favorite....It is a recipe for a carrot cake but I make mine into muffins....I just cook it less than asked for...maybe 20 mins....I watch them in the end and do the toothpick test. I also add other things at time....cranberries , strawberries chopped up or rasberries...whatever I have...I omit the nuts because my granddaughter is allergic...but it is delicious with.....I also add more icing sugar to the icing....I find it is just a bit too cream cheesy.....maybe another cup....makes a lot...
.
Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or wrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Originally Posted by CookyIN (Post 6978520)

Huntanette, this sounds wonderful! I think that Icing Sugar is what we call Confectioners or Powdered Sugar; does that sound right? (Neesie, I'm lookin' at you since you seem to have good all-around knowledge of most things.)

This looks pretty close to my Carrot Cake recipe, but I think I'll try yours next time. The only other thing I'd throw in is some coconut just because I like it in my carrot cake.

Originally Posted by huntannette (Post 6978400)

Here is another family favorite....an old favorite....It is a recipe for a carrot cake but I make mine into muffins....I