Irenes Cream Cheese Placek Recipes

Steps:

• Preheat oven to 350°F.
• Cream together: cream cheese,butter,sugar.
• Add eggs-beat just until blended.
• In another bowl, stir together flour, baking powder, salt & baking soda.
• Alternate adding dry ingredients and milk to creamed mixture-beating after each addition.
• Put in a greased & floured 13X9 pan.
• Mix together topping ingredients and sprinkle on batter.
• Bake 35 to 40 minutes-do not over bake or will be too dry!

Steps:

• Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.
• 1st Layer: Mix together butter, flour, and chopped nuts with a pastry cutter or two large forks, as you would for a pie crust. Press into a 13 x 9" baking pan and bake at 350 degrees F for about 10 minutes, or until lightly browned. Cool completely.
• 2nd Layer: Beat the cream cheese, powdered sugar, and 2 cups of Cool Whip with a mixer until smooth, then spread on the cooled crust. Refrigerate until the lemon pudding is cooled in the next step.
• 3rd Layer: Prepare the cooked lemon pudding, as directed on the package, with the pudding mix, sugar, water (just a little at first), and egg yolks. Add the rest of the water. Bring to a full boil over medium heat, stirring constantly. Cool completely before pouring over the cream cheese layer.
• It should look about like this.
• 4th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.
• Refrigerate overnight or until chilled through. Refrigerate any leftovers.
• NOTES: This recipe is easy to halve when you're not cooking for a crowd. Just press the crust into a 9" square pan to bake. Everything else should fit in nicely. You can also save a few calories by using fat-free cream cheese & Cool Whip. Someone out there might also have a sugar-free cooked lemon pudding recipe, too. Aunt Irene's recipe called for THREE boxes of cooked lemon pudding, but I make it with only TWO boxes, to save calories & all that extra cooking time. I also think the ratio of lemon pudding to the cream cheese layer to the cookie crust is still good with less pudding, but experiment & decide for yourself, as I always encourage. =^..^=

Steps:

• Put raisins in a bowl and pour in enough water to cover; set aside until raisins begin to plump, at least 15 minutes.
• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk and 1/2 cup butter together in a saucepan over medium-high heat until milk is heated just below boiling, about 5 minutes. Remove saucepan from heat and cool scalded milk to lukewarm temperature.
• Beat 1 cup sugar, eggs, salt, nutmeg, and vanilla extract together in a bowl; add milk mixture and yeast mixture and stir until just combined. Drain raisins and stir into sugar mixture. Beat flour, 2 cups at a time, into sugar mixture, beating well after each addition until dough is well mixed. Set bowl in a warm area of the kitchen, cover with a clean towel, and allow dough to double in size, about 2 hours.
• Grease two 9x5-inch loaf pans.
• Beat dough down to release air and pour into the prepared loaf pans.
• Mix 1 cup sugar, 1 cup flour, and 1 tablespoon butter together in a bowl using 2 knives in a scissor-like fashion until crumbly; sprinkle over dough. Allow dough to double in size, 30 to 45 minutes.
• Preheat oven to 310 degrees F (154 degrees C).
• Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes. Remove loaves from pans and cool on a wire rack.

Steps:

• Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
• Add butter and remove from heat.
• Mix in sugar, salt, nutmeg and vanilla. Let cool.
• Meanwhile, sprinkle yeast into water in 2 cup measure,
• stir in 1/2 teaspoon sugar.
• Let stand undisturbed to "proof" about 10 minutes.
• Add eggs to milk mixture, one at a time, beating well.
• Add yeast-in-water mixture.
• Add flour with raisins.
• Knead dough 5 minutes, adding extra flour as needed.
• Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
• Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
• This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
• Crumble topping ingredients together.
• Add topping to bread in loaf pans.
• Preheat oven and bake at 350 for 30-40 minutes.
• Bread is done when tester comes out clean.