White Chocolate Cheesecake with White Chocolate Brandy Sauce
Sugar Cookies with Butter cream Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with White Chocolate Cream Cheese Icing
INGREDIENTS:
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 3 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrot
- 1 1/2 cups chopped pecans or walnuts
PREPARATION:
In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend
in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring
until well blended. Pour into a generously greased and floured 10-inch tube
pan or Bundt pan.
Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream chesse frosting or glaze as desired
