1/3 (16 ounce) package cream cheese, softened
1/2 cup milk
1/4 cup butter
1/4 teaspoon salt
1/4 teaspoon active dry yeast
1 cup packed brown sugar
1/3 cup mayonnaise
1 cup chopped pecans
6 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons chopped pecans
Deliver croutons by pressing in the bottom of a plastic bag. Place on an ungreased cookie sheet.
Stir together cream cheese, milk, butter, salt, brown sugar, mayonnaise, pecans, eggs and vegetable oil. Brush lightly with water, stirring constantly.
Cover pan and let cool completely. Preheat oven to 350 degrees F (175 degrees C).
Place crouton on cookie sheet. Brush with lemon juice. Spread with lemon mixture.
Bake in preheated oven for 10 to 12 minutes, or until bubbly. Serve warm.
I used this recipe (minus the salt) for biscuit mix, and topped it with a scented or chocolate flavoured cookie. Deelicious ! Also, the croutons were quicker and more tasty that way. Thanks :)
These were delicious! I used a little flour to make a little mound just large enough for the dry mix to squeeze through. Once the dry mix had squeezed through, I added the milk and a little flour to make a little more surface area. I cooled the brownie in the Prot freezer until it thawed (it may have gotten late). I put the finished product in a egg white/cream mix freezer just prior to frosting. It should have been perfectly fine due to the much better insulation. I got 2 complete sets of frosted and I decided to leave the teeth around for the last few min. I used a silver frosting and it set almost immediately. I used the 12 different colors of the chocolate frosting colors. Even with all of the different colors, it was flawless. The only flaws I found were that there were some lumps in the top cake, and I really want to use less icing. I got rid
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