Type what you have

Ingredients

• ✓ cream cheese
• cauliflower
• garlic
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ cream cheese
• cream of chicken soup
• milk
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
3. 3 Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
4. 4 Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
5. 5 Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

By mfreund91

Ingredients

• ✓ cream cheese
• cauliflower
• cheddar cheese
• sour cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.
3. 3 Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
4. 4 Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.

By Rachel Meytin

Ingredients

• ✓ cream cheese
• butter
• corn
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Melt cream cheese and butter together in a large saucepan over medium heat. Add corn, Cheddar cheese, butter, and jalapeños; cook and stir until sauce is smooth and mixture is hot, about 10 minutes.

By Stephen Williams

Ingredients

• ✓ cream cheese
• heavy cream
• butter
• white sugar
• salt
• black pepper
• sweet corn

Instructions

1. 1 Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
2. 2 Stir corn into cream mixture. Cook on Low for 4 hours.

By Heidi

Ingredients

• ✓ cream cheese
• butter
• corn
• cream-style corn
• corn muffin mix
• egg
• cheddar cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3. 3 Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4. 4 Bake 45 to 50 min. or until knife inserted in center comes out clean.

By Philadelphia

Ingredients

• ✓ cream cheese
• cubanelle pepper
• pork sausage
• pasta sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of water to a rolling boil: add peppers. Off heat, soak peppers until softened, about 5 minutes. Cool.
3. 3 Meanwhile, combine sausage and cream cheese in a bowl.
4. 4 Fill peppers with sausage mixture: place on the prepared baking sheet. Spoon pasta sauce over top: sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until sausage mixture starts to turn golden brown, about 35 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By Mike Summers

Ingredients

• ✓ cream cheese
• red potato
• cheddar cheese
• bacon bits
• cayenne pepper
• garlic powder
• parmesan cheese

Instructions

1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

Ingredients

• ✓ cream cheese
• potato
• butter
• sour cream
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F ( 175 degrees C).
2. 2 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
3. 3 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By AMANDA43

Ingredients

• ✓ cream cheese
• grape
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Remove grapes from stems, rinse, and set aside to dry. Mix together sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

By ANGELAK45

Ingredients

• ✓ cream cheese
• butter
• milk
• corn
• jalapeno pepper
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt cream cheese and butter in a saucepan over medium-low heat; stir in milk until smooth and bubbly.
3. 3 Combine frozen corn, jalapeños, and bell pepper in a medium-sized casserole dish; stir in cream cheese mixture until coated.
4. 4 Bake in the preheated oven until bubbly and lightly brown, 35 to 45 minutes.

By FITZGIBJ

Ingredients

• ✓ cream cheese
• broccoli
• onion
• butter
• all-purpose flour
• milk
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. 3 Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. 4 Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

By CATH292

Ingredients

• ✓ cream cheese
• olive oil
• onion
• corn kernel
• water
• tomato
• parsley
• basil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ cream cheese
• crema
• chicken bouillon granules
• poblano pepper
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ cream cheese
• egg noodle
• white sugar
• butter
• egg
• vanilla extract
• apricot nectar
• milk
• raisin
• cornflake crumb
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Ingredients

• ✓ cream cheese
• butter
• lemon peel
• garlic
• white pepper
• half-and-half
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ cream cheese
• egg noodle
• brown sugar
• cottage cheese
• egg
• egg white
• vanilla extract
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ cream cheese
• broccoli
• onion
• garlic
• olive oil
• vegetable broth
• lemon pepper
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
3. 3 Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
4. 4 Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
5. 5 Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.

By France Cevallos

Ingredients

• ✓ cream cheese
• white sugar
• whipped topping
• pineapple
• fruit cocktail
• banana
• apple
• coconut
• pecan
• raisin
• maraschino cherry

Instructions

1. 1 Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated.
2. 2 Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries.
3. 3 Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

By Amy

Ingredients

• ✓ cream cheese
• potato
• parmesan cheese
• chive
• butter
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes.
3. 3 Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
4. 4 Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper.
5. 5 Use a potato masher to mash until smooth and serve.
6. 6 Serve hot and enjoy

By Christina C

Ingredients

• ✓ cream cheese
• spinach
• water
• butter
• water chestnut
• garlic powder
• artichoke heart
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
3. 3 Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
4. 4 Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
5. 5 Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
6. 6 Bake in preheated oven until heated through, 20 to 25 minutes.

By MSLIB5

Ingredients

• ✓ cream cheese
• potato
• sour cream
• salt
• white pepper
• garlic
• butter
• paprika
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
5. 5 Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

By Denise

Ingredients

• ✓ cream cheese
• olive oil
• shallot
• garlic
• kale
• cream of chicken soup
• sriracha sauce
• sour cream
• green bean
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ cream cheese
• butternut squash
• acorn squash
• butter
• sweet onion
• chicken broth
• brown sugar
• black pepper
• cinnamon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. 2 Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. 3 In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. 4 Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

By LEAH977

Ingredients

• ✓ cream cheese
• vegetable oil
• all-purpose flour
• milk
• cheddar cheese
• sour cream
• tomato
• green chile
• chili powder
• cumin
• paprika
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
2. 2 Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

By Dana H.

Ingredients

• ✓ cream cheese
• egg noodle
• egg
• cottage cheese
• milk
• sour cream
• sugar
• butter
• vanilla extract
• salt
• white sugar
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Ingredients

• ✓ cream cheese
• white sugar
• puff pastry
• corn syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
3. 3 Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
4. 4 Cut each puff pastry sheet evenly into 3 or 4 squares, no bigger than 5-to-6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
5. 5 Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

By Milly Suazo-Martinez

Ingredients

• ✓ cream cheese
• coconut
• gingersnap cookie
• butter
• sweetened condensed milk
• egg
• lime zest
• lime juice
• coconut extract
• mango
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Ingredients

• ✓ cream cheese
• edible flower
• white sugar
• powdered sugar
• vanilla extract
• butter
• pecan
• banana
• pineapple
• vanilla extract
• egg
• vegetable oil
• salt
• baking soda
• cinnamon
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
8. 8 Place in the refrigerator to chill for 1 hour.
9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich

Ingredients

• ✓ cream cheese
• coconut
• pecan
• dark rum
• lime juice
• butter
• brown sugar
• coconut
• pecan
• vanilla extract
• lime juice
• lime zest
• dark rum
• milk
• banana
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter