Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally

The recipe posted above has been edited by someone else. You won't find me using vital wheat gluten in any of my bread dough recipes. Here is the recipe that I use. Cream Cheese Danish 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge over-nite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds

Not up to making the wonderful "scratch" brownies above? Try these with either Pillsbury Brownie Classics - Traditional Fudge or Duncan Hines Family-Style Brownies. Both these mixes make a 9 x13 inch pan of brownies and directions call for the addition of eggs, oil and water. Cheesecake Marble Brownies 8 oz. package cream cheese or Neufchatel cheese, softened to room temperature 1/2 cup sugar 1/2 teaspoon real vanilla extract 1 egg One 9 x 13 inch fudge brownie mix plus eggs, water and oil per package directions Prepare filling by beating cream cheese and sugar together until smooth - no lumps of cream cheese. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies. Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working down each stripe. Then move the fork across the stripes crosswise, back and forth, to create swirls. Don't overdo it. Bake according to package directions, but a few minutes longer. Pale filling will be very slightly browned near the edges of the pan when brownies are done. You can prepare a double recipe in a 1/2 size sheet cake pan (about 10 x 17 inches), baking a little longer than directed on the brownie mix. Make sure the pan fits in your oven with a little room to spare first. If you have to bake a lot of brownies in a hurry, you can bake nut brownies or plain brownies for the kids on the upper shelf of the oven and the marble brownies on the lower shelf. The marble brownies take a little longer to bake. I recently goofed up and used only one egg instead of four in a double recipe of the marble brownies, but the adults in the crowd still loved them. I guess "gooey" does have some appeal at times. Kids tend to prefer plain brownies, though.