Thank you both. I wasn't sure either, so I froze them without icing them first. We decided to pass on the pig-out option. I thought that might be kind of like serving guests a cake with one slice already cut out. ;o) They look and smell delicious, Ann. Thanks for the recipe. I love your blog.

When my MIL was in her last years, what appealed most to her was soup. And the dietitician at the returement facility said that very often the elderly have a lack of saliva and lots of foods seem dry to them. Lots of creamed soups...potato soup was a particular favorite...made with real cream!..Cream of chicken soup, cream of spinach, home made cream of mushroom....and things like creamed eggs on toast. A very creamy rice pudding would be good as well as bread pudding with dried fruits. Breakfast doesn't always have to be eggs, toast and pancakes... and meals out don't always have to be non healthy. I had dinner out last night and I had a piece of fish...I could have had broiled salmon, but i chose fried flounder and a roll and a side of a huge portion of what they call "Normandy" which is steamed veggies, broccoli, cauliflower carrots and squash. There are lots of good things to eat at a restraunt...grilled meat, baked potato, salad with dressing on the side, a burger with slaw, soups...pasta. Just tell them to stay away from things like fries and the fish I had!...but it was good! Linda C

Clare: Next time , Make it out of the Blue and then freeze it. Don't tell anyone!!! The Ice Cream was my own innovation along with the Recipe. I worked on it for about 6 months. I told you all I can, about your oven. The Cookie tin wouldn't be an issue,unless you have an unusally large one. because heat transfers thru tin in a matter of seconds. They all measure about 11 inches X 16 inches on the outside rim. I would double check your oven temp.again. Something is not right. Another thing I thought, maybe the oven Controls are not going off and on like they should. Next time you Bake something for an hour, check the temp. every 15 minutes or so, to see if it is holding at your set temperature. You can use a cheapo thermommeter. Just check it in boiling water. Lou PS : Don't forget to let us know if you solve the problem.

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