Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar
until light and fluffy. Add flour and nuts; blend until
mixture resembles crumbs. Set aside 1 cup mixture. Press
remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let
cool. Beat sugar and cream cheese until smooth. Add remaining
ingredients and beat well. Spread over crust. Sprinkle
reserved crumbs on top, pressing down lightly with fingers.
Bake for 25 minutes, cool, and cut into bars. Store in
refrigerator. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |