Cheese Filling (the Art Of Fine Baking)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | T | Yellow raisins |
| 1 | T | Cognac |
| 1 | c | Cream cheese, or cottage |
| 1/4 | c | Sugar |
| 1 | T | Flour |
| 1 | Egg yolk | |
| 1 | t | Melted butter |
| 1 | T | Sour cream |
| 1/2 | t | Grated lemon rind |
| 1/2 | t | Vanilla |
INSTRUCTIONS
Servings: 1 Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. From "The Art of Fine Baking" by Paula Peck, copyright 1961 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 443
Calories From Fat: 99
Total Fat: 11.1g
Cholesterol: 206.7mg
Sodium: 497.5mg
Potassium: 249.9mg
Carbohydrates: 67g
Fiber: <1g
Sugar: 53.4g
Protein: 18.7g