| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | tb | Yellow raisins |
| 1 | tb | Cognac |
| 1 | c | Cream cheese (or cottage) |
| 1/4 | c | Sugar |
| 1 | tb | Flour |
| 1 | Egg yolk | |
| 1 | ts | Melted butter |
| 1 | tb | Sour cream |
| 1/2 | ts | Grated lemon rind |
| 1/2 | ts | 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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