| 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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