| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted flour (unbleached white) |
| 1 1/2 |
c |
Oats |
| 3/4 |
c |
Plus |
| 1 |
tb |
Brown sugar; packed |
| 1 |
c |
Butter; softened |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
cn |
(14-oz) sweetened condensed milk |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Cornstarch |
| 1 |
cn |
(16-oz) whole berry cranberry sauce |
INSTRUCTIONS
From: pasquale@lanl.gov (Gina Pasquale)
Date: 21 Apr 1994 19:06:08 -0400
Again, in order to show my appreciation for this newsgroup, I'm posting
another of my favorite recipes. This is always a big hit at group
get-togethers. It came from a magazine, but I forgot which one.
Preheat oven to 350. In large bowl, combine flour, oats, 3/4 c of sugar,
and butter; mix until crumbly. Reserving 1 1/2 c of the crumb mixture,
press remainder firmly on bottom of greased 9x13" pan. Bake for 15 minutes.
Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth; stir in lemon juice. Spread evenly
over prepared crust. In another small bowl, combine remaining 1 T sugar and
cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top
with reserved crumb mixture. Bake 40 min or until golden. Cool. Chill.
Store covered in frig. Makes 24 bars.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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