| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Desserts, Brunch, Coffeecakes | 8 | Servings | |
INGREDIENTS
| 2 =AB c Unbleached flour | ||
| 3/4 | c | Sugar |
| =AB c Corn oil margarine | ||
| =AB t Baking powder | ||
| =AB t Baking soda | ||
| 1/4 | ts | Salt |
| 1 | c | Light sour cream |
| 1 | ts | Almond extract |
| 4 | Egg whites divided | |
| 8 | oz | Neufchatel cheese, softened |
| =AB c Fruit only preserves | ||
| =AB c Sliced almonds |
INSTRUCTIONS
Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with nonstick vegetable coating in large bowl, combine flour and =AB c sugar Using a pastry blender or for cut in margarine units mixture resembles coarse crumbs. RESERVE 1 c crumbs. To remaining crumb mixture, add baking powder, baking soda, salt a, sour cream, almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about 1/4 in thick on sides. In small bowl, combine cheese, remaining 1/4 c sugar and remaining 2 egg whites. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cheese mixtures. In another small bowl. combine crumb mixture and sliced almonds. Sprinkle over preserves. Bake 45 to 50 minutes or units cheese is set and crust in deep golden brown. Cool 15 minutes. remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers. La Wanda Jackson Palatable Potpourri Cookbook format by Emilie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net on Feb 25, 1997.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”