| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Quebec |
|
64 |
Squares |
INGREDIENTS
| 1/2 |
lb |
Butter; melted |
| 1 |
c |
Brown sugar; firmly packed |
| 1 3/4 |
c |
Sifted all-purpose flour |
| 1/2 |
ts |
Baking soda |
| 2 |
c |
Corn flakes; crushed |
|
|
Cheese Topping; (recipe follows) |
| 1/2 |
c |
Chopped nuts; or raisins |
| 1 |
lb |
Cottage; pot, farmer's or ricotta cheese |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar |
| 4 |
ts |
Flour |
| 2 |
|
Eggs; beaten lightly |
| 1 |
ts |
Vanilla |
| 1 |
|
Lemon ; juice of |
INSTRUCTIONS
CHEESE TOPPING
Source: "Treasure For My Daughter", Eagle Publishing, Montreal, Quebec.
Combine melted butter, sugar, flour, baking soda and cornflakes; a
processor makes it easy. Spread on bottom of buttered 8-inch pan, pressing
firmly. Cover with cheese topping and nuts. Bake in preheated 375 deg F
oven for 40 minutes. Cut into squares when cool.
Cheese Topping: Combine all ingredients, blending well; again, the
processor is great.
Variations: Save some of the base to sprinkle on top. Mix 1/2 cup raisins
into topping. Sprinkle with chopped cranberries (fresh or dried)
Posted to JEWISH-FOOD digest Volume 98 #024 by Lee Jourard
<lchaim@intranet.ca> on Jan 12, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”