| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Margarine or butter; (vegetable oil spreads not recommended) |
| 1/3 |
c |
Light corn syrup |
| 2 |
pk |
(8 ounces each) cream cheese; softened |
| 3 |
lg |
Eggs |
| 1 |
c |
Light corn syrup |
| 2 |
ts |
Vanilla |
| 3/4 |
c |
Raspberry or strawberry jam |
|
|
Powerdered sugar; if desired |
INSTRUCTIONS
1. Heat oven to 375 degrees. Grease bottom and sides of rectangular pan,
13x9x2 inches, with shortening.
2. Beat flour, granulated sugar, salt, margarine and 1/3 cup corn syrup
with electric mixer on medium speed until dough forms.
3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well
blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over
dough.
4. Bake 35 to 40 minutes or until edges are light golden brown and filling
is set (filling may appear puffy). Stir jam; spread over hot bars.
Refrigerate at least 3 hours until chilled.
5. Cut into 2x2 1/2-inch bars. Sprinkle with powdered sugar just before
serving. Refrigerate any remaining bars.
Makes 3 dozen bars
Posted to recipelu-digest by AuClaireA@aol.com on Feb 10, 1998
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