| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Pie | 12 | Servings | |
INGREDIENTS
| 1 | c | Raisins |
| 2 | tb | Rum |
| 1 | c | Graham cracker crumbs |
| 1/2 | c | Finely chopped walnuts |
| 1/4 | c | Sugar |
| 1/4 | c | Margarine or butter; melted |
| 24 | oz | Cream cheese; softened |
| 1 | cn | (14-oz) sweetened condensed milk |
| 3 | Eggs | |
| 1/3 | c | Firmly packed dark brown sugar |
| 1/3 | c | Whipping cream |
| 3/4 | c | Chopped toasted walnuts |
INSTRUCTIONS
WALNUT PRALINE GLAZE From: Bobb1744@aol.com Date: Thu, 29 Feb 1996 21:35:08 -0500 Recipe By: Eagle Brand recipe/Bob b1744 Preheat oven to 300 F. Combine raisins and rum. Set aside. Combine crumbs, walnuts, sugar and margarine. Press into 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs until smooth. DRain rum from raisins. Add rum to batter. Pour into pan. Top with raisins. Bake 1 hour or until set. Cool top with Walnut Praline Glaze. Chill. Refrigerate leftovers. Walnut Praline Glaze: In saucepan, combine 1/3 packed dark brown sugar nad whipping cream. Cook and stir until sugar dissolves. Bring to a boil. Reduce heat. Simmer for 5 minutes or until thickened. Add chopped toasted walnuts. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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