Post by Linda on Aug 23, 2002 11:32:15 GMT -6
1 c. unsifted all purpose flour
1/2 c. packed light brown sugar
1/3 c. cold butter or margarine
1/2 c. nuts, chopped
1/2 c. sugar
1/4 c. milk
1 egg
1/2 tsp. vanilla
1/2 c. red candied cherries, chopped
1 (8 oz.) pkg. cream cheese, softened
1/3 c. Hershey's cocoa
Red candied cherries, halves
Combine flour, brown sugar and butter (cut into chunks) in large mixer bowl. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in nuts. Reserve 3/4 cup crumb mixture for topping. Press remaining crumbs into ungreased 9" square pan. Bake at 350 degrees for 10 minutes or until lightly browned. Combine cream cheese, sugar, cocoa, milk, egg and vanilla in small mixer bowl, beat until smooth. Fold in cherries. Spread mixture over warm crust. Sprinkle reserve crumb mixture over top. Garnish with cherry halves. Bake at 350 degrees for 25 minutes or until lightly browned and filling is set. Cool, cut into squares. Store in refrigerator.
1/2 c. packed light brown sugar
1/3 c. cold butter or margarine
1/2 c. nuts, chopped
1/2 c. sugar
1/4 c. milk
1 egg
1/2 tsp. vanilla
1/2 c. red candied cherries, chopped
1 (8 oz.) pkg. cream cheese, softened
1/3 c. Hershey's cocoa
Red candied cherries, halves
Combine flour, brown sugar and butter (cut into chunks) in large mixer bowl. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in nuts. Reserve 3/4 cup crumb mixture for topping. Press remaining crumbs into ungreased 9" square pan. Bake at 350 degrees for 10 minutes or until lightly browned. Combine cream cheese, sugar, cocoa, milk, egg and vanilla in small mixer bowl, beat until smooth. Fold in cherries. Spread mixture over warm crust. Sprinkle reserve crumb mixture over top. Garnish with cherry halves. Bake at 350 degrees for 25 minutes or until lightly browned and filling is set. Cool, cut into squares. Store in refrigerator.