Yield: 64 Squares
|½ pounds||Butter; melted|
|1 cup||Brown sugar; firmly packed|
|1¾ cup||Sifted all-purpose flour|
|½ teaspoon||Baking soda|
|2 cups||Corn flakes; crushed|
|\N \N||Cheese Topping; (recipe follows)|
|½ cup||Chopped nuts; or raisins|
|1 pounds||Cottage; pot, farmer's or ricotta cheese|
|2 \N||Eggs; beaten lightly|
|1 \N||Lemon ; juice of|
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 ½ cup raisins into topping. Sprinkle with chopped cranberries (fresh or dried) Posted to JEWISH-FOOD digest Volume 98 #024 by Lee Jourard <lchaim@...> on Jan 12, 1998