- 5 tbspns butter
- 1/3 cup brown sugar
- 1 cup sifted all-purpose flour
- 1/4 cup ground walnuts
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 egg
- 2 tbspns milk
- 1 tbspn lemon juice
- 1/2 tspn vanilla
Cream butter and brown sugar together. Add flour and walnuts, and mix well. Set aside 1 cup of mixture for topping.
Press remainder in bottom of 8-x-8-x-2-inch pan. Bake at 350 degrees for 12 to 15 minutes.
Blend granulated sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well and pour over bottom crust. Sprinkle with topping and return to oven. Bake for 25 minutes more.
Cool, chill, and cut into squares. Makes 16 to 20 squares.
More "Lost" Desert RecipesClassic Pineapple Upside-Down Cake (1950)
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(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Myrna LaBaer.)