Title: Cheese Filling (The Art of Fine Baking)
Categories: Cakes
Yield: 1 Servings

2 tb Yellow raisins
1 tb Cognac
1 c Cream cheese (or cottage)
1/4 c Sugar
1 tb Flour
1 Egg yolk
1 ts Melted butter
1 tb Sour cream
1/2 ts Grated lemon rind
1/2 ts Vanilla

Servings: 1

Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in
egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add
cognac-soaked raisins.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini