Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Cheesecake Bar Cookies

2/14/2008

Issue:
9.02

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

Ingredients
1 cup Flour
1/2 cup Brown Sugar
1/2 cup finely chopped Pecans
1/3 cup Butter, melted
1(8 ounce) package Cream Cheese
1/3 cup Sugar
1 Egg
2 teaspoons Vanilla extract
1/4 cup Milk

Method
In a bowl, mix together the Flour, Sugar, and chopped Nuts. Add the melted Butter and mix thoroughly. Pat into the bottom of an 8 inch square baking pan which has been greased. Bake at 350 degrees for 10 minutes.
While the crust is baking, beat the remaining ingredients together until smooth. When the pan has been in the oven for 10 minutes, open the oven door and pour the Cream Cheese mixture on top of the crust.
Bake for another 20 minutes. Chill thoroughly, cut in squares and serve.

These look very nice when placed in individual fluted paper cups and topped with 1 Cherry from a tin of prepared Cherry Pie Filling.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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