1 stick butter
1 egg
Mix well, pat in 9x13 inch pan.
Mix in blender and pour over cake mixture:
1 - 8 oz. Philadelphia cream cheese
1 egg
1 lb. powdered sugar
Bake in slow oven at 300° for 50 to 60 minutes. Remove, put pecans on top (40). Return to oven 12 minutes. Cool, cut in squares.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
"Mom was born 7 January 1921 to an immigrant mom, Antoinette Koza, from the Czechoslovakia and her dad, Rollie Edward Watson, whose family came from Norway in the 1860's. They met in Chicago, IL and settled in a castle (That's what it looked like to me). His mom's 2nd marriage was to a man who helped build the sidewalks in Chicago. My mom's cooking mainly came from her mom." Joyce Hudak
 |
| Ruth Flora Louise (Watson) Springfield June 7, 1941 20 Years Old |
No comments:
Post a Comment