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This is from the October 1988 Better Homes and Gardens Magazine.

  • 1 8 ounce carton cream cheese, softened
  • 1 cup sugar
  • ½ cup butter
  • 1 ¾ cups flour
  • 2 eggs
  • ¼ cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup raspberry preserves
  • powdered sugar

 

In a large mixer bowl beat cream cheese, sugar, and butter with an electric mixer on medium speed till fluffy. Add half of the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt; beat about 2 minutes or till well blended. Beat in the remaining flour on low speed till well mixed. Spread evenly in a greased and floured 13×9 pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect. Bake in a 350 degree oven for 30 to 35 minutes. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Makes 24 servings.

 

 

 

 

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