CRUST
1 package french vanilla cake mix
1/3 cup unsalted butter or margarine
1 large egg
FILLING
8 oz pkg. cream cheese,softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
12 oz jar apricot preserves*
A Recipe for
French Apricot Cream Cheese Bars
Never eat more than you can lift. |
| Miss Piggy |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
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This Recipe for French Apricot Cream Cheese Bars is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Doug Larson |
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Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for French Apricot Cream Cheese Bars from the recipe cookbook of Recipes-to-go (Cheese)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
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Food Tip |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
* I used Bing Cherry Preserves and they were delicious.
Preheat oven to 350 degrees F. Generously grease 13x9-inch pan. In a
large bowl, combine cake mix, butter and egg; Mix only until crumbly.
Gently spoon 1 1/2 cup of the crumbled mixture into a mixing cup; set
aside for topping. Press remaining crumb mixture on the bottom of the
greased pan.
Bake at 350 degrees F. for 10 minutes.
Meanwhile, in a smaller mixing bowl, combine cream cheese, sugar,
vanilla and egg; beat until smooth. Set aside.
Spread preserves evenly over hot crust. Then spread cream cheese
mixture evenly over preserves.
Sprinkle reserved topping mixture over cream cheese.
Bake at 350 degrees F. for an additional 30 minutes or until topping
is light golden brown. Cool to room temperature, then chill until
serving. Store in refrigerator.
Note: The dough must be crumbly. I had to add a bit more flour to the
reserved 1 1/2 cups to get the proper consistency as I mixed it
beyond the crumbly stage and a smooth dough started to form. You
don't want balls of dough, but lumpy CRUMBS!
From the recipe files of suzy@bestweb.net
Serves: 24
French Apricot Cream Cheese Bars Recipe brought to you by Recipes To-Go