Author
Martha Mandle
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Sifted Flour |
| 1/2 cup | Salt |
| 3/4 cup + 1 tablespoon | Firmly Packed Brown Sugar |
| 10 tablespoons | Margarine - Softened |
| 1-8 oz package | Cream Cheese - Softened |
| 1-14 oz can | Eagle Brand Sweetened Condensed Milk |
| 2 | Eggs |
| 1-2 oz jar | None Such Ready to Use Mincemeat |
| 2 tablespoons | Cornstarch |
| 1-16 oz can | Whole Cranberry Sauce |
| 1 tablespoon | Sugar |
Instructions
- Preheat oven 350°F.
- In mixer bowl, beat flour, oats, sugar, and butter until crumbly.
- Reserve 1/2 cup mixture.
- Press remainder on bottom of jelly roll pan.
- Bake 15 minutes or until lightly browned.
- Meanwhile, in a small mixer bowl, beat cheese until fluffy.
- Gradually beat in milk until smooth.
- Beat in eggs.
- Spread over baked crust.
- Top with mincemeat.
- Combine 1 tablespoon sugar and cornstarch.
- Stir in cranberry sauce and spoon over mincemeat.
- Take 1/2 cup crumb mixture and sprinkle over top.
- Bake 40 minutes or until golden.
- Chill and cut into squares.
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