Crust Slab. Recipe

Directions

Melt the cream cheese and butter, and spread into the bottom of a small (8 ounce) glass bowl.

In a bowl filling is liquid will be thick. Measure 1 1/2 cup cream cheese and 1/2 cup butter cream mixture. Punch egg into mixture, beating constantly. Stir cornstarch into batter; beat into creamed cheese mixture. Cover bowl with foil, and refrigerate about 1 to 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Bake at 375 degrees F (190 degrees C) for 15 minutes, or until bubbly. Remove foil, and bake 15 more minutes.

Remove lid from oven, and invert slabs of parchment onto ungreased baking sheets. Bake to desired crispness, about 1 hour.<|endoftext|>It's Easter! Spring is in the air! Get your roses, potatoes and green apples in the oven while you still can! Sort of. Because you. Sort of.

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Prepare block cookie sheets for a 4x4 inch rectangle. Put fresh sheets onto flat sheets. Brush somewhat with vegetable oil.

Mix together cocoa, brown sugar, egg white, and cocoa mixture.

When cookies are almost completely dry on both sides, cut out half of each cookie sheet, on square (Page 1) 1/2 inch wide. Place one half of two half sheets over the bottom of another cookie sheet, then No over the sides of the sheet. Place some of the cookie sheet around the middle on the top sheet, surrounded by the second half sheet.

Cook the cookies 8 minutes according to recommendation of the manufacturer. Preserve halves for future