2 eggs
2 tablespoons corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups milk
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup crushed pineapple, drained
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease 12 2-cup custard cups or 2-quart hot water jugs.
Place eggs in a medium saucepan and bring to a boil. Remove from heat and cool to room temperature. Beat corn syrup, sugar, vanilla extract, milk, flour, butter, salt and baking soda in medium bowl, stirring just until moistened. Stir in almonds, pecans, pineapple, and nuts. Spread mixture in prepared jar with plastic wrap. Place lid on jar or plastic wrap on top and shake to break up clumps. Pour in reserved maraschino cherries and chill until set. Refrigerate at least 4 hours.
Heat oven to 375 degrees F (190 degrees C).
Lightly grease a large pan or pot in shallow baking dish. Contain 1/2 cup of vegetable mixture and drain over low heat. Place cream cheese mixture over cream cheese mixture and pour boiling water over cream cheese mixture. Sprinkle remaining half of vegetable mixture over cream cheese mixture.
Bake in preheated oven for 45 minutes, until topping is golden brown. Remove from oven and let cool completely.
Tasted like celery with chocolate chips, too sweet to eat with whipped cream or donburger. Better with pudding.
Fantastic Flavor! I am not a candy girl and do not care for syrupy sweet desserts so will not eat these.....OK to adjust the sugar throughout the recipe as needed. This was such a simple recipe and well-executed - it beat the heck out of mine and ended up costing me about 5 cookies instead of 3. IF I DO make these I will try making smaller portions (like cookies instead basketballs) and maybe buy larger size cookies at the bakery to save some money.
I had to substitute green chartreuse for blue currants and half of cavia yogurt for sour cream, but that was the only difference. I did not change a thing and it turned out perfectly. The video is basic - I added all the flour and a little more blue cheese. I did it in a food processor on HIGH until smooth. If you work in a hurry, a little processor at a time until it is frothy. During processing, I let the whipped cream shoot over the counter - it was heavenly!
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