3 tablespoons butter
1 cup all-purpose flour
2 tablespoons golden raisins
1 tablespoon white sugar
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can cream of mushroom soup
1 (12 fluid ounce) can fruit juice
1 teaspoon espresso powder
1/4 cup margarine
1/2 cup butter
2 teaspoons vanilla extract
1 cup chopped pecans
3 eggs, beaten
1 1/2 cups milk
1 (4 ounce) package French baguette, split
1 cup shredded Swiss cheese
In a small bowl, whisk together butter or margarine and flour until smooth. Stir in raisins, sugar, baking powder and salt; set aside.
Heat 1 tablespoon margarine in a small saucepan over medium heat. Slowly melt cream cheese, stirring constantly until fluffy. Gradually blend cream cheese, cream cheese mixture and flour into butter mixture. Gradually beat in chopped pecans. Stir in milk, stirring constantly, until well blended. Beat in Swiss cheese. Pour mixture into the pan and simmer gently over low heat until mixture has thickened. Serve immediately.
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