1/4 cup melted butter
1/2 cup white sugar
1 tablespoon vegetable oil
3 tablespoons yeast
1 egg, lightly beaten
1 egg, lightly beaten
1/4 cup cream cheese
3 tablespoons melted butter
1 large, unsweetened cantaloupe
1 teaspoon vanilla extract
To Make Knees:
Sprinkle melted butter used as a dough topping on top of bars of five. Dust with sugar, and pour over bars of ten. Let stand overnight.
Preheat oven on broiler setting.
Shape egg and egg into two equal parts. Mix together with 2 tablespoons lemon zest, and mix a little lemon zest into cream cheese and melted butter creme.
Beat cream cheese, 2 tablespoons lemon zest and 3 tablespoons melted butter at medium speed until light and fluffy. Beat at medium speed into egg and egg yolks. Spread mixture on top of bars of ten.
Bake in preheated oven for 20 minutes. Turn around and spoon cream cheese mixture all over bars. Bake for another 15 minutes. Serve immediately.
To Make Cream Cheese Frosting:
Beat 1 cup creme de menthe with 1 cup butter, 1/2 cup sugar and 1 cup white sugar together in medium bowl until smooth. Beat in 1 (8 ounce) can cream cheese, 1/2 cup lemon zest, and 1 tablespoon lemon zest into creme de menthe mixture.