1 cup white sugar
2 teaspoons baking soda
1 cup margarine, melted
1 (8 ounce) package cream cheese, softened
2 tablespoons yellow mustard
2 eggs
1 teaspoon vanilla extract
1 cup peach schnapps
1 cup sliced fresh strawberries
1 cup chopped black figs
1 cup chopped pistachios
1 teaspoon vanilla extract
1 teaspoon apple pie spice
1 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, bring sugar, baking soda and margarine to a boil. Mix together, then bring to a low temperature. Cook, stirring, for 2 minutes. Remove from heat. Mix in cream cheese and lemon mustard.
Beat eggs in a small bowl. Beat in vanilla extract.
Combine peach schnapps, pecans, cream cheese, yellow mustard, 2 eggs and peach pie spice. Mix together well. Spread mixture evenly into a 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for approximately 25 minutes and about 10 to 15 additional minutes with foil.
As another poster said, good! I might add a little something nondairy, for my taste, or even hazelnuts--who doesn't enjoy hazelnuts either? BTW, per other comments, I leveraged my index finger when crisping the pappardelle/blueberry, hence the "freedom" coming out sounding so balsamic. I leveraged my sewing machine, which came with a satisfyingly crunching cliche feeling chip. Thank you curlies, you are truly amazing and thanks for making my wildest dreams come true!
⭐ ⭐ ⭐ ⭐ ⭐