1 (9 inch) pie pan
3/4 cup butter softened
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsalted butter
1 (8 ounce) package cream cheese, softened
1 cup sliced fresh mushrooms
1 cup white rice
1 cup white sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/2 cup milk
1/2 cup white sugar
1 cup chopped walnuts
1 inch piece cinnamon stick
1 tablespoon all-purpose flour
3/4 cup chopped celery
3/4 cup finely chopped walnuts
1 cup non-dairy creamer
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-low heat, combine the butter, brown sugar, white and never-dried fruit; stir well, reduce heat to medium and simmer for 45 to 50 minutes. Carefully remove the pan from the heat and cool.
Preheat oven to 300 degrees F (150 degrees C) and lightly grease a 12-cup round cake pan.
In a large bowl, stir together 1/2 cup of the butter and remaining 1 cup flour. Beat in the other flour mixture. Stir in 1/2 cup of fruit mixture. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean.
Allow cake to cool in the pan on wire rack for 25 minutes before removing to wire rack to cool completely. Before serving, top with Cheddar cheese.
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