Directions: |
Directions:Preheat the oven to 180ºC/350ºF. Mix the first six ingredients together and press into a greased 9x13 baking dish. Next mix the icing sugar, cream cheese and two eggs to a smooth, pourable consistency and pour/spread over the first mixture. Bake for 40-45 minutes or until centre springs back when touched lightly and top is golden. Cool the bar completely before slicing into bite-size squares to enjoy. |
Personal
Notes: |
Personal
Notes: This is a bar treat my Grandma Lauer made often. Among many baked goods, this one stands out in my memory because it is not something to be found in a shop or bakery - it is a genuine, homemade treat. With this in mind, it goes really well with a cup of hot, black coffee mainly because it is sweet-beyond-sweet and because you'll probably want a second slice in which the coffee will wash it all down nicely.
Grandma's recipe (pictured) calls for a box cake mix, which of course is off the list on a gluten-free diet unless you live in a place where you can get your hands on some of the ones hitting the shop shelves. So like many of the recipes in this book I've managed to alter this old recipe - because even before we knew gluten was an issue for us, it was still difficult to locate a box cake mix in our local shops. That said, if you can find a gluten-free yellow cake mix then use this in place of the dry ingredients in the recipe.
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This recipe for Butterchew is from