2 tb Yellow raisins
1 tb Cognac
1 c Cream cheese (or cottage)
1/4 c Sugar
1 tb Flour
1 Egg yolk
1 ts Melted butter
1 tb Sour cream
1/2 ts Grated lemon rind
1/2 ts Vanilla
Servings: 1 Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. From “The Art of Fine Baking” by Paula Peck, copyright 1961