1 1/4 cups all-purpose flour
1 1/4 cups powdered sugar
3/4 cup softened butter
1 8-ounce package cream cheese
1 cup granulated sugar
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon water
12 Stash Wild Black Currant tea bags
Servings: 18
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
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For the Filling
Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Wild Black Currant tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven for 15 to 20 minutes or until set.
__________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and the contents of 2 Stash Wild Black Currant tea bags until smooth. Spread over the filled crust while still warm. Let cool.
Servings: 18
1 1/4 cups powdered sugar
3/4 cup softened butter
1 8-ounce package cream cheese
1 cup granulated sugar
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon water
12 Stash Wild Black Currant tea bags
Servings: 18
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
___________
For the Filling
Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Wild Black Currant tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven for 15 to 20 minutes or until set.
__________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and the contents of 2 Stash Wild Black Currant tea bags until smooth. Spread over the filled crust while still warm. Let cool.
Servings: 18
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