1 1/4 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/2 c Chocolate malted milk powder
1/2 ts Double-acting baking powder
1/4 ts Salt
1/2 c Butter
2 tb Sugar
SUPREME FILLING
8 oz Cream cheese
1 c Creamed small curd cottage
-cheese
3/4 c Sugar
2 Eggs; unbeaten
1 ts Grated lemon rind
2 1/2 tb Lemon juice
1 ts French’s Vanilla
1/4 c Pillsbury’s Best All Purpose
-Flour*, sifted
2 c Milk
1 ts Chocolate malted milk powder
BAKE at 350 degrees for 15 to 20 minutes then for 35 to 40 minutes. Serves
9 to 12. Sift together 1 1/4 cups flour, chocolate malted milk powder,
baking powder, and salt. Cream together butter and 2 tablespoons sugar.
Blend in the dry ingredients. Press into bottom of 9 x 9 x 2 inch pan,
greased on the bottom. Bake in moderate oven (350 degrees) 20 minutes. *For
use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt.
Supreme Filling: Cream cream cheese and cottage cheese. Gradually add 3/4
cup sugar, creaming well. Add 2 eggs, lemon rind, lemon juice, vanilla and
blend well. Stir in 1/4 cup flour . Add 2 cups milk, mixing until smooth.
Pour over partially baked crust. Sprinkle with chocolate malted milk
powder. Bake in moderate oven (350 degrees) 35 to 40 minutes until knife
inserted halfway between center and edge of filling comes out clean. Chill
at least 4 hours.
NOTES : “Senior Winner in Pillsbury’s 10th Grand National Recipe and Baking
Contest by Mrs. Dorothy Miller, Philadelphia, Pennsylvania. Adapted by Ann
Pillsbury.”
Yields
9 Servings