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| Ingredients: |
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1 Pie Filling Recipe using Watkins
Lemon Dessert Mix
1/2 Cup Butter, softened
1 Cup Sour Cream
1 Cup Granulated Sugar
2 Eggs
1 tsp. Watkins Double-Strength Vanilla
1/2 tsp. Baking Soda
2 Cups All-Purpose Flour
1-1/2 tsp Watkins Baking Powder
1/4 tsp. Salt (if desired)
Crumb
Topping:
1/2 Cup All-Purpose Flour
1/2 Cup Granulated Sugar
1/4 Cup Cold Butter
1 tsp. Watkins Cinnamon
1/2 Cup Chopped Nuts
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| Preparation: |
Prepare Lemon Pie Filling according to recipe
on label; cool. Sift flour, baking powder, salt and soda into a small
bowl. In another bowl, with an electric mixer, medium speed, beat butter
and sugar until light and fluffy, about 2-3 minutes. Gradually beat in
eggs until very light and smooth, then beat in vanilla extract. Beat in
flour mixture on low speed alternating with sour cream and ending with flour
mixture, until well blended.
Spread half
the dough in a greased and floured (sugar works better) 13 X 9 inch baking pan; spread lemon pie
filling over dough. Using two tablespoons drop remaining dough on lemon
filling in small mounds. Spread with wet spatula or the back of a
tablespoon.
With pastry blender work remaining ingredients until
mixture resembles crumbs. Sprinkle crumb topping over dough layer. Bake at 350
degrees for about 45 minutes or until topping is golden. Cool to room temp or
chill if desired.
Makes about 15 servings
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