[TeriB19]

PEAR CUSTARD BARS:

Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
3/4 cup flour
1/4 tsp. vanilla
2/3 cup chopped macadamia nuts

Filling:
1 8 oz. package cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
1 15.1/4 oz. can pear halves, drained and sliced down to 1/8 inch slices
Cinnamon & sugar

In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into an 8x8 inch greased baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack.
Increase heat to 375. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Arrange slices of pears neatly in a single layer over filling. Combine cinnamon & sugar and sprinkle generously over pears. Bake at 375 for 28-30 minutes. (center will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in fridge! Enjoy!!

CAPUCCINO CRINKLES:
1/3 cup butter (no substitutions)
1 cup brown sugar
2/3 cup unsweetened cocoa powder
1 Tbs. instant coffee granules
1 tsp. baking soda
1 tsp. ground cinnamon
2 egg whites
1/3 cup low-fat vanilla yogurt
1 1/2 cups flour
1/4 cup sugar

Preheat oven to 350 degrees (Farenheit). Beat butter, brown sugar, cocoa powder, coffee granules, baking soda and cinnamon. Mix well. Beat in egg whites and yogurt. Stir in flour mixture.
Place granulated sugar in a small bowl. Drop dough by teaspoons into sugar and roll into balls. I just roll them around until they are coated in sugar and are round. Place balls 2 inches apart on ungreased cookie sheet. Bake at 350 for 8-10 minutes or until edges are firm. Cool on wire rack. Yield: approx 40 cookies.