They are very good just as is but I thought I'd try tweaking them a little bit for added crunch and they
were extra good. Here's the recipe...
Ingredients for the crust and topping
One stick of butter
One half cup of brown sugar
One and a half cups of flour
One half teaspoon of salt
One half teaspoon of baking soda
One cup of crushed cinnamon cereal
Directions - mix these ingredients together and divide in half for the crust and topping.
Ingredients for the filling
One cup of sour cream
Three quarters cup of granulated sugar
Two tablespoons of flour
One tablespoon of vanilla
The juice and zest from one lemon
Mix all these ingredients together using an electric mixer until well blended. It will be on the thin side but don't worry it will set up when you bake it.
Line an 8 x 8 inch baking pan with foil and spray with non stick cooking spray. Dump half the crumb mixture in the bottom of the pan and press down forming the crust.
Pour the filling over that.
Spoon the remaining crumb mixture over the filling, carefully covering as evenly as possible.
Bake in a preheated 375 degree oven for 25 to 28 minutes making sure the filling does not jiggle. Let cool completely before removing the foil from the baking pan and slicing. (If you remove it before it's cooled completely it will crack and not hold together. Don't ask how I know this, just trust me.)
I love recipes that allow you add different ingredients to change up the flavor a bit. I do it with this tried and true banana bread recipe from my friend Kim all the time. I've added walnuts and chocolate chips and it gives it a whole different flavor (as well as extra calories I'm sure). I always cut the loaf of bread in half and wrap one side in foil and pop it in the freezer for the next time I have an urgent need for something sweet.
I suppose I'm only delaying the calorie intake but at least I feel a little bit better for attempting self restraint. Or I'll bake on Monday and take half to share at bible study on Tuesday morning. The important thing is that I don't leave the entire dessert where I can nibble on it because I will keep picking until it's gone. Are you that way, too?
I couldn't let today pass without thanking you for the kind comments and emails you left on my birthday post. My mom and hubby spoiled me with an extravagant birthday gift, my girls treated me to lunch and a matinee on Monday plus made dinner and birthday cake and hubby has plans to take me out this weekend. All in all it's been a very good celebration.
You might also enjoy this post on a little randomness from last year where I share my favorite banana bread and carrot cake recipes.