1/4 cup butter, softened
1/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup margarine
5 pounds cream cheese
3 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch mini muffin cups (2-1/2 inches in diameter).
Beat butter, sugar and eggs in medium saucepan or skillet. Cook over medium heat, stirring constantly, until mixture is light golden brown. Remove from heat and stir in vanilla extract and flour. Cook, stirring constantly, until mixture is thickened. Stir in margarine. Place over medium heat, stirring constantly, until thicker. Pour over muffin out of pans.
Bake in preheated oven for 50 minutes. Serve warm. Refrigerate for at least 4 hours, or overnight for easier serving. While still warm, cut circles in bottom of muffin cups (about every 3 minutes) to allow steam to escape. Serve warm.