2 (1 ounce) squares unsalted butter
1 cup unsalted brown sugar
2 tablespoons distilled white vinegar
1 (4 ounce) can anchovies, drained
1 (15 ounce) can sliced mushrooms, drained
1 cup chopped onion
1 teaspoon vanilla extract
1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine butter, brown sugar, vinegar, and anchovies. Mix thoroughly. Transfer the batter into a 9x13 inch pan.
Bake in preheated oven for 30 minutes, or until top is golden brown. Cool completely, and store in an airtight container on the refrigerator.
Meanwhile, when veggies are cool enough to handle, remove the leaves from the stems and seeds. Cut the tops of the leaves approximately in half, and place in the bottom of a medium saucepan. Pour enough water into the pan to cover all sides; leave about 2 inches of space in the bottom. Bring the water to a boil, and stir in the anchovies and mushrooms. Cook, stirring constantly, for 20 minutes.
Remove the cream cheese from the bottom of the pan. Stir in the cream cheese, then sprinkle with grenadine syrup. Store in an airtight container until ready to serve.