| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 8 | servings | |
INGREDIENTS
| 1 1/4 | c | Sugar; divided |
| 1 | c | Toasted slivered almonds; finely |
| 1 | c | All-purpose flour |
| 1/2 | c | Butter or margarine |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Water |
| 12 | oz | Fresh or frozen cranberries |
| 1/2 | c | Red currant jelly |
| Whipped cream and chopped almonds; |
INSTRUCTIONS
In a bowl, combine 1/4 cup sugar, almonds and flour. Cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and chill for 30 minutes. Coat fingers with flour and press mixture into the bottom and 1-1/2" up the sides of a greased 9" springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool. Meanwhile, soften gelatin in water; set aside. In a saucepan, cook cranberries, jelly and remaining sugar over medium-low heat until berries pop. Remove from the heat; stir in gelatin until dissolved. Cool; pour into crust. Chill at least 4 hours. Garnish with whipped cream and almonds if desired. Yield: 8-10 servings. Submitted to RecipeLu List by Ruth <[email protected]> by PookyPook <[email protected]> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.
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