CRUST
TOPPING
CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and
milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in
350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs.
Blend in vanilla and almond extract; fold in almonds. Spread over hot
baked layer; return to oven and bake 20 minutes longer. Cool; while warm,
cut into 24 bars.
Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
A Message from our Provider:
“Better to face the truth now, than after death”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!