| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Toronto | Biscuits | 1 | Servings |
INGREDIENTS
| Base: | ||
| 2 | c | Flour; all purpose |
| 1/3 | c | Sugar; granulated |
| 1 | c | Butter; cold, cubed |
| Topping: | ||
| 1/4 | c | Butter |
| 3 | Eggs; lightly beaten | |
| 2 | c | Sugar; brown |
| 1/2 | c | Rolled oats |
| 3 | ts | Flour; all purpose |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1/2 | c | Raisins |
| 1/2 | c | Coconut; unsweetened, flake |
| 1/2 | c | Pecans; chopped |
INSTRUCTIONS
Preheat oven to 350F. Base: In bowl, combine flour and sugar, cut in butter till mixture ressembles coarse crumbs. Press into 13" X 9" baking pan. Bake in 350F 15 minutes or till golden. Topping: In bowl, mix together butter and eggs; blend in sugar, rolled oats, flour, baking powder, vanilla and salt. Stir in raisins, coconut and pecans; pour over base. Bake in preheated 350F oven 20, to 25 minutes or till top is golden brown and springs back when lightly touched. Run knife around edges. Let baking pan cool completely on wire rack. Cut into squares. from The Toronto Star Source: Toronto Star From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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