| 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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