| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1/3 |
c |
Butter |
| 1 |
|
Egg |
| 1/2 |
c |
Red raspberry preserves |
| 1 |
c |
Sugar |
| 2 |
tb |
Butter |
| 3 |
|
Eggs |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Baking powder |
| 1 |
ds |
Salt |
| 1 1/2 |
c |
Coconut |
INSTRUCTIONS
Heat oven 350, grease 15x10 inch jelly roll pan. In lg bowl, combine 1st 3
inged on low speed until crumbly. Press into prepared pan. Bake 10 to 12
minutes (soft crust). Cool slightly. Carefully spread preserves over crust.
In med bowl, mix sugar and 2 tablespoons butter; add eggs, beat 1 minute @
med speed. Stir in flour, baking powder and dash of salt; mix until
blended. Fold in coconut. Pour over preserves, spread to cover. Return to
oven and bake 15 to 20 minutes longer until light golden brown. Coll
completely. Yeilds 48 bars.
Posted to EAT-L Digest 20 Sep 96
From: Patricia Moore <PCPJMOOR@IHC.COM>
Date: Sat, 21 Sep 1996 18:10:13 -0700
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