| 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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
Converted by MM_Buster v2.0l.
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