| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Nuts, Pastry, Pies/tarts, Taste of ho, Desserts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Butter (no substitutes) |
| 3 | Eggs | |
| 1 | c | Sugar |
| 3/4 | c | Light corn syrup |
| 1/4 | c | Honey |
| 1 | ts | Vanilla |
| 1/4 | ts | Almond extract |
| 1/8 | ts | Salt |
| 1 | c | Chopped almonds, toasted |
| 1 | Unbaked nine inch pastry shell | |
| Lightly sweetened whippe cream, optional |
INSTRUCTIONS
In a saucepan melt butter lover Low heat until golden brown. Cool. In a mixing bowl, beat eggs. Add sugar, cornsyrup, honey, extracts, salt and melted butter. Stir in almonds. Pour into 9" unbaked pastry shell. Bake at 425 F. for 10 minutes. Reduce heat to 325 F. Bake for 35-40 minutes longer or unitl a knife inserted near center comes out clean. Cool. Garnish with whipped cream, if desired. MC formatting by bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #363 Recipe by: Restuarant in Eureka Springs, CA/Taste of Home/R. Banghart From: Roberta Banghart <bobbi744@sojourn.com> Date: Wed, 01 Jan 1997 16:42:46 -0500
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