| 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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