| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked quick rolled oats |
| 3/4 |
c |
Sliced almonds; divided |
| 1/3 |
c |
Each: packed brown sugar & melted butter |
|
|
Filling; (recipe follows) |
| 1 |
cn |
(16 oz) whole berry cranberry sauce; broken up & drained |
| 2 |
tb |
Orange flavored liqueur or orange juice |
| 1/4 |
c |
Fresh orange juice |
| 1 |
cn |
(7 oz) whipped cream |
| 2 |
pt |
Vanilla ice cream; softened |
| 1 |
cn |
(16 oz) whole berry cranberry sauce; broken up & drained |
| 1 |
tb |
Orange liqueur or orange juice |
INSTRUCTIONS
FILLING
This earned 1st prize in Woman's Day/AISI Canned Food Recipe Contest for
Linda Morten of Katy, who suggests this as a Thanksgiving/Xmas dessert.
Preheat oven to 350°. Have ready a 10" springform pan or 13x9x2" pan. Mix
oats, 1/2C almonds, brown sugar & butter in large mixing bowl. Press mix
evenly over bottom and 1" up sides of springform(or bottom only of 13x9).
Bake about 15min. or til golden. Cool. Chill in freezer til ready to use.
Prepare filling & spoon mix evenly over bottom of chilled crust. Freeze at
least 6hours or overnight. Meanwhile, stir together cranberry sauce, orange
liqueur and orange juice in medium bowl til well combined. Cover and
refrigerate til ready to serve. To serve, remove pie from freezer(see
note). Decorate top w/ whipped cream in a lattice fashion. Sprinkle
remaining almonds over top. Remove sides of springform pan and place pie on
platter. Serve w/ cranberry topping. Makes 12 servings. NOTE: If using 13x9
pan, cut into bars and proceed as follows.
FILLING: Stir together ice cream, cranberry sauce and liqueur in large
bowl.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Jan
05, 1998
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