| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | California | Almonds, Desserts | 16 | Servings |
INGREDIENTS
| 8 | oz | Crushed pineapple in juice |
| 3/4 | c | Sugar |
| 1 | tb | Flour; PLUS |
| 3/4 | c | Flour |
| 2 | Eggs | |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Rolled oats |
| 1/2 | c | Brown sugar; packed |
| 1/2 | c | Margarine; melted |
| 1/2 | c | Sliced natural almonds; toasted * |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine undrained pineapple, 1/4 cup sugar and 1 tablespoon flour in saucepan; cook, stirring constantly, until mixture is thickened and clear. Lightly beat 1 egg; stir part of hot mixture into it, then mix back into remaining hot mixture in saucepan. Cook, stirring, 2 minutes longer. Set aside. Mix 3/4 cup flour with baking powder, salt, oats, brown sugar and 1/4 cup margarine. Press into buttered 8-inch square baking pan; bake 10 minutes. Mix remaining 1/4 cup melted margarine, remaining egg and remaining 1/2 cup sugar with toasted almonds. Spread pineapple filling evenly over baked crust; spoon almond mixture over the top. Bake at 375 degrees, 30 minutes longer. Cool and cut into bars. Servings: 16 bars * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER PORTION : 178 Calories; 6.85 g Fat; 26.6 mg Cholesterol; 158 mg Sodium; 27.1 g Carbohydrate; 1.22 g Fiber; 2.94 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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