| 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
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”