| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gift, Christmas, Cookies, Desserts, Snacks |
2 |
Servings |
INGREDIENTS
| 1 |
|
Envelope pie crust mix (they say robin hood) |
| 1/4 |
c |
Raspberry jam |
| 1/2 |
c |
Butter, softened |
| 2/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 2/3 |
c |
Flour |
| 1/4 |
ts |
Salt |
|
|
Red and green food coloring |
| 2 |
tb |
Butter, softened |
| 1 1/2 |
|
To 2 cups sifted icing sugar |
| 2 |
tb |
Cream or milk |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
FROSTING:
BATTER:
Prepare pastry mix according to package directions for
one crust unbaked pie shell. Line an 8" square cake
pan with pastry. Spread with raspberry jam. Cream
butter and sugar together thoroughly. Add eggs,
beating until light and fluffy. Add flour and salt;
blend well. Divide batter in half. Color half pink and
half green. Put small spoonfuls of each mixture
alternately on jam layer. Tap pan gently on counter
to even out the batter. Bake in a 350 F oven for
35-40 minutes or until toothpick inserted in centre
comes out clean. Cool completely. Beat frosting
ingredients together until smooth and creamy, adding
enough icing sugar to make a spreading consistency.
Spread over cooled squares. Makes about 2 dozen bars.
Origin: Recipes Only, Oct/87 Shared by: Sharon
Stevens Oct/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Your life will have a purpose with the Saviour.”