| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All-Purpose Flour |
| 1 |
c |
Oats |
| 1 |
c |
Brown Sugar, packed |
| 1 |
ts |
Baking Soda |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Corn Syrup |
| 1/3 |
c |
Brown Sugar, packed |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Whipping Cream -OR- |
| 1/4 |
c |
Evaporated Milk |
| 1 1/2 |
c |
Almonds, sliced |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
TOPPING
CRUST: Combine all ingredients , mixing until crumbly. Press firmly into
13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes.
FILLING: Combine corn syrup, brown sugar, butter, and cream in a medium
saucepan. Cook and stir over medium heat until mixture boils. Remove from
heat. Stir in almonds and vanilla. Pour over crust, spreading evenly. Bake
in 350F(180C) oven 15 to 20 minutes or until golden. Cool on wire rack. Cut
into traingles, bars or squares. Store in refrigerator. Makes 48. NOTE: You
may substitute All-Purpose Wheat & Oat flour for All-Purpose
Flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”