August 29, 1995
!/2 c. almonds, sliced, toasted
2 T. powdered sugar
1/2 c. + 2 T. oleo, melted
2 T. white sugar
1 c. all-purpose flour
Topping: 4 eggs yolks, 1 T. sugar, 1.2 c. thawed cran-raspberry juice concentrate, 1/4 c. oleo. salt. and 8 drops red food color
Preheat oven to 325*. Line a square 8" pan with foil. For crust, place almonds and powdered sugar in a chopper and chop until fine, set aside. Cream oleo and white sugar. Stir in flour and nut mixture. Pat dough into prepared pan. Prick all over with a fork. Bake 30 minutes or until edges are lightly browned. Do not brown the top. For topping, heat ingredients except food color until thickened, stirring constantly. Do not boil, about 8 minutes. Add food color. Spread over crust and bake 5 minutes. Cool completely. Lift from pan by foil and cut into bars.
Nothing depreciates a car faster than a neighbor buying a new one.
!/2 c. almonds, sliced, toasted
2 T. powdered sugar
1/2 c. + 2 T. oleo, melted
2 T. white sugar
1 c. all-purpose flour
Topping: 4 eggs yolks, 1 T. sugar, 1.2 c. thawed cran-raspberry juice concentrate, 1/4 c. oleo. salt. and 8 drops red food color
Preheat oven to 325*. Line a square 8" pan with foil. For crust, place almonds and powdered sugar in a chopper and chop until fine, set aside. Cream oleo and white sugar. Stir in flour and nut mixture. Pat dough into prepared pan. Prick all over with a fork. Bake 30 minutes or until edges are lightly browned. Do not brown the top. For topping, heat ingredients except food color until thickened, stirring constantly. Do not boil, about 8 minutes. Add food color. Spread over crust and bake 5 minutes. Cool completely. Lift from pan by foil and cut into bars.
Nothing depreciates a car faster than a neighbor buying a new one.
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