CHERRY-COCONUT BARS PASTRY:
1 c. sifted Gold Medal flour 1/2 c. butter 3 tbsp. confectioners sugar Heat oven to 350 degrees. With hands, mix flour, butter, confectioners sugar until smooth. Spread thin with fingers in 8-inch square pan. Bake about 25 minutes. FILLING: 2 eggs, slightly beaten 1 c. sugar 1/4 c. Gold Medal flour 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 3/4 c. chopped nuts 1 (3 1/2 oz.) can Angel Flake coconut 1/4 c. quartered maraschino cherries Stir rest of ingredients into eggs. Spread over top of baked pastry (no need to cool). Bake about 25 minutes. Cool. Cut into bars. Makes 18. (Arrange maraschino cherries on top of filling before baking.) Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
