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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in From Babas' Kitchen To Ours. I do not plan to use the icing. Ingredients:
1 cup sifted all-purpose flour |
1 cup rolled oats |
2 cups brown sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, plus |
3 tablespoons butter |
1 cup maraschino cherry, well drained (reserve 2 tablespoons juice) |
1/2 teaspoon almond extract, plus |
1/4 teaspoon almond extract |
2 tablespoons flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup shredded coconut |
2 eggs |
1/2 cup pecan halves |
2 cups sifted icing sugar |
Directions:
1. Heat oven to 350.
2. Mix flour, rolled oats, 1 cup brown sugar, baking soda, and 1/4 teaspoon salt. Add 1/2 cup butter and mix until crumbly, first with a fork, then with fingers. Press mixture into a greased 9x13-inch pan. Bake for 10 minutes.
3. Beat eggs, stir in remaining brown sugar and almond extract. Mix flour, baking powder, and 1/2 teaspoon salt together, then stir into egg mixture. Add coconut and cherries and stir to blend. Pour over first mixture and spread evenly. Sprinkle with pecans. Return to oven and bake 25 minutes, or until lightly browned.
4. Cool and ice with Cherry-Almond Icing. Cut in 1 1/2 x 3 squares, or bars.
5. Cherry Almond Icing:.
6. Blend remaining 3 tablespoons butter and icing sugar. Add reserved cherry juice and 1/4 teaspoon almond extract, using enough juice to make the icing easy to spread. Stir until smooth.
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