|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Anniversary Bars |
|
Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Anniversary Bars recipe on the web!!_ cups flour _ 1/4 cups almonds ground blanched ___ cup sugar _ 1/2 teaspoons lemon peels grated _ teaspoon cinnamon ground ___ teaspoon salt ___ cup butter or margarine _ eggs beaten ___ cup red raspberry preserves or strawberry preserves ___ cup red currant jelly Preheat oven to 350°. In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8 x 8 x 2-inch baking dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Spread preserves evenly over pastry in dish. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges. Bake for 40 minutes or until pastry is lightly browned. Place dish on a wire rack. In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, glaze top of bars with jelly. Cool before cutting. Honey-Walnut Pastries Old Faithfuls Sweetheart Cookies |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
