| | Raspberry Pecan Pastry Bars
2 cups of flour
1/8 teaspoon of salt
3 eggs
1 1/2 cups of chopped pecans
One 10 ounce jar of raspberry preserves
4 1/2 tablespoons of flour
3/4 teaspoon of baking powder
1/2 cup of sugar
1 cup of margarine
1/2 teaspoon of almond extract
3/4 cup of coconut
1 1/2 cup of brown sugar
Combine flour, sugar, salt and cut in margarine with pastry blender to make coarse crumbs. press dough evenly into a 10 x 15 inch jelly roll pan. Bake at 350ºF. until slightly browned, 15-18 minutes. Cool 15 minutes and spread with preserves. Reduce temperature to 325ºF. In a large bowl beat eggs, brown sugar and almond extract until fluffy, fold in nuts, coconut, flour and baking powder, spread evenly over preserves. Bake at 325ºF. until slightly browned and center is set 30-35 minutes. Cut into 2 x 1 1/2 inch bars. Bars may be cut diagonally to make triangles. Makes 50 bars or 100 triangles. Back to Pastry Home Page |
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