Recipe - Florentine Cups

BASE
2 cup HONEY ALMOND DELIGHT brand
cereal, crushed to 1 cup
1 cup Flaked coconut
One half cup Raisins
One half cup Allpurpose flour
1 One half teaspoon Grated fresh orange peel
One half teaspoon Baking powder
One half teaspoon Ground cinnamon
One half cup Packed brown sugar
1/3 cup Butter or margarine
One fourth cup Honey

ICING
1 tablespoon Butter or margarine,
softened
One half cup Powdered sugar
1 One half teaspoon Orange juice
Sliced almonds

TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4")
muffin cups. In large bowl, combine cereal, coconut, raisins, flour,
orange peel, baking powder and cinnamon; mix well and set aside. In small
saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium
heat until butter is melted and brown sugar is dissolved. Pour over cereal
mixture; blend well. Place 1 tablespoon mixture in each prepared muffin
cup; press firmly. Bake 810 minutes or until golden brown (cups will be
soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool
completely.

TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar
and orange juice until smooth. With pastry tube, pipe a decorative swirl
on top of each cup. Garnish with cut or sliced up almonds.

Makes 32 cups.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip