Recipe - Raspberry Almond Bars

1 cup Allpurpose flour
Three fourths cup Quickcooking oats
One half cup Granulated sugar
One half cup Butter or margarine; room
temp
One half teaspoon Almond extract
One half cup Red raspberry preserves
1/3 cup Sliced almonds

1. Heat oven to 350 degrees. Line an 8 or 9inch square baking pan with
foil. Lightly grease foil.

2. Mix flour, oats, and sugar in a large bowl.

3. Add butter and cut in with pastry blender or 2 knives until mixture
resembles coarse crumbs. Stir in extract until blended.

4. Reserve about 1 cup oat mixture. Press remainder oven bottom of pan,
adding more mixture if needed to cover. Spread preserves over top to about
One half inch from edges.

5. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves,
then press down gently. (Some preserves will show through.)

6. Bake 2530 minutes or until edges are golden. Cool in pan on rack.

7. Lift foil by ends to cutting board. Cut in bars. Makes 24 bars, 105
calories per bar.

WOMAN'S DAY, 5/1/1990

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.