Side Pannel
Florentine Cups
Ingredients List
- ------------------------------------BASE------------------------------------
- 2 c HONEY ALMOND DELIGHT brand
- -cereal, crushed to 1 cup
- 1 c Flaked coconut
- 1/2 c Raisins
- 1/2 c All-purpose flour
- 1 1/2 ts Grated fresh orange peel
- 1/2 ts Baking powder
- 1/2 ts Ground cinnamon
- 1/2 c Packed brown sugar
- 1/3 c Butter or margarine
- 1/4 c Honey
Directions
ICING
1 tb Butter or margarine,
-softened
1/2 c Powdered sugar
1 1/2 ts 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 8-10 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 sliced almonds.
Makes 32 cups.
1 tb Butter or margarine,
-softened
1/2 c Powdered sugar
1 1/2 ts 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 8-10 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 sliced almonds.
Makes 32 cups.
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