Florentine cups
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | HONEY ALMOND DELIGHT brand cereal, crushed to 1 cup |
| 1 | cup | Flaked coconut |
| ½ | cup | Raisins |
| ½ | cup | All-purpose flour |
| 1½ | teaspoon | Grated fresh orange peel |
| 1 | tablespoon | Butter or margarine, softened |
| ½ | cup | Powdered sugar |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | Packed brown sugar |
| ⅓ | cup | Butter or margarine |
| ¼ | cup | Honey |
| 1½ | teaspoon | Orange juice |
| Sliced almonds | ||
Directions
BASE
ICING
TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1¾") 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, ⅓ 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.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94