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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I got this recipe from a co-worker at a pot-luck many years ago. The almonds I added to give it crunch and texture and because I like almonds. Ingredients:
1 cup flour |
1/2 cup margarine or 1/2 cup butter |
2 tablespoons sugar |
2 eggs |
1 cup sugar |
1/2 cup flour |
1 teaspoon baking powder |
1 (15 ounce) can cherries, drained |
1/2 cup angel flake coconut |
1/2 cup dried cranberries |
1/2 cup sliced almonds |
top with whipped cream |
Directions:
1. Crust: Have the margarine at room temperature.
2. Mix flour, margarine and sugar together.
3. Press into pie pan or 8 x 8-inch square pan.
4. Bake at 350°F for 10 to 15 minutes until light brown.
5. Filling: Sift dry ingredients once.
6. Beat eggs; add dry ingredients, then cherries, coconut, cranberries and almonds.
7. Pour over baked crust.
8. Bake 45 minutes at 350°F.
9. Cool.
10. Serve with whipped cream.
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