 |
 |
Articles / TULARC / Child/Parent / Children Allergies and Asthma / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
11.34 Egg-Free Linzer Torte Bars |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Child/Parent / Children Allergies and Asthma / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
11.34 Egg-Free Linzer Torte Bars |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.
Contributed by Kathy Czopek
1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup margarine or butter, soft
1/2 teaspoon ground cinnamon
2/3 cup red raspberry (or other) preserves
Heat oven to 375 (F) degrees. Mix all ingredients
except preserves til crumbly. Press 2/3 of
mixture int ungreased square pan, 9x9x2 inches.
Spread with preserves. Sprinkle with remaining
crumbs. Press gently into preserves. Bake 20 to
25 minutes, or til light golden brown.
Cool completely; cut into 48 bars.
Continue to:
children, child, kid, allergy, intolerance, asthma, cookbook, recipe
|
|
|
|
 |
|