3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
0: In a small saucepan, combine the gelatin and cold water
1: Add the boiling water and stir until the gelatin is completely dissolved
2: Place over medium heat and bring to a boil, stirring constantly
3: Gradually whisk in the dry milk and sugar and return to a boil
4: Stir in the almond extract and cinnamon
5: When the cinnamon is dissolved, pour the mixture into an 8 inch square pan
6: Cover and refrigerate until firm, about 1 hour
7: In a large bowl, combine the pear, grapes, kiwifruits, orange, pineapple and orange juice
8: Gently toss to mix well
9: To serve, cut the gelatin into 1 inch squares, add to the fruit and toss gently
10: Divide among 4 individual bowls
11: NOTES : Kiwifruits, oranges and pineapples are all excellent sources of vitamin C
12: Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 435 by James and Susan Kirkland <kirkland@gj
13: net> on Jan 02, 1998