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

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