(see also Cherry Almond Icing)
BASE
1 cup sifted all-purpose flour
1 cup rolled oats
1 cup brown sugar
1 teaspoon soda
1/4 teaspoon salt
1/2 cup butter
TOPING
2 eggs
1 cup brown sugar
1/2 teaspoon almond extract
2 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut
1 cup maraschino cherries, halved, drained
1/2 cup pecan halves
To Make Base:
Mix flour, oats, sugar, soda and salt. Add butter; mix with fork and then fingers until crumbly. Press into greased 13×9-1/2×2-inch pan. Bake in moderate oven, 350 deg. F. for 10 minutes.
To Make Topping:
Beat eggs, stir in sugar and almond extract. Mix dry ingredients; stir into egg mixture. Add coconut and cherries; blend well. Pour over base; spread evenly. Sprinkle with pecans. Return to oven; bake 25 minutes until lightly browned. Cool. Ice with Cherry Almond Icing. Cut in squares or bars.