| 4 ct fresh blueberries - (1/2 pt ea) |
2/3 count |
n/a
|
|
| 1/2 c. sugar |
1 tablespoon |
$1.44 per pound
|
$0.05 |
| 1 Tbsp. fresh lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 2 lrg egg yolks |
1/3 egg yolks |
$2.59 per 12 items
|
$0.07 |
| 2 tsp cornstarch |
1/3 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 3 Tbsp. unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 tsp grated lemon peel |
1/6 teaspoon |
n/a
|
|
| 1 c. all-purpose flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.03 |
| 1/4 c. sliced almonds plus |
2 teaspoons |
$4.79 per 6 ounces
|
$0.11 |
| 2 Tbsp. sliced almonds lightly toasted |
1 teaspoon |
$4.79 per 6 ounces
|
$0.06 |
| 2 Tbsp. sugar |
1 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes |
1 tablespoon |
$3.99 per 16 ounces
|
$0.17 |
| 1 lrg egg yolk |
1/6 egg yolk |
$2.59 per 12 items
|
$0.04 |
| 1/4 tsp almond extract |
0.04 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 1/2 c. red currant jelly for glaze |
1 tablespoon |
$4.39 per 23 ounces
|
$0.19 |
| Total per Serving |
$0.81 |
| Total Recipe |
$4.86 |
Suggestions?