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LEMON CRUMBLES Linda DeJong

1 3/4 c. fine cracker crumbs— 1 ce coconut |
3/4 ce flour 3/4 ce margarine

1/2 ce sugar 1 (3 oz.) pkg. lemon pie filling

Mix crumbs, flour, sugar and coconut and blend in butter
with hands. Spread greater portion in greased pan and cover
with pie filling made according to package directions. Spread
remaining crumbs on top. Bake at 375° for 1/2 hour or until
light brown.

LEMON BARS Mrs. E. Sandee

crust: Bake RO min-

2,.cs Flour i 1 ce. butter
1/2 ce icing sugar

FILLING:
4 T. flour 4 eggs, slightly beaten
2 Ce white sugar 1 tspe baking powder
6 T. lemon juice
Mix crust and pat lightly into 13 x 7 inch pan. Bake at
350° for about 25 minutes. Sprinkle with icing sugar.

GEVULDE SPECULAAS (filled spice cake) Joan Feenstra
2 ce flour Pinch of salt

1 ce butter 1 tspe cinnamon

1 c. dark brown sugar 1/2 tspe nutmeg

1 egg 1/4 tsp. ground cloves

FILLING :

1 1/2 ce ground almonds 1 tsp. lemon juice

3/4 ce sugar Pinch of salt

Almonds to decorate

Cream butter, sugar and egg. Mix dry ingredients and add
to first mixture. Divide the dough into 2 and press 1/2 into
a buttered cake tin. Place almond filling on top of dough and
press the other 1/2 of dough on both. Smooth the top with a
spoon dipped in hot water. Brush with beaten egg and decorate
with almonds. Bake at 350° for 45 minutes.

Note- Mix filling. Taste improves when made 1 or 2 weeks
in advance. Store in tightly closed glass jar.