1 .

49

ALMOND SQUARES (Continued).

Mix base until crumbly. Put in 9 x 13 inch pan, greased.
Bake at 350° for 30 minutes.

Top- Beat eggs. Add remaining ingredients. Take first
mixture out of oven and spread egg mix on top. Return to oven.
Bake 30 minutes. Cut when warm. Remove from pan when cool.

RASPBERRY BARS Linda DeJong
BASE: ;

1 ce sifted flour 1 T. milk

1 tspe baking powder - 1/4 tspe salt

1 egg 1/2 ce. butter

FILLING: — ,

Raspberry jam | 1 beaten egg

2 T. melted butter 1 1/2 ce coconut

1 ce sugar 1 tspe vanilla

Mix base ingredients together and spread in a 9 x 12 inch
pane Spread a thin layer of raspberry jam over the base. Mix
remaining ingredients and spread over the jam. Bake for 20 to
25 minutes at 350°.

CHERRY ALMOND SQUARES Lana Verdonk

LAYER 1:

3/4 ce margarine 2 ce flour

1/4 ce. sugar 1/4 tsp. salt

LAYER 2:

3 eggs l tspe almond extract

1 ce brown sugar ~— 1/4 ce. flour

1/2 ce walnuts 2 T. butter

1/2 ce coconut 1/2 tsp. salt

3/4 Cc. maraschino cherries, 1/2 tsp. baking powder
chopped

Preheat oven to 375°. Mix and pat layer 1 into ungreased
9 x 12 inch pan. Bake 10 minutes. 7

Mix layer 2 together and add to layer 1. Bake 20 minutes.
Cool and frost with almond flavored frosting.

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