Scandanavian Almond Cake

1. Grease pan well and dust with flour. (6 quart Bundt pan) Double recipe for full-size bundt pan.

2. Beat well:

1 1/4 C sugar

1 egg

1 1/2 tsp almond extract

2/3 C. milk

3. Add:

1 1/4 flour

1/2 tsp baking powder

4. Add: I/2 C melted butter

5. Mix well with mixer. Pour into prepared pan.

6. Bake at 350° for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon.

7. Sprinkle with confectionary sugar.

Variations:

                -Sprinkle sliced almonds into bottom of prepared pan before pouring in batter.

                -Add 1/4 c. chopped maraschino cherries to batter before baking.

LEMON SQUARES

Ingredients:

1 C. flour

1/2 butter, softened

1/4 C. confectioners' sugar

2 eggs

1 C. granulated sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 T. lemon juice

Directions:

Heat oven to 350°. Mix thoroughly flour, butter, and confectioners' sugar. Press evenly into bottom of ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 20 minutes.

Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into 16 squares.

Sparkling Punch

Ingredients for 20 Servings

• 2 lemons
• 3 large oranges
• 1/2  jar maraschino cherries
• 1 (6 ounce) can frozen lemonade concentrate
• 1 liter club soda
• 2 (750 milliliter) bottles sparkling apple cider
• 2 trays ice cubes (1 lb.)

Directions

1. Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add ice.

BETTE'S ORANGE COOKIES

2/3 C. shortening

2 C. sugar

2 eggs

1 C. sour milk

1 tsp. soda

1 tsp. baking powder

1/2 tsp. salt

1 entire ground orange

3 1/2 C. flour (add more according to size of orange if needed)

Mix all. Drop by teaspoonful onto greased cookie sheet.

Bake at 375° for 15 minutes. When cool, spread on icing.

Makes 7 dozen.

Icing for Orange Cookies

2 1/2 C. confectioner's sugar

3 T. orange juice

3 T. hot water

1 tsp. butter

Food coloring to make color of your choice if desired.