• 2 1/2 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 cup butter
• 2 eggs, beaten
• 1/8 teaspoon salt
• 1 tablespoon almond extract
• 1/4 pound whole, blanched almonds

Preheat oven to 325 degrees F. In food processor - mix flour, sugar, butter, salt, and baking soda until it forms little balls. Add eggs and extract. Roll out dough on floured surface. Cut with 2 1/2 inch cookie cutter. Put on greased cookie sheet. Place almond in center of each cookie. Bake for 25 minutes.

• 5 egg yolks
• 2/3 cups sugar
• 1 cup half and half
• 2 tablespoons butter
• 1 cup whipping cream
• 2 teaspoons vanilla extract

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturer's directions.

"Orange Date Bars"

Sweet & Nummy!
1/2 lb chopped dates
1 cup water
2 tbsp flour
1/4 cup sugar
COOK till thick. While warm add 20 candy orange slices
cut into small pieces and 1/2 cup chopped nuts. Set aside
Mix batter.... 1 cup butter or margarine
1 cut brown sugar
2 eggs
3 tbsp milk
1 tsp vanilla
2 cups flour
1 tsp soda
1/4 tsp salt
SPREAD 1/2 of the batter into a 13 x 9 pan
put the filling on the top of the batter
then the remaing batter on top of the filling
BAKE in a 350 degree oven about 30 mins.

Mile-High Chocolate Cake

• 1/2 c Cocoa; baking
• 2 ts Baking soda
• 2 c Sugar
• 2 ts Vanilla extract
• 1 c Buttermilk
• 1/2 c Butter or regular margarine
• 1 lb Confectioners' sugar; sifted
• 1 ts Vanilla extract
• 3 tb Milk
• 1/2 c Vegetable shortening
• 2 ea Eggs; large
• 2 1/2 c Flour; unbleached, sifted
• 1 x -------cocoa frosting-------
• 1 oz Baking chocolate
• 1 ea Egg white; large
• 1 ts Lemon juice
  
  Preparation: Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency.