Scandinavian Almond Bars

My sweet little niece, Katrina, brought these Scandinavian Almond Bars to the cabin for munching on. This is one of those recipes that you start out eating one and then break off a piece of another and before you know it, you have eaten way too many. These are absolutely yummy!

Thanks Katrina for a great new recipe.

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1 3/4 cups all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1/2 cup butter (no substitutes- This recipe just needs the butter flavor)

1 cup sugar

1 egg

1/2 tsp. almond extract

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Milk

1/2 cup sliced almonds

Almond icing

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Stir together flour, baking powder, and salt. In a large mixer bowl beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.

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Divide dough into fourths. Form each into a 12-inch roll (like a snake). Place roll 4-5 inches apart on an ungreased cookie sheet (I do two rolls per cookie sheet). Flatten until 3 inches wide. Repeat with remaining rolls.

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Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12 to 14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise on a diagonal into 1 inch strips. Cool. Drizzle with almond icing. Makes 48.

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Almond Icing: Stir together 1 cup sifted powdered sugar, 1/4 tsp. almond extract and enough milk (3-4 teaspoons) to make an icing of drizzling consistency.

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These are so good with a cup of hot chocolate! So kick back, sip your chocolate and munch on these delicate little pastries.

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-Debbie-

"Top of the Day" Asparasgus Soup

Thanks again to my friend Deb Black for this great "green" recipe to share. I love asparagus and treasure those childhood days of following the irrigation ditches with my family looking for those green spears. Way back then, I had eagle eyes and could spot a patch even driving down the road. Mom made a great soup and Deb's recipe is much like it. So forget the cabbage and corn beef this year and try something new, "Top of the Day Asparagus Soup".

Deb said that this is a recipe from her friend back in New York who was a friend to her husband, Gary's Mom when she was growing up there.

About 2 lbs. of fresh, tender asparagus Note: Bend spear and it will break where it is tender/ tuff

Cut off tips and set aside

Cut the remaining spears into 1/2 " pieces

Bring a small pot of water to a boil and add tips only- cook about 5 minutes-set aside

Add the remaining asparagus into the boiling water and cook about 10 minutes

While this is boiling- in a separate pan- melt 1/4 cup of butter, then add 1/4 cup of flour to make a white sauce. Add about 3 cups of the boiling asparagus water. Stir until smooth. Add the 1/2 inch pieces of cooked asparagus to the white sauce and salt and pepper to taste.

Scoop the soup into a bowl and top with your favorite grated cheese, croutons and a few asparagus tips. Serve with you favorite bread, rolls or crackers.

(You can make this into creamed asparagus by not making so much of the white sauce and just top with grated cheese.)

May the wind be always at your back!

-Debbie-