submitted by Susan Heavner

Almond Cake           

• ¾ cups of butter                                   
• 1½ cups sugar
• 2 eggs
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1½ teaspoon almond extract
• 1½ cups flour
• 1 T. sugar
• ¾ cup of sliced almonds

Preheat oven to 350 degrees. Melt butter. Pour melted butter in a bowl and stir in sugar well.  Add eggs.  Stir till creamy. Add all other ingredients except the last two. Grease bottom and sides of pan. I use a spring form.  Spread the batter in the pan.  Sprinkle the almonds over the top and sprinkle the sugar.  Bake for 40 minutes.

Date Cookies

• 1 stick of butter
• 1 cup of brown sugar, packed
• 8 oz. dates, chopped
• 2 c. rice krispies
• 1 cup chopped nuts
• ½ cup flake coconut

Combine first 3 ingredients over low heat until dissolved and melted. Keep stirring and remove from heat and add next 3 ingredients.  Shape into balls and roll in powdered sugar.

Fig Preserve Cake

• 2 cups all purpose flour
• 1 t. salt
• 1 t. soda
• 1½ cups sugar
• 1 cup vegetable oil
• 3 eggs
• 1 cup buttermilk
• 1 cup chopped fig preserves
• 1 T. vanilla
• ½ c. chopped nuts
• ½ t. nutmeg
• 1 t. cinnamon

Sift flour, salt, soda, and sugar together; add oil, beat well.  Add eggs, beat well; add milk, beat well; add figs, vanilla, nuts, and spices and beat well. Pour into tube pan and bake 1 hour and 15 minutes in preheated 325 degree oven.  For sauce:  Mix below and boil for 3 minutes; pour over cake while still warm.

Sauce:

• ½ cup buttermilk
• 1 cup sugar
• 1 T. vanilla
• ½ t. soda
• 1 T. cornstarch
• ½ cup butter

Czechoslovakian Squares

• 2 sticks butter
• 1 cup of sugar
• ½ c apricot preserves (or any other preserves)
• 2 egg yolks
• 2 cups flour
• 1 cup chopped walnuts or pecans

Preheat oven to 325 degrees; grease 8” square pan.  Cream butter until soft, gradually add sugar. Cream until light and fluffy.  Add egg yolks. Blend well.  Gradually add flour, mix thoroughly. Fold in nuts by hand.  Pat half the batter in pan.  Spread preserves over batter.  Cover with remaining dough. Bake 60 minutes or less.  Cool, cut into 1” squares.  Sprinkle with powdered sugar if desired.

Savory Spiced Almonds

• 2 T butter
• 2 t. soy sauce
• ½ t. salt
• ½ t. ground ginger
• ¼ t. garlic powder
• 2 cups whole unblanched almonds

In a 13 x 9 pan, add butter. Bake in a 300 degree oven for 3-5 minutes until butter is melted. Stir in the soy sauce, salt, ginger, and garlic powder. Add almonds; toss to coat. Spread in a single layer.  Bake for 20-25 minutes, stirring occasionally.  Remove to paper towels to cool.  Store in airtight container.  Yield 2 cups.

Bacon Cheese Biscuits

• 1 cup butter, softened
• 2 cups flour
• 2 t. salt
• 4 cups shredded sharp cheddar cheese
• ½ t. red pepper
• 1¼ cup chopped pecans
• 1¼ cups chopped dates
• 14-16 slices sweet hickory smoked bacon, cooked and crumbled

Mix above ingredients and shape into 1” cookies.  Bake in 400 degree preheated oven for 10-12 minutes.

Black Olive Dip

• 1-8 oz. brick of cream cheese
• 1/2 cup of sour cream
• 3/4 standard can of drained black olives chopped well
• 1/4 cup of finely chopped onion
• 1/4 tsp of garlic powder
• 1/4 tsp of cayenne (red) pepper

Mix above and serve with crackers, bagel chips, etc.  Also, as an option, you may add some dry ranch mix for added flavor!

Enjoy!

Olive Cheese Biscuits

• 2 cups of extra sharp cheddar cheese grated
• 1/2 cup of softened butter
• 1 cup of all purpose flour
• 20 green olives (with pimento peppers) chopped well (lightly dried off on paper towels) 
• Dash of Worcestershire or soy sauce
• Tsp of paprika
• 1/2 tsp of garlic powder

Mix butter, flour, spices and sauce. Add cheese and olives. Form into small balls and bake at 400 degrees on a lightly greased baking pan for about 15 minutes. Enjoy!