INGREDIENTS

INSTRUCTIONS

Dough:  stir a pinch of sugar into warm milk and sprinkle in yeast.
Let it stand 50 minutes or so until the top gets frothy.  Stir very
easily to pick up any dry grains on the top. Sift flour and 1/4 cup
sugar into a large bowl.  Melt 4 tablespoons of the butter and cool
slightly. Grease a baking sheet. Gently beat the melted butter, egg
and lemon peel into yeast mixture. Make a hole in the flour, pour
yeast mixture into it. Mix to make a dough. Knead dough on a floured
board. Spread dough on baking sheet. Cover and let rise in warm place
until doubled or at least  Preheat oven to 400f.  Melt remaining
butter, mix with remaining  sugar and almonds in a small bowl.  Stir in
cold milk; cool.  Spread  cooled mixture of dough after it has risen.
Bake 40 minutes or until  top is golden brown. Watch it very carefully
when it gets to  finishing time as it burns very quickly.  Cool on
baking sheet and  then cut into bars.  Filling: cream butter, powdered
sugar and vanilla in a small bowl  until light and fluffy.  Split each
bar in half horizontally.  Spread  the filling on one piece on the cut
side,  place another piece with  cut down on the filling so topping IS
on top.  I found this very time consuming.  I cut the sheet cake
horizontally  while it was whole.  Then put on filling, and then put
the top on and  cut into bars. Also, butter filling is soft, so cake
should be  chilled before cutting into bars if you do it all at one
time  otherwise the filling squeezes out as you cut.  Posted to
JEWISH-FOOD digest V96 #78  Date: Thu, 14 Nov 1996 21:50:57 -0800
From: sybel@ix.netcom.com (Ruth Donenfeld)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4147
Calories From Fat: 1591
Total Fat: 185.1g
Cholesterol: 430.7mg
Sodium: 217.9mg
Potassium: 2104.3mg
Carbohydrates: 553.3g
Fiber: 30.1g
Sugar: 173.6g
Protein: 90g