| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Blanched Almonds — sliced |
| 1/3 | c | Sugar |
| 1/2 | c | Unsalted Butter |
| 1/4 | c | Honey |
| 1 | tb | Milk |
| 1/2 | c | Unsalted Butter — softened |
| 2/3 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Almond Extract |
| 1/3 | c | Milk |
| 1 3/4 | c | Flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking Powder |
INSTRUCTIONS
Preheat oven to 350. Grease 8-inch square pan. In a small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup butter, honey and 1 tablespoon milk. Cook over medium heat until sugar melts; bring to a boil and boil for 5 minutes. Remove from heat and set aside. Cream 1/2 cup butter and 2/3 cup sugar until light and fluffy. Add eggs, almond extract, and milk. Add 1 cup of flour, the salt and baking powder. Beat until well blended. Stir in, by hand, the remaining 3/4 cup flour. Spread batter in greased pan. Spoon almond mixture over batter and spread evenly. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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