During the Wendy Schoen Workshop our chapter held in early April, we enjoyed a potluck style lunch. We had some of the best food! Of course, we all want the recipes to try at home.
Scandinavian Almond Cake, Patty M.
This delicious almond cake recipe is from Ingebretsen’s. You must have this special pan to prepare it, and it is included with this pan.
Spray pan with Pam or Cooking Spray
Beat well: 1 1/4 cup sugar, 1 egg, 1 1/2 t. pure almond extract, 2/3 cup milk.
Add: 1 1/4 cup flour, 1/2 t. baking powder
Add: 1 stick melted margarine (Patty uses butter!)
Variation (Patty always does this variation): Before pouring batter into the pan, sprinkle sliced almonds on the bottom.
Bake at 350 degrees for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionary sugar.
Wild Rice Salad, by Karen U.
In a large bowl, mix:
One 6 oz package or 4 cans cooked wild rice ( I use canned as it is fluffier) (Editor’s note: Wonderful wild rice is grown in Minnesota!)
1 cup craisins
1 cup broccoli florets
4 green onions chopped
3 stalks of celery chopped
Jimmy’s Sweet and Sour 1/2 to 3/4 cup dressing
Add 1 cup peanuts prior to serving
Almond Blondies, from Better Homes and Gardens, October 2012, provided by Judy K.
2 cups packed brown sugar
2/3 cup butter, cut up
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cups chopped almonds
1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly. Cool slightly. Stir in eggs, one at a time. Add vanilla. Stir in flour, baking powder, and baking soda.
2. Spread batter in prepared baking pan. Sprinkle with almonds. Bake 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm.