[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ALMOND BARS[/title][fusion_text]Week of December 22nd to 26th 2014
submitted by Lisa Lemay
CRUST:
1 C butter, 2 C flour, 1/2 C powdered sugar (recipe suggests butter or margarine) Mix together and put in a 9×13 pan. Bake @350 for 20-25 minutes.
FILLING:
1 (8oz) pkg cream cheese softened, 2 eggs, 1/2 C sugar, 1 t almond extract. Beat together and pour onto crust. Bake @ 350 for 15-20 minutes. Cool slightly.
FROSTING:
1/4 C butter, 1-1/2 T milk, 1 t almond extract, 1-1/2 C powdered sugar. Blend together and spread on bars. May add slivered almonds on top. Refrigerate.
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