ARABIAN DATE CABE

BASE:

1/2 cup butter

1/2 cup brown sugar

1 teaspoon vanilla

11/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:

1 cup dates

1/2 cup water

cup chopped walnuts

2 egg whites

1 cup brown sugar

1/2 teaspoon vanilla

Combine base ingredients to make a dough. Press into
well-greased 8 x 8-inch pan. Bake in moderate oven, 375 deg.F.
for 20 minutes.

Add water to dates and simmer until water is absorbed.
Add nuts and mix well. Beat egg whites until stiff. Fold in
sugar and vanilla. Fold meringue into date mixture. Spread
over base. Return to oven and bake for 20 minutes or until
golden brown. Cut into squares.

BARNEY GOOGLE CAKE
FIRST LAYER;
11/2 cups once-sifted all-purpose flour
1/2 cup butter

1 egg, beaten

1 tablespoon milk
SECOND LAYER:

3/4 cup apricot jam
TOPPING:

1/4 cup melted butter
3/4 cup granulated sugar
1 beaten egg

3/4 cup coconut

1 teaspoon vanilla

Make first layer like pastry and press into bottom of
baking pan. Cover with apricot jam. Beat melted butter and
sugar. Add egg and coconut. Stirin vanilla. Spread over jam.
Bake in moderate oven, 350 deg. F., for 30 minutes or until
done. Cool and cut into squares.

WALNUT SLICE

BASE:

1/2 cup butter

1 cup flour

Z tablespoons sugar
TOPPING:

2 eggs, well-beaten
1/4 cup coconut

1 cup brown sugar

1 cup walnuts, chopped
1 teaspoon baking powder
2 tablespoons flour

Mix butter, flour and sugar. Pat into bottom of 8x 8
inch pan. Bake at 325 deg. F., 10 minutes. Cool.

Combine ingredients for topping. Mix well. Pour over
cooled base. Return to oven. Bake until lightly browned,
about 45 minutes. Cool in pan. Cut in squares.

RASPBERRY BARS A LA COCONUT
Rich, flaky pastry
Raspberry jam
3/4 cup sugar
2to3 tablespoons butter
i egg, well beaten
1 teaspoon vanilla
2 cups coconut

I
a

Line bottom of 8 x 8-inch pan with pastry. Bake in hot
oven, 425 deg. F., for 5 minutes. Cool. Spread with jam.

Cream butter and sugar. Add egg, vanilla and coconut.
Cover jam with coconut mixture. Bake in moderate oven, 350
deg. F., for 15 to 20 minutes, or until nicely browned. Cool.
Cut into fingers.

BUTTER TART BARS

BASE:

3/4 cup sifted all-purpose flour
1/4 cup brown sugar

1/3 cup butter
TOPPING:

1 cup seedless raisins
2 eggs

1/2 cup granulated sugar
1/2 cup dark corn syrup
1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup sifted all-purpose flour

Combine base ingredients until crumbly. Press into
bottom of ungreased 8-inch pan. Bake in moderate oven,
350 deg.F., for 12 to 15 minutes.

Beat eggs, sugar. Add raisins, syrup, Salt, vanilla,
flour. Pour over baked layer. Return to oven and bake for
25 to 30 minutes longer or until topping is golden. Cool. Cut
into bars.

ALMOND ROCA COOKIES

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter

1 egg yolk

1 cup flour

1/2 teaspoon salt

6 (1l-ounce) squares sweet chocolate

Chopped almonds

Mix sugars, butter and egg yolk. Add flour and salt.
Flatten mixture out in jelly roll pan, 15 x ll inches. Bake
at 325 deg. F., 25 minutes.

Meanwhile melt chocolate for topping. When above
mixture is baked, spread melted chocolate over alland sprinkle
chopped almonds over chocolate. Cut into squares or bars while
Slightly warm. Makes 32 squares. :

PECAN COCONUT SQUARES
BASE:
1/4 cup butter
1/2 cup dark brown sugar

1 cup sifted all-purpose flour
TOPPING:

2 eggs

1 cup light brown sugar

1 cup coarsely chopped pecans
1/2 cup shredded coconut

2 tablespoons flour

1 teaspoon vanilla

Pinch salt

Cream butter and dark brown sugar; add flour and mix
well, Press into greased 9 x 9-inch pan, spreading evenly.
Bake at 350 deg. F., 20 minutes.

Beat eggs until frothy. Gradually add light brown sugar
and beat until thick. Add pecans, coconut mixed with flour.
Add salt and vanilla. Mix well. Spread over baked crust.
Bake in 350 deg. F. oven, about 20 minutes or until well-
browned. Sprinkle with icing sugar when cool. Cut in 1-inch
squares.