Dimensions: 5 1/2 x 3 1/2 inches
Pages: 160 in spiral bound form
Compiled by Michelle Nagle Spencer.
Contains recipes, facts, and cooking hints from contributors of strong Danish heritage. Recipes include princess cakes, mushroom delight, salmon macaroni salad, smoked bacon with apples and onions, rye bread, easy Danish doughnuts, dream cookies, and Danish prune trifle.
Almond Cookies p. 37
3/8 cup butter
1 1/2 cups sugar
1/4 cup blanched and finely chopped almonds
4 1/2 cups flour
1 1/2 teaspoons baking powder
Sift the flour and baking powder together; blend in the flour, then add the sugar, beaten eggs, and almonds. Work into a dough and form into long rolls. Place on a greased baking sheet and bake in a rather slow oven until delicate brown. When cold, cut into diagonal slices about 3/8 inch thick, place on a baking sheet, and dry in a slow oven.