Recipes for Jan. 27

Orange Slice Bars

1 pound gumdrop orange slices

6 tablespoons hot water

½ cup butter or margarine, softened

2¼ cups brown sugar

4 eggs, beaten

2½ cups flour

2 tablespoons baking powder

½ teaspoon salt

1 teaspoon vanilla

½ cup chopped nuts

confectioner’s sugar

Cut the candy slices into eighths. Add hot water. Cover and set overnight. The next day, cream the butter and brown sugar. Stir in the eggs. Sift together the baking powder, flour and salt. Add to creamed mixture. Stir in orange slices and water. Add vanilla and nuts. Place in a greased 15-by-10-inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Sprinkle with powdered sugar while still warm.

Mae Nelson of Duluth

Butter Bars

¾ cup butter

¼ teaspoon salt

1 cup sugar

2 cups flour

¼ cup butter

3 ounces cream cheese

¾ cup brown sugar

1 package chopped pecans

1 cup slivered almonds

Mix the butter, salt, sugar and flour; reserve 1 cup. Pat the rest in 9-by-12-inch pan. Bake at 375 degrees for 5 minutes. Cream the butter, cream cheese and brown sugar. Add the chopped pecans. Spread evenly and sprinkle with 1 cup of the first mixture and the slivered almonds. Bake at 375 degrees for 20 minutes.

Ruth Olson of Duluth

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