Recipes for Feb. 3

Micro Cake for Two

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

vanilla

1 tablespoon chocolate chips, optional

Cool Whip, optional

Mix the flour, sugar and cocoa in a quart glass measuring cup. Add the egg, milk, oil, a little vanilla and mix all together. Sprinkle chocolate chips over the top. Bake in microwave on high for three minutes. Cool for a minute then tip out onto a plate. Eat hot or cold, with or without Cool Whip. To keep leftover cake fresh, place an inverted bowl over cake.

Vivian Simone of Duluth

Scandinavian Almond Cake

Pam cooking spray

sliced almonds, optional

1½ cups sugar

1 egg

1½ teaspoons almond extract

2/3 cup milk

1¼ cups flour

½ teaspoon baking powder

1 stick melted margarine

confectionary sugar

You need a special cake pan from the Scandinavian store to prepare this recipe properly. Spray the pan with cooking spray. Place almonds in the bottom of the pan. Beat the sugar, egg, almond extract and milk. Add the flour and baking powder. Add melted margarine and mix well. Bake at 350 degrees for 40 to 55 minutes. The edges must be golden brown. Cool in the pan before removing. The cake will break if removed too soon. Sprinkle with sugar.

Vicki Forrester, Alexandria, Minn., formerly of Cloquet

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