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From Laura Kampschroeder's Kitchen





  • 2 sticks butter - melted

  • 2 C sugar

  • 3 eggs

  • 2 C flour

  • Pinch salt

  • 2 T imitation almond extract

  • Silvered almonds (1/4 - 1/2 C)

  • Extra sugar (2 T)


  1. In a large glass mixing bowl, melt butter in microwave for 1  1/2 minutes

  2. Add 2 C sugar and mix with electric mixer until creamy

  3. Add 3 eggs 1 at a time with mixer (at room temperature)

  4. Mix 3 minutes until fluffy and thick

  5. Add salt and almond extract

  6. Add sifted flour 1/2 C at a time and mix

  7. Spray 9x12 pan *

  8. Spread mixture evenly in pan

  9. Sprinkle slivered almonds

  10. Sprinkle extra sugar to give a crunch on top

  11. Bake at 350 degrees for 40 minutes.

*For taller squares, us a 9x9 pan.

From Nora Mupo's Kitchen

English Butter Toffee


  • 1 cup butter (real)

  • 1 cup brown sugar


Heat butter and sugar in a sauce pan on medium heat stirring constantly until a boil. Set timer for 7 minutes, stirring constantly to prevent burning. (The mixture will lighten in color to a golden brown) pour onto a greased cookie sheet. It will be free form. Top with chocolate chips, let sit for several minutes before attempting to spread as a frosting. The chips are melted from the heat of toffee, but toffee needs to set before spreading. After I spread chips, I usually place in fridge to cool. Then break into free form pieces. 

* Can add chopped nut to melted chocolate chips

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