Toffee Bran Bars

3/4 C all purpose flour
3/4 C 100% bran, divided
1 1/4 C firmly packed light brown sugar, divided
1/2 c. margarine, melted
2 eggs, slightly beaten
1 tsp baking powder
1 tsp vanilla extract
1 C semi-sweet chocolate chips
1/2 C flaked coconut, toasted
1/3 C walnuts

preheat to 350

in small bowl combine

-1/2 C bran
-1/2 C brown sugar
-Margarine

Press in bottom of 13x9x2in pan, bake 10 min and set aside.

 med-sized electric mixer beat these items at high speed until foamy:

-Remaining 1/4 C bran
-3/4 C brown sugar
-eggs
-baking powder
-Vanilla

Spread over prepared crust, bake additional 25 min, or until set.

Remove pan from oven, sprinkle with chocolate chips, let stand for 5 min

spread melted chips around gently before topping with coconut and walnuts in alternating diagonal strips over chocolate.

Cool completely, cut into bars.

Almond Cream Cheese Cookies

3 oz Cream Cheese (softened)
1 C butter softened
1 C sugar
1 egg yolk
1 Tbs Milk
1/8 tsp almond extract
2 1/2 C. sifted cake flour
1 C sliced almonds, toasted

Beat cream cheese with butter and sugar until fluffy.  Blend in egg yolk, milk, and almond extract.  Gradually stir in cake flour.  Gently stir in almonds. (dough will be sticky.)  Divide dough in half; place each cardon large sheet of waxed paper, shape into 12x1 in roll.  Refrigerate until very firm.

Preheat oven to 325.  Cut rolls into 1/4 inch thick slices.  Bake on ungreased cookie sheets for 10-15 minutes or until edges are just starting to look golden.  THESE COOKIES SHOULD NOT BROWN.  Cool on wire racks.

Makes about 4 dozen cookies.