Almond Apricot Coffee Cake Recipe

 1 c  butter (or margarine)
      2 c  sugar
      3 ea eggs
      8 oz sour cream
      1 t  almond extract
      2 c  all-purpose flour
      1 t  baking powder
    1/4 t  salt
    3/4 c  slivered almonds,divided
     10 oz apricot preserves (up to 12
           -oz),divided

In a mixing bowl, cream butter and sugar.  Add eggs, sour cream, and
extract; mix well.  Combine flour, baking powder, and salt; add to
creamed mixture and mix well.  Spread half of the batter in a greased
and floured 12 cup fluted tube pan.  Sprinkle with half the almonds.

Spread half of the preserves to within 1/2" of the edges.  Cover with
remaining batter.  Spoon remaining preserves over batter to within 1/2"
of the edges.  Sprinkle with remaining almonds.  Bake at 350 for 55 to
60 minutes or until a toothpick inserted near the center comes out
clean.  Cool in pan for 15 minutes.  Carefully invert onto a serving
platter.

       Almond Mice Cookies
 
     
 
      1 c  land o'lakes butter
    1/2 c  powdered sugar
      1 t  vanilla extract
    1/2 t  salt
      2 c  flour
      1 c  oat flour (oatmeal)
    3/4 c  toasted almonds,ground
    1/2 t  nutmeg
           powdered sugar
           currants,Dried
           almonds,Sliced
           chow mein noodles

Cream butter, sugar, extract and salt.  Gradually add flour and oats.
Mix well. Stir in almonds.

Measure 1 tablespoon dough.  Roll into small oval.  Repeat, setting 2"
apart on ungreased baking sheet.  Whisk 1 egg with 2 tablespoons water.
Brush each oval lightly.

Press 1/2 dried currant into oval for eyes.  For ears, press an almond
slice in at angle.  For tail, insert chow mein noodles.  Bake at 350
for 15 to 20 minutes.  Cool.  Dust with powdered sugar and nutmeg.