Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts

Tuesday, December 29, 2015

Cherry Almond Cupcookies

Cherry Almond Cupcookies

Sweet little cookies in mini cupcake cups have a surprise cherry center! From Melody McGowan, Bake-Off® Monthly Challenge.

Ingredients:

24
whole maraschino cherries, well drained
1
package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies) 
2
cups powdered sugar
2
tablespoons butter or margarine, melted
1/2
teaspoon almond extract
2
to 3 tablespoons milk

Red sugar

Directions:

  • Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
  • Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
  • In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.
Source: pillsbury.com

Tuesday, July 7, 2015

Crunchy Slaw

crunchy slaw
This crunchy slaw is a guaranteed crowd pleaser. Sweet, salty & crunchy~this is one of the best slaws you’ll ever eat!

Ingredients:
  • For Slaw:
  • 2 bags cabbage slaw (not angel hair--it doesn't hold up well)
  • 1-2 packages ramen noodles (broken into small pieces--flavor packets discarded)
  • 1-2 bunches green onions, thinly sliced
  • ½-1 package Craisins
  • 1-2 packages honey roasted almonds (or these fabulous homemade sugar glazed nuts)
  • handful of slivered almonds, lightly toasted
  • 1 package broccoli slaw (optional)
  • sunflower seeds (optional)
  • For Dressing:
  • 1 cup canola oil (can mix with some EVOO if desired)
  • 1 cup sugar
  • ½ cup red wine vinegar
  • 2 TB soy sauce
  • salt & pepper to taste
Directions:
  1. Slaw:
  2. Layer all slaw ingredients in a bowl.
  3. Add dressing, small amounts at a time, and toss well.
  4. Dressing:
  5. Add all dressing ingredients.
  6. Shake well or blend for 30 seconds in a blender or Vita-Mix.
  7. Keeps a week in the fridge.
Source:  familysavvy.com

Monday, October 6, 2014

Roasted Eggplant Salad With Smoked Almonds And Goat Cheese

2012_01_21-EggplantSalad00.jpg


Ingredients:

Serves: 4
 
2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions

Directions:

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Source: thekitchn.com

Thursday, March 20, 2014

Slow Cooker Sugared Almonds Or Pecans



Ingredients:
1½ cupsSugar
2 TbspCinnamon
⅛ tspSalt
1Egg White
2 tspVanilla Extract
3 cups(16 Oz Bag) Whole Raw Almonds or Pecans
⅛ - ¼ cupWater

Directions:

In a large mixing bowl, combine sugar, cinnamon, and salt. Set aside.

In another large mixing bowl, whisk together the egg white and vanilla extract. Add almonds and stir well to coat. Sprinkle the cinnamon mixture over the nuts and toss to coat.

Place the almonds in slow cooker and cover. Cook on high for 2 hours, stirring every 30 minutes.

After 2 hours, add water. Start with 1/8 cup and add up to 1/4 of a cup to liquefy the sugar. Cook for 30 minutes covered, stir and cook for an additional 30 minutes uncovered.

Remove the almonds from the slow cooker and spread on a sheet of non-stick foil to cool. Separate the nuts to keep them from sticking to each other.) When completely cool, store in an airtight container.

Source: betterrecipes.com

Sunday, June 9, 2013

Lavender Lemon Bars

Ingredients:

3/4 cup butter
1/2 cup confectioners' sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons lavender flowers, crushed (chemical free)
2 teaspoons grated fresh lemon rind


Topping:


1 3/4 cups sugar
1/3 cup flour
1/2 teaspoon baking soda
4 eggs
1/3 cup lemon juice
confectioners' sugar (Powdered)


Directions:

1. In a small mixing bowl, cream butter and powdered sugar; Add the flour, almonds, lavender and lemon peel; beat until crumbly.
2. Pat into an ungreased 13-inch x 9-inch x 2-inch baking dish; bake at 350 for 15 minutes or until edges are golden brown.
3. Meanwhile, in another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20-25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerated leftovers.

Tuesday, May 14, 2013

Watermelon Cake

Ingredients:

1 Watermelon
1 Pkg. of Fresh Coconut
1 Pkg. of Whipped Cream
1 1/2 Cups of Slivered Almonds
1 Cup of Blackberries
1 Pkg. of Strawberries
2 Kiwi

Or you can exchange this fruit with the fruit of your choice.

Directions:

"Watermelon Cake! Remove the ends and rind from a watermelon and cut into 6 wedges/slices. Dip the end of each slice in coconut whipped cream and then in toasted slivered almonds. Reassemble the wedges on a plate, top with more coconut whipped cream and your favorite fruit. Voila!"