ALMONDS

[swtness]

I WAS LOOKING THROUGH SOME COOK BOOKS FOR SOMETHING YUMMY TO MAKE AND CAME ACROSS A LOT OF RECIPES THAT CALL FOR ALMONDS, GROUND ALMONDS. I NEVER SEEM TO USE THEM WHEN COOKING BUT LOVE TO EAT THEM WHILE WATCHING TV. ESPECIALLY SMOKED ALMONDS

[swtness]

Almond Brownies

3/4 c Flour
1/4 ts Baking Soda
1/4 ts Salt
1/3 c Butter
1/2 c Sugar
2 tb Water
12 oz Chocolate Chip
1 ts Vanilla
2 Egg
1/2 c Almonds; chopped


Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 oz of chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9 in. square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares.

[swtness]

Almond Cappuccino

2 qt Brewed coffee
1 qt Evaporated skim milk
1/2 tb Vanilla extract
1 ts Almond extract


Combine coffee, milk and sugar in a large saucepan or Dutch oven. Cook over medium heat, stirring occasionally. Heat and stir in extracts. Serve hot. Yield: 16 (8 oz.) servings.

[swtness]

Almond Chicken Wings with Plum Orange Sauce

2 1/2 lb Chicken wings; separated
3/4 c Flour
1 ea Egg; slightly beaten
1 tb Milk
3/4 c Almonds; ground
1 c White bread crumbs
2 ts Salt
2 ts Orange rind; grated
1 ea Oil for deep frying


Plum Orange sauce:


2/3 c Plum sauce
1/4 c Orange sauce
1 ts Cornstarch


The grated orange rind gives these wings a citrus flavour zing. Toss wings in flour. Shake off excess flour. In a bowl combine egg and milk. Set aside. In a bowl combine almonds bread crumbs salt and orange rind. Set aside.

Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for 1/2 hour.

In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside.

Heat oil in frypan or wok to 375F. Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel. Serve with Plum Orange Sauce.

[swtness]

Almond Buttercream Frosting

3/4 c Butter
3/4 c Confectioner's sugar
1/2 ts Almond extract
3 tb Milk


In bowl with electric beaters, cream butter until light & smooth. Add sugar, 1/2 cup at a time, beating until mixture is very creamy & smooth. Beat in extract & 2 Tbls. milk. If too thick, add additional milk.

[swtness]

Almond Bark Rice Krispies

1 lb White almond candy
2 c Salted peanuts
1 c Crunchy peanut butter
2 c Rice Krispies


Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm.

[swtness]

Almond Blue Cheese Balls

1/2 lb Cream Cheese
1/2 lb Blue Cheese
A Little Fresh Cream; as necessary
1 tb Onion; grated
1 1/2 tb Fresh Parsley; chopped
1 1/2 tb Chives; chopped
1 1/2 tb Chutney; drained-chopped
Salt And Pepper; to taste
Almonds; chopped



Blend and form in little individual balls adding drops of fresh cream to adjust consistency of mixture. Roll in chopped almond and chill.

[swtness]

Almendrados (Almond Cookies)

2 c Blanched almonds; finely chopped
2 Egg whites; room temp
1 c Confectioners' sugar; sifted
1 ts Vanilla extract


Pre-heat over to 325F degrees. Lightly toast the almonds and set aside to cool. Beat egg whites until stiff, but not dry. Gradually add sugar, beating constantly. After the confectioners' sugar has been added, beat 5 to 8-minutes longer. Fold in almonds and vanilla. Place by spoonfuls or shape into rings on a greased cookie sheet. Bake for 17 to 20-minutes or until cookies just begin to color. Removed from cookie sheet to cool. Serve or store in an airtight container. Makes About 3-Dozen Cookies

[swtness]

Cinnamon-Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

[swtness]

TOFFEE ALMOND TREATS

CRUST--------------------------------
1 c All-Purpose Flour
1 c Oats
1 c Brown Sugar, packed
1 ts Baking Soda
1/2 c Butter
--------------------------TOPPING-------------------------------
1/2 c Corn Syrup
1/3 c Brown Sugar, packed
1/4 c Butter
1/4 c Whipping Cream -OR-
1/4 c Evaporated Milk
1 1/2 c Almonds, sliced
1 1/2 ts Vanilla

CRUST: Combine all ingredients , mixing until crumbly. Press firmly
into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10
minutes. FILLING: Combine corn syrup, brown sugar, butter, and cream
in a medium saucepan. Cook and stir over medium heat until mixture
boils. Remove from heat. Stir in almonds and vanilla. Pour over
crust, spreading evenly. Bake in 350F(180C) oven 15 to 20 minutes or
until golden. Cool on wire rack. Cut into traingles, bars or squares.
Store in refrigerator. Makes 48. NOTE: You may substitute All-Purpose
Wheat & Oat flour for All-Purpose Flour.

[Silver]

Almond Caramel Popcorn
A yummy treat and a nice holiday present, bagged and bowed.

1/2 Cup popcorn kernals, pop them, do not salt or butter
1 1/2 Cup Whole Almonds
1 Cup Golden Vanilla Raisins (put in microwave with 2 tsp vanilla for 1 minute)
2 1/2 Cups packed light brown sugar
1 stick unsalted butter
1/2 Cup light Corn Syrup
3 Tablespoons Vanilla
3 Tablespoons Almond Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda

Directions:

1. Preheat oven to 250 F.
2. Butter very large heavy baking pan.
3. Mix popcorn and almonds in prepared pan and place into warm oven while preparing syrup.
4. Combine brown sugar, butter and corn syrup in medium saucepan.
5. Whisk over medium heat untl sugar disolves and butter melts.
6. Attach clip-on candy thermometer to side of pan.
7. Increase heat to high and boil without stirring until temperature reaches 255 F, occasionally brushing down sides.
8. Remove from heat.
9. Add vanilla and almond extract (stand back!).
10. Stir in baking soda and salt (mixture will bubble).
11. Add raisins to popcorn and almonds.
12. Drizzle Syrup quickly over popcorn, stir to coat completely. (note: it will be a little difficult at first, as the syrup is very sticky.)
13. Bake until caramel feels dry, about 1 hour, 20 minutes.
14. Stir every 15 minutes, breaking up glops.

[mcculloughfamily]

Almond and Spinach Stuffed Pork tenderloin

1 pork tenderloin
1 bag baby spinach
1 cup Parmesan Flavored Almond Slivers
4 to 5 slices raw bacon (depending on your tenderloin size)
1 T extra virgin olive oil

Preheat oven to 325 degrees. Toast almonds then chop in food processor with spinach and olive oil. Butterfly the tenderloin and flatten with meat mallet. Stuff pork with spinach mixture and roll up. Secure with string or toothpicks. Wrap bacon slices around tenderloin and bake 45-60 min.

[skyEyz_7]

Mediterranean Almond Dip

Makes 8 servings (2 cups dip)

Ingredients:

1/2 cup plus 1 tablespoon toasted whole natural almonds
2 tablespoons olive oil or almond oil
1 clove garlic
1 can (15.5 ounces) garbanzo beans
1/4 cup lemon juice
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped toasted almonds (optional)
crackers or pita bread rounds, cut into wedges

Preparation:

Chop 1 tablespoon whole natural, almonds for garnish; set aside. Combine remaining portion of the 1/2 cup whole natural, almonds in food processor with oil and garlic. Process until well chopped. Drain garbanzo beans, reserving 1/2 cup liquid. Add beans, liquid, lemon juice and pepper to almond mixture. Process until smooth. Stir in 2/3 cup chopped almonds, if desired. Spoon into a serving bowl. Garnish with chopped almonds and serve with crackers or pita wedges.

[skyEyz_7]

Spicy Almond Jambalaya
Makes 6 servings

Ingredients:

1 pound spicy sausage, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 cans (14.5 ounce each) stewed tomatoes
1 cup water
1 clove garlic, minced
1/2 teaspoon oregano
1 cup long grain white rice
1/2 to 3/4 pound whole peeled shrimp
1 cup whole natural almonds, toasted

Preparation:

Brown sausage in oil in large, heavy casserole. Remove sausage from pan; stir in onions, green bell peppers and celery; cook until soft but not brown. Stir in stewed tomatoes, water, garlic and oregano; bring to a boil. Stir in rice. Reduce heat; cover and simmer, 15 minutes, stirring frequently. Stir in shrimp; cover and simmer, 5 minutes, stirring frequently. Remove from heat. Stir in almonds just before serving.

[skyEyz_7]

Fudge Mousse with Caramelized Almonds
Ingredients:

4 eggs, separated
1 cup semisweet chocolate pieces
1/3 cup boiling water
3 tablespoons rum or 2 tablespoons water and 1 teaspoon rum extract
1/2 cup whole blanched almonds
1/2 cup sugar
whipped cream

Preparation:

Whip egg whites until stiff. In electric blender, combine the chocolate pieces and boiling water; process at medium speed until smooth. Continue processing; add egg yolks, one at a time, and rum. Fold in egg whites until well blended. Turn into individual dessert dishes and chill until set (overnight if possible).

Meanwhile, coarsely chop almonds and combine with sugar in skillet or flat-bottomed saucepan. Stir over medium-low heat until sugar melts and turns golden. Remove from heat and pour at once onto foil or a greased cookie sheet. Cool, then break up.

To serve pipe or spoon a rosette of whipped cream on top of each mousse. Sprinkle with caramelized almonds

[skyEyz_7]

Fried Salted Almonds

Ingredients:

Canola Oil
1/2 lb. blanched whole almonds
Sea Salt

Procedure:

Pour about a half inch of oil into your skillet and heat to 375 degrees. Fry the almonds to a golden brown.

Remove to some paper towels and sprinkle with salt. Simple and delicious.

[skyEyz_7]

Almond Stuffed Dates with Bacon

(6 servings)

Ingredients

1 pkg. (4-oz) blanched whole almonds
1 lb. Pitted dates
1 1/2 lb. Lean thinly sliced bacon cut into thirds

Instructions

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick.

Line cookie sheet with aluminum foil.

Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel, drain.

Serve warm.

[skyEyz_7]

Maple Oatmeal Bread with Almonds
Makes 1 loaf

Ingredients:

1 cup rolled oats
1 cup boiling water
1/2 cup maple syrup
1/3 cup warm water
1 envelope dry active yeast
2 teaspoons canola oil
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
egg wash to glaze the top.
2/3 cup slivered almonds

Procedure:

In a blender or food processor coarsely chop oats. Add the boiling water and let stand until water is luke-warm.

In a bowl dissolve syrup, warm water and yeast. Add oil, salt, oats, and 1 cup of each flour, beat until smooth, add more flour to make a soft dough.

Turn out onto a lightly floured surface and knead for 6-7 minutes until smooth and elastic.

Place in a greased bowl, turning once so the top is greased too.

Cover with a towel and let rise in a warm place until dough has doubled, about an hour. If you have a bread machine, you can set it for "dough" and let it do the recipe to this point.

Punch down dough; turn out onto a floured surface. Shape into a flattened 9 inch round loaf.

Place on a greased cookie sheet.

Brush with egg wash and sprinkle almonds on top, pressing them in a little. Bake at 350 for 30 to 35 minutes

[skyEyz_7]

Spice Curry Tofu, with Apricots and Almonds


Ingredient -- Preparation Method

2 tablespoons Tamari soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley -- or cilantro
1 tablespoon fresh chives
1 tablespoon turbinado sugar
2 tablespoons curry powder
1 teaspoon sesame seeds -- black
1 pound tofu, firm
3 tablespoons canola oil
1 small onion
3 each carrot
2 cloves garlic
2 tablespoons water
1/2 cup apricot halves, dried
1/3 cup almonds -- sliced

Combine tamari, lemon juice, parsley, chives, turbinado sugar, curry powder sesame seeds and canola oil in a bowl add Tofu and let it sit for 1 hour. Heat oil in a heavy skillet over medium high heat, add carrots, onions, and garlic, making sure garlic does not burn. Drain the tofu and the marinade; set aside

Add tofu to the pan and cook until heated through. Add the apricots and the almonds, and cook for 3 minutes more. Serve over white Basmati rice.

Yield: 6 servings

[skyEyz_7]

I got this from Bon Appetit Magazine thought it looked good but havent tried it yet

Almond Crisps With Amaretto-Glazed Almonds

Ingredients

-----------------------------GLAZED ALMONDS-------------------------------
1 1/2 teaspoon unsalted butter
3/4 cup slivered almonds
1 1/2 tablespoon amaretto liquor

----------------------------------DOUGH-----------------------------------
1 cup flour, all-purpose
1 pinch salt
1/2 cup unsalted butter; room temp.
1/2 cup sugar
1 sm egg; room temperature
2 teaspoon amaretto liquor
1 sugar
1 powdered sugar, optional

Instructions

For almonds: Melt butter in heavy small skillet over medium heat. Add
almonds and amaretto and stir until almonds are golden brown, about 5
minutes. Cool on paper towels.

For dough: Preheat oven to 350-degrees. Lightly grease 2 large
baking sheets. Sift 1 cup flour with salt into small bowl. Using
electric mixer, cream butter with 1/2 cup sugar in large bowl until
light and fluffy. Blend in egg and amaretto. Add flour and mix until
dough binds. (Dough will be sticky.)

Divide dough into 30 pieces. Roll each between palms into balls,
dusting hands with flour if necessary. Set on baking sheets, spacing
2 inches apart.

Fill small bowl with water. Mound sugar on plate. Dip bottom of
2-1/2" round glass into water and then into sugar. Press glass down
onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat
with remaining dough. Sprinkle rounds lightly with sugar.

Gently press several glazed almond slivers into each round in flower
pattern. Bake until edges of cookies are golden brown, 8 to 10
minutes. Cool on rack. Just before serving, dust cookies with
powdered sugar if desired.

[skyEyz_7]

I have many more almond recipe's but i will let other have a chance to post
Biscotti With Almonds/Orange/Chocolate
Ingredients

8 oz unsalted butter; 2 sticks
1 1/2 cups sugar
3 tablespoon orange rind; finely grated
2 tablespoon vanilla extract; pure Vanilla
6 cups all-purpose flour
1 tablspoon baking powder
1 teaspoon salt
6 eggs; beaten
1/4 cup amaretto
2 cups almonds, blanched; toasted, sliced
2 cups chocolate chips; or pieces

Instructions

Preheat oven to 350 degrees. In an electric mixing bowl,
combine butter, sugar, orange peel and vanilla; beat until
light and creamy. Sift together the dry ingredients. With
the mixer on slow, add dry ingredients to butter mixture and
mix until thoroughly combined. Slowly add eggs and
amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie
sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45
minutes.
Remove to a rack to cool. With a serrated knife, cut the
loaves into half-inch slices, placing the cut slices flat
oon the cookie sheet. To make crisp, return them to the
lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an
airtight container. Use a decorative tin for gift giving.

NOTE: If the biscotti lose their crispness, repeat the
crisping stage.

[marcy]

1 # chicken breast, cubed
2 T oil
2 carrots, sliced
1 T brown sugar
2 T soy sauce
1 green pepper, chunked
1 clove garlic, crushed
1 T corn starch
2 T pineapple juice
2 T chopped onions
1/2 c chicken broth
1/2 c chopped almonds
1 - 20 oz can pineapple chunks with juice

Toss chicken in cornstarch, juice & soy sauce. Refrigerate 1 hour or longer. Heat oil in skillet. Add onions & garlic, fry till tender. Add chicken, cook until done. Add green peppers & carrots, cook & stir 5 minutes. Add broth & brown sugar. Stir until sauce thickens. Add pineapple chunks with remainder of juice & almonds. Serve over rice.

[mmchummel]

SPANISH LATTE


1 cup strong Coffee

1 Tbsp Chocolate syrup

1 Tsp Orange zest, fresh, grated

1/4 Tsp Cinnamon

2/3 cup Chocolate Almond Breeze®

Non-dairy whipped topping, optional


Preparation:

Mix coffee, chocolate, orange zest and cinnamon together. Froth Chocolate Almond Breeze® until hot and foamy. Pour over coffee. Top with whipped topping and sprinkle with additional orange zest.

Yield: 1 Serving

Prep time 5 minutes.

Orange extract can be added to intensify the orange flavor. Top with mini chocolate chips or grated chocolate.

[mmchummel]

ALMOND SMOOTHIE


3/4 cup Breeze® Vanilla Almond Beverage

1/4 cup raw Blue Diamond® almonds

Pinch nutmeg

Pinch cinnamon

Sprinkling black pepper

1 tsp. sugar

4 ice cubes



Preparation:

Place all ingredients in a blender and blend until smooth.

[mmchummel]

SPOON BREAD


3 cups Vanilla Almond Breeze® (divided)

2 tbsp Blue Diamond® Almond Oil

Pinch of Sea salt

1 cup Cornmeal

3 large Eggs (separated)


Preparation:

Grease an 8" x 8" baking pan. Preheat oven to 375 degrees. Combine 2 cups of Vanilla Almond Breeze®, Blue Diamond® Almond Oil and salt in a large kettle. Bring to a simmer over medium heat. Reduce heat to low and stir in cornmeal slowly, whisking rapidly to avoid clumps. Increase heat to medium and cook cornmeal mixture 3 - 4 minutes until thickened and glossy. Set aside. Beat yolks with 1 cup of Vanilla Almond Breeze®. Stir into cornmeal mixture gradually. Beat egg whites until stiff peaks form. Fold into cornmeal mixture gently. Pour into prepared pan. Bake until bread rises, turns golden and a knife comes out clean when inserted into the center, approximately 25 - 35 minutes.

Yield: 6 to 8 Servings

Prep time 10 minutes. Cook time 35 - 45 minutes

This pudding-like bread is served instead of corn or potatoes as a side dish. Add red or green peppers to the batter for color.

[mmchummel]

FALL HARVEST WHOLE WHEAT MUFFINS


2 3/4 cups Whole wheat flour

1/2 cup Brown sugar, packed

1 tbsp Baking powder

1/2 tsp Sea salt

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

Pinch of ground cloves

1/2 cup Honey

2 large Eggs

1 cup Original Almond Breeze®

1 cup canned Pumpkin

1/3 cup Blue Diamond® Almond Oil

1 cup plumped Raisins

1 cup Blue Diamond® Sliced Natural Almonds


Preparation:

Combine first seven dry ingredients in large bowl. Combine honey, eggs, Original Almond Breeze®, pumpkin and Blue Diamond® Almond Oil in second bowl and beat until foamy. Add wet to dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 12 - 18 minutes until done and top center springs back when touched.

Yield: 1 dozen jumbo muffins

Prep time 15 minutes. Cook time 12 - 20 minutes.

Dried cherries or currants can be used in place of raisins. Use fresh, minced ginger in lieu of ground ginger.

[mmchummel]

VEGETARIAN QUICHE

1 single pastry pie crust
3 eggs, beaten
1 1/2 cups Breeze® Original Almond Beverage
1/4 tsp. salt
1/8 tsp. pepper
Dash ground nutmeg
3/4 cup vegetables of choice
1 1/2 shredded Swiss, Monterey Jack, cheddar, or Havarti cheese (6 oz.)
1 Tbsp. all-purpose flour



1. Prebake crust according to manufacturer’s package directions. Remove from oven. Reduce oven temperature to 325 degrees.

2. In a bowl, stir together eggs, Breeze®, salt, pepper, and nutmeg. Stir in vegetables. Toss together shredded cheese and flour. Add to egg mixture; mix well.

3. Pour mixture into hot pastry crust. Bake at 325 degrees for 35-40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes. (Serve 6)



CREAMY SEAFOOD STROGANOFF


1/4 cup or more Olive oil (divided)

2 cups Mushrooms, sliced

4 stalks Green onions, diced (green and white parts)

8-12 medium size Shrimp, peeled, uncooked

2/3 cup Clams and juice, uncooked

2/3 cup Scallops, uncooked

2/3 cup Crab, uncooked

1/3 cup Flour, unbleached

1 1/2 cups Vanilla Almond Breeze®

2 Tbsp. or 3/4 Tbsp., dried Dill, fresh minced

Sea salt to taste

1 tsp. Lemon juice

1 tsp. Pepper

1/2 tsp. Tabasco Sauce®

1/3 cup White wine (optional)


Preparation:

Heat 4-6 Tbsp. of olive oil in soup pot. Stir in mushrooms, onion, shrimp, clams, and scallops. Cook until seafood is tender, approximately 6-8 minutes. Remove from heat. Stir in crab. Transfer seafood to bowl, leaving seafood juices in stockpot. Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze®. Cook over low heat, whisking continuously, 4-5 minutes. Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5-6 minutes. Add seafood to sauce mixture. Adjust spices. Gently simmer an additional 5-6 minutes, stirring often. Add wine if desired.

Yield: 4-6 Servings

Prep time 20 minutes. Cook time 30-35 minutes.

Serve in puff pastry shells. Serve over pasta or rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood.


ROASTED GARLIC SAUCE


1 head roasted garlic* mashed until smooth
2 Tbsp. olive oil
3 Tbsp. flour
1 1/2 cups Breeze® Original Almond Beverage
Pinch freshly ground black pepper, salt to taste

Roast garlic in oven. In a sauté pan, over medium heat, slowly add flour to heated olive oil to make a paste. Stir in the roasted garlic. Add Breeze® Original Almond Beverage, salt and pepper. Cook, stirring constantly, until mixture thickens. (Makes 1 1/2 cups)

*Cut top of head of garlic. Wrap in foil and bake at 350 degrees for 30 minutes.


WILD MUSHROOM SAUCE


1/2 cup Olive oil

4 cups slicced Mushrooms, assorted varieties

3 tbsp Scallions, fresh, minced

2 tbsp Garlic, fresh, minced

1/2 cup unbleached Flour

3 cups Original Almond Breeze®

1 tbsp Champagne vinegar

1-1/2 tsp Sea salt

1/2 tsp Pepper


Preparation:

Heat oil in large kettle. Add mushrooms, scallions and garlic. Sauté until limp, approximately 6 - 8 minutes. Sprinkle flour over mixture. Mix well. Reduce heat. Cook 3 - 4 minutes to allow flour to cook. Heat Original Almond Breeze®. Add to mushroom mixture, whisking continuously. Add vinegar, salt and pepper. Bring to almost simmering over low heat, whisking continuously.

Yield: 4 Cups

Prep time 10 minutes. Cook time 10 - 12 minutes.

Add 2 oz. white wine for a special taste treat. Serve over chicken breasts, spinach pasta or turkey tenderloins.


TOASTED GARLIC CREAM SAUCE


1/2 cup Olive Oil

2 tbsp Garlic, fresh, minced

1/2 cup unbleached Flour

3 cups Original Almond Breeze®

1/2-3/4 tsp Sea salt

1/2 tsp Pepper



Preparation:

Heat oil over medium heat, in large saucepan. Add garlic and gently sauté to lightly toast half of the garlic pieces. Reduce heat. Sprinkle flour over garlic. Mix well. Whisk 3 - 4 minutes to allow flour to cook. Heat Original Almond Breeze®. Add to flour mixture, whisking continuously. Season to taste.

Yield: 3 Cups

Prep time 5 minutes. Cook time 5 - 8 minutes.

Serve over roasted or grilled chicken breasts.Fresh herbs such as tarragon or sage can be added.




HOT FUDGE SAUCE


1/2 cup Sugar, raw, unrefined

1/4 cup Unsweetened cocoa powder

1/4 cup Water

1 cup Chocolate Almond Breeze®

1 cup Corn syrup

4 oz Semi-sweet chocolate, chopped, divided

1 tbsp Vanilla extract


Preparation:

Whisk sugar, cocoa, salt and water together in medium saucepan. Bring to a boil over medium heat. Remove from heat. Whisk in Chocolate Almond Breeze®, corn syrup and half of the chocolate. Return to medium heat and stir frequently until chocolate becomes thick, sticky and reaches 225 degrees on candy thermometer, about 8 - 10 minutes. Remove from heat and immediately stir in remaining chocolate and vanilla extract.

Yield: 2-1/2 Cups.

Prep time 5 minutes. Cook time 10 - 15 minutes.

Refrigerate. Orange, mint or other flavors can be added to this chocolate sauce. This sauce can be made with milk chocolate or bittersweet chocolate as well. Serve over lactose-free ice cream, pound cake or fruit.


SEAFOOD LOUIE SAUCE


1 1/2 cups mayonnaise

2/3 cup Original Almond Breeze®

2/3 cup Ketchup

2 Tbsp. Lemon juice

1/2 Tbsp. Worcestershire Sauce®

1 1/2 tsp. Tabasco Sauce®

1/2 tsp. Sea salt

1/2 tsp. Pepper


Preparation

Whisk all ingredients together. Adjust seasonings. Refrigerate 30 minutes.

Yield: 3 cups

Prep time 5 minutes

Serve over mixed greens with a sprinkle of seafood. Serve with crudité platter of cold sliced vegetables, such as carrots, celery, radishes, cherry tomatoes.


CLASSIC SPINACH QUICHE


1-9” Pie Crust, prepared

1/2 cup Original Almond Breeze®

5 large Eggs

1-10 oz. package Spinach, frozen, thawed, drained

2/3 cup Swiss cheese, lactose-free, shredded

6 stalks Green onions, diced (green and white parts)

1/2 small Red bell pepper, diced

1/2 tsp. Sea salt

1/2 tsp Dry mustard

Pinch Nutmeg

Pinch Pepper


Preparation

Press crust into an un greased 9” pie plate or quiche pan. Mix all remaining ingredients together until well blended. Pour mixture into the unbaked pie shell. Bake at 375 degrees for 25-30 minutes until puffy and set in center. Filling will not jiggle when pan is gently shaken.

Yield: one 9” quiche

6-8 Servings

Slice into wedges and serve with Wild Mushroom Sauce. (Recipe in sauce section). Protein, such as diced chicken or ham, can be added to the egg mixture.


CREAMY SEAFOOD STROGANOFF


1/4 cup or more Olive oil (divided)

2 cups Mushrooms, sliced

4 stalks Green onions, diced (green and white parts)

8-12 medium size Shrimp, peeled, uncooked

2/3 cup Clams and juice, uncooked

2/3 cup Scallops, uncooked

2/3 cup Crab, uncooked

1/3 cup Flour, unbleached

1 1/2 cups Vanilla Almond Breeze®

2 Tbsp. or 3/4 Tbsp., dried Dill, fresh minced

Sea salt to taste

1 tsp. Lemon juice

1 tsp. Pepper

1/2 tsp. Tabasco Sauce®

1/3 cup White wine (optional)


Preparation:

Heat 4-6 Tbsp. of olive oil in soup pot. Stir in mushrooms, onion, shrimp, clams, and scallops. Cook until seafood is tender, approximately 6-8 minutes. Remove from heat. Stir in crab. Transfer seafood to bowl, leaving seafood juices in stockpot. Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze®. Cook over low heat, whisking continuously, 4-5 minutes. Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5-6 minutes. Add seafood to sauce mixture. Adjust spices. Gently simmer an additional 5-6 minutes, stirring often. Add wine if desired.

Yield: 4-6 Servings

Prep time 20 minutes. Cook time 30-35 minutes.

Serve in puff pastry shells. Serve over pasta or rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood.



CREAMY ORANGE POPPYSEED FRUIT DRESSING


1/2 cup Honey

1/2 cup Original Almond Breeze®

1/3 cup Cider vinegar

3 large Egg yolks, pasteurized

3/4 cup Mayonnaise

2 Tbsp. Poppy seeds

2 Tbsp. Orange peel, grated

1/2 Tbsp. Dry mustard

Sea salt to taste


Preparation

Whisk all ingredients together. Refrigerate 30 minutes.

Yield: 2 1/2 cups

Prep time 10 minutes

Serve over fruit salads, cold-cubed chicken, mixed greens, assorted melon balls or as a fresh fruit “fondue” platter using the dressing for dipping.




HERBED BREEZE® DRESSING


1 cup Original Almond Breeze®

1 cup Mayonnaise

2 Tbsp. Lemon juice

2 Tbsp. Parsley, fresh, minced

1 Tbsp. Chives, fresh, minced

1/2 Tbsp. fresh or 1 tsp. dried Oregano, fresh, minced

1/2 Tbsp. fresh or 1 tsp. dried Basil, fresh, minced

1/2 Tbsp. fresh or 1 tsp. dried Tarragon, fresh, minced

1 tsp. Dry mustard

Sea salt to taste

Pepper to taste


Preparation

Whisk all together. Refrigerate 30 minutes.

Yield: 2 cups

Prep time 5 minutes.

Serve mixed greens with a sprinkle of fresh herbs. Serve over cold grilled chicken and baby greens.



BREAD PUDDING


4 cups croissants, torn

1 cup Breeze® Vanilla Almond Beverage

1 1/4 cups Breeze® Original Almond Beverage

1/2 cup white granulated sugar

1 Tbsp. bourbon

3 egg yolks

1/4 cup raisins

1/4 cup Blue Diamond® sliced almonds, toasted

2 Tbsp. butter, melted



Preparation:

Tear up croissants and put in an 8 x 8 baking dish. Sprinkle with raisins and almonds. Mix Breeze® Vanilla, Breeze® Original and egg yolks until smooth. Add sugar and bourbon. Mix and pour gently over bread mixture. Drizzle butter over the top. Bake at 350 degrees for 35-40 minutes. Serve warm or at room temperature.

Yield: Makes 6 servings


TRES LECHES (MILK CAKE)

A scrumptious, lite and fruity dessert!
Spongecake:

6 large Eggs (separated)

2 cups Sugar, raw, unrefined

2 cups Flour, unbleached

2 tsp Baking powder

1/4 tsp Sea salt

1/2 cup Vanilla Almond Breeze®



Topping:

1 cup Vanilla Almond Breeze®

3/4 cup Cream of coconut

1/2 cup Corn syrup

1/2 tsp Vanilla extract

1 large Egg yolk


Preparation:

Spongecake:
Preheat oven to 350 degrees. Grease and flour a 9" x 13" pan. Start beating the egg whites at low speed, increasing the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well between each addition. Beat until stiff peaks form. Add the egg yolks to the whites, one-by-one, beating well after each addition. Mix the flour with the baking powder and salt and add to the egg mixture alternating with the Vanilla Almond Breeze®. This must be done quickly or the batter will lose its lightness. Add the vanilla. Blend. Pour the batter into prepared pan and bake 25 - 30 minutes. Top will spring back when touched.

Topping:
Whisk ingredients together in a sauce pan. Bring to a boil, reduce heat, and simmer on low until the mixture thickens, approximately 10 - 12 minutes. Remove from heat and pour topping evenly over warm sponge cake. It is not necessary to poke holes in the cake, as the syrup will be absorbed by the sponge cake within 3 - 4 hours.

Yield: 12 - 14 Servings

Prep time 35 minutes. Cook time 30 - 45 minutes.

Serve with assorted berries, lactose free yogurt or ice cream.



RICE PUDDING WITH ALMOND ESSENCE


3/4 cup uncooked Long grain white rice

1-1/2 cups Water

Pinch of Sea salt

4 cups Original Almond Breeze®

1/2 cup Honey

1 tsp Vanilla extract

1/2 tsp Cinnamon

1/3 cup plumped Dried cherries

Preparation:

Combine rice, water and salt in large saucepan. Bring to a boil over medium high heat. Cover and reduce heat to medium low. Simmer 15 - 20 minutes until water is all absorbed. Stir in Original Almond Breeze® and honey. Continue cooking over medium heat, stirring often, until rice mixture combined with Original Almond Breeze® starts to resemble oatmeal, approximately 30 - 40 minutes, stirring more frequently towards the end. Do not overcook or pudding will not be creamy when cooled. Remove from heat and stir in extract, cinnamon and cherries.

Yield: 6 - 7 Servings

Prep time 5 minutes. Cook time 60 - 65 minutes.

Raisins, currants, or toasted Blue Diamond® Almonds can all be added to this rice pudding. Almond extract can be added. Top with non-dairy whipped topping and toasted Blue Diamond® Almonds.



CHOCO-CHERRY MUFFINS


2 cups unbleached flour

1 Tbsp. baking powder

1/2 cup unsweetened cocoa powder

1/2 tsp. salt

2 eggs

1 cup ALMOND BREEZE™ - Original or Vanilla flavor

1 cup brown sugar

1 stick (1/2 cup) butter, melted

3/4 cup canned dark cherries or maraschino cherries, halved

Preparation:

(Preheat oven to 400 degrees)

1. Mix dry ingredients together in a bowl and set aside.

2. In a separate bowl, mix together eggs, Almond Breeze™, sugar and butter until smooth.

3. Add dry ingredients and mix until incorporated, and then fold in the cherries. Do not over mix.

4. Place in buttered muffin tins or cupcake papers inside muffin tin. Pour into cups in twelve equal portions and bake at 400 degrees for 15 minutes, or until toothpick comes out dry upon testing.

Yield: 12 muffins

[skyEyz_7]

Chicken Almondine Casserole

2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans -- drained
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits


Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds,
pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve steaming hot.

[skyEyz_7]

Almond Quiche

1/2 cup onion -- chopped
2 tablespoons butter
2 egg -- beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper -- white
1 1/2 cups swiss cheese -- shredded
1 cup almonds -- sliced
1 pie shell -- baked


Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy. Stir in the
cooked onion, cheese and toasted sliced almonds until well mixed. Pour the
mixture into a still hot baked pie shell. Bake at 325F for about 45
minutes. When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.

[Ohiojude]

Almond Butter Balls

3/4 c. whole almonds
1 oz. semi-sweet chocolate
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1/4 tsp. salt
1 tsp. almond extract
1 egg

Place almonds and chocolate into blender or food chopper. Process just until almonds are finely chopped. In medium bowl, cream butter with sugar, beat in flour, salt, almond extract, egg and all but 1/3 cup of the almond-chocolate mixture. Shape dough into 1 inch balls. Roll in remaining chocolate mixture. Bake on an ungreased cookie sheet at 350 degrees for 15-20 minutes. Cool. Store in an airtight container or freezer.

[Ohiojude]

Almond Chicken Casserole

1 c. fresh bread cubes
1 tbsp. butter buds, liquid form
3 c. chopped chicken
1 1/2 c. celery slices
1 c. fat free Miracle Whip
1 c. fat free shredded Swiss cheese
1 c. bell pepper strips
1/4 c. slivered almonds, toasted
1/4 c. chopped onion

Combine bread cubes and butter buds; toss slightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10 x 6 inch baking dish. Top with bread cubes. Bake at 350 degrees for 30-35 minutes or until lightly browned.

[horselover]

Chocolate Almond Rocha ( Aunt Nancy's Candy)


1 lb. milk or semi-sweet chocotate bar 1 lb. almonds chopped, grate about 1 cup to sprinkle on top 2 cups sugar 1 lb. real butter

In a heavy saucepan cook almonds, sugar and butter over med. heat stirring constantly until first almond pops ( this will take about 15 minutes sugar will turn a rich brown color). Pour into an ungreased 15x10 inch pan spreading very thin. Let cool will take about 3 hrs. Melt chocolate until smooth. Spread over candy. Sprinkle reserved almonds over top. Press gently into chocolate. let cool. Break into pieces.

This is an old time family recipe. It is a Christmas favorite with our Tn. friends and family. I make about 10 lbs. every year. I have a cousin in California who makes about 75 lbs. each yesr for friends and co-workers.

[olivespizza]

Almond Rings

1 1/2 sticks softened butter
1/4 cup sugar
1 egg yolk
1/2 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
2 egg white - lightly beaten
1/2 cup ground almonds

In large bowl place butter, sugar, egg yolk, almond extract and mix well with a wooden spoon. Add flour and salt. Mix until thoroughly blended.

Chill dough for approx 1 hour.

Preheat oven to 350 degrees.

Break off pieces of dough about the size of a walnut. Roll into long logs (like thick pencils) and form the dough into rings. Dip each ring in the egg white. Sprinkle the almonds on top of each ring. Place on an ungreased cookie sheet. Bake about 10 minutes or until lightly browned.
Remove from baking sheet and cool on wire rack. Will make about 16 rings.

olivespizza

[olivespizza]

Here is a lovely almond tart my family loves. It is easy to make and I usually make extra when I do this recipe and freeze one for later.

Almond Tart

Crust:
1 cup all-purpose flour
6 tsp butter
3 tbs confectioner's sugar

Filling:
1/2 cup sugar
1/4 cup butter
2 eggs
2 tsp almond extract
1 cup chopped almonds

Preheat oven to 350 degrees

Making the crust: Place flour, butter and confectioner's sugar into a food processor. Process the mixture until it is crumbly. Pour the crumbly mix into a 10-inch tart pan and press to bottom and sides to create a crust.

To make filling: In a large bowl cream the sugar and butter with electric mixer. Add the eggs and almond extract and continue beating until well combined. At a low speed add almonds and mix till just blended.

Pour filling into crust and bake 20 minutes or until filling is set and slightly darkened. Cool in the pan on a wire rack. When the tart is cool, slice it into eight pieces.

olivespizza

[skyEyz_7]

Almond Pear Crisp

Ingredients
1/2 cup quick-cooking oats
1/2 cup light brown sugar, packed
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, chilled, cut into small pieces, plus more for pan
1/4 cup sliced almonds
5 medium pears (about 1-3/4 pound), peeled, cored, sliced thin
2 tablespoons sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
Vanilla Ice Cream (optional)

Heat oven to 350°F. Butter a 10-inch pie plate, set aside. Combine oats, brown sugar and flour in a medium bowl bowl. Cut butter into mixture using 2 knives until coarse crumbs form. Add almonds. In a medium bowl combine pears, sugar, lemon juice and ginger. Pour pears into pie plate, sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool slightly and serve warm with ice cream, if desired