ALMONDS

[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 BREEZEâ„¢ - 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 Breezeâ„¢, 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