Search Results for: almond

Almond Rocha Cookies

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Almond Rocha Cookies
Submitted By: 
Recipe Type: Cookie
 
Ingredients
  • 1 lb. Hershey's Chocolate Bar
  • 2 C. flour
  • 1 egg
  • ½ C. white sugar
  • ½ C. brown sugar
  • 1 C. butter
  • ½ tsp. Vanilla Extract
  • ½ tsp. Almond Extract
  • 1 C. chopped nuts
Instructions
  1. Preheat oven to 325 F.
  2. Mix butter, brown sugar, white sugar, egg, vanilla extract and almond extract together. Mix until well blended.
  3. Add flour to mixture and continue to mix until well blended.
  4. Spread dough evenly on a 9 x 13 baking sheet.
  5. Bake for 10-12 minutes.
  6. While baking, chop the Hershey's bar into small sliver like pieces.
  7. When baking is complete, immediately spread the chopped chocolate pieces over the top. They will melt.
  8. Spread the chocolate evenly over the top.
  9. Sprinkle chopped nuts over the top.
  10. Note: Cut the cookie while it is still warm.

 

Posted in Cookies

Crock Pot Cinnamon Almonds

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Crock Pot Cinnamon Almonds
Submitted By: 
Recipe Type: Snacks
 
Ingredients
  • 1½ C. sugar
  • 1½ C. packed brown sugar
  • 2 tbsp. cinnamon
  • ⅛ tsp. salt
  • 2 tsp. vanilla
  • 1 egg white
  • ¼ C. water
  • 3 C. almonds, whole
Instructions
  1. In a bowl, combine the egg white and vanilla and whisk together.
  2. Add the almonds and coat each almond.
  3. Stir in the sugar, brown sugar, salt and cinnamon.
  4. Spray the inside of your crock pot with non stick spray and put almonds inside.
  5. Cook on low, covered, for 3 hours, stirring every 20 minutes.
  6. Add the ¼ C. water and stir.
  7. Cook an additional 1 hour, covered, and stir every 20 minutes.
  8. Spread out and cool on a parchment lined cookie sheet.

 

Posted in Appetizer, Christmas, Holiday, Snacks

Homemade Almond Joys/Mounds

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Homemade Almond Joys/Mounds
Submitted By: 
Recipe Type: Candy
 
Ingredients
  • ½ c white Karo (corn) syrup
  • ¼ t salt
  • 10 large marshmallows (exactly 10 or the consistency is off)
  • 2 c coconut - its better if you chop it more finely
  • ½ t vanilla
  • roasted almonds
  • 1 bag Ghiradelli milk chocolate chips (they are worth the extra money)
Instructions
  1. In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted.
  2. Continue to stir over heat for one additional minute.
  3. Remove from stove and add coconut and vanilla.
  4. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
  5. In the meantime, melt the chocolate chips in a double broiler.
  6. Stir until chocolate is melted and smooth.
  7. Roll the coconut mixture into small balls and press an almond into the top (optional).
  8. Dip each one in chocolate then let cool on wax paper over a chilled cookie sheet.
  9. For Homemade Mounds: omit the almond and use dark or semi-sweet chocolate chips.

 

Posted in Candy

Almond Coconut Popcorn

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Almond Coconut Popcorn
Submitted By: 
Cuisine: Snacks
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1⅓ c sugar
  • 1 c butter
  • ½ c corn syrup
  • 1 t vanilla
  • ½ small bag sliced almonds
  • ½ small bag coconut
  • 4 quarts popcorn(popped)
Instructions
  1. Place popcorn in a large mixing bowl or buttered cookie sheet.
  2. In a medium size sauce pan combine sugar, butter, and corn syrup.
  3. Stir, and boil until a softball, 228-230 degrees.
  4. Add vanilla, almonds and coconut.
  5. Pour heated mixture over popcorn until evenly coated.

 

Posted in Snacks

Dutch Almond Cake

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Dutch Almond Cake
Submitted By: 
Prep Time: 
Cook Time: 
Total Time: 
 
In Dutch, this is called Bouterkoek. It is one of my family's favorites.
Ingredients
  • 1½ cup flower (Dutch word for flour is bloem, which also means flower. See comments below)
  • 1 t. baking powder
  • ¼ t. salt
  • ¾ cup sugar
  • 1 cube butter or margarine
  • 1 egg yolk (needed for the top)
  • 1 egg white
  • 1 t. almond extract
Instructions
  1. Mix all ingredients together (mix the dry ingredients first) by hand and press into a greased 10 inch cake or pie pan.
  2. Brush the top with 1 egg yolk and sprinkle with sliced almonds.
  3. Bake at 300 degrees Fahrenheit for thirty minutes.
  4. Note: For those of you wondering, Yes – we are aware that the word “flour” is misspelled as “flower” above. We chose to leave it this way in respect of the original Dutch recipe. Dutch word for flour is bloem, which also means flower.

 

Posted in Cakes, Dessert, International

Dutch Almond Cookies

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Dutch Almond Cookies
Submitted By: 
Recipe Type: dessert
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 c. butter
  • 1 egg, separated
  • 2 c. flour
  • ½ tsp. cinnamon
  • 1 c. brown sugar
  • ½ tsp. vanilla
  • 1 tsp. almond extract
  • ¼ c. white sugar
  • ½ c. almonds, slivered
Instructions
  1. Mix together the butter, brown sugar, egg whites, vanilla and flour.
  2. Spread into 10x15 inch pan.
  3. Spread egg yolk on top and sprinkle with cinnamon and sugar.
  4. Sprinkle almonds on top.
  5. Bake at 350 degrees for 15 minutes.
  6. Cut into squares.

 

Posted in Cookies, Dessert

Spritz Cookies

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Spritz Cookies
Submitted By: 
Recipe Type: Cookie
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 C. sugar
  • 1 C. butter
  • 1 egg, beaten
  • 2 C. flour
  • 1 tsp. almond flavoring
Instructions
  1. Preheat the oven to 360 F.
  2. Cream the butter and sugar together.
  3. Blend in the beaten egg.
  4. Add remaining ingredients
  5. Bake 8-10 minutes

 

Posted in Cookies

Christmas Candy Cookies Recipe

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Christmas Candy Cookies Recipe
Submitted By: 
 
Ingredients
  • 1 cup butter, softened
  • 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • 1 cup confectioners' sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon almond extract
  • 3-½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 cup chopped almonds
  • 1 package (8 ounces) mini red and green M&M's or Heath baking bits
Instructions
  1. In a bowl, cream butter, sugars and oil. Add eggs and extract; mix well. Combine flours, baking soda, salt and cream of tartar; gradually add to creamed mixture and mix well. Stir in almonds and candy. Chill for 1 hour or until firm enough to handle. Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets. Flatten with a flat-bottomed glass. Bake at 350° for 15-18 minutes or until lightly browned. Cool on wire racks.

 

Posted in Christmas, Cookies, Holiday

Chocolate Cupcakes with Coconut Filling

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Chocolate Cupcakes with Coconut Filling
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Filling:
  • 8-oz package cream cheese, softened
  • ⅓ C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • ⅛ tsp. almond extract (optional)
  • Chocolate batter:
  • 1½ C. all-purpose flour
  • 1 C. granulated sugar
  • ¼ C. baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. water
  • ⅓ C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line muffin tins with paper cups.
  2. To make filling: Beat together cream cheese and sugar.
  3. When smooth, beat in egg.
  4. Stir in coconut and almond extact (if using). Set aside.
  5. Leftover filling can be refrigerated at least 1 week (for another batch later).
  6. To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  7. Add water, vegetable oil, white vinegar and vanilla extract.
  8. Fill paper cups a little less than half full.
  9. Top again with a spoonful of chocolate batter.
  10. Bake 25 minutes, or until done.
  11. Sift powdered sugar on tops.
  12. Makes 18 cupcakes.

 

Posted in Dessert

Cutout Sugar Cookies

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Cutout Sugar Cookies
Submitted By: 
Recipe Type: Cookies
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 cup real butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • (can omit almond and add 1 t vanilla)
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Icing*
  • 2 cups sifted confectioners' sugar
  • 1 or more tablespoon milk
  • 1 tablespoon light corn syrup
  • ¼ teaspoon almond extract (can use ½ teaspoon vanilla in place of the almond)
  • food coloring
Instructions
  1. In large bowl with mixer, combine butter and sugar, add eggs and extracts; Beat on high til light and fluffy. In another bowl combine flour, baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours. Set oven to 400°F. Line cookie sheets with parchment paper. On very lightly floured surface roll out the dough into about ¼-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
  2. Icing
  3. In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup). Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. Decorate as desired….you can use small paint brushes, piping bags or dip the cookies in the icing to add detail. Allow to set on waxed paper until icing is set. Icing will harden.
  4. Amount of cookies depends on size of cutters you use.

 

Posted in Christmas, Cookies, Holiday

Sugar Cookie Icing

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Sugar Cookie Icing
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1 cup confectioners' sugar
  • 2 t milk
  • 2 t light corn syrup
  • ¼ t almond extract
  • food coloring(assorted)
Instructions
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food coloring to each to desired intensity. Dip cookies, or paint them with a brush.

 

Posted in Cookies, Dessert

Spinach Pesto

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Spinach Pesto
Submitted By: 
Recipe Type: Sauces
 
Ingredients
  • 2 c spinach washed
  • ¼ c slivered almonds or pine nuts toasted
  • ¼ c Parmesan cheese
  • 1 garlic clove
  • ¼ c extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Place all ingredients into a blender and process to a fine paste.

 

Posted in International, Italian, Sauces

Poppy Seed Cake

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Poppy Seed Cake
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 1 yellow cake mix without pudding
  • 1 lg pkg van instant pudding
  • (reg or sugar free)
  • 1 c hot water
  • ¾ t almond extract
  • ½ c oil
  • 4 eggs
  • ½ t baking powder
  • 4 T poppy seeds
Instructions
  1. Mix well and place in a greased 13 × 9 pan.
  2. Follow the baking instructions on the cake mix.
  3. I like to make a bundt cake using this recipe.

 

Posted in Cakes

Oreo Balls

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Oreo Balls
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 16 oz Oreo cookies crushed
  • 8 oz cream cheese softened
  • 24 oz white chocolate bark
  • 24 oz chocolate bark
Instructions
  1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
  2. Roll into walnut size balls. Chill for an hour.
  3. Melt approximately ¾ package of white almond bark.
  4. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minute.
  5. While waiting, melt about ¼ package of chocolate almond bark.
  6. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
  7. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

 

Posted in Chocolate, Dessert

Cherry Chocolate Cake

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Cherry Chocolate Cake
Submitted By: 
Recipe Type: Cake
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 18 oz package chocolate cake mix(DO NOT follow package instructions)
  • 3 eggs
  • 1 t almond extract
  • 1 21 oz can cherry pie filling
  • 1 c granulated sugar
  • 5 T butter
  • ½ c milk
  • 1 6 oz package chocolate chips
Instructions
  1. Heat oven to 350. Combine cake mix, eggs and cherry fruit filling, blend well.
  2. Pour into greased and floured 9 × 13 pan or Bundt pan.
  3. Bake 25 to 40 minutes or until cake springs back when lightly touched.
  4. Frosting: After cake cools, combine sugar, butter and milk in small pan, bring to boil, stirring constantly.
  5. Cook 1 minute, remove from heat.
  6. Stir in chocolate pieces until melted and smooth.
  7. Spread or drizzle on cake.

 

Posted in Cakes, Chocolate
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