" Lemon Water Recipe . com's " recipes and cookbooks - Almond recipe 20-30by lemonwaterrecipe.com on 02/12/15
" Lemon Water Recipe . com's " recipes and cookbooks - Almond recipe 20-30
Almond Crescents II
?1/2 cup shortening
1/2 cup butter
2/3 cup ground blanched almonds 1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon
?Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
Chill dough until firm.
Preheat oven to 325 degrees F (170 degrees C).
Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
Browned Butter Vegetables with Almonds
?1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds 2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower
?Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
Vanilla-Almond Fruit Tart
?1/2 cup PLANTERS Sliced Almonds, toasted, divided
50 NILLA Wafers, finely crushed 6 tablespoons butter, melted
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1 cup mixed fresh fruit (blueberries, raspberries, blackberries, halved strawberries, sliced kiwi)
?Reserve 1 Tbsp. nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom and up side of 9-inch tart pan or shallow pie plate.
Beat pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
Refrigerate 3 hours or until firm. Top with fruit and reserved nuts just before serving.
Honey Crystal Almonds
?2 cups whole natural California Almonds, roasted*
1/2 cup honey
2 tablespoons butter
1 cup turbinado sugar (Sugar in the Raw®)
?Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.
Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.
Toss almonds with sugar to coat using a medium plastic food storage bag.
Almond-Honey Wheat Bread
?1 1/4 cups water (70 to 80 degrees F)
1/4 cup honey
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted 3 teaspoons active dry yeast
?In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Almond Orange Pithiviers
?1 cup sliced blanched almonds 1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1 tablespoon grated orange zest 1 teaspoon vanilla extract
1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 teaspoon water
?Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor. Cover and blend until the almond mixture is a smooth paste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch cake pan. Repeat with the remaining pastry sheet.
Place 1 pastry circle onto the baking sheet. Spread the almond mixture on the pastry circle to within 1-inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk. Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle on top of the almond mixture. Crimp the edges of the circles together with a fork.
Bake for 25 minutes or until the pastry is golden. Sprinkle with the confectioners' sugar.
Cherry Almond Coffeecake
?1 cup sour cream
1/4 cup water
1 (18.25 ounce) package white cake mix
1 (21 ounce) can cherry pie filling 1/4 cup sliced almonds
1 1/2 cups confectioners' sugar 2 tablespoons milk
1 dash vegetable oil
?Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.
Broccoli With Lemon Almond Butter
?1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest 1/4 cup blanched slivered almonds
?Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Mushroom Almond Chicken
?4 ounces fresh mushrooms, sliced 1 garlic clove, minced
1 tablespoon butter or margarine 1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 (3 pound) broiler-fryer, skinned and cut up
3 eggs, lightly beaten
1/4 cup buttermilk
1/4 teaspoon salt
1 1/2 cups Italian-style bread crumbs
1/2 cup chopped almonds
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 cup shredded Monterey Jack cheese
?In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. x 2-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.
Sweet and Spicy Almonds
?1/4 cup white sugar
1 1/2 teaspoons kosher salt 1 teaspoon cayenne pepper
2 1/2 cups whole almonds
1 tablespoon water 1 tablespoon honey 1 teaspoon olive oil
?Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Almond Apricot Coffee Cake
?1 cup butter or margarine, softened
2 cups sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
1 cup sour cream
3/4 cup slivered almonds, divided 1 (12 ounce) jar apricot preserves, divided
?In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
Cream of Almond Soup
?2 tablespoons butter
1 clove garlic, peeled and crushed 1 large stalk celery, thinly sliced
3 cups chicken or vegetable broth 2/3 cup ground almonds
1/8 teaspoon ground mace
1 cup heavy cream
salt to taste
2 tablespoons toasted slivered almonds
?Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.