Lemon water recipe dot com - healthy Almond recipe seriesby lemonwaterrecipe.com on 02/16/15
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.
Almond Chocolate Coconut Cups
1 (18.25 ounce) package chocolate fudge cake mix 1 egg
1/2 cup margarine, melted 3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk 14 large marshmallows 7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Almond Potato Puff
1 1/2 pounds potatoes, peeled and quartered
1 small onion, chopped
2 tablespoons butter or margarine 2 eggs
3/4 cup whipping cream, warmed 1/2 cup ground almonds
1/2 teaspoon salt
1 dash ground nutmeg
1/2 cup shredded Cheddar cheese
1/4 cup slivered almonds
Cook potatoes in boiling water until tender, about 15 minutes; drain and place in a mixing bowl. In a skillet, saute onion in butter until tender; add to potatoes. On low speed, beat in eggs, one at a time, until smooth. Beat in cream (the mixture will be thin). Add the ground almonds, salt and nutmeg. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with the cheese and slivered almonds. Bake, uncovered, at 400 degrees F for 20 minutes.
Almond Pound Cake
1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1 3/4 cups all-purpose flour 1/2 teaspoon salt
2 teaspoons almond extract 8 ounces almond paste
1 cup confectioners' sugar 4 tablespoons milk
1/2 cup blanched almonds 4 drops red food coloring
4 drops green food coloring
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.
Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl, combine 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.
Chocolate Almond Marble Cheesecake
3 cups chocolate cookie crumbs 1/2 cup finely chopped almonds 1/4 cup white sugar
1/2 cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon almond extract 1 (16 ounce) container sour cream, room temperature
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Ghirardelli® Chocolate-Almond Berry Bark
1/2 cup chopped almonds
2 cups Ghirardelli Milk Chocolate Chips
1 tablespoon solid vegetable shortening
1 cup cranberries
Line a 9 by 13-inch baking pan with parchment paper. Set aside.
In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.
Apple Almond Crunch Salad
1 (10 ounce) package mixed salad greens
1/2 cup slivered almonds
1/2 cup crumbled feta cheese
1 cup tart apple, cored and chopped
1/4 cup sliced red onion 1/4 cup golden raisins
1 cup raspberry vinaigrette salad dressing
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Italian Almond Cookies I
2 2/3 cups all-purpose flour 1 cup ground almonds
1 pinch salt
1 cup shortening
1 cup white sugar
2 tablespoons fresh lemon juice 1 tablespoon brandy
1 teaspoon lemon zest
Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
Combine flour, almonds, and salt. Set aside.
In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture.
Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.
Tahini Almond Cherry Cookies
1/2 cup butter, softened 1/2 cup roasted tahini 3/4 cup brown sugar 3/4 cup turbinado sugar 1/2 cup almond paste
2 teaspoons vanilla extract
2 tablespoons orange juice
1 1/2 cups all-purpose flour
1 tablespoon baking powder 1/2 teaspoon salt
1/2 cup almond meal
1/2 teaspoon ground cinnamon 1/2 cup multigrain flake cereal 2/3 cup dried sour cherries
3 tablespoons turbinado sugar
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.
In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.
Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.
Green Beans With Mustard Cream Sauce and Toasted Almonds
4 tablespoons butter
1 (16 ounce) package frozen pearl onions or small whole white onions
2 pounds green beans, trimmed and snapped into 2-inch pieces Salt
1 1/2 cups milk
1/2 cup chicken broth
1/4 cup Dijon mustard
3 tablespoons flour
Freshly ground black pepper
1/2 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)
Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
Toasted Almond Chicken Rolls
4 skinless, boneless chicken breast halves
3 tablespoons butter
1 cup sliced almonds
1 cup grated Parmesan cheese 2 cups baby spinach leaves 1/3 cup bottled red wine vinaigrette
Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.
Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.
Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7x11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.
Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.