Today we made Drunken Cherry Chip Almond Cake!
2C pitted halved fresh cherries, 1C amaretto liqueur, 1C chocolate chips, 2C flour, 1t baking powder, 1/2C butter, 1 1/2C sugar, 1/2C coarsely chopped almonds, 2 eggs
Preheat oven to 350F.
Soak cherries in amaretto liqueur 2 or more hours in a glass container covered with plastic wrap.
Sift together dry ingredients. In separate bowl, cream butter and sugar.
Stir in dry ingredients. Blend well.
Stir in chips, nuts and thoroughly drained cherries.
Turn into greased 9″ or 10″ round cake pan. Spread evenly.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
1C flour, 1C oats, 1C brown sugar, 1t baking soda, 1/2C butter
Filling: 2 eggs, 1C brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C mini marshmallows, 3 oz slivered almonds, 1C chocolate chips
Preheat oven to 325F. Cut butter into dry ingredients until crumbly.
Press into 13X9″ ungreased dish or pan. Bake 10 minutes.
For filling, beat eggs, brown sugar and vanilla.
In separate bowl, mix together dry ingredients. Add to wet. Blend well.
Pour over hot crust.
Sprinkle chips, marshmallows and almonds evenly on top. Press down lightly.
Bake 35-40 minutes or until lightly browned.
Today we made Squash Almond Bread!
1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract
Preheat oven to 325F. Mix butter and brown sugar.
In separate bowl, sift together dry ingredients. Add to batter with squash.
Stir in almond exract.
Mix in almonds.
Turn into greased rectangular cake pan or casserole dish.
Bake 35-40 minutes or until cake tester comes out clean.
Today we made Peanut Butter Nut Pie!
1 graham cracker pie shell, 3/4C light corn syrup, 1/2C creamy peanut butter, 3 eggs, 2/3C brown sugar, 1/2C chopped almonds, 3/4C peanuts, 1t vanilla
Preheat oven to 325F. Mix together corn syrup, peanut butter and eggs until smooth.
Stir in brown sugar and vanilla.
Blend well. Stir in almonds and peanuts.
Pour into pie shell.
Bake 45-50 minutes or until almost set in the middle. Cool before cutting.
Today we made Praline Candy!
1 C brown sugar, 1/2C sugar, 14 oz sweetened condensed milk, 2T butter, 3/4C sliced almonds, 4T corn syrup, 1C chocolate chips, another 1C chocolate chips– melted
Mix all ingredients except chocolate chips in saucepan over medium heat.
Cook, stirring constantly, until candy thermometer reaches 235F.
Remove from heat. Spread 1C chocolate chips on foil-lined cookie sheet. Spread praline on top of chips.
Melt chocolate chips and spread on praline. Chill. Break into pieces.
2C skim milk, 12 oz chocolate chips, 5 oz mini marshmallows, 14 oz sweetened condensed milk, 8 oz fat-free cream cheese, 6 oz slivered almonds (optional)
Stir milks constantly on medium heat until condensation evaporates from bottom of saucepan.
Add cream cheese. Blend well.
Add chocolate chips. Stir until melted.
Turn off heat. Add marshmallows. Stir until nearly all melted.
Stir in almonds (optional).
Pour into serving dish. Freeze until of desired consistency.
Today I made Banana Mint Almond Cake!
2T butter, 4 oz slivered almonds, 1/2C sugar, 3 medium bananas, mashed,
8 oz chocolate-covered mints
(Junior Mints or coarsley chopped After Eight or chopped Andes Candies or chopped Peppermint Patties or the like),
2 eggs, 1 1/4C flour, 3/4t baking soda, 1/4t salt
Preheat oven to 350F.
Sift together flour and baking soda. Stir in salt. In separate bowl, cream together butter and sugar.
Stir in eggs. Blend well.
Alternately add dry and bananas to butter mixture, beginning and ending with dry, until just blended.
In separate bowl, stir together mints and almonds. Stir into batter.
Turn into greased 9″ round cake pan.
Bake 30-35 minutes or until lightly browned and cake slightly recedes from edges of pan. Cool 20 minutes in pan.