Today we made Apple Almond Cake!
1/2C butter, 1/2C sugar, 3 eggs, 1t salt, scant 1 1/2C flour, 2t baking powder, 3 medium apples, peeled and sliced in crescents; 1C coarsely chopped, salted, roasted almonds, 1T almond extract
Topping: 1T lemon juice, 2t cinnamon, 1/4C brown sugar
Preheat oven to 325F. Sift together dry ingredients. In separate bowl, beat butter with sugar.
Add eggs and extract.
Beat in dry ingredients.
Stir in almonds.
Spread into greased, rectangular cake pan.
Press one half the apple crescents into batter in desired pattern. Mix topping ingredients into a paste.
Spread on apples.
Place remaining apples on top. (For more intense topping flavor, double topping amounts and spread on top layer of apples.)
Bake 45-55 minutes or until cake is lightly browned.
Today we made Chocolate Nut Cookies!
1/2C coarsely chopped walnuts, 1/2C coarsely chopped roasted lightly salted almonds, 12 oz chocolate chips, 1/2C sugar, 2T butter, 2 eggs, 1/2C flour, 1t baking powder
Preheat oven to 350F. Melt 1 CUP chocolate chips. Cool. In bowl, sift together flour and baking powder. In separate bowl, cream butter and sugar until fluffy.
Beat in eggs. Blend well.
Stir in melted chocolate.
Stir in dry ingredients.
Mix in nuts and remaining chocolate chips just until blended. Bake on well greased cookie sheets 12-15 minutes
or until slightly cracked on top.
Today we made Banana Nut Pie!
3 eggs, 1C skim milk, 2 small bananas, mashed, 1 graham cracker pie shell, 1C coarsely chopped, smoked salted almonds; 1C coarsely chopped walnuts, 1C brown sugar
Preheat oven to 350F. Mix all ingredients except nuts and pie shell. Blend well.
Stir in nuts.
Spread in pie shell.
Bake 40-45 minutes or until set in center.
Today we made Apple Peanut Scones!
2C flour, 1/2C coarsely chopped salted roasted peanuts, 1/4C creamy peanut butter, 3T brown sugar, 2 medium Granny Smith apples, peeled and chopped into 1/2″ to 1/4″ pieces, 1/2C skim milk, 3T sugar, 1T baking powder, 1T butter
Preheat oven to 350F. Sift together flour, baking powder and sugar. In separate bowl, mix chopped apples with peanut butter, brown sugar and chopped peanuts.
Blend well. Blend butter into flour mixture. It should still be powdery. Mix in milk.
Stir in apple mixture until just blended.
Drop by T onto greased cookie sheets 1″ apart.
Bake 15-18 minutes or until lightly browned.
Today we made Chocolate Caramel Nut Bars!
Crust: 1/2C butter, 1/2C sugar, 1 egg, 1 1/4C flour
Filling: 1/2C butter, 2/3C brown sugar, 1/4C light corn syrup, 3/4C coarsely chopped, roasted, salted almonds; 3/4C coarsely chopped walnuts, 1C chocolate chips
Preheat oven to 350F. For crust: Beat butter with sugar.
Work in egg and flour.
Press into greased, square pan. Bake 15 minutes. For filling: In saucepan, mix butter, brown sugar and corn syrup over medium heat, stirring frequently.
Boil 2 minutes without stirring.
Quickly stir in almonds and walnuts.
Spread over baked crust.
Bake 20 minutes or until brown and bubbling. Immediately spread on chocolate chips evenly. Gently press down. Loosen edges of bars with serrated knife. Cool.
Chill until of desired consistency. Cut into bars.
Today we made Drunken Strawberry Almond Ice Milk!
1 pint strawberries, coarsely chopped into 1/2″ pieces; 1C dry gin, 1T almond extract, 2T sugar, 14 oz sweetened, condensed milk; 1C skim milk, 4 oz almonds, coarsely chopped
In medium bowl, stir together gin, almond extract and sugar.
Add strawberries. Blend well.
Cover bowl with plastic wrap and chill 2 or more hours. Mix together milks.
Drain and stir in strawberries, and almonds.
Freeze until of desired consistency.
Today we made Apple Almond Biscotti!
1 extra large apple, peeled and finely chopped; 3C flour, 1C brown sugar, 1T cinnamon, 1 1/2t baking powder, 1/2C butter, 2 eggs, 1/2C roasted, salted whole almonds, coarsely chopped; 1/2T almond extract
Preheat oven to 350F.
Mix eggs with brown sugar.
Add cooled butter to egg mixture.
Stir in cinnamon.
Add sifted flour and baking powder.
Make a sticky dough. Work in apples and almonds.
Shape 1 large loaf about 10″ long. Place on greased cookie sheet.
Bake 25-30 minutes or until lightly browned.
Cool 20 minutes. Cut diagonal slices 1/2″ wide X 4 or 5″ using a serrated knife. Lower oven temperature to 325F. Put back on sheet and bake another 10 minutes. Turn slices over and bake another 10 minutes or until crisp.
Today we made Almond Cracker Candy!
1/2C brown sugar, 1/4C white sugar, 1/4C sweetened, condensed milk, 1T butter, 3/4C coarsely chopped almonds, 1T almond extract, 2T corn syrup, 1C chocolate chips, 8-10 rectangular crackers, such as “Wasa”– made with wheat flour (NOT rye flour)
Place crackers on foil-lined jelly roll pan or cookie sheet with elevated sides. Crackers need not fill up the whole sheet. Mix sugars, milk, butter and corn syrup in large, heavy saucepan.
Cook, stirring constantly over medium heat until candy thermometer reaches 235F.
Remove from heat and stir in extract. Mixture will sizzle.
Spread onto crackers, coating evenly.
Melt chocolate chips and spread on top.
Sprinkle almonds on top.
Press in almonds lightly with spoon.
Cool. Freeze 2 or more hours. Break into pieces. Eat.
Today we made Chocolate Banana Nut Cookies!
1C chocolate chips, 3T butter, 2 small bananas, mashed; 1/2C flour, 1t baking powder, 1/2C sugar, 1/3C cocoa, 1/4C each of coarsely chopped almonds, cashews and walnuts
Melt chocolate chips with butter, stirring constantly until smooth.
Remove from heat. Stir in sugar.
Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F.
Add eggs to chocolate mixture. Blend well.
Alternately add dry ingredients and mashed bananas, beginning and ending with dry, in thirds, just until blended.
Stir in nuts.
Drop by T, 1″ apart, onto foil-lined cookie sheets. Batter will be thin.
Bake 18-20 minutes or until cookie edges start to come away from foil.
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.