Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
1 (16.5 ounce) can Bing or Royal Anne
    Cherries, drained, reserving juice

Combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Tea Ring
1 (16 ounce) loaf frozen bread dough
2 tablespoons butter or margarine

Glaze
1 cup sifted confectioners’ sugar
2 tablespoons milk
1 teaspoon almond extract

Mix well.

Topping
1/4 cup sliced almonds

Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough, with sealed edge down, on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35 to 45 minutes.

Bake 25 minutes at 375 degrees F. If it browns too quickly, cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

Makes 15 servings.

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Posted by kdipaolo at recipegoldmine.com 6/23/01 4:46:36 am

Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted

Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds

Fresh raspberries for garnish

Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.

Garnish with fresh raspberries!

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Posted by bettyboop50 at recipegoldmine.com April 30, 2001

1 cup margarine or butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract or vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt (opt)
1 cup QUAKER Oats (quick or old-fashioned, uncooked)
1/2 cup finely chopped almonds
Additional powdered sugar

Preheat oven to 325 degrees F.

Beat margarine, powdered sugar and almond extract until fluffy. Add flour and salt, mix until well blended. Stir in oats and almonds. Using level measuring tablespoonsful, shape dough into crescents. Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown.

Remove to wire rack. Sift additional powdered sugar generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.

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Source: Nikolai’s Roof, Atlanta, Georgia

Makes about 50 (1-inch) macaroons

8 ounces almond paste
1/3 cup granulated sugar
1 1/2 cups confectioners’ sugar
1/4 cup all-purpose flour
2 egg whites

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press down any peaks. Bake until lightly golden, about 10 to 12 minutes. Allow to cool on pans before removing from paper.

Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium

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2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
2 squares baking chocolate
1 cup granulated sugar
2 eggs, beaten
1/2 cup chopped almonds
1/2 cup chopped dates
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease an 8-inch square pan.

Sift flour, baking powder and salt together. Melt butter and chocolate in top of double boiler. Add sugar to eggs; beat well. Add butter and chocolate; stir in flour and add almonds, dates and vanilla extract. Turn into pan. Bake 25 minutes.

Cool in pan; cut into squares or bars.

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Raspberry Almond Bar Cookies

31% calorie reduction from traditional recipe

2 cups all-purpose flour
1/2 cup Equal? Spoonful*
1/8 teaspoon salt
1/2 cup cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds

*May substitute 12 packets Equal? sweetener

Combine flour, Equal, and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-spray 8-inch square baking pan. Bake in preheated 350 degree F oven 12 to 15 minutes until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight container at room temperature.

Makes 24 bars

Nutrition information per serving (1 bar): 86 calories; 2 grams protein; 12 grams carbohydrate; 0 grams sugar; 4 grams fat; 3 grams saturated fat; 19 milligrams cholesterol; 16 milligrams sodium; 0 grams fiber

Food exchanges: 1 starch, 1/2 fat

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4 cups fresh blueberries, washed
3/4 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (9-inch) deep dish pie shell, baked
1 tablespoon butter
4 tablespoons Cointreau liqueur
1/4 cup slivered almonds, toasted

Combine 1 cup of the blueberries, sugar and water in blender and pur?e until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.

Cr?me Chantilly
1 cup heavy cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon almond extract

Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.

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Cake
1 (18.25 ounce) box Duncan Hines? Moist
    Deluxe Butter Recipe Golden Cake Mix
3 eggs
2/3 cup water
1/2 cup butter or margarine, softened

Crust
1/2 cup brown sugar, firmly packed
1/3 cup butter or margarine, softened
1 cup toasted almonds, finely chopped
1/2 cup all-purpose flour

Glaze
1 cup confectioners’ sugar
2 tablespoons water, divided
1/4 teaspoon almond extract
3 tablespoons sliced almonds (for garnish)

Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 9 x 5 x 3 inch (23 x 12 x 7 cm) loaf pans.

For crust, combine brown sugar and 1/3 cup (75 mL) butter in large bowl. Beat at medium speed with electric mixer until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans.

For cake, combine cake mix, eggs, 2/3 cup (150 mL) water and 1/2 cup (125 mL) butter in large bowl. Beat at medium speed with electric mixer for 4 minutes. Pour into pans. Bake at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling racks, crust-side up. Cool completely.

For glaze, combine confectioners’ sugar, 1 tablespoon (15 mL) water and almond extract in small bowl. Stir until smooth. Add water, 1 teaspoon (5 mL) at a time, until glaze is desired consistency. Spoon over cooled loaves. Sprinkle sliced almonds over top.

Makes two loaves (16 slices).

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Filling
1 (16 ounce) can pie cherries
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons quick cooking tapioca

Topping
1 cup coconut
1/4 cup granulated sugar
1/2 cup sliced almonds
1/8 teaspoon salt
1/4 cup milk
1 tablespoon margarine
1 egg, beaten
1/4 teaspoon almond extract

Preheat oven to 400 degrees F. Line 9-inch pie pan with crust.

Combine filling ingredients and spoon into lined pie pan. Bake for 20 minutes.

Remove from oven. Meanwhile, combine topping ingredients and spread evenly over partially-baked pie. Bake for an additional 15 to 30 minutes or until topping is golden brown. Cover edges with foil during last 5 to 10 minutes of baking if necessary to prevent overbrowning of crust.

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1 cup whole natural almonds, toasted
1 (6 ounce) package mixed dried fruit bits
1 1/2 teaspoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons orange-flavored liqueur

Place almonds in bowl of food processor fitted with steel blade; process until finely chopped. Add fruit, honey, cinnamon and nutmeg. Pulse on and off a few times, then process to make a rough paste. Add liqueur and process to make a firm, sticky paste. (Add more liqueur, a few drops at a time, if needed to make a slightly moist dough.)

Shape into 1-inch balls, rolling between palms of hands. Pack loosely in airtight container with wax paper between layers.

Serve as confections or as dessert with coffee or tea.

These make a nice gift, packed in an attractive tin or box. Recipe can be doubled.

Servings: 12

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