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recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.direction | recipe.container | recipe.note | ingredient.id | ingredient.ts | ingredient.value |
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201 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 201 | 2017-10-30 23:17:33 | 2 cans chicken, drained (10 oz cans) | |
202 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 202 | 2017-10-30 23:17:33 | 4 green onions, chopped | |
203 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 203 | 2017-10-30 23:17:33 | 2 stalks celery, diced | |
204 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 204 | 2017-10-30 23:17:33 | 4 ounces roasted red peppers, drained | |
205 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 205 | 2017-10-30 23:17:33 | 1 1/2 cups mayonnaise | |
206 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 206 | 2017-10-30 23:17:33 | salt and pepper, to taste | |
207 | 45 | 2017-10-30 23:17:33 | Almond Chicken Salad | Tasty and easy to prepare. Can be served on croissants or with a variety of crackers as an appetizer. | Combine chicken and vegetables. Stir in mayonnaise and season to taste. Chill until ready to serve. To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.Stir in toasted almonds before serving. | medium bowl | 207 | 2017-10-30 23:17:33 | 1/2 cup almonds, toasted | |
208 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 208 | 2017-10-30 23:17:37 | ROLLS: | |
209 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 209 | 2017-10-30 23:17:37 | 3 tablespoons butter - melted | |
210 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 210 | 2017-10-30 23:17:37 | 1/2 cup almonds - chopped | |
211 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 211 | 2017-10-30 23:17:37 | 1/4 cup brown sugar - packed | |
212 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 212 | 2017-10-30 23:17:37 | 1/4 cup sugar, granulated | |
213 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 213 | 2017-10-30 23:17:37 | 1 teaspoon cinnamon - ground | |
214 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 214 | 2017-10-30 23:17:37 | 1/8 teaspoon ground cloves | |
215 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 215 | 2017-10-30 23:17:37 | 1 pound frozen bread dough, white, thawed | |
216 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 216 | 2017-10-30 23:17:37 | ICING: | |
217 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 217 | 2017-10-30 23:17:37 | 3/4 cup powdered sugar | |
218 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 218 | 2017-10-30 23:17:37 | 4 tablespoons cream cheese | |
219 | 46 | 2017-10-30 23:17:37 | Almond Cinnamon Rolls | Surprisingly easy to prepare, this roll makes a great tasting addition to breakfast or afternoon coffee or tea. | Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm. |
8 or 9 inch baking dish, small mixing bowl, medium mixing bowl | 219 | 2017-10-30 23:17:37 | 1 tablespoon buttermilk | |
224 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 96 | 2017-10-30 23:16:22 | 1/2 teaspoon salt | |
220 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 220 | 2017-10-30 23:17:40 | 5 tablespoons unsalted butter - divided | |
221 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 221 | 2017-10-30 23:17:40 | 1/2 cup white wine - dry | |
222 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 222 | 2017-10-30 23:17:40 | 1/4 cup half-n-half | |
223 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 223 | 2017-10-30 23:17:40 | 2 teaspoons thyme - fresh | |
225 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 225 | 2017-10-30 23:17:40 | 1/2 teaspoon pepper | |
226 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 226 | 2017-10-30 23:17:40 | 1 pound bay scallops | |
227 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 227 | 2017-10-30 23:17:40 | 1/4 cup panko breadcrumbs | |
228 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 228 | 2017-10-30 23:17:40 | 1/4 cup almonds | |
229 | 47 | 2017-10-30 23:17:40 | Almond Crusted Scallops | Easy dish that cooks up fast. | Preheat oven to 375° F.Melt 4 tablespoons butter in skillet.Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.Melt 1 tablespoon butter in small bowl in microwave.Stir in breadcrumbs and nuts and sprinkle over the scallops.Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.Serve with lemon risotto or hot, cooked pasta. | ovenproof skillet, small bowl | 229 | 2017-10-30 23:17:40 | 1/2 teaspoon nutmeg - slivered, finely chopped | |
230 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 208 | 2017-10-30 23:17:37 | ROLLS: |
231 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 231 | 2017-10-30 23:17:47 | 6 ounces cream cheese, softened |
232 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 232 | 2017-10-30 23:17:47 | 1 teaspoon almond extract |
233 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 233 | 2017-10-30 23:17:47 | 1/2 cup powdered sugar |
234 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 234 | 2017-10-30 23:17:47 | 1 teaspoon grated lemon peel |
235 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 235 | 2017-10-30 23:17:47 | 2 tubes refrigerated crescent rolls (8 ounce tube) |
236 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 236 | 2017-10-30 23:17:47 | 1 egg white |
237 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 237 | 2017-10-30 23:17:47 | 1 teaspoon water |
238 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 238 | 2017-10-30 23:17:47 | GLAZE: |
240 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 240 | 2017-10-30 23:17:47 | 4 teaspoons milk |
241 | 48 | 2017-10-30 23:17:47 | Almond Danish Rolls | Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunch time treat. Another pastry that can be enjoyed with either sweet or savory fillings is our Cream Puff Pastry recipe. | Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired. |
small mixing bowl, ungreased baking sheet | You can dust the rolls with powdered sugar if desired. | 241 | 2017-10-30 23:17:47 | 1/2 teaspoon almond extract |
246 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 96 | 2017-10-30 23:16:22 | 1/2 teaspoon salt | ||
245 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 97 | 2017-10-30 23:16:22 | 2 tablespoons sugar | ||
243 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 145 | 2017-10-30 23:16:54 | 2 teaspoons baking powder | ||
242 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 242 | 2017-10-30 23:17:53 | 2 1/4 cups flour | ||
244 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 244 | 2017-10-30 23:17:53 | 2 eggs, separated | ||
247 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 247 | 2017-10-30 23:17:53 | 2 tablespoons butter, melted | ||
248 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 248 | 2017-10-30 23:17:53 | 2 cups milk | ||
249 | 49 | 2017-10-30 23:17:53 | Almond Flavored Waffles | Almond flavoring adds a boost of flavor to these light and fluffy waffles. You'll never use that boxed stuff again once you've tried this. Perfectly topped with maple syrup or strawberries and cream. | In a small bowl, combine flour and baking soda.In a larger bowl, beat together egg yolks, sugar, salt and butter. Add milk, almond flavoring and flour mixture. Beat egg whites until stiff peaks form. Fold into batter. | 249 | 2017-10-30 23:17:53 | 2 teaspoons almond flavoring | ||
250 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 250 | 2017-10-30 23:17:59 | 1/2 tablespoon butter - for greasing foil | |
251 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 251 | 2017-10-30 23:17:59 | 1 tablespoon butter - for the fudge | |
252 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 252 | 2017-10-30 23:17:59 | 2 cups chocolate chips - semi-sweet | |
253 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 253 | 2017-10-30 23:17:59 | 1 cup chocolate chips - milk chocolate | |
254 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 254 | 2017-10-30 23:17:59 | 1 can sweetened condensed milk | |
255 | 50 | 2017-10-30 23:17:59 | Almond Fudge | A sweet treat with a hint of almond flavor. | Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator. |
11 x 7 baking pan | 255 | 2017-10-30 23:17:59 | 2 teaspoons almond extract | |
256 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 256 | 2017-10-30 23:18:03 | 1 package chocolate cake mix | ||
257 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 257 | 2017-10-30 23:18:03 | 1 package instant chocolate pudding mix | ||
258 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 258 | 2017-10-30 23:18:03 | 4 eggs | ||
259 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 259 | 2017-10-30 23:18:03 | 1 1/4 cups water | ||
260 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 260 | 2017-10-30 23:18:03 | 1/4 cup oil | ||
261 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 261 | 2017-10-30 23:18:03 | 1 cup chocolate chips | ||
262 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 262 | 2017-10-30 23:18:03 | FROSTING: | ||
263 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 263 | 2017-10-30 23:18:03 | 1 package Cool Whip (8 ounce pkg) | ||
264 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 264 | 2017-10-30 23:18:03 | 1 cup powdered sugar | ||
265 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 265 | 2017-10-30 23:18:03 | 1 1/3 cups coconut | ||
266 | 51 | 2017-10-30 23:18:03 | Almond Joy Cake | You won't believe how good this frosting is. It is light and fluffy and sweet and delicious! Perfect atop this moist chocolate cake. This recipe is more like a Mounds bar since there isn't any almonds, just chocolate and coconut, but who's complaining! | Preheat oven to 325° F. Grease and flour a 9x13 cake pan.For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.For the frosting, mix all ingredients together and frost on the cooled cake. | 266 | 2017-10-30 23:18:03 | 8 ounces sour cream | ||
273 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 255 | 2017-10-30 23:17:59 | 2 teaspoons almond extract | |
267 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 267 | 2017-10-30 23:18:11 | 3 cups sugar | |
268 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 268 | 2017-10-30 23:18:11 | 3 cups cake flour | |
269 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 269 | 2017-10-30 23:18:11 | 6 eggs | |
270 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 270 | 2017-10-30 23:18:11 | 1 cup butter | |
271 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 271 | 2017-10-30 23:18:11 | 1/2 pint non-dairy whipped cream | |
272 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 272 | 2017-10-30 23:18:11 | 1 teaspoon vanilla extract | |
274 | 52 | 2017-10-30 23:18:11 | Almond Pound Cake | Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert. | Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds. |
tube pan, mixer, serving platter | 274 | 2017-10-30 23:18:11 | 3/4 cup almonds sliced, untoasted | |
279 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
195 | 2017-10-30 23:17:25 | 1/2 cup sugar | ||
275 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
242 | 2017-10-30 23:17:53 | 2 1/4 cups flour | ||
276 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
276 | 2017-10-30 23:18:18 | 1/4 teaspoon McCormick® Nutmeg, Ground | ||
277 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
277 | 2017-10-30 23:18:18 | 3/4 cup (1 1/2 sticks) butter, softened | ||
278 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
278 | 2017-10-30 23:18:18 | 1/4 cup vegetable shortening | ||
280 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
280 | 2017-10-30 23:18:18 | 1 1/2 teaspoons McCormick® Pure Almond Extract | ||
281 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
281 | 2017-10-30 23:18:18 | 1/2 teaspoon McCormick® Pure Vanilla Extract | ||
282 | 53 | 2017-10-30 23:18:18 | Almond Shortbread Cookies | These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies – they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy! | 1. Preheat oven to 350° F. Mix flour and nutmeg in medium bowl. Set aside. 2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour. 3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie. 4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
282 | 2017-10-30 23:18:18 | 5 maraschino cherries, each cut into 8 pieces | ||
287 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
236 | 2017-10-30 23:17:47 | 1 egg white | ||
288 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
241 | 2017-10-30 23:17:47 | 1/2 teaspoon almond extract | ||
283 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
283 | 2017-10-30 23:18:26 | 1/3 cup almond paste | ||
284 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
284 | 2017-10-30 23:18:26 | 1/4 cup + 2 tablespoons sugar | ||
285 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
285 | 2017-10-30 23:18:26 | 6 tablespoons butter, softened | ||
286 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
286 | 2017-10-30 23:18:26 | 1/2 cup shortening | ||
289 | 54 | 2017-10-30 23:18:26 | Almond Spritz Cookies | A sweet and almondy cookie. Use food coloring to dye the cookie shapes to the season. Be sure not to overbake them to keep them light and crisp. A favorite around the holidays. | Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely. |
289 | 2017-10-30 23:18:27 | 1 2/3 cups flour | ||
291 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
2 | 2017-10-30 23:07:30 | 1 teaspoon baking soda | ||
292 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
96 | 2017-10-30 23:16:22 | 1/2 teaspoon salt | ||
290 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
242 | 2017-10-30 23:17:53 | 2 1/4 cups flour | ||
296 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
280 | 2017-10-30 23:18:18 | 1 1/2 teaspoons McCormick® Pure Almond Extract | ||
293 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
293 | 2017-10-30 23:18:30 | 1 cup (2 sticks) butter, softened | ||
294 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
294 | 2017-10-30 23:18:30 | 1 1/2 cups sugar | ||
295 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
295 | 2017-10-30 23:18:30 | 2 eggs | ||
297 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
297 | 2017-10-30 23:18:30 | 8 ounces white baking chocolate, coarsely chopped | ||
298 | 55 | 2017-10-30 23:18:30 | Almond White Chocolate Chunk Cookies | Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year. | 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. |
298 | 2017-10-30 23:18:30 | 1 1/3 cups slivered almonds | ||
303 | 56 | 2017-10-30 23:18:36 | Almond Apricot and Cream Cheese Crostata | Inventive, eye-catching dessert, bursting with apricots and given added flavor with almond paste, cream cheese, amoretti cookies, and vanilla. | Preheat oven to 400°. Blend almond paste and 3 tablespoons of sugar in processor until finely chopped. Add cream cheese, egg yolk and vanilla. Blend until smooth. Unroll crust on baking sheet. Spread cream cheese filling over crust, leaving 1 1/2 inch border around edge. Arrange apricot quarters, rounded side down, in spoke pattern in two circles on top of filling. Fold dough border up and over the edge of the filling and apricots. Brush exposed apricots with warm jam. Sprinkle with 1 1/2 teaspoon sugar. (May brush outside crust with eggwhite.) Bake crostata until the crust is golden brown and the apricots are tender and slightly brown, 40-45 minutes. Place on wire rack to cool. Sprinkle with crushed amoretti cookies. Cool for 30 minutes. Serve warm or at room temperature. Cooks Note: This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. |
baking sheet | This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. | 272 | 2017-10-30 23:18:11 | 1 teaspoon vanilla extract |
299 | 56 | 2017-10-30 23:18:36 | Almond Apricot and Cream Cheese Crostata | Inventive, eye-catching dessert, bursting with apricots and given added flavor with almond paste, cream cheese, amoretti cookies, and vanilla. | Preheat oven to 400°. Blend almond paste and 3 tablespoons of sugar in processor until finely chopped. Add cream cheese, egg yolk and vanilla. Blend until smooth. Unroll crust on baking sheet. Spread cream cheese filling over crust, leaving 1 1/2 inch border around edge. Arrange apricot quarters, rounded side down, in spoke pattern in two circles on top of filling. Fold dough border up and over the edge of the filling and apricots. Brush exposed apricots with warm jam. Sprinkle with 1 1/2 teaspoon sugar. (May brush outside crust with eggwhite.) Bake crostata until the crust is golden brown and the apricots are tender and slightly brown, 40-45 minutes. Place on wire rack to cool. Sprinkle with crushed amoretti cookies. Cool for 30 minutes. Serve warm or at room temperature. Cooks Note: This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. |
baking sheet | This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. | 299 | 2017-10-30 23:18:36 | 3 1/2 ounces almond paste |
300 | 56 | 2017-10-30 23:18:36 | Almond Apricot and Cream Cheese Crostata | Inventive, eye-catching dessert, bursting with apricots and given added flavor with almond paste, cream cheese, amoretti cookies, and vanilla. | Preheat oven to 400°. Blend almond paste and 3 tablespoons of sugar in processor until finely chopped. Add cream cheese, egg yolk and vanilla. Blend until smooth. Unroll crust on baking sheet. Spread cream cheese filling over crust, leaving 1 1/2 inch border around edge. Arrange apricot quarters, rounded side down, in spoke pattern in two circles on top of filling. Fold dough border up and over the edge of the filling and apricots. Brush exposed apricots with warm jam. Sprinkle with 1 1/2 teaspoon sugar. (May brush outside crust with eggwhite.) Bake crostata until the crust is golden brown and the apricots are tender and slightly brown, 40-45 minutes. Place on wire rack to cool. Sprinkle with crushed amoretti cookies. Cool for 30 minutes. Serve warm or at room temperature. Cooks Note: This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. |
baking sheet | This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores. | 300 | 2017-10-30 23:18:36 | 3 1/2 tablespoons sugar, granulated -divided |
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