Almond Brittle Bar Cookies

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 cup chopped chocolate-covered toffee bars
1 cup chopped almonds (2 ounces)
1 1/2 cup semisweet morsels

Preheat oven to: 350 degrees.

Mix together flour, baking soda, and salt.

Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Stir flour mixture into butter mixture until just combined.

Fold in toffee bars, 1/2 cup nuts, and 1/2 cup chocolate morsels. Using a rubber spatula, spread mixture evenly in a greased 8-inch baking pan.

Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20 to 25 minutes.

Immediately sprinkle remaining chocolate morsels over warm cookies. Return cookies to oven and bake until chocolate has melted, 2 minutes.

Spread melted chocolate evenly over the cookies. Sprinkle with remaining nuts. Cool and cut into bars.

Roast Chicken with Almond Bread Stuffing

Roast Chicken
1 (3- to 3 1/2-pound) whole chicken
Salt
Almond Bread Stuffing (recipe below)
Paprika
2 tablespoons cooking oil
1/2 cup water

Prepare chicken for cooking. Sprinkle the inside cavity with salt. Fill body and neck cavity with Almond Bread Stuffing, if desired. Secure opening with toothpicks or metal skewers. Tie legs together and wings to body with string. Sprinkle chicken with paprika. Preheat electric skillet at 400°. Add oil and brown chicken on all sides. Turn heat control down until pilot light goes out. Turn chicken breast-side-up. Add water. Cover and simmer 30 minutes per pound or until tender. If drippings in bottom of electric skillet start to scorch, add water as needed.


Almond Bread Stuffing

3 cups dried bread cubes
1/4 cup chopped onion
1 cup chicken bouillon
Salt and pepper
1/4 cup slivered almonds
1/4 cup chopped celery

Combine ingredients. Spoon mixture into chicken.

FREAKY FINGER FOOD

Makes about 18 decrepit digits.

1 c. flour
2 T. cornstarch
1/8 t. salt
1/2 c. unsalted butter, softened
1/2 c. confectioners' sugar, sifted
1/2 t. vanilla
1/3 c. very finely chopped pecans
1/3 c. medium-coarse pecans
1/4 c. sliced almonds

Preheat oven to 350F. Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside. Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly. Place a piece of waxed paper about 12 inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4 inch thick and slowly remove the top piece of paper. Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1 inch in between each finger. To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail. Place baking sheet in the oven for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.

Cinnamon Almond Cookies

2 cups all-purpose flour
1 cup sugar
1 cup butter, softened
3/4 cup unblanched, whole almonds, finely ground
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon

Heat oven to 350 degrees. Mix all the ingredients except 1/3 cup sugar and the cinnamon thoroughly. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Flatten in crisscross pattern with fork.
Bake 10 to 12 minutes or until cookies begin to brown. Cool one minute and then carefully remove from cookie sheet. Mix 1/3 cup sugar and the cinnamon. Dip tops of cookies into cinnamon sugar mixture when cool enough to handle, but still warm.
Makes: 4 dozen cookies

Acorn Squash Rings

2 lg Acorn squash; about 1 1/2 lb each; sliced into rings and seeds removed
4 tb Butter; divided
2 tb Maple syrup
1 md Onion; 1/4'd & sliced
1 lg Golden delicious apple; cut into 1/2" pieces
1 lg Red delicious apple; cut into 1/2" pieces
1 Banana; sliced
1 Orange; sectioned and cut into 1" pieces
1/2 ts to 1 curry powder
1/4 ts to 1 pepper
1/4 ts Salt
2 tb Chopped toasted almonds

Preheat oven to 350°. Line a baking pan with foil.

Arrange rings on baking pan. Bring butter and
syrup to a boil; brush on squash rings. Cover;
bake 30 minutes. Add apples; cook until
crisp-tender, about 3 minutes. Stir in remaining
fruit and seasonings; heat through. Place squash
on serving dish, fill centers with apple mixture
and sprinkle with almonds.

SWEET POTATO GRATIN

3 tablespoons olive oil -- divided
2 cloves garlic -- finely chopped
1 1/2 pounds sweet potatoes -- peeled and sliced 1/4-inch thick
2/3 cup chicken broth
Salt and Pepper
1/2 cup blanched almonds -- chopped
1/2 cup fresh bread crumbs
1/2 cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Grease 8-inch square baking pan with 1 tablespoon oil. Sprinkle pan with garlic. Layer sweet potatoes in pan. Pour in broth. Season with salt and pepper to taste. Cover and bake at 375 degrees F. for 30 minutes.
Combine almonds, bread crumbs, cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss with remaining 2 tablespoons oil. Sprinkle over hot potatoes and bake, uncovered, 20 minutes longer or until golden. Yield: 6 servings.

Acorn Squash with Cherries and Almonds

1 medium acorn squash
Salt and black pepper -- to taste
1/2 cup dried tart cherries
1 tablespoon slivered almonds
3 tablespoons cherry preserves
2 teaspoons water
1/4 teaspoon ground cinnamon

Cut squash in half lengthwise and remove seeds. Place squash, cut-side down, in a microwave-safe dish, with stem ends to the outside of dish. Cover with plastic wrap.

Microwave on HIGH (100% power) 5 minutes. Rotate dish one-quarter turn. Microwave 2 minutes on HIGH. Remove squash from microwave and carefully remove plastic wrap. Season with salt and pepper.

In a small bowl, combine cherries and almonds. Divide mixture evenly between squash cavities. In the same bowl, combine preserves, water and cinnamon; mix well. Top cherry filling with equal portions of preserves mixture.

Microwave, uncovered, on HIGH 3 to 5 minutes, or until cherry mixture is hot, rotating dish once.

Serving size: 1/2 squash


NOTES : Make use of the microwave for an easy side dish. When using a microwave oven, more food means more time. If the quantity of food is doubled, increase the cooking time by about 60 percent.

For conventional cooking, place squash halves, cut-side down, in a vegetable steamer. Place steamer over boiling water in a large pan. Steam, covered, 15 minutes, or until squash is crisp-tender. Fill squash as directed above. Steam, covered, 5 minutes, or until cherry mixture is hot.

Almond Pie Crust

1 3/4 cups Toasted almonds -- blanched
3 tablespoons Unsalted butter -- melted
2 tablespoons White corn syrup

Coarsely chop almonds and stir in the melted butter.
Add corn syrup. Spoon into a 9-inch buttered pie plate.
Press onto bottom and up sides of plate.

Divine Lemon Mousse Napoleons

Serves 8

16 Fajita Size Flour Tortillas
1 cup plus 2 Tbsp. Sugar
3/4 cup fresh Lemon Juice
6 large Egg Yolks
2 large Eggs
1 1/2 Tbsp. grated Lemon Peel
1 1/2 cups Whipped Cream
1 stick Unsalted Butter, melted
1/2 cup Sugar
1 Tbsp. plus 2 tsp. grated Lemon Peel
1 Tbsp. plus 2 tsp. Crystallized Ginger, minced (0.6 oz.)
2 cups slivered Almonds, toasted and finely chopped
1 basket fresh Blueberries
1 basket fresh Raspberries
1 basket fresh Blackberries
Fresh Mint


1. Preheat oven to 350 degrees F. Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Do not allow bowl to touch water. Whisk until mixture thickens and registers 160 degrees F. about 18-20 minutes. Transfer to a large bowl and chill until cool, stirring occasionally.

2. Cut off the round edges of the tortillas making rectangle shapes. The rectangles should measure 5-1/2" in length by 3". Generously butter both sides of the rectangles and place on a baking sheet. Mix the sugar, lemon peel, ginger and toasted almonds in a bowl. Evenly sprinkle 1 heaping tablespoon sugar mixture on the buttered tortillas. Bake until golden brown, about 15 minutes. Remove from oven and allow to cool on a rack.

3. Beat 1-1/2 cups whipping cream and 2 Tbs. sugar in a mixer until medium firm peaks form. Fold into the lemon curd. Place 1/3 cup mousse on the tortilla napoleon. Top with berries and another napoleon. Top with another 1/3 cup mousse and berries. Repeat with remaining napoleons. Garnish with mint and serve.

RASPBERRY TRIFLE CHEESECAKE

1½ cups salt
coconut macaroon cookie crumbs
3-8 oz. pkgs. cream cheese, softened
¾ cup sugar
4 eggs
½ cup sour cream
½ cup whipping cream
1 tsp. rum flavoring
1 tsp. vanilla
10 oz. jar red raspberry preserves
toasted slivered almonds

Press crumbs into bottom of greased 9" spring form pan. Bake at 325° for 15 minutes. Combine cream cheese & sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, rum flavoring and vanilla. Pour over crust. Bake at 325° for 1 hour and 10 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill. Heat preserves until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with almonds.

Almond Toffee Bars

¾ cup plus 1 tbsp butter or margarine, softened and divided
¾ cup firmly packed light brown sugar
1 egg yolk
½ tsp almond extract
½ tsp vanilla extract
1-1/2 cups flour
¼ tsp salt
1 pkg (12 oz) semi-sweet chocolate chips
¾ cup chopped almonds, toasted


Cream ¾ cup butter and sugar; beat in egg yolk and extracts, mixing well. Blend in flour and salt. Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake at 350 F for 25 minutes or until golden brown.

Melt chocolate in double boiler over simmering water. Remove from heat and add remaining 1 tbsp butter. Beat until chocolate is glossy. Spread over baked crust and sprinkle with almonds.

Cool to allow chocolate to set. Cut into bars. Makes about 35 bars.




My Comments:
I have made these using 1 t. or either almond or vanilla extract instead of 1/2 t. of each and they are still good! I have also made these using white chocolate chips. If using 1 t. vanilla (and no almond flavoring) substitute toasted walnuts for the almonds.

Deep Fried Almond Chicken

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil


1. Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.

2. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.

3. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water.

4. One by one, dip chicken pieces in egg and roll in almonds to coat.

5. Let almond coated pieces set 15 minutes. Heat oil to 350°F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F between batches.

6. Drain on paper towels and serve at once.

Almond Brittle Bar Cookies

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 cup chopped chocolate-covered toffee bars
1 cup chopped almonds (2 ounces)
1 1/2 cup semisweet morsels

Preheat oven to: 350 degrees.

Mix together flour, baking soda, and salt.

Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.
Beat in vanilla. Stir flour mixture into butter mixture until just combined. Fold in toffee bars, 1/2 cup nuts, and 1/2 cup chocolate morsels. Using a rubber spatula, spread mixture evenly in a greased 8-inch baking pan.

Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20 to 25 minutes.

Immediately sprinkle remaining chocolate morsels over warm cookies.

Return cookies to oven and bake until chocolate has melted, 2 minutes.

Spread melted chocolate evenly over the cookies. Sprinkle with remaining nuts. Cool and cut into bars.