almond

  1. 1 pound almonds...1 pound confectioners' sugar...3 egg whites...

  2. 1 pound white chocolate...1 tablespoon butter...1 teaspoon almond extract...

  3. 1 pound slivered blanched almonds...3 cups confectioners' sugar...2 large egg whites...2 tablespoons water...1 teaspoon almond extract...

  4. 1 pound white almond candy ...2 cups salted peanuts ...1 cup crunchy peanut butter ...

  5. 1/2 cup white Karo Syrup ...1/4 cup orange juice ...2 teaspoons almond extract ...3 cups crushed vanilla wafers...

  6. 1 cup almond paste...Granulated sugar...Few drops almond extract...8 crepes...Butter

    Sauce...1 pint raspberries...1 tablespoon raspberry or strawberry preserves...

  7. 3 ounces cream cheese, softened ...1/2 teaspoon almond extract...6 to 7 dozen whole almonds ...3 cups confectioners' sugar, divided...

  8. 1 (8 ounce) can almond paste...3/4 cup granulated sugar...Pinch of salt...3 egg whites...

  9. 3/4 cup graham cracker crumbs...1/4 cup butter or margarine, melted...24 ounces cream cheese, softened...1 (14 ounce) can Eagle brand sweetened condensed milk...1 teaspoon almond or vanilla extract

    Preheat oven to 300 degrees F.

    Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.

    In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.

    Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

    Almond Roca Topping*...1/3 cup firmly packed brown sugar...1/3 cup whipping cream...

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