Today's Theme is Almond

[myfanwy-65.livejournal.com]

Hey all. I'm going to try and have themes for each days posting. I've kinda been doing it anyway. And, it amuses me. LOL So, here's some recipes that use almonds. :D

Miniature Pumpkins Stuffed with Rice, Raisins and Almonds

[myfanwy-65.livejournal.com]

4 miniature pumpkins
1/4 cup raisins, plumped
1/4 cup butter
1/2 cup minced onion
1 cup cooked rice
1/2 cup slivered almonds or pine nuts
1/4 teaspoon cinnamon
1 slightly beaten egg

Preheat oven to 350 degrees. Place whole pumpkins in a baking pan and surround with 1 inch of water. Bake 30 to 45 minutes until blade of knife penetrates pumpkins easily (you could also microwave for about 10 minutes). Let cool, then cut across top to make a lid. Scoop out flesh, discarding seeds and stringy fibers. Coarsely chop flesh.

Cover raisins with a little water and bring to a boil. Cover and let sit while you proceed with the rest of the filling.

Sauté onions in melted butter. Combine with pumpkin, rice, almonds, raisins, cinnamon and salt and pepper to taste. Bind with beaten egg and fill pumpkin shells. The filling will rise above top of shells. Top each with its hat. Bake at 350 degrees for 30 to 45 minutes.

http://www.razzledazzlerecipes.com

Almond-Rose Pound Cake Recipe

[myfanwy-65.livejournal.com]

Adapted from "New Food of Life: Ancient Persian and
Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

12-16
Servings
Time to make 1½ hours 20 min prep
1 cup unsalted butter, cut into pieces
1/4 cup slivered almonds
1 2/3 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon rose water
1/4 cup rose jam
1 teaspoon almond extract
Powdered sugar, for dusting

1. Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with
cooking spray and set aside.
2. Put the pieces of butter into the large bowl of an electric mixer and
set aside about 15 minutes to soften.
3. Grind almonds finely in a food processor or blender and set aside.
4. When butter has softened, cream with sugar on medium speed until
fluffy, about 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Stir together flour and salt. Slowly add to the creamed mixture,
beating until batter is smooth.
7. Remove about a third of the batter and add rose water and jam,
stirring until smooth.
8. Stir the ground almonds and almond extract into the remaining batter.
9. Spoon half of the almond batter into the prepared pan, spreading
evenly.
10. Spoon all of rose batter into the pan, spreading evenly. Then top with
remaining almond batter and spread until smooth.
11. Bake cake on center oven rack 50 to 60 minutes or until it tests done.
Cool cake in pan 15 minutes, then run a knife around the outside edge and
also around the center tube. Invert onto a cooling rack and cool completely.
12. Dust with powdered sugar before serving.

ALMOND JOY (alcoholic drink)

[myfanwy-65.livejournal.com]

* Exported from MasterCook *
Recipe By : Jay Carpenter [bartender@...]
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages
Mixed Drinks New Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Frangelico
1/2 ounce Malibu Rum
1/4 ounce Creme de Cacao
splash Cream

Mix ingredients over ice in shaker, shake, pour in shot glass.

Almond Brittle

[myfanwy-65.livejournal.com]

u will need a candy thermometer for this
2 c. sugar
1 lb unsalted (sweet) butter
1/4 c. water
10 oz sliced almonds
8 oz unsweetened chocolate
combine sugar,butter & water in large heavy pot.
stirring constantly,bring to a boil over moderately high
heat.occasionally dip a pastry brush in cold water water & wash down
sugar from sides of pan.boil rapidly,stirring,till temperature reaches
295,remove from heat.quickly stir in almond & spread thinly on 2
cookie sheets.melt the chocolate over low heat.when candy is just
slightly warm,almost cool,brush with melted chocolate.when chocolate
has hardened,break into pieces & store in an airtight container
Vineyard Seasons

Almond,Hickory-nut or cocoa-nut Cake

[myfanwy-65.livejournal.com]

one pound flour,half tea-spoon salt,fourth pound butter,pound of
sugar,tea-cup sour cream,four eggs,lemon flavor to taste,and a tea-
spoon soda dissolved in two tea-spoons hot water,mix all
thoroughly,grate in the white part of a cocoa-nut,or stir in a pint of
chopped hickory nuts,or a pint of blanched of almonds pounded.-Mrs.
J.W. Grubbs,Richmond
Buckeye Cookery-1883