Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and
Preheat oven to 350 degrees.
In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
Pour filling into premade pie shell.
Bake for 50 to 55 minutes or until filling is set.
roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and
In a food processor or blender, mix frozen banana chunks, Almond Breeze Almondmilk Vanilla, peanut butter, and chocolate chips.
Blend until smooth.
Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.
Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.
Over low heat, combine Vanilla Almond Breeze(R), rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
Pour into large mugs, leaving an inch of room to the top.
Top with whipped cream, almonds and a sprinkle of nutmeg.
Melt butter in a large stockpot. Add onion and saute over medium heat for 10 minutes. Add celery, carrot, and potato and cook for 5 minutes more.
Stir in Almond Breeze almondmilk, broth, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let mixture cool slightly, then carefully transfer to a blender and puree until smooth.
Return to pot and add Italian seasoning, salt, and pepper; simmer for 10 minutes more. Slowly stir in cheese and cook until melted.
Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.
utter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries.
Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter.
Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.
Whisk together Almond Breeze, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
Pour custard into tart crust and top with fruit.
Refrigerate 30 minutes before serving.
Combine the rolled oats, whole wheat flour,splenda,baking powder,baking soda, and salt in one bowl. Set aside.
In another bowl beat the egg whites, and then add the applesauce and the almond breeze.
Mix the wet ingredients with the dry ingredients. Mix Well.
Spoon the mixture into a loaf pan that has been sprayed with nonstick spray. You may sprinkle the top with ground cinnamon if you like.
Bake at 425 F for 20-25 minutes.
Enjoy!
gether 1 cup any variety Almond Breeze almondmilk and instant oats in
Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.
nd salt.
Add some almond milk, a little at a
esired.
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nd begin to add the Almond Breeze while constantly stirring with a
Breeze Alfredo Sauce: Melt butter in