Dissolve gelatine and sugar in hot water.
Add evaporated milk and almond extract.
Mix thoroughly.
Pour mixture into rectangular shape pan.
Place pan in refrigerator to set. Cut jello in diamond shapes or cubes.
Spoon mandarin oranges or fruit cocktail over jello cubes when ready to serve.
Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
Add 2 teaspoons almond extract.
Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
Stir until well blended.
Pour into bowl and cool in fridge 2 to 3 hours.
when firm cut into cubes adding the fruit cocktail, including liquid.
mix lightly and serve.
Cooking time is refrigerated time.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
Dissolve gelatin in 2 cups boiling water.
Add sugar and stir until dissolved.
Add remaining water and milk.
Add almond extract and chill until set.
Serve with fresh fruit salad on top.
50\u00b0F.
Mix the almond flour, butter and sugar substitute
eaks.
Update: The original recipe said to serve the velvet
ny yolk mixed into the recipe). Spread and press firmly into
small bowl, stir the Almond Butter Paste with the raspberry
Dissolve jello in 4 cups hot water.
Add rest of ingredients and freeze.
Thaw 3 1/2 hours.
Add 1 (2 liter size) ginger ale.
n 2\" deep pans, this recipe makes:
One 14\" round
our oven according to brownie recipe directions and generously spray two
Add broth, veggies/meat and almond (peanut) butter to gelatin mixture
br>Combine milk, vanilla and almond extract. Stir milk mixture into
owl, whisk together the eggs, almond extract, and cocoa powder.
Drain peaches; reserve 1/3 cup syrup.
Chop peaches.
Dissolve jello, sugar and salt in boiling water.
Add syrup.
Chill until slightly thickened.
Blend almond extract into Cool Whip; gradually blend into jello, then fold in peaches.
Pour into a 5-cup mold.
Chill about 4 hours.
Dissolve jello in boiling water; add pie filling and almond extract. Partially set, then add celery and nuts.
Set well. Mix softened cream cheese, pineapple and sour cream for topping. Spread evenly over jello mixture.
Dissolve jello in boiling water.
Add sugar to dissolve.
Add rest of ingredients.
The longer this is in the refrigerator, the more the flavors blend.
You can use extra Kool-Aid dissolved in the amount of water called for to stretch this punch.
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
ou need so comdine the almond meal & icing sugar by sifting