eat softened cream cheese with apricot preserves and 1 tablespoon cake
food processor. Add the almond meal, polenta, baking powder, superfine
ugar in a bowl. Mix almond meal, confectioners' sugar, and egg
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
istribute evenly.
To make almond filling, in the bowl of
Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
Cool completely. Spread with apricot preserves.
Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.
eat in sour cream and almond extract. Beat in flour mixture
o 400 degrees.
Blend almond paste and 3T sugar in
ixing bowl, cream butter with almond paste and 1/2 cup
Rinse quinoa under cold running water, drain. In sauce pan, bring 1 cup of water to a boil, stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain. In non-stick pan, stir fry zucchini till tender. In large bowl, combine quinoa, zucchini, and all other ingredients. Serve hot or cold. Can be refrigerated for up to 4 days.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
thin layer. Arrange the apricot halves cut-side down on
chocolate chips, cranberries, flour and almond extract in a bowl. Mix
o Make Filling: Stir the apricot jam until it is spreadable
Cream soft butter.
Add sugar.
Beat until fluffy.
Add eggs, one at a time.
Beat 1 minute after each egg.
Add dry ingredients, beating only until mixed.
Fold in sour cream and almond extract. Flour and grease pan (Bundt or tube).
Add 1/3 of batter to pan. Put half preserves and almonds on top of batter.
Put almost all remaining batter on top and remaining preserves and almonds.
Add rest of batter on top.
Bake at 350\u00b0 for 1 hour.
While warm, sprinkle with powdered sugar.
ggs, egg whites, margarine and almond extract, whisk until blended.
atter.
Drop spoonsful of apricot preserves over the nuts, but
Mix first 4 ingredients together, reserving 1/3 cup for topping.
Using a 9 x 13-inch pan, press 1/2 mixture in bottom firmly.
Add 1 quart ice cream.
Put in freezer to refirm.
When firm, coat with 10 ounces of apricot jam.
Repeat layers and top with crumb mixture that was set aside.
Put in freezer.
Cut in squares and serve in sherbet glasses.
Top with a cherry.
Serves 12.
Add preserves, sour cream and almond extract, beat for 1 minute
Boil water in a small sauce pan, then add oatmeal, almond extract, and diced apricots.
Cook oatmeal 5-10 minutes until done according to your taste.
Serve with a dollop of yogurt and if you want sweetner and almons.