dried cranberries, lemon peep, and almond extract.
Cover and refrigerate
venly over chicken; sprinkle with cranberry topping. Bake 5 to 10
arge bowl whisk together the almond flour, baking powder, baking soda
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
To Make Cranberry Puree: Combine 1 cup of
ggs, buttermilk or yogurt, and almond extract. In a separate bowl
itchenaid mixer to do this recipe.
Preheat oven to 325
Thinly slice the apples into a small bowl.
Stir in two tablespoons of lemon juice onto the apple.
In a large bowl, combine the coleslaw, onion, celery, cranberries, and walnuts.
Stir in the apples.
In another small bowl, combine sour cream, mayo, sugar, salt, pepper, and remaining lemon juice.
Poor the wet ingredients onto the coleslaw mix and combine.
Serve chilled.
n almond extract.
In a small bowl, stir together cranberry sauce
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
water, eggs, vegetable oil, and almond extract in a large bowl
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Preheat oven to 350\u00b0F
Cream together white and brown sugar, margarine, vanilla and almond extracts.
Beat in egg.
Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
Stir in dried cranberries, almonds and white chocolate chips.
Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
Remove to cooling rack.
Freeze really well.
prinkle the mixture over the almond combination and toss until well
With fork, crush cranberry sauce. Beat until smooth with hand beater. Beat in water, orange juice, lemon juice and almond extract. Chill. At serving time, stir in ginger ale. Garnish each serving with lemon slices and cranberries. Serves 4.
In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds.
Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds.
Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.
Serve warm.
n butter, sour cream and almond extract. When blended, stir in
Add milk, lemon juice, and almond extract; mix batter on medium
large mixing bowl, combine almond paste, almond extract, and sugar until
Place cranberries and dates in a food processor; pulse until a paste forms. Add almonds, almond meal, almond butter, and almond extract and pulse just until mixture comes together.
Wet hands with water and shape mixture into 1-inch balls.