ot butter. Fold into the almond mixture until very little, or
eaks.
Update: The original recipe said to serve the velvet
asier with a frozen cake).
Meanwhile, make Almond Filling: In small
Combine first 5 ingredients in a blender and blend till mixed.
Gently fold in whipped topping.
Chill.
Combine water, and Amaretto. Split ladyfingers in half lengthwise.
Arrange 1/3 of the ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/3 of Amaretto/water mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1/3 toasted almonds. Repeat layers, ending with toasted almonds. Cover and chill for 8 hours.
Enjoy!
erve with Peanut Cream Sauce (recipe posted separately).
icotta, confectioner's sugar, and almond extract in a bowl and
Use the basic crepes recipe. Prepare crepes ahead of time. Fill crepes with lightly sweetened strawberries, lay them side by side in a chafing dish, in which you melted the butter in. Sprinkle with almonds and warm thoroughly. Top with whip cream.
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
uickly stir in the butter, toasted almonds, and baking soda with
o a paper case.
Toasted almond truffles:
Sprinkle the very
tiff.
Fold in the toasted finely chopped almonds, and Cognac
etals and a few extra toasted almond slivers.
an.
Grate the chilled almond paste into medium bowl, using
ablespoons each of cranberries and toasted almonds.
Place Brie over
alf
1/4 cup toasted almond slivers
1. In
teamed brown rice sprinkled with toasted almond slices, a salad of baby
lmonds. Add melted butter and almond extract. Mix well. Press into
Melt chocolate and butterscotch bits together over hot (not boiling) water; remove from heat.
With wooden spoon blend in powdered sugar, almond extract, sour cream, orange rind and salt. Stir in cake crumbs and chill until firm enough to handle, about 1 hour.
Shape into 1-inch balls and roll in chopped toasted almonds.
Store in tightly covered container. Yields 4 to 5 dozen.
/3 cup of the toasted almonds in a food processor
slice chicken into long thin slivers - i did chunks.
Heat oil in wok or skillet.
Add chicken, soy sauce and salt.
Cook stir often, until chicken is no longer pink.
In small dish combine cornstarch and 1/3 cup water, making a paste. **** key to sauce.
add all ingredients to chicken (except nuts).
cook and stir until sauce is slightly thickened and transulecent.
Dish almond chicken ding on a platter.
Sprinkle with almonds.
Serve with steamed rice.
Description:
\"Omaha restaurant\".