aking soda and let stand for 5 mins. Blend or process
ake large cakes for 35 mins, small cakes for 25 mins, or
egg, sifted powdered sugar and almond extract in a large bowl
oak for 10 minutes.
Stir in 1/2 cup toffee bits
place it in the freezer for at least 30 minutes.
Set oven to 350 degrees.
In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
Add the oil, eggs and extract; mix well.
In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
Stir in almonds and toffee bits.
Shape into 1-inch balls.
Roll in icing sugar.
Place on ungreased baking sheets, and flatten with a fork.
Bake for 12-14 minutes, or until lightly browned.
Sprinkle with additional icing sugar while warm.
Cream 3/4 cup butter and sugar; beat in egg yolk and extracts, mixing well.
Blend in flour and salt.
Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan.
Bake at 350\u00b0F for 25 minutes or until golden brown.
Melt chocolate in double boiler over simmering water.
Remove from heat and add remaining 1 tablespoon butter.
Beat until chocolate is glossy.
Spread over baked crust and sprinkle with almonds.
Cool to allow chocolate to set.
Cut into bars.
irtight container at room temperature for up to 1 month).
shake out excess flour.
For the walnuts, melt butter in
br>Process on speed 2 for 1 minute.
With the
-inch baking pan.
For the cake: In the bowl
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In medium bowl, combine flour and sugar; cut in margarine until crumbly.
Press firmly on bottom of 9 x 13-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and extract.
Mix well.
Stir in toffee pieces and almonds. Spread evenly over prepared crust.
Bake 25 minutes or until golden brown.
Cool.
Cut into bars.
Store covered in refrigerator.
nd roast in the oven for 10 to 12 minutes, stirring
oiling water. Leave to stand for about 30 minutes. Drain off
Cream butter.
Add cake mix.
Beat in eggs.
Add water.
Mix in toffee bits and pecans.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Let stand for a few minutes before removing from pan. Do not over bake.
Line baking sheets or counter tops with waxed paper.
In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.
For almond cream filling: Pour half and
round almonds, powdered sugar, and almond extract.
Stir in egg
Heat oven to 375\u00b0. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
ilk with the vanilla and almond extracts.
Alternately add the