Scald and blanch sweet almonds with bitter almonds, throwing them, as you do
here barley, apricots, onion, and almonds. Mix well.
In a
Blanch sweet almonds; pound them as in No. 1 with sugar and mix them well with the egg yolks; then dissolve gelatine in milk. Strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted.
When ready to serve, dip the mold into warm water; rub it with a cloth and turn out the cream carefully upon your dish.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
his step first. Roast slivered almonds in a little butter in
ight before you make the recipe, allowing it to thaw gradually
killet over medium heat. Add almonds and pistachios and cook 8
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
ork.
Add onions, raisins & almonds. Then pour in the dressing
Fold the whipped cream and almonds into the rice. You can
br>Using a fork, pierce sweet potatoes all over. Microwave on
Mash sweet potatoes while hot.
Add sugar and whole eggs.
Mix well.
Mix in butter with fork.
Add milk; blend well.
Add lemon rind, juice and dry wine.
Add salt, baking powder and cinnamon sifted together.
Add raisins and almonds.
Mix well.
Pour mixture into greased tube pan.
Bake at 350\u00b0 for 50 minutes.
owl until foamy.
Add almonds to egg mixture and stir
Put ground almonds or coconut, baking powder, sugar
ooking spray.
Put the almonds on a cutting board and
Dissolve yeast cake into 1 cup of warm water.
Add flour enough to make stiff batter.
Add 1 tablespoon sugar and 1 teaspoon cinnamon; beat until smooth.
Cover and set to rise.
Cream shortening and sugar.
Add eggs, one at a time.
Add prepared yeast mixture and salt.
Add fruits and beat well.
Sift flour with spices, add alternately with hot milk.
Beat until light.
Add nuts.
Pour into greased tins; allow to rise double in size.
Brush with syrup before and after baking.
(Syrup is made of brown sugar and water ...
Place sweet potato and lentils in a