Almonds

Chocolate Cherry Almond Fudge

7:00 AM



Chocolate Cherry Almond Fudge


1 can (14 ounces) sweetened condensed milk

2 cups semisweet chocolate chips

1/2 cup coarsely chopped almonds

1/2 cup chopped candied cherries

1 teaspoon almond extract


In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

Almonds

Peach Crumb Bars

8:39 AM



Peach Crumb Bars

Crust and Topping:
1 cup granulated sugar
1 teaspoon baking powder
3 cups all purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter cut into cubes
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds (optional)

Filling:
5 cups sliced peeled peaches approx 6-7 peaches, sliced thin
1/2 cup granulated sugar
4 teaspoons cornstarch
juice of 1 small lemon

Preheat oven to 350°F. Line a 9x13 pan with foil or parchment, and spray with non-stick spray. Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, vanilla, and almond extract. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly. Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan. Stir sliced almonds into the reserved mixture (for topping)and set aside. To make the filling, gently stir  together until combined, peaches, sugar, cornstarch, and lemon juice. Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.Bake for approximately 40-50 minutes, or until the top is light golden brown and the peach juices are bubbling. Transfer pan to a rack to cool before cutting into squares. I like to store these in the fridge. They can also be frozen.
How to peel a peach:
Drop the peaches into a pot of boiling water for about 15-20 seconds. Remove with a slotted spoon and place into a large bowl of ice water. Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.


Almonds

Sweet Almond Crackers

8:27 AM




Sweet Almond Crackers

42 Club crackers (2-1/2x1 inch)
1/2 cup butter, cubed
1/2 cup sugar
1 teaspoon vanilla extract
1 cup slivered almonds

Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° for 10-12 minutes or until lightly browned. Immediately remove from the pan, cutting between crackers if necessary and cool on wire racks. Store in an airtight container.

Almonds

Cinnamon Vanilla Candied Almonds

9:13 AM



Cinnamon Vanilla Candied Almonds

1/2 cup light brown sugar packed
1/2 cup granulated sugar
2 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground ginger
1 egg white
1 lb whole, raw almonds

Preheat oven to 250 degrees F.  Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray.  Set aside. In a small bowl, combine both sugars, cinnamon, salt and ginger. Set aside. In a large mixing bowl beat egg white until frothy. Add vanilla and beat again to combine. Add almonds to bowl with the egg whites and stir to combine.  Add sugar mixture and stir again to combine. Spread almonds out in a single, even layer on prepared baking sheet.  Bake for 1 hour, stirring almonds every 15 minutes. Let almonds cool, uncovered. Nuts can be served warm or at room temperature.  Store in an airtight container at room temperature for 1-2 weeks.