Ingredients
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
5.04.2011
Apricot Barley Casserole recipe.
Ingredients
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
Apple-Raisin Stuffing recipe.
Ingredients
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
Almond Lemon Cake recipe.
Ingredients
8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds
Directions
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
In another bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds
Directions
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
In another bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
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