Almond Cookies

Almond Cookies

1/2 c butter

1 c white sugar

1 egg

1 tsp almond extract

1 3/4 c flour

2 tsp baking powder

1/8 tsp salt

1/4 c sliced almonds

2 Tbsp milk 

Preheat oven to 325F. 

In a medium bowl, cream together the butter and sugar.

Add the egg and almond extract.  Mix until fluffy.

Stir in the flour, baking powder and salt. Mix until just mixed together. 

On a parchment paper lined cookie sheet or a lightly sprayed cookie sheet, roll the dough into small balls and slightly flatten.

Sprinkle with almonds. 

Bake for 11 - 14 minutes or until the edges are slightly browned.  

berry tart

 

Shortbread crust

	2¼	cups plus 2 tablespoons all-purpose flour
		Pinch of salt
	½	cup (firmly packed) light brown sugar
	1	cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
	2	tsp. almond extract
	3 to 4	Tbsp. water

Mascarpone filling

	8	oz. mascarpone
	3	Tbsp. confectioners’ sugar
		Finely grated zest of 1 lemon

Berry topping

	1	pt. fresh blueberries, rinse and strain/remove excess water
	1	pt. fresh raspberries, rinse and strain/remove excess water
		Confectioners’ sugar for dusting

Steps

1. Preheat the oven to 350 degrees, with the rack in the center position. Line a 12-inch springform pan (or round pan of your choice) with foil to press the dough into the bottom.
2. Make the crust: Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough.
3. Gather the dough into a ball and place it on the springfoam pan. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk.
4. Bake for about 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling.
5. Fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners’ sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving, dust with confectioners’ sugar.

❇This is a great 4th of July recipe.  You can change the raspberries with strawberries or just use one fruit if needed.  You can also just use strawberries or raspberries for a great Valentine's Day or Christmas tart.  Change the fruit to make it fit any occasion in any season of the year.  This is also great for any picnic or backyard get together.

coconut cream cheesecake

2 1/2 cup grated fresh coconut
1 cup heavy whipping cream - scalded
2 1/2 cups all-purpose flour
1/3 cup cold real butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup sugar
4 eggs
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish

-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a greased 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour mixture evenly over prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
-Sprinkle coconut flakes over top before serving.


~This will cheesecake will wow them all!!  It can be served after a dinner or take it with to a friends house for an evening of hanging out together.  

chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.

breakfast juice ~ non alcoholic

• 1  medium frozen sliced banana
• 1  cup frozen strawberries
• 1/4  cup orange juice concentrate, undiluted
• 1 1/2  cups  fat-free milk
• 1/4  teaspoon  almond extract

Process all ingredients in a blender until smooth. Serve immediately.

vanilla almond tea shake ~ non alcoholic

1/2  cup  almond-flavored herb tea

   2  scoops  vanilla ice cream

      whipped cream (opt)

      sliced almonds, for garnish (opt) 

Mix the tea and ice cream together in a blender until smooth. Pour the mixture into a tall glass. Top with whipped cream and garnish with sliced almonds, if desired.