Title: Pretzel Bites
Categories: Appetizers
Yield: 8 Servings
1 Package Dry Active Yeast
1 1/2 c Warm Water
1 tb Granulated Sugar
4 c All-Purpose Flour
1/2 ts Salt
1 lg Egg
Coarse Salt
1 tb Unsalted Butter
Preheat oven to 425°F degrees. Line a baking sheet with
parchment paper.
In a large bowl, combine the yeast and warm water. Let
sit until the yeast dissolves (about 2-3 minutes).
Stir the sugar into the yeast mixture until dissolved.
Add the flour and salt. Stir to combine. The dough will
be crumbly. Turn the dough out onto a floured board and
knead with floured hands until smooth.
In a small bowl, lightly beat the egg. Set aside.
Divide the dough into 5 portions. Working with one at a
time, roll the dough balls out into ropes that are about
1 inch in diameter. Use a sharp knife to cut 1-inch
lengths of dough. Drop each of the dough pieces into the
egg mixture and immediately transfer to the prepared
baking sheet. Place them about 1/2 inch apart. Sprinkle
with coarse salt.
Slide the tray into the oven and bake for 8-10 minutes,
until golden brown. Repeat the process until all the
dough has been cooked.
Melt the butter and brush all the pretzel bites with
butter, then sprinkle with more salt.
Title: Potato Corn Chowder
Categories: Soups
Yield: 6 Servings
16 oz Frozen Hash Brown Potatoes,
- thawed
15.25 oz Can Whole Kernel Corn,
- undrained
14.75 oz Can Cream-Style Corn
12 oz Evaporated Milk
1 md Onion, chopped
8 sl Bacon, cooked & crumbled
1/2 ts Salt
1/2 ts Worcestershire Sauce
1/4 ts Pepper
In 3- to 4-quart slow cooker, mix all ingredients.
Cover; cook on Low heat setting 6 to 8 hours (or
High heat setting 3 to 4 hours) to develop flavors.
Title: Mini Meat Loaves
Categories: Main Dish, Meats
Yield: 6 Servings
1/4 c Milk
1 Egg
1 lb Lean Ground Beef
1/4 c Dry Bread Crumbs
1 Pkg. Ranch Dressing Mix
1 tb Worcestershire Sauce
Strips Of Cheese
Heat oven to 350°F.
Beat milk and egg with fork in large bowl. Mix in beef,
bread crumbs and salad dressing mix (dry). Shape into
6 small loaves. Place in ungreased rectangular pan,
13x9x2 inches. Brush loaves with Worcestershire sauce.
Bake uncovered 35 to 45 minutes until no longer pink
in centers of loaves and juice is clear. If using
meat thermometer, insert so tip is in center of one
loaf. Thermometer should read at least 160°F.
Decorate with strips of cheese. Let stand 5 minutes.
Title: Horseradish Mashed Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md Unpeeled Boiling Potatoes,
- cut into 1/2" slices
1/3 c Plain Yogurt
1 tb Prepared Horseradish
1/2 ts Salt
4 tb Milk
Chopped Fresh Parsley
Heat 1 inch water to boiling in 3-quart saucepan. Add
potatoes. Heat to boiling; reduce heat to low. Cook
about 15 minutes or until tender; drain. Return
potatoes to saucepan. Shake pan with potatoes over
low heat to dry; remove from heat.
Mash potatoes until no lumps remain. Beat in yogurt,
horseradish and salt. Add milk in small amounts,
beating after each addition (amount of milk needed
to make potatoes smooth and fluffy depends on the
kind of potatoes used). Beat vigorously until
potatoes are light and fluffy. Sprinkle with parsley.
Title: Carrot Cake
Categories: Desserts
Yield: 12 Servings
CAKE:
1 1/2 c Granulated Sugar
1 c Vegetable Oil
3 Eggs
2 c All-Purpose Flour
2 ts Ground Cinnamon
1 ts Baking Soda
1 ts Vanilla
1/2 ts Salt
3 c Shredded Carrots
1 c Coarsely Chopped Walnuts
FROSTING:
8 oz Cream Cheese, softened
1/4 c Butter, softened
3 ts Milk
1 ts Vanilla
4 c Powdered Sugar
Heat oven to 350°F. Grease bottom and sides of one
13x9-inch pan or two 8-inch or 9-inch round pans with
shortening; lightly flour. In large bowl, beat
granulated sugar, oil and eggs with electric mixer on
low speed about 30 seconds or until blended. Add
flour, cinnamon, baking soda, 1 teaspoon vanilla and
the salt; beat on low speed 1 minute. Stir in carrots
and nuts. Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool rectangle in pan on cooling rack.
Cool rounds 10 minutes; remove from pans to cooling
rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and
vanilla with electric mixer on low speed until smooth.
Gradually beat in powdered sugar, 1 cup at a time, on
low speed until smooth and spreadable. Frost
13x9-inch cake or fill and frost round layers with
frosting. Store in refrigerator.
Title: Beer-Cheese Fondue
Categories: Appetizers
Yield: 8 Servings
1 Loaf French Bread
16 oz Process Cheese Loaf, cubed
1 1/2 c Chopped Broccoli, cooked
- and drained
1/4 c Beer
2 oz Jar Diced Pimientos, drained
1 ts Ground Mustard
Heat oven to 350°F. Cut bread into 1-inch cubes. Place
bread pieces in ungreased jelly roll pan, 15 1/2 x
10 1/2 x 1 inch. Bake about 10 minutes, stirring twice,
until lightly toasted. Transfer to serving bowl or
basket.
Meanwhile, melt cheese in 2-quart saucepan over medium
heat, stirring occasionally. Stir in broccoli, beer,
pimientos and mustard. Cook, stirring occasionally,
until hot. Pour cheese mixture into ceramic fondue
pot over Low heat or into 1 1/2-quart slow cooker
at Low heat setting.
To serve, skewer toasted bread pieces with fondue
forks or wooden skewers and dip into cheese mixture.
Cheese mixture will hold in slow cooker on Low heat
setting up to 2 hours.
Title: Apple Tossed Salad
Categories: Salads
Yield: 12 Servings
4 c Torn Romaine Lettuce
1/4 c Diced Dried Apricots
1/4 c Butter Toffee-Glazed
- Sliced Almonds
1 Red Apple, unpeeled,
- cored and cubed
4 Green Onions, sliced
1/4 c Orange Marmalade
2 tb Olive Oil
1 tb Lemon Juice
In large bowl, mix lettuce, apricots, almonds, apple
and onions.
In small bowl, mix marmalade, oil and lemon juice until
well blended. Drizzle over salad; toss to mix.
Title: Seafood Manicotti
Categories: Main Dish, Seafood
Yield: 6 Servings
12 Uncooked Manicotti Shells
26 oz Jar Tomato Pasta Sauce
1/4 c Dry White Wine
3/4 c Half-And-Half
6 oz Frozen Cooked Salad
- Shrimp, thawed
6 oz Imitation Crabmeat,
- cut into 1/4" pieces
9 oz Frozen Asparagus,
- thawed & chopped
1/2 c Chopped Sun-Dried Tomatoes
- In Oil, drained
1/3 c Cream Cheese, softened
2 c Shredded Mozzarella Cheese
1/4 c Julienned Fresh Basil
Heat oven to 350°F. Cook and drain pasta as directed on
package.
Meanwhile, in 2-quart saucepan, heat tomato sauce and
wine to boiling over medium heat. Reduce heat to low;
simmer 4 minutes. Remove from heat; stir in the
half-and-half. In ungreased 13x9-inch (3-quart) glass
baking dish, spread 1 cup of the tomato sauce.
In medium bowl, mix shrimp, imitation crabmeat,
asparagus, tomatoes, cream cheese and 1/2 cup of the
mozzarella cheese. Spoon about 1/4 cup seafood
mixture into each pasta shell. Arrange in baking
dish. Pour remaining tomato sauce evenly over shells.
Cover dish with foil. Bake 25 to 30 minutes or until
hot. Top with remaining 1 1/2 cups mozzarella cheese.
Bake uncovered 5 to 10 minutes longer or until cheese
is melted. Sprinkle with basil before serving.
Title: Spring Rice Pilaf
Categories: Side Dish
Yield: 16 Servings
3 tb Butter
2 c Uncooked Long-Grain Rice
1/3 c Finely Chopped Onion
1/2 ts Salt
3 1/2 c Chicken Broth
1/2 c Water
1 c Julienned Carrots
1/2 c Frozen Peas, thawed
1/2 c Diced Red Bell Pepper
1/3 c Slivered Almonds, toasted
2 tb Chopped Fresh Parsley
In 12-inch skillet, melt butter over medium-high heat.
Add rice, onion and salt; cook 8 to 10 minutes,
stirring frequently, until rice is lightly golden
brown. Stir in broth and water. Heat to boiling;
remove from heat.
Spray inside of 3- to 4-quart slow cooker with cooking
spray. Pour rice mixture into cooker. Stir in carrots.
Make sure all rice is under liquid and not sticking to
side of cooker. Cover; cook on Low heat setting 2 to
2 hours 30 minutes.
Stir in peas and bell pepper. Increase heat setting to
High; cover and cook 15 to 20 minutes or until hot.
Sprinkle with almonds and parsley. Rice will hold on
Low heat setting up to 2 hours; stir occasionally.
Title: Caramel Apple Parfaits
Categories: Desserts
Yield: 4 Servings
2 c Vanilla Yogurt
2 md Unpeeled Apples, cubed
1/4 c Caramel Topping
2 tb Chopped Pecans
Reserve 1/4 cup yogurt for topping. Divide remaining
yogurt among 4 (8-oz) glasses or dessert dishes. Spoon
1/2 cup of the apple chunks over yogurt in each glass.
Top each with 1 tablespoon of the remaining yogurt.
Spoon 1 tablespoon caramel topping over yogurt.
Sprinkle pecans over each parfait. Serve immediately.
Title: Cheese Palmiers
Categories: Appetizers
Yield: 30 Appetizers
1 Sheet Frozen Puff Pastry,
- thawed
1/2 c Crumbled Stilton Cheese
2 md Green Onions, minced
1 tb Diced Red Bell Pepper
Place pastry on lightly floured surface. Cut lengthwise
at perforations into 3 strips. Roll pastry slightly to
smooth. Sprinkle each strip with cheese, onions and
bell pepper.
Mark line lengthwise down center of each strip. Tightly
roll each side toward center line, leaving 1/4-inch
space at center; press rolls slightly. Brush off any
excess flour with fingers. Wrap tightly in plastic
wrap. Refrigerate at least 30 minutes but no longer
than 4 hours.
Heat oven to 400°F. Line cookie sheet with aluminum
foil or cooking parchment paper. Cut rolls into 1/4-inch
slices. Place about 2 inches apart on cookie sheet.
Bake about 10 minutes or until light golden brown.
Serve warm or cool.
Title: Butternut Bisque
Categories: Soups
Yield: 8 Servings
1 Butternut Squash, peeled & cubed
1 md Onion, chopped
1 3/4 c Chicken Broth
2 c Applesauce
1/2 ts Ground Ginger
1/4 ts Salt
1 c Sour Cream
Mix all ingredients except sour cream in 3 1/2- to
6-quart slow cooker. Cover and cook on low heat setting
8 to 10 hours (or high heat setting 3 to 5 hours) or
until squash is tender.
Place one-third to one-half of the mixture at a time
in blender or food processor. Cover and blend on high
speed until smooth. Return mixture to cooker. Stir in
sour cream. Cover and cook on low heat setting 15
minutes or just until soup is hot; stir.
Garnish each serving with a dollop of sour cream.
Title: Turkey Strata
Categories: Main Dish, Poultry
Yield: 6 Servings
1 tb Butter
1 c Sliced Leeks
8 sl French Bread, cubed
1 c Chopped Cooked Turkey
1 ts Dried Dill Weed
2 c Shredded Mozzarella
4 Eggs, beaten
2 c Milk
1/2 ts Salt
1/4 ts Pepper
In 1-quart saucepan, melt butter over medium heat. Cook
leeks in butter about 3 minutes, stirring frequently,
until softened; remove from heat.
Mix bread cubes, leeks, turkey and dill weed. Spread
bread mixture in ungreased square baking dish, 8x8x2
inches. Sprinkle with cheese. Mix the remaining
ingredients; pour over cheese. Cover tightly and
refrigerate at least 4 hours but no longer than 24
hours.
Heat oven to 325°F. Uncover and bake 50 to 55 minutes
or until knife inserted in center comes out clean. Let
stand 10 minutes before cutting.
Title: Rosemary Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md Potatoes
1 sm Onion, minced
2 tb Olive Oil
2 ts Dried Rosemary
1/4 ts Dried Thyme
1/4 ts Salt
1/8 ts Pepper
Heat oven to 450°F. Grease a jelly roll pan, 15-1/2 x
10-1/2 x 1 inch. Cut potatoes into 1-inch chunks.
Mix remaining ingredients in large bowl. Add potatoes;
toss to coat. Spread potatoes in single layer in pan.
Bake uncovered 20 to 25 minutes, turning occasionally,
until potatoes are light brown and tender when pierced
with fork.
Title: Maple Bread Pudding
Categories: Desserts
Yield: 12 Servings
12.4 oz Frozen Dinner Rolls
6 Eggs
1/2 c Maple Syrup
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
2 c Half-And-Half
1 c Milk
1/4 c Butter, melted
1/2 c Cream Cheese Ready-To-Spread
- Frosting
2/3 c Vanilla Yogurt
Heat oven to 350°F. Spray 13x9-inch pan with cooking
spray. Let frozen rolls stand at room temperature 10
minutes. Cut each roll into 12 pieces; place in large
bowl.
In another large bowl, slightly beat eggs. Reserve 1
tablespoon of the syrup in small microwavable bowl;
add remaining syrup to eggs. Stir in sugar, baking
powder, half-and-half, milk and melted butter until
well blended. Pour mixture over roll pieces in bowl;
stir to coat well. Pour mixture into pan, pressing
bread into liquid with back of spoon. Let stand 5
minutes; press down bread again.
Bake 45 to 55 minutes or until top is golden brown
and knife inserted in center comes out clean. Cool
20 minutes before serving.
To reserved tablespoon syrup, stir in frosting and
yogurt. Microwave on High about 20 seconds or until
melted. Stir; pour over warm bread pudding and
spread to cover. Serve warm.
Title: Asparagus Squares
Categories: Appetizers
Yield: 24 Appetizers
1/2 lb Fresh Thin Asparagus Spears
8 oz Can Refrigerated Crescent Rolls
1 1/2 c Finely Shredded Swiss Cheese
1 1/2 oz Thinly Sliced Ham, cut in 1" strips
2 ts Olive Oil
1/4 ts Crushed Red Pepper Flakes
Heat oven to 375°F. In 10-inch skillet, heat 1/2 inch
water to boiling. Add asparagus; reduce heat to
medium-low. Cover; simmer 2 to 3 minutes or until
crisp-tender. Drain. Plunge asparagus into bowl of
ice water to cool; drain on paper towels.
On ungreased cookie sheet, unroll dough; press into
11x8-inch rectangle, firmly pressing perforations to
seal. With fork, prick crust generously. Bake 6 to 9
minutes or until light golden brown. Sprinkle with
1/2 cup of the cheese; top with the ham strips.
Sprinkle with remaining 1 cup cheese. Arrange cooked
asparagus spears in rows over cheese, alternating
tips. Brush with oil; sprinkle with pepper flakes.
Bake 5 to 7 minutes longer or until edges of crust
are deep golden brown and cheese is melted. Cool 5
minutes. With serrated knife, cut into squares.
Serve warm.
Title: Beer Cheese Soup
Categories: Soups
Yield: 6 Servings
1/2 c Butter
1 1/2 md Carrots, finely chopped
1 md Stalk Celery, finely chopped
1 sm Onion, finely chopped
3 c Chicken Broth
1 c All-Purpose Flour
1/8 ts Pepper
1/8 ts cayenne
1 c Milk
4 c Shredded Sharp Cheddar Cheese
1/2 c Regular Or Nonalcoholic Beer
In 4-quart Dutch oven, melt butter over medium heat. Add
carrots, celery and onion; cook about 10 minutes,
stirring occasionally, until crisp-tender.
In large bowl, mix broth, flour, pepper and red
pepper until smooth. Gradually stir into vegetable
mixture. Heat to boiling over medium heat, stirring
occasionally. Boil and stir 1 minute.
Stir in milk and cheese. Heat until cheese is melted.
Stir in beer.
Title: Grilled Cheese Burgers
Categories: Main Dish, Meat
Yield: 4 Servings
1 lb Lean Ground Beef
1/4 c Finely Chopped Onion
4 oz Can Mushroom Pieces, drained
1/2 ts Garlic Powder
1/4 ts Salt
1/4 ts Pepper
1 ts Worcestershire Sauce
2 tb Butter, softened
8 sl French Bread, 1/2 inch thick
4 sl Cheddar Cheese
In medium bowl, combine ground beef, onion, mushrooms,
garlic powder, salt, pepper and Worcestershire sauce;
mix well. Shape mixture into 4 oval-shaped patties,
about 1/2 inch thick.
Heat large nonstick skillet over medium heat until hot.
Add patties; cook 10 to 12 minutes or until thoroughly
cooked, turning once. Remove patties from skillet;
cover to keep warm. Drain drippings from skillet and
discard; carefully wipe skillet with paper towels.
To assemble sandwiches, spread butter on one side of
each bread slice. With margarine on outside of
sandwiches, assemble 4 sandwiches with cheese slices
and ground beef patties.
Heat same skillet over medium heat until hot. Add
sandwiches; cook about 1 minute on each side or until
bread begins to brown and sandwich is hot.
Title: Chipotle Rice Casserole
Categories: Side Dish
Yield: 4 Servings
1/2 c Uncooked White Rice
1 c Water
7.25 oz Jar Roasted Red Peppers, diced
15 oz Can Black Beans, drained & rinsed
11 oz Can Whole Kernel Corn, drained
14.5 oz Can Diced Tomatoes, drained
1 tb Chopped Fresh Cilantro
1 tb Chipotle Chiles In Adobo Sauce, chopped
1 c Shredded Pepper Jack Cheese
3 tb Vegetable Oil
1/4 c All-Purpose Flour
1 c Milk
1/2 c Chicken Broth
1 ts Ground Cumin
1 ts Garlic Salt
2 Roma Tomatoes, sliced
Cook rice in water as directed on package. Meanwhile,
heat oven to 350°F. Lightly spray 8-inch square glass
baking dish with cooking spray. In large bowl, mix
roasted peppers, beans, corn, diced tomatoes, cilantro,
chipotle chiles, 1/2 cup of the cheese and the cooked
rice.
In 2-quart saucepan, heat oil over low heat. Stir in
flour, using wire whisk. Cook over medium heat,
stirring constantly, until mixture is smooth and
bubbly. Gradually stir in milk, broth, cumin and
garlic salt. Heat to boiling, stirring constantly.
Boil and stir about 1 minute or until slightly
thickened. Stir into rice mixture in bowl. Spoon
mixture into baking dish.
Bake 20 to 25 minutes or until bubbly around edges.
Sprinkle with remaining 1/2 cup cheese. Arrange
tomato slices on top. Bake 5 to 8 minutes longer
or until cheese is melted.
Title: Irish Creme Brulee
Categories: Desserts
Yield: 8 Servings
2 c Heavy Whipping Cream
3/4 c Irish Cream Liqueur
3 Eggs
3 Egg Yolks
1/4 c Granulated Sugar
1/4 c Packed Brown Sugar
Heat oven to 325??F. Place ungreased 1 1/2-quart ceramic
casserole in 13x9-inch pan. In 2-quart saucepan, heat
whipping cream and liqueur over medium-low heat just
until hot; Do not boil. Set aside.
In medium bowl, stir eggs, egg yolks and granulated
sugar with spoon until well blended. Gradually add hot
cream mixture to egg mixture, stirring constantly.
Strain mixture through fine strainer into casserole.
Place pan with casserole in oven; pour hot water into
pan until halfway up side of casserole. Bake 25 to 30
minutes or until mixture is set when casserole is
jiggled. Remove from oven. Remove casserole from pan
of water; place on wire rack. Cool 30 minutes.
Cover casserole with lid or plastic wrap, not allowing
wrap to touch surface of custard; refrigerate at least
8 hours or overnight.
Set oven control to broil. With paper towel, carefully
blot any surface liquid from top of custard. Spoon brown
sugar into fine strainer. With fingers or back of spoon,
press brown sugar through strainer evenly over top of
custard. Broil 6 to 8 inches from heat 30 to 60 seconds,
rotating or moving dish if sugar is melting unevenly,
until brown sugar is melted and bubbly (watch carefully,
as topping burns easily). Cool 2 minutes to harden
sugar. Serve immediately.
Title: Irish Creme Mocha
Categories: Beverages
Yield: 8 Servings
6 c Hot Strong Brewed Coffee
4 Envelopes Instant Cocoa Mix
1/4 c Powdered Sugar
2 c Half-And-Half
1/4 c Irish Creme-Flavored Syrup
Sweetened Whipped Cream
Chocolate Shavings
In 3-quart saucepan, mix hot coffee, cocoa mix and
powdered sugar until blended. Stir in half-and-half
and syrup. Cook over medium heat about 5 minutes,
stirring occasionally, until hot.
Serve in mugs; top with whipped cream and chocolate
shavings.
Title: Tomato Fennel Soup
Categories: Soups
Yield: 6 Servings
1 tb Olive Oil
2 md Bulbs Fresh Fennel, chopped
1 lg Onion, chopped
1 Clove Garlic, finely chopped
28 oz Can Whole Peeled Tomatoes, undrained
1 3/4 c Chicken Broth
1/4 ts Coarse Salt
1/8 ts Pepper
In 4-quart saucepan, heat oil over medium heat. Cook
fennel, onion and garlic in oil about 5 minutes,
stirring occasionally, until crisp-tender. Stir in
tomatoes, broth, salt and pepper, breaking up tomatoes
with spoon. Heat to boiling. Reduce heat. Cover;
simmer 20 to 25 minutes or until vegetables are soft.
Carefully pour half of the mixture into blender. Cover;
blend on high speed about 30 seconds or until smooth.
Return to saucepan. Repeat with remaining mixture.
Keep warm over low heat until serving.
Title: Corned Beef And Cabbage
Categories: Main Dish, Meat
Yield: 8 Servings
4 md Red Potatoes, unpeeled & cut in 1" pieces
4 md Carrots, cut into 1-inch pieces
1 md Onion, cut into 6 wedges
2 1/2 lb Corned Beef Brisket With Seasoning Packet
12 oz Can Beer Or Nonalcoholic Beer
Water
8 Thin Wedges Cabbage
1/4 c Applesauce
2 tb Dijon Mustard
Spray 5- to 6-quart slow cooker with cooking spray. In
cooker, place potatoes, carrots and onion. Top with
corned beef; sprinkle with contents of seasoning packet.
Add beer and enough water to just cover corned beef.
Cover; cook on Low heat setting 10 to 12 hours.
Remove corned beef from cooker; place on serving platter
and cover to keep warm. Add cabbage wedges to vegetables
and broth in cooker. Increase heat setting to High.
Cover; cook 30 to 35 minutes longer or until cabbage
is crisp-tender.
Meanwhile, in small bowl, mix applesauce and mustard.
To serve, cut corned beef across grain into thin slices.
With slotted spoon, remove vegetables from cooker. If
desired, skim fat from juices in cooker. Serve
vegetables with juices and corned beef with sauce.
Title: Leeks Au Gratin
Categories: Side Dish
Yield: 8 Servings
8 md Leeks With Tops
2 tb Butter
2 tb Plus 2 Teaspoons All-Purpose Flour
1/2 ts Salt
1/8 ts Pepper
1 1/3 c Milk
1 c Shredded Gruyere Cheese
1/4 c Dry Bread Crumbs
2 ts Butter, melted
Heat oven to 325°F. Grease bottom and side of shallow
2-quart casserole. Cut leeks into 1/2-inch pieces. In
3-quart saucepan, heat 2 inches water to boiling. Add
leeks. Cover and cook over medium heat about 5 minutes
or until crisp-tender; drain.
In 2-quart saucepan, melt 2 tablespoons butter over low
heat. Cook flour, salt and pepper over low heat,
stirring constantly, until smooth and bubbly; remove
from heat. Gradually stir in milk. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in
cheese until melted. Stir in leeks. Pour into casserole.
In small bowl, mix bread crumbs and 2 teaspoons butter
until crumbly. Sprinkle evenly over casserole. Bake
uncovered about 25 minutes or until golden brown.
Title: Almond Scones
Categories: Desserts
Yield: 12 Scones
2 c All-Purpose Flour
1/4 c Sugar
2 ts Baking Powder
1/4 ts Salt
6 tb Butter
1/3 c Almond Paste, cut into small pieces
1/2 c Milk
1/4 ts Almond Extract
1 Egg, beaten
Sliced Almonds
Coarse Sugar
Heat oven to 400°F. Lightly spray cookie sheet with
cooking spray. In large bowl, combine flour, sugar,
baking powder and salt; mix well. With pastry blender
or fork, cut in butter until mixture resembles coarse
crumbs. Stir in almond paste, separating pieces to
coat each with flour mixture.
In small bowl, combine milk, almond extract and egg;
blend well. Add to flour mixture. Stir just until dry
ingredients are moistened.
On floured surface, gently knead dough about 6 times.
Divide dough in half; shape each into ball. Pat each
ball into 5-inch round with center higher than edges.
Brush with milk; sprinkle with almonds and sugar.
Cut each round into 6 wedges. Place wedges 1 inch
apart on sprayed cookie sheet.
Bake at 400°F for 13 to 15 minutes or until light
golden brown. Cool 10 minutes before serving.
