formido/recipes-20k huggingface dataset:
almond joy challah
i use a bread-maker , on dough setting only
put all liquid ingredients in first , making sure all liquid is warm , not hot
then add your brown sugar , sugar , coconut and then flour
poke four holes in the flour and add your two teaspoons of yeast
turn on the dough setting
it should run for an hour and thirty minutes
when dough is done , take out and cut in half
then cut each half section into thirds , you should have 6 even pieces
take a dough ball and squeeze it down into a rectangle
insert desired amount of mini chocolate chips into center of the rectangle , then close it up and roll , as you would , lets say , roll a cigar ?
then after you have 3 rolled doughs with the chips in the center , you can braid the three together as you would your hair ! this will give you two braided challah's
let rise for an hour , sometimes an hour and fifteen minutes
after the bread has risen and before putting in the over , whisk an egg with water and powdered sugar - brush the wash over your bread and sprinkle with coconut flakes and crushed almonds
bake at 350 for 12 minutes , then turn , and bake at 325 for another 12 -15 minutes
depending on your oven , you may need to cover with aluminum foil so the bread does not get too dark
enjoy ! :)
almond joy cheesecake
for crust: preheat oven to 350f
wrap foil around outside of 9-inch-diameter springform pan with 2 3 / 4-inch-high sides
grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs
add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together
press crust mixture over bottom and 2 inches up sides of prepared pan
bake until set , about 10 minutes
lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling
using an electric mixer , beat cream cheese , sugar and extract in a large bowl to blend
beat in cream of coconut , shredded coconut and flour
add eggs 1 at a time , beating until just combined
pour filling into crust
bake in a water bath until center is almost set , about 1 hour 15 minutes
turn oven off and let cheesecake cool slowly in the oven for another 30 minutes
transfer to a rack and cool for at least 30 minutes
cover and chill overnight
for topping: bring cream and corn syrup to simmer in medium saucepan
remove from heat
add chocolate chips
whisk until smooth
cool to room temperature
pour topping over cake
sprinkle top with almonds and coconut
chill until topping is set , about 2 hours
almond joy chocolate bark
melt chocolate over very low heat, pour chocolate into a parchment lined 8x8 inch baking dish, scatter almonds and 3 tablespoons of coconut over chocolate, using a spatula spread the mixture evenly back and forth to inch thickness, sprinkle remaining tablespoon of coconut on top of mixture, place bark in fridge for 2 hours to set, break into square bars, serve
almond joy chocolate pie
preheat oven to 325 degrees f
crust:
place crust ingredients in a food processor and pulse until mix is blended
press onto bottom and up sides of a lightly buttered 9" pie plate
bake 10 minutes
remove and allow to cool completely
filling:
stir together sugar , cornstarch , cocoa and salt
blend in milk and cook over medium heat , stirring constantly until mixture thickens
remove from heat , add vanilla and candy pieces , stirring till candy is melted
pour filling into pie crust and press plastic wrap onto surface
refrigerate until set
top with whipped cream when ready to serve
almond joy cookies
preheat oven to 375f, cream the butter and sugar together, add the egg , vanilla , and almond, blend well, in another bowl , mix the flour , salt , and baking soda, add dry ingredients to the wet ingredients, mix well, stir in the chocolate chips, spoon the dough onto a greased cookie sheet, bake for 8-10 minutes or until golden
almond joy dark
pour liquors over ice, fill with pineapple, add grenadine to color, shake, garnish with pineapple flag
almond joy drop cookies
preheat the oven to 375
grease cookie sheets
in a large bowl , cream together the butter , white sugar and brown sugar until smooth
beat in the eggs , one at a time , then stir in the vanilla
combine the flour , baking soda and salt
stir into the creamed mixture until well blended
finally , stir in the chocolate chips , coconut and almonds
drop by heaping teaspoonfuls onto the prepared cookie sheets
bake for 8 to 10 minutes in the preheated oven
allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely
almond joy fudge
butter an 8" square baking pan and line with wax paper to overhang two sides by 2 inches
in pan , combine chips and milk over medium heat and cook , stirring constantly until melted& smooth
remove from heat and stir in vanilla
cool 1 minute
stir in candy bars and spread mixture evenly in pan
refrigerate until firm for at least 2 hours
use wax paper to help remove from pan
peel off paper and cut into 36 squares
almond joy fudge brownies
prepare mix according to brownie package directions , except only use 3 tablespoons
of vegetable oil
pour into a greased 9 x 13" pan
pour and spread 1 cup of condensed milk
sprinkle with chopped candy bars and toasted almonds
bake at 350 for 35-38 minutes
let cool completely before cutting into 2 dozen bars
almond joy latte
combine all ingredients in a 12 oz mug, mix thoroughly
almond joy layer cake
preheat the oven to 325
butter two 8-inch-by-2-inch round cake pans
line with parchment and butter the parchment
in a medium saucepan , bring 2 / 3 cup water to a boil
whisk in the cocoa powder until smooth
whist in the butter and chocolate over low heat until melted , about 2 minutes
remove from the heat and whisk in 1 cups granulated sugar , 2 teaspoons vanilla and teaspoons salt
whisk in 1 egg at a time , beating well after each addition
in a large bowl , stir together the flour , baking powder and baking soda
pour in the chocolate mixture until smooth
stir in 1 packed cup coconut
divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center
let cool in the pans on racks for 10 minutes , then invert onto racks to cool completely
while the cake cools , spread the almonds on a rimmed baking sheet and toast for 12 minutes
let cool
in a saucepan , combine cup cream , the remaining cup granulated sugar and pinch salt and simmer , stirring , over medium heat until the sugar is dissolved , about 3 minutes
remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut
when cool , fold in the 1 cups almonds
split the cake layers to make 4 layers
place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture
top with the second layer cut side down and spread with 1 cup more of the mixture
repeat with the remaining 2 cake layers and filling , spreading the filling on the top
cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up
whip the remaining 2 cups cream with the confectioners sugar until stiff
spread over the cake
sprinkle the top and or sides with the remaining almonds
almond joy macaroons
preheat oven to 350 degrees
line two baking sheets with parchment paper
mince 1 1 / 2 cups of coconut in a food processor and transfer to a bowl
add remaining ingredients , except kisses
mix gently with your hands until combined
chill dough at least 1 hour
shape a heaping tablespoon of dough around a kiss
make sure it is enclosed completely
place 1 inch apart on lined baking sheet
bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes
cool on pan for 5 minutes and transfer to cooling rack
these are a little sticky so i keep them in mini muffin papers or paper bonbon cups
almond joy muffins
mix the flour , sugar , baking powder , and salt in a large bowl
in a separate bowl beat the egg
add the milk , oil , and vanilla
add the wet to dry ingredients and mix
add the sour cream to the mixture until smooth
add the chocolate chips , the coconut and the toasted almonds , and just mix until blended
grease 6 jumbo muffin tins , and fill them 3 / 4 full
top the muffins with few chocolate chips , almonds and coconut , and bake for 25 minutes at 375
almond kahlua frosty
combine all ingredients in blender and process until smooth, serve immediately
almond kiss
combine in stemmed mug with whipped cream
almond kiss cookies
in a mixing bowl , cream butter and sugars, beat in egg and extract, combine the flour , baking soda and salt, gradually add to creamed mixture, cover and chill for 1 hour or until easy to handle, roll dough into 1-inch balls , then roll in additional sugar, place 2-inches apart on ungreased baking sheets, bake at 325 for 10-12 minutes or until golden brown, immediately press a chocolate kiss into the center or each cookie, cool on wire racks, combine glaze ingredients, drizzle over cookies
almond kowadjik
preheat oven to 350 degrees f
toast the almonds and coconut separately on baking sheets in the oven until golden brown
keep a close eye on them so they don't burn
set aside to cool
in a saucpan , mix the rice , milk , orange zest , salt and cardamom
bring to a simmer over medium heat and cover
cook until all the milk is absorbed and the rice is soft
it should not have a bite
remove the pan from the heat and mix in the butter , sugar , almonds and coconut
press the mixture into a buttered 9 x 13 inch casserole and chill
cut into squares before serving
almond kulfi
whisk the evaporated milk , sugar and vanilla extract for 1 minute
add the ground almonds and whisk for a further minute
stir in the flaked almonds
pour the kulfi mixture into an 850ml plastic freezer container and freeze overnight
half an hour before serving , remove the container from the freezer and place in the fridge to soften slightly
cut the kulfi into slices and garnish each portion with a whole blanched almond
sprinkle with grated chocolate , if using
almond lace cookies
in a large bowl mix together the sugar , flour and almonds, stir in the egg white , butter and vanilla until blended, drop dough by tablespoonfuls 3" apart on parchment lined baking sheets, bake in a preheated oven for 10-12 minutes, let cool on the baking sheets and then remove from paper, store in an airtight container
almond latt
shake with cubed ice and strain
almond legend cake
heat oven to 350generously grease bundt or 10 inch tube pan
gently press 1 / 2 cup chopped almonds into bottom and half way up sides of pan
in large bowl combine cake mix , 1 / 2 cup orange juice , water , oil , almond extract , & eggsbeat at low speed untill moist
beat at high speed for 2 mins
stir in whole almond carefully pour batter into prepared panbake at 350 for 30 to 45 mins
cool upright in pan 10 mins
invert onto serving plate
in small bowl combine all glaze ingredients
blend well
spoon over warm cake
cool completely
almond lemon and anise biscotti
preheat the oven to 350 degrees f
in a large bowl , combine the eggs , sugar , oil , lemon zest , aniseeds , baking powder , vanilla and salt
whisk to blend
add the flour and almonds and stir until a dough forms
turn out onto a lightly floured work surface and knead until smooth , about 10 turns
divide the dough in half
form each half into a log 2 inches in diameter
carefully transfer the logs to an ungreased baking sheet , spacing them well apart , and pat to even the shapes
sprinkle the tops with coarse sugar
bake until firm to the touch , about 30 minutes
remove from the oven and let cool on the baking sheet for 10 minutes
leave the oven set at 350 degrees f
using a spatula , carefully transfer the logs to a work surface
using a serrated knife , cut crosswise into slices 1 / 2" thick
arrange the slices cut side down on the baking sheet
return to the oven and bake until brown , about 20 minutes
transfer the cookies to a wire rack to cool
store in an airtight container at room temperature for up to 2 weeks
almond lemon cake
preheat over to 350 degrees fahrenheit
butter an 8-inch round cake pan
line the bottom of the cake pan with wax paper and butter the paper
lightly flour the pan , being sure to tap out any excess flour
beat butter with brown sugar , lemon zest , vanilla , baking powder , and salt
beat until light and fluffy
add egg yolks one at a time , beating well each time
combine ground almonds and flour and stir into egg mix
stir in lemon juice
whip egg whites with cream of tartar to soft peaks
fold the egg whites into batter in 3 additions
spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean
let cool on rack for 15 minutes
remove cake from pan and peel off paper
let the cake completely on a wire rack
transfer cake to a platter and dust with confectioners' sugar
almond lemon cake with lemon mascarpone frosting
cake:
preheat oven to 400f butter a 9-inch round pan , line it with a circle of buttered parchment paper and then flour the pan
in a medium bowl , sift together the flour , baking powder , baking soda , and salt
in a mixer , cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy
mix in the extracts and lemon zest , then beat in the egg
working on low speed , add 1 / 3 of the flour mixture , then 1 / 2 the buttermilk mixture , then another 1 / 3 of the flour , the last of the buttermilk , then the last of the flour
mix until just combined
scrape the batter into the pan and smooth the top
bake 20-25 minutes until a toothpick comes out clean
cool in the pan for 10 minutes , then finish cooling on a rack
cool to room temperature before frosting
if frosting the cake with mascarpone frosting , store the cake in the refrigerator
frosting:
beat cheese and cream together until smooth and creamy and slight peaks begin to form
sift in the powdered sugar and zest and beat until smooth
mix in the vanilla extract and spread on cooled cake
hazelnut-berry version:
replace almond meal with hazelnut meal , use vanilla extract instead of almond , use orange zest instead of lemon , and sprinkle the batter with 3 / 4 cup fresh mixed berries tossed with flour before baking
almond lemon chocolate chews  rsc
wisk together dry ingredients
set aside
in a large bowl beat with a hand mixer almond paste , sugar , honey and butter until well blended
add egg , zest and lemon juice
beat until fluffy and light
stir in dry ingredients
stir in chocolate chips
cover bowl with reynolds wrap and refrigerate for at least 1 hour
preheat oven to 350 degrees
line a cookie sheet with reynolds wrap , and lightly spray with non stick spray
roll dough into walnut sized balls
roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes , or until lightly browning
let it set on sheet for 2 minutes and remove to a rack to cool
eat often !
almond lemon punch
family size tea bag and 2 cups boiling water to steep , cool, add 6 oz, can frozen lemonade, add cup sugar or splenda, add 2 tsp, almond extract, add all ingredients to a 2 qt, pitcher , fill with water , mix and chill
almond lemon tart
put pastry ingredients into food processor
blend until looks like fine breadcrumbs
pat firmly around sides and base of a flan dish 9 in diameter
put into fridge for 1 hour
preheat oven to 360f and bake case for 15 - 20 minutes until pale golden
take out but leave the oven on
put toasted almonds and sugar into food processor and whiz
add eggs one by one , then cream , almond extract lemon zest then , lastly , the lemon juice
pour into baked shell and smooth the top
put into oven and bake until set , about 15 mins
serve warm with creme fraiche or whip cream
almond lemon zucchini bread
beat eggs with a whisk in a large mixing bowl, add sugar , oil , yogurt , extracts , lemon juice and zucchini, add flours , baking powder and soda , and salt, spray 3 small loaf pans with cooking spray and pour batter into loaf pans, sprinkle each loaf with turbinado sugar and sliced almonds, bake at 350 degrees for 1 hour
almond lemonade tea
combine ingredients in a large pitcher , stirring until sugar dissolves, serve over ice and refrigerate remaining tea
almond macaroon cake
preheat oven to 350 degrees, mix butter , sugar , extract and eggs till everything is well blended, mix in flour till well incorporated, pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray, sprinkle top with almonds, bake till golden brown , approximately 30-40 minute
almond macaroon cherry pie
preheat oven to 400f
roll out pie pastry and place in 9 inch pie pan
in large bowl , combine pie filling , cinnamon , salt and lemon juice
mix lightly
spoon into crust-lined pie pan
bake 20 minutes
meanwhile , combine all topping ingredients in medium bowl and mix until blended
remove pie from oven after 20 minutes , spread topping evenly over surface , and return pie to oven
bake an additional 15 to 30 minutes , or until crust and topping are golden brown
almond macaroons
preheat oven to 300f, grease a baking sheet , line with waxed paper and grease again, beat egg whites until they form soft peaks, gradually add the icing sugar , beating until the mixture forms stiff peaks, mix together the almonds and cinnamon, gently fold into the egg mixture, spoon mixture into a decorating bag fitted with a large , round icing tube, pipe small amounts onto the prepared baking sheet, bake for 20 to 25 minutes or until dry, cool, store in airtight container to mellow for about 1 week before serving
almond macaroons  makroul el louse
preheat oven to 350f
in a large bowl , combine almonds , 1-1 / 4 cup of the granulated sugar and lemon peel
beat in eggs
divide almond mixture in half
dust your hands with flour
with floured hands , shape each half of almond mixture into a roll , 1-1 / 2 inches in diameter
cut each roll into 18 slices
with floured hands , shape each slice into a ball
sprinkle with flour
place balls on an ungreased baking sheet
bake 15 minutes , or until lightly browned
cool on a rack
in a small saucepan , combine remaining 1 / 8 cup granulated sugar and water
bring to a boil , stirring constantly
boil until syrup forms , 15 to 20 minutes
do not let syrup brown
pour syrup into a shallow bowl
cool , then stir in orange juice or liqueur
dip baked macaroons into syrup , then roll in powdered sugar
set aside to dry
almond macaroons    the passover cookies
combine all the ingredients , except for the egg whites, stir in the egg whites, the dough will be like thick , wet sand, roll into one inch balls, place on a greased cookie sheet and flatten slightly, press an almond sliver into each cookie, bake at 350f, for 15-20 minutes , until dry and lightly brown
almond mandarin salad
in a medium skillet over medium-high heat , cook bacon until evenly browned
drain , cool and crumble
to make the dressing , thoroughly blend the vinegar , honey , dry mustard , celery salt , paprika , and olive oil
place lettuce , oranges , green onion , bacon , and almonds in a serving bowl
toss with dressing and serve
almond marmalade spread
combine all ingredients in a blender and mix on high speed for at least 30 seconds to mix well
place in desired serving container and chill
almond meatballs  spain
in a bowl , combine the veal & pork with the egg , bread crumbs , galic , almonds , salt & pepper , mixing well , but do not knead
form into balls from 1 / 2 inch in diameter to 1 inch diameter
put oil in a large skillet & turn the heat to medium
one by one , dredge the meatballs in the flour & add them to the oil , before cooking , turning as necessary , 10 to 15 minutes or until nicely browned all over
serve hot or at room temperature
almond meltaways
beat together butter and 1 / 2 cup of the confectioners' sugar in bowl until smooth and creamy
beat in almond extract
on low speed , beat in flour and nuts
wrap dough in plastic wrap
refrigerate until firm , 2 hours
heat oven to 325 degrees f
pinch off pieces of dough in heaping teaspoonfuls
roll into logs and taper ends
bending into crescents
place on ungreased baking sheets
bake in 325 degree oven for 16 to 18 minutes , until lightly browned
remove cookies to wire rack
while warm , dust with a generous layer of remaining confectioners' sugar
cool completely then sprinkle again with any remaining confectioners' sugar
almond meringue cookies
prehat oven to 250 degrees f
line a cookie sheet with parchment paper or aluminum foil
place egg whites in a totally grease free bowl and beat until frothy add cream of tartar , beat at high speed until soft peaks form
beat in the almond extract and the sugar , 1 tbsp at a time
continue to beat until the meringue is shiny& stiff
gently fold in the almonds
drop by tbsp onto the parchment covered cookie sheet
bake in the center of the oven for 30 minutes , then turn the oven off , do not open the oven door and let the cookies sit for another 30 minutes remove from the oven and cool on the baking sheets before trying to remove
keep in tighly closed tins
almond meringue tartlets
place 1 / 2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes
remove from oven
combine ground almonds and icing sugar
add almond flavouring to egg and beat well
worl beaten egg into sugar mixture
place a tablespoon of filling into each tart shell
bake at 350 for 7 to 10 minutes or until delicately browned
almond milk
after the almonds have soaked overnight , drain and discard soaking water
in a blender , blend almonds with 2 cups of fresh water and dates
once well blended , strain the mixture to remove any almond particles that may be left
the best way is to strain through a fine mesh strainer lined with cheesecloth
once prepared , the milk should be refrigerated
can keep for up to 4 days
almond milk  almond drink base
add ingredients to blender, process at low speed for 1 minute , and 3 minutes at high speed until smooth, strain the mixture through cheese cloth to remove remaining solids, refrigerate until ready to use
almond milk  vegan  raw  gluten free
add all ingredients to blender, process at low speed for 1 minute , and 3 minutes at high speed until smooth, strain the mixture through a cheese cloth to remove remaining solids, refrigerate until ready to use
almond milk hot chocolate   martha stewart
heat milk and cinnamon stick until boiling, reduce heat and simmer 10 minutes, remove cinnamon , stir in remaining ingredients until melted and combined, serve
almond milk pancakes
whisk together flour , baking powder , sugar , and salt is small bowl, in separate bowl , mix together almond milk , oil , vanilla and eggs, add flour mixture to egg mixture and stir to just moisten, a few lumps are fine, cook on a griddle over medium heat, they will be light in color, serve with butter and syrup
almond mocha
pour coffee into mug, add syrups and cream and stir, top with whipped cream, garnish with slivered almonds
almond mocha cake
heat oben to 325f
generously grease 12-cup bundt or 10-inch tube pan
gently press almonds in bottom and half way up sides of greased pan
in medium sauve pand over low heat , warm coffe
add margarine and chocolate chips
cook until mixture is smooth , stirring constantly
remove from heat
stir in sugar and amaretto
place in large bowl
cool 5 minutes
at low speed , gradually blend flour and baking soda into chocolate mixture until moistened
add vanilla and eggs
beat at meduim speed about 30 seconds or just until well blended
pour into greased and nut-lined pan
bake at 3258f for 60 to 75 minutes or until toothpick inserted in center comes out clean
cool upright in pan 25 minutes
invert onto seving plate
cool completely
sprinkle with powered sugar