formido/recipes-20k huggingface dataset:
almond butter cake
combine eggs , extract and 1 / 4 of the sour cream in a small bowl
cut butter into chunks
put remaining sour cream in another small bowl
allow all ingredients to come to room temperature while you prepare a 9" springform pan , line bottom with parchment , grease and flour
you can use a 9x2" round pan as well , but it will be a bit more difficult to unmold the cake
toast almonds in a 350 degree f oven for 7-8 minutes , cool then grind fine , -- if using dry measuring cups be sure to grind first then measure
sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine
add softened butter and sour cream , mix on low to combine , scrape bowl , beat on medium for 90 seconds
this will aerate the cake and give it structure
scrape the bowl down and in two additions add the egg mixture , beating for 20 seconds after each addition
scrape the bowl one last time and give it a couple pulses
pour batter into prepared pan and bake for 40-50 minutes , a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed
remove from the oven and cool on a rack for 10 minutes , remove sides of pan and allow to cool to room temperature , about 2 hours
cake can be sliced and filled with chocolate ganache and / or frosted with any butter cream
it's delicous slightly warm with just a dusting of powdered sugar too !
almond butter cake with buttercrunch glaze
for glaze:
generously butter 12-cup bundt or tube pan
melt 1 / 3 cup butter in heavy small saucepan over medium heat
add almonds and stir 1 minute
add sugars , corn syrup and almond extract and stir until sugars dissolve and glaze bubbles , about 2 minutes
pour into prepared pan , distributing evenly
dust pan with breadcrumbs
for cake:
position rack in center of oven and preheat to 350 degrees
sift together flour , baking powder and salt
using electric mixer , beat butter until softened
gradually add sugar and beat until light and fluffy
beat in eggs , 1 at a time
blend in vanilla and almond extract
beat in dry ingredients and milk alternately , beginning and ending with dry ingredients
do not overmix
pour batter into prepared pan
bake until cake is golden brown and tester inserted in center comes out clean , about 1 hour , covering with foil if top browns too quickly
invert onto rack and let cool to room temperature
almond butter cake with crunchy almond topping
preheat your oven to 350 degrees f, grease a 9-inch cake pan, in a large bowl , stir together sugar and butter until blended, stir in eggs , one at a time , mixing well, stir in almond extract , vanilla , and salt, stir in flour until it is mixed in well, pour the batter into cake pan, smooth the top, sprinkle sugar over the top, sprinkle with almonds, bake for 35 to 40 minutes or until top is golden, using a toothpick won't work with this cake !, cut into wedges and serve warm , chilled , or at room temperature
almond butter chocolate chip cookies
preheat oven to 350f in a medium bowl , stir together first 5 ingredients until blended
stir in chocolate
drop dough by rounded tablespoonfuls onto parchment-lined baking sheets
bake for 10 to 12 minutes or until lightly browned
let cool on baking sheets for 5 minutes
remove to a wire rack and let cool for 15 more minutes
almond butter cinnamon vanilla oatmeal
using a medium sized saucepan on high heat place oats , milk vanilla and cinnamon
let come to a boil , reduce heat to medium
cook until the oats look cooked and add the almond butter
stir together and enjoy
almond butter cookies
cream sugar , butter , and cream cheese until fluffy
beat in the egg , vanilla , and almond extract until smooth
stir together the flour and baking powder in a seperate bowl
stir the flour into the creamed mixture
chill for 1-1
5 hours or until firm
preheat oven to 375 degrees
roll the dough into small balls with your hands , and press down to 1 / 8 '' with your fingers
bake for 7-10 minutes , or until you notice that the bottom of the cookies are turning golden brown
allow cookies to cool
whisk together the icing sugar , butter and almond extract until smooth
add small amounts of milk until the glaze is spreadable
drop small amounts of the glaze onto the center of each cookie
if you want , you can place a quartered marashino cherry in the middle of each cookie as well to garnish
almond butter cookies with cream cheese
cream sugar , butter , cream cheese until fluffy
add egg and flavorings
beat until smooth
add flour and baking powder , mixing well
drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar
or: force dough through a cookie press
or: chill dough 1 to 1 1 / 2 hours and roll out on lightly floured surface
cut with cookie cutters
bake at 375 degrees for 8 to 10 minutes , or slightly less if you like a not-so-crispy cookie
these cookies are best if they are not baked too brown
almond butter cookies with frosting
preheat oven to 350f beat butter and sugar , in large bowl , with electric mixer on high speed until creamy
add egg and almond extract , mixing well
gradually add flour , mixing well
rolldough into 1-inch balls
place 2 inches apart on greased baking sheet
dip a flat-bottomed glass into sugar and flatten balls
bake 10-12 minutes until bottom of cookies are golden brown
cool 1 minute on baking sheet , then remove to wire racks to cool completely
to prepare frosting , combine sugar and almond extract until smooth
stir in milk , as needed , until frosting is spreading consistency
spread on each cookie
top with an almond slice
almond butter crunch
line bottom and sides of a 9" round baking pan with foil
butter the foil heavily
set pan aside
combine almonds , the 1 / 2 cup butter , sugar and syrup in a 10" skillet
cook over medium heat until sugar is melted and mixture turns golden brown , stirring constantly
quickly spread mixture into foil lined pan
cool about 15 minutes or until firm
remove candy by lifting edges of foil out of pan
peel off foil
leave whole or break into pieces
almond butter crunch candy
candy:
in a large saucepan melt butter
add sugar , corn syrup , and water
cook stirring occasionally to hard-crack stage on a candy thermometer--watch carefully after 280 degrees as it rises fast after this
quickly stir in the coarsely chopped almonds
spread in ungreased 9x13 pan
cool thoroughly and turn out onto waxed paper
topping:
melt the chocolate and spread half on top of the candy
sprinkle with half of the finely chopped almonds
cover with wax paper and invert
spread the other half of chocolate and sprinkle other half of nuts
if necessary chill in refrigerator till chocolate is firm
crack in pieces
almond butter cups
mix vanilla extract and salt into your almond butter
using a teaspoon make six flat roundish patties of almond butter
set aside
fill 1 and 1 / 2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold
place one of the almond butter patties on top of each chocolate puddle
top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered
place in the fridge until hardened
pop out of the muffin tin and enjoy
almond butter frosting
whip butter until fluffy, add almond butter and continue whipping, add vanilla extract an molasses, slowly add powdered sugar and whip until blended and fluffy
almond butter honey nut o s bars
measure cereal into a large mixing bowl, in a small saucepan heat sugar and honey just until sugar is dissolved, remove from heat and stir in the almond butter, pour over cereal and stir to combine, press into an 8" square dish, allow to cool, in a double boiler , melt the chocolate, drizzle over the top of the bars, allow to set, cut into 2" squares
almond butter icing
cream together the shortening and the butter , add the almond extract and beat until fluffy
beat in the confectioner's sugar , one cup at a time
add the milk alternately with the confectioner's sugar , one tbs at a time until the icing reaches the desired consistency
color and decorate as you like !
almond butter raisin cookies  vegan  gluten free
soak raisins in warm water for 5 minutes , then discard soaking water
stir dry ingredients together
in another bowl , mix wet ingredients together
mix wet ingredients with dry ingredients until well combined
grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie
bake at 350f for 10-12 minutes
let cool 5 minutes before transfering to rack to cool another 5 minutes
almond butter sauce
over low heat add butter and almonds cook until lightly brown, remove from heat and stir in lemon juice, serve warm over vegetables or fish
almond butter yeast cake
sift together all dry ingredients, add eggs one by one, stir in milk and rest of ingredients except almonds, spread into a bundt pan and bake fpr 40 minute sprinkle with almonds, serve warm
almond buttercrunch candy
preheat oven to 200 degrees f
grease a 14 x 18 inch cookie sheet
sprinkle one package of chocolate chips on prepared pan and place in warm oven until chips melt
remove from oven , spread melted chocolate over bottom of pan
set aside
in a large heavy saucepan over medium-high heat , combine butter and brown sugar
stirring constantly , heat to 300 to 310 degrees fon a candy themometer , or until a small amount of syrup dropped into cold water forms hard , brittle threads
immediately remove from heat
stir in 3 / 4 cup slivered almonds
pour almond mixture onto pan with melted chocolate
spread mixture evenly
sprinkle remaining package of chocolate chips over the almond layer and spread chocolate evenly once melted
sprinkle remaining almonds over chocolate
cut into squares , or allow to harden in a solid sheet and break it apart like brittle
cool completely before removing from pan
almond buttermilk scones
mix dry ingredients together with a whisk in a bowl , or in food processor
reserve one-and-a-half tablespoons of ground almonds to coat tops of scones
add butter and massage into dry mixture with your fingers
if using a food processor , put mixture in a bowl
pour in buttermilk , heavy cream , and almond extract into bowl and mix with a large spoon until contents are incorporated
pour onto lightly floured working surface and knead for 1 minute
to completely incorporate mixture
dough will be "tacky" but not "sticky" or "shaggy"
place on parchment or waxed paper and hand form into a circle and about 1 inch high
cover with plastic wrap and freeze for 20 minutes remove from freezer , place on a sheet pan or cookie sheet , divide into six triangles using a knife or pizza cutter
pull each scone outward from the other so they are not touching
this allows them to raise and bake
coat the tops of each scone with the remaining cream using a brush or your fingers , then lightly coat the tops with the remaining ground almonds
bake for 17 to 22 minutes at 375f in a preheated oven
edges of scones will have a light brown color when done
almond butterscotch latte
in an 8-ounce cup , combine toppings , syrup and espresso, fill cup with steamed milk and top with a small dollop of foamed milk, serve immediately
almond cake
preheat the oven to 350 degrees and set rack to middle position
line the bottom of an 8" cake tin with parchment paper
butter and flour the tin
using an electric mixer cream the butter and sugar until light and fluffy
add the almond paste about a walnut sized piece at a time , beating until well blended after each addition
beat in the eggs , one at a time
mix in the kirsch , almond extract and the salt
combine the cake flour and baking powder in a small bowl , add to the batter and beat vigorously for about 30 seconds
pour the batter into the cake tin
bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean
start testing at the 30 minute mark
cool the cake in the tin on a rack
unmold the cake on to a serving platter
dust with powdered sugar just before serving
this cake has a tendency to collapse in the middle as it cools
i have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse
because it is cake flour there is only so much gluten that can be developed so the cake does not become tough
and anyway , collapsed or not , it still tastes great
this cake is delicious served plain as is
with a little raspberry coulis , a dollop of whipped cream and a fresh berry or two , it makes for an elegant desert
if you have cake strips you can use them here
it's not really necessary but i find you get more even rise if you do
if you don't have any liquor in the house you can omit it altogether
this cake keeps very well , wrapped , at room temperature for a couple of days
almond cake from albufeira  portugal
preheat oven to 350f
combine flour , sugar , baking powder , baking soda and salt
set aside
beat egg , buttermilk and vanilla extract together until smooth
stir in melted butter
add flour mixture and mix with spoon until nearly smooth
turn into a buttered 9" springform pan
bake until center of cake springs back when lightly touched , about 35 minutes
remove from oven
while is hot , cover top with sliced almonds
slowly pour hot almond syrup even over , letting syrup soak into cake
broil about 6" from heat until almonds are lightly toasted
cool on rack 15 minutes
using knife or spatula , loosen sides between pan and cake , then cool completely before releasing springform pan
hot almond syrup: in 1-qt saucepan combine sugar and water
boil until mixture reaches 220f on candy thermometer
remove from heat and add almond extract
stir well
almond cakes
10special equipment: 12 barquette molds or a mini-muffin pan with 12 muffin cups preparation
put oven rack in upper third of oven and preheat oven to 400f brush molds with melted butter and lightly dust with flour , knocking out excess flour
stir together flour and salt in a small bowl
beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy
beat in almond paste and vanilla until combined well , then beat in egg until combined
reduce speed to low and add flour mixture , mixing until just combined
divide batter among molds or muffin cups , spreading evenly , then transfer to a baking sheet
bake cakes until just firm and edges are golden , about 15 minutes
turn cakes out onto racks and cool completely , about 5 minutes
turn cakes right side up and dust tops with confectioners sugar just before serving
cooks'
almond caramel shortbreads
for the shortbread:
preheat your oven to 350
prepare a 9" x 13" pan with either flour and butter , or a piece of parchment paper pressed into the pan and up the sides slightly
cream your butter and sugar together
scrape the bowl and add yolks
scrape the bowl again , making sure the yolks are mixed in , but don't over mix
add your spices and one cup of flour , mix briefly until just combined , then add your second cup of flour
your dough should be moist and clumpy , dump this into your pan and press to fit in an even layer , with your finger
this doesn't have to be perfect
bake for 15-20 min , until just set and lightly browned at edges
prep your ingredience for the caramel as you put the shortbread in the oven
put everything except the almonds into a heavy bottomed sauce pan
when you pull the short bread out of the oven , turn the burner on medium , and heat until the mixture is bubbly and starting to brown , stirring fairly constantly
using a heat resistant spatula is great , so you can scrape along the bottom to prevent burning
this will take 5 min or so from everything melting
turn off the heat and stir in your almonds until evenly coated
spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute
the mix will bubble in the oven , its done when the caramel starts to turn golden and the almonds at the edges start to toast
let this cool for 20-30 min , then cut with a bench knife or a chefs knife
i like to cut them into triangles , but like brownies , you can go for whatever floats your boat on this end !
almond caramels
spray about 30 mini muffin papers with non-stick cooking spray , and set aside
stir together the sugar , cream and golden syrup in a medium saucepan over a gentle heat
bring to a boil and insert a sugar thermometer into the liquid
cook , without stirring , until the mixture reaches 120c
remove liquid from the heat and stir in the almonds and orange zest
using a small spoon , fill each mini muffin paper half full with the caramel mixture
let cool completely before putting them in the refrigerator until you are ready to serve
store in the fridge in an air-tight container
almond cardamom cookies
preheat oven to 325f degrees
in a food processor , combine flour and next 7 ingredients
process until mixture resembles fine meal and dough starts forming
shape into 1" balls , place on cookie sheet and bake until firm to the touch , about 20 minutes
sprinkle with powdered sugar , cool
almond celery
in lg skillet , melt butter, add almonds and saute for 1 minute, remove almonds with slotted spoon, add all other ingredients to skillet, cover and cook till crisp-tender , about 5-6 minutes, return almonds and mix well
almond celery bake
preheat oven to 375 degrees f & grease a 2-quart baking dish
place celery in the prepared baking dish & sprinkle with cheese , paprika & pepper
top that with the soup & sprinkle everything with the bread crumbs
cover & bake for 45 minutes , then uncover , sprinkle with the almonds & bake for another 10 to 15 minutes or until golden brown
almond champagne fondue
shred gruyere and swiss cheeses using a hand grater to keep the cheese loose
add cornstarch and toss to coat cheese
remove rind from brie and cut into small cubes
in a heavy 3-quart saucepan on medium heat bring champagne just to a simmer but do not boil
reduce heat to low
add shredded cheeses and brie gradually stirring constantly until cheese is melted
add almond extract and nutmeg
simmer 5 to 8 minutes , stirring constantly , until thickened and smooth
do not boil
serve in a fondue pot if you have one or keep warm over a canned heat burner or even a small crock pot set to low
try apple slices and bread cubes for dipping or any item of your choosing
almond cheddar appetizers
in a bowl , combine mayonnaise and worcestershire sauce, stir in cheese , onion , almonds and bacon, cut bread into 1 / 2 inch slices, spread with cheese mixture, cut slices in half, place on a greased baking sheet, bake at 400 for 8-10 minutes or until bubbly
almond cheddar bacon bites
in a medium bowl , combine all ingredients except bread, cut bread into 1 / 2" slices and spread with cheese mixture, cut slices in half and place on a greased baking sheet, bake at 400 degrees for 10 minutes
almond cheesecake
preheat oven to 300
combine graham crackers crumbs , sugar and butter
press into springform pan
beat cheese until fluffy
gradually beat in milk
add eggs and almond extract
mix well
pour into prepared pan
bake 45- 50 minutes
cool and chill
serve plain or with your favorite topping
this can be done very quickly and simply by putting crackers , sugar and butter into a food processor
blend for a minute
prepare pan
put cheese and milk in processor , blend
add eggs and flavoring and process until thoroughly blended
pour in pan
this whole process takes less than 5 minutes to prepare
almond cheesecake brownies
preheat oven to 350f grease a 9x13in pan
in a small bowl , combine flour , baking powder and salt
in a large saucepan , melt butter and chocolate over low heat , stirring until smooth
with a wooden spoon , beat in 1 1 / 2 cups of sugar
add 4 eggs and 2 teaspoons of vanilla , beat until well blended
stir in flour mixture just until blended
in a small bowl , with mixer at medium speed , beat cream cheese until smooth , gradually beat in remaining sugar
beat in remaining egg , almond extract and vanilla until just blended
spread 1 / 2 of the chocolate batter in prepared pan
spoon creamcheese mixture in large dollops on top of chocolate
spread remaining chocolate batter over cream cheese mixture
"marble" with a butter knife by swirling the knife in broad strokes
bake until a toothpick inserted in the center comes out almost clean , about 35-40 minutes
cool completely before cutting
almond cherry crisp
pre heat oven to 350 degrees, grease a 2 quart baking dish, pour pie filling into dish spread evenly, in a medium bowl mix together flour , oats , sugar cinnamon, add& mix in melted margarine and almond extract, spread over pie filling, sprinkle with slivered almonds, bake 30 minutes or till top is golden, allow to cool 15 minutes before serving
almond cherry energy bar
preheat oven to 350f
lightly spray a 9x13-inch rimmed baking sheet with cooking spray and line with parchment paper , leaving excess paper on edges
combine all ingredients in a large bowl and spread into pan , pressing firmly
bake for 10 minutes
pull on parchment paper to remove from pan and cut into 24 bars while still warm
almond cherry fudge
grease an 8-in, square pan, in a microwave-safe bowl , combine chocolate chips and milk, cover and microwave on high for 1 to 1-1 / 2 minutes or until chips are melted, stir until smooth, stir in the almonds , cherries and extract, spread into prepared pan, cover and chill for 2 hours or until set, cut fudge into 1-in, squares, store in the refrigerator
almond chicken
in large bowl , combine tamari sauce , ginger and garlic powder
cut chicken into bite size chunks and marinate in tamari mixture while preparing other ingredients
in another bowl , combine flour , almonds , salt and pepper and mix well
heat oil in large skillet or wok on high heat
when oil is hot , coat the chicken pieces with the flour mixture and add to pan / wok
reduce heat to medium
cover and cook until chicken is done , stirring often
serve over brown rice
almond chicken and vegetables
combe first 6 ingredients , stirring well, add chicken pieces, mix well and refrigerate for 15 minutes, pour 1 / 4 cup oil around top of preheated wok, allow to heat at hight for 1 minute, add chicken , and stir-fry for 5 minutes , or until lightly browned, remove with a slotted spoon, drain on paper towels, pour 2 tb oil around top of wok, heat at medium high for 30 seconds, add almonds , and stir-fry 2 minutes or until golden brown, remove and drain on paper towels, add bambo shoots , green onions , and green pepper to wok, stir-fry 1-2 minutes or until crisp-tender, combe 1 tb oil , 1 tb soy sauce , gingerroot , and wine , mixing well, add this mixture to the wok, bring to a boil, add chicken and almonds, stir-fry 30 seconds or until thoroughly heated, garnish with green onion tops , if desired, serve immediately
almond chicken appetizers
in medium bowl , mix together egg white , soy sauce , salt , sugar , pepper , cinnamon , and cloves
stir chicken pieces into mixture
marinate , covered , in the refrigerator for 20 minutes
mix together the flour , chicken broth , cornstarch , 1 teaspoon salt , the baking soda , almonds and almond extract
stir chicken into batter until well coated
in wok , heat 1 1 / 2-inches oil to 350f
fry chicken pieces , about fifteen at a time , turning frequently , until light brown
drain on paper towels
increase oil temperature to 375f
fry chicken all at once until golden brown
drain on paper towels
serve with dipping sauce
almond chicken breasts with creamy tarragon mustard sauce
between sheets of waxed paper , pound breasts to 1 / 4-inch thickness
dust with flour
in shallow bowl , whisk together egg white and water
combine almonds and bread crumbs and place on a plate
in nonstick skillet sprayed with vegetable spray , heat oil over medium-high heat
dip breasts in egg wash , then in crumb mixture
cook for 3 minutes on one side
turn and cook for 2 minutes longer or until just done at center
meanwhile , in small saucepan whisk together mayonnaise , sour cream , mustard and tarragon
heat over low heat just until warm
serve over chicken