WHITE ALMOND FONDUE
15 minutes and four ingredients is all you need to make this almond flavored fondue that's great to dip in cake and fruits!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat candy coating and half-and-half in heavy 3-quart saucepan over low heat, stirring constantly, until coating is melted and mixture is smooth; remove from heat. Stir in liqueur and cinnamon.
- Pour into fondue pot or chafing dish. Keep warm over low flame. To serve, spear Dippers with fondue forks and dip into fondue. If fondue becomes too thick, stir in small amount of half-and-half.
Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 55 mg
ALMOND CUSTARD
A simple dessert custard. Serve with some fresh fruit or canned. Can be made suitable for a gluten-free diet by ensuring the cornflour/cornstarch used is gluten-free. Ready in less than 10 minutes and can be served warm or cold as desired
Provided by Jubes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cornstarch with a little of the milk. Add the remaining milk.
- Add the egg and cream, whisk well.
- Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
- Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
- Stir in the ground almonds, vanilla and sugar.
- Serve warm or cold as desired.
CHOCOLATE ALMOND FONDUE
Steps:
- In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
- Pour chocolate mixture into fondue pot and serve with goodies for dipping.
- Cook's Note: You can use this recipe with a heated chocolate fountain.
ALMOND CUSTARD CAKE
Steps:
- Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
- Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
- Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
- Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
- Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
- Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
- Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
- On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
- Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
- Strawberry-Rhubarb Sauce
- Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.
ALMOND-FUDGE CUSTARD PIE
Rich chocolate and a hint of almond team up in this creamy pie from field editor Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar, cocoa and salt. In another bowl, whisk the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell. , Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. , Garnish with whipped cream and almonds. Store in the refrigerator.
Nutrition Facts : Calories 293 calories, Fat 14g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 183mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
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