Almond Tea Bread Recipes

Steps:

• Combine almond paste and butter in a large mixing bowl; beat until well blended.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
• Combine blueberries and 1 Tablespoon flour, toss gently.
• Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
• Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

Steps:

• For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
• Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
• Preheat oven to 375*
• Grease 2 large baking sheets.
• Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
• Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
• Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4" wide down the 12" side of dough.
• Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
• Bake at 375* for 22-25 minutes or light golden brown.
• Brush loaves with remaining 2 tbls melted margarine.
• Remove to cooling rack.
• Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.

Steps:

• In a 1-gal. container, combine the first five ingredients; mix well. Add 8 cups water; stir to blend. Add the remaining water. Serve over ice.

Steps:

• Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
• Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
• Spoon into greased and floured 8x4 loaf pan.
• Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
• For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.