Cherryalmondbreadbreadmachine Recipes

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

Steps:

• Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
• Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
• Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

Steps:

• Add ingredients to the bread machine pan in the order suggested by the manufacturer.
• Use the basic/white bread cycle and the light or medium crust color setting.
• Remove bread from pan; cool on wire-rack.
• To toast almonds: Spread in a shallow baking pan large enough to accommodate a single layer.
• Bake the almonds at 350 F for 6 to 12 minutes or until golden brown; stir a couple of times and check often or they will burn.
• Cool before adding to your bread machine!

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Steps:

• HEAT oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
• COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
• REDUCE heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.

Steps:

• Place all ingredients in a medium bowl and stir to combine. Transfer to bread pan fitted with the kneading paddle. Place the bread pan in the machine, select the Jam cycle, and start.
• Scrape down the sides of the pan 5 and 10 minutes into the cycle.
• Transfer jam into clean jars. Let cool, then cover and refrigerate. Keeps regrigerated 4 to 6 weeks.

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside. , Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. , Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries.