STRAWBERRY ALMOND SLICE
This is posted for the World Tour 2005 event. The source is a New Zealand web site, and was modified for posting.
Provided by PanNan
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray a large baking pan (approximately 8 X 12) with cooking/baking spray. Line the bottom of the pan with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and sugar. Add eggs and mix well. Mix in flour, cinnamon and baking powder, and then the almonds. The dough should be crumbly but stick together when you squeeze it.
- Press half the mixture into the prepared baking pan. Place the jam onto this base, and spread it evenly with the back of a spoon, leaving a half-inch border of base around the edge. Sprinkle the remaining half of the mixture over the top of the jam, all the way to the edge; then press down to form the top layer.
- Bake for 25 - 30 minutes until the top is golden brown. Cool and slice into 2" square portions.
STRAWBERRY ALMOND AND BRIE GRILLED SANDWICHES
Provided by Food Network
Time 20m
Yield 2 sandwiches
Number Of Ingredients 7
Steps:
- SPREAD 1 1/2 tablespoons of preserves on each of 2 slices of bread. Sprinkle each with half of the almonds and mint. Arrange sliced brie to cover. Top with remaining two slices of bread.
- HEAT large skillet over medium heat. Spray top of sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches for 2 to 3 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side.
- REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut into quarters and serve warm. Sprinkle with powdered sugar.
STRAWBERRY LEMON SLICES
Make and share this Strawberry Lemon Slices recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 1h
Yield 24 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line a 9x13 pan with parchment paper, overlapping the sides for easy removal.
- Crust: Pour flour, icing sugar and salt into a large bowl, mix.
- Add cold cubed butter and, using a pastry knife or 2 butter knives, process mixture until it crumbles.
- Transfer mixture to prepared pan and press firmly into pan.
- Bake 15-18 mins until edges are golden.
- Filling: In a large bowl, beat the eggs with a hand held whisk until they are well mixed.
- Add the sweetened condensed milk and beat until it's fully incorporated.
- Whisk in lemon juice and zest.
- Spread jam over hot crust.
- Pour filling over and bake for 25-30 mins or until filling has set.
- Cool bars in pan on wire rack.
- When cold, dust with icing sugar and slice.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.8, Cholesterol 55.7, Sodium 102.5, Carbohydrate 30.5, Fiber 0.5, Sugar 20.3, Protein 3.2
ALMOND STRAWBERRY SALAD
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. -Renae Rossow, Union, Kentucky
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE ALMOND SLICES
This is from A Taste of Thai website. They say, "Our testers thought this cookie was a delicious cross between a biscotti and a brownie. Either way it's the perfect balance of chocolate and almond. Great picnic packers or hostess gift."
Provided by HeatherN
Categories Dessert
Time 38m
Yield 42-49 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line cookie sheet with parchment paper.
- Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
- Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
- Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
- Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.
Nutrition Facts : Calories 82.7, Fat 4, SaturatedFat 1.6, Cholesterol 15.9, Sodium 28.2, Carbohydrate 10.8, Fiber 0.6, Sugar 5.4, Protein 1.5
STRAWBERRY ALMOND CREAM ROLL RECIPE
There is nothing better than baking with fresh strawberries. Fresh-picked strawberries and almond-flavored whipped cream make a mouthwatering filling for this special summertime cake roll dessert. This recipe is from Kim's New England Kitchen. You can make the cake ahead of time, refrigerate and fill an hour or so before serving. You can even freeze the unfilled cake roll for three to four weeks before using. Shaved chocolate or toasted sliced almonds are excellent as additional toppings.
Provided by NcMysteryShopper
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line pan with aluminum foil and generously grease foil with margarine.
- Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
- Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
- Beat at low speed until batter is smooth.
- Pour into greased, foil-lined pan.
- Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
- While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
- While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
- Unroll cake, remove towel, and spread cake with half of whipped cream.
- Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
- Slice and top with additional whipped cream.
- Note: Chill bowl and beaters before preparing whipped cream filling.
Nutrition Facts : Calories 248.6, Fat 10.5, SaturatedFat 6, Cholesterol 96.1, Sodium 125.3, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 3.7
STRAWBERRY & TOASTED ALMONDS OVERNIGHT GRAINS
Made with steel-cut oats, quinoa, chia seeds, and coconut milk, this make-ahead breakfast is utterly creamy and wonderfully hearty. Inspired by Starbucks' recent menu item of the same name.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
- Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they're sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
- At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl - your preference!
Nutrition Facts : ServingSize 1 cup, Calories 329 kcal, Sugar 11 g, Sodium 10 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 40 g, Fiber 8 g, Protein 11 g
STRAWBERRY ALMOND TART
Make and share this Strawberry Almond Tart recipe from Food.com.
Provided by _Pixie_
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spread almonds in a single layer on a baking sheet.
- Bake 5-7 minutes until lightly browned.
- Set aside to cool.
- Butter and flour a 9" round cake pan.
- Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
- Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
- Beat until well combined.
- Add flour by 1/2 cups and beat until combined.
- Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
- Cool on rack for 20 minutes.
- Remove from the pan and place on rack until completely cool.
- Trim as required to make top of cake completely level.
- Invert onto serving plate.
- Set aside a single strawberry (the best looking one).
- Slice the remaining strawberries into 1/4" slices.
- Melt the jelly over low heat.
- Brush 1/2 of the melted jelly over the top and sides of the cake.
- Press the almonds on the sides of the cake.
- Place the whole strawberry in the center of the cake.
- Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
- The entire top of the cake should be evenly covered in an attractive pattern.
- Brush strawberries with the remaining jelly.
Nutrition Facts : Calories 4612.9, Fat 261.5, SaturatedFat 126.9, Cholesterol 1099.8, Sodium 1627, Carbohydrate 530.4, Fiber 24.7, Sugar 332.9, Protein 60.2
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