I had the best almond cake, courtesy of Get Rich Slowly. Below is the recipe, as written by JD:
” Butter Almond Cake (serves 8-10)
This recipe was printed in our local paper years ago. Kris believes it originally came from Learning to Cook with Marion Cunningham, which is full of foolproof recipes. Takes 5 minutes plus baking time.
- 1-1/2 cups granulated sugar
- 3/4 cup real butter, melted
- 2 eggs
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 3 Tablespoons sliced almonds (optional)
- 1 Tablespoon granulated sugar (for garnish)
Preheat the oven to 350 degrees. Use butter wrappers to generously grease a 9? round cake pan. With a mixer, blend together the sugar and melted butter. Add eggs, one at a time, and beat in. Stir in extracts. Add salt and flour and mix until everything is incorporated. Spread batter in the pan and sprinkle the top with sliced almonds (optional) and 1 Tablespoon sugar. Bake 30-35 minutes, or until golden brown. Cool completely on a wire rack before removing from pan. If desired, serve with whipped cream or fruit on the side. (Home-canned peaches go especially well!) ”
3 lbs. pork butt, cubed
3 lg. onions, chopped
3 cloves garlic, minced
1 tbsp. oregano, crumbled
1 c. green chilies, chopped
1 to 2 Jalapenos, deseeded & chopped (optional)
3 tbsp. flour
Water
Salt & pepper
Lard or olive oil to saute
Cut away as much fat as possible from the pork and cut into cubes. Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown onions and garlic in frying pan until transparent, but not brown. Add meat, oregano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled inside flour tortillas. Serves 6.
4 oz earth balance “butter”
3 oz brown sugar
1 large egg
1/2 tsp vanilla
3.3 oz all-purpose flour
1/2 tsp baking soda
1 cup whole rolled oats
1/2 cup dark chocolate m&m’s
Mix everything in the same order as the list. Bake at 350 degrees for 8-10 minutes for chewy cookies.
Makes 18 1-oz cookies at 118 calories each.
Recipe Ingredients
1 pound lean and boneless pork, cut into thin slices
3 tablespoons soy sauce
2 tablespoons crushed garlic
1/2 teaspoon crushed gingerroot
2 tablespoons brown sugar
2 tablespoons red pepper sauce
1 teaspoon red pepper flakes
2 tablespoons rice wine (sake)
2 tablespoons sesame oil
1 onion
Cooking Directions
Combine all the ingredients for the marinade and stir in a large mixing bowl.
Add the pork and marinate for 30-60 minutes.
Grill or pan-fry and serve with steamed rice.
Mixed Fish Sauce
60 ml water
1 teaspoon rice vinegar
2 teaspoons sugar
1 Red chili, seeded and finely chopped
2 cloves garlic peeled and crushed
1 teaspoon lime juice
2 tablespoons fish sauce
Serve with julienned carrots, cucumber, lettuce and bean sprouts.
4 tablespoon butter
1 cup flour
4 boneless, skinless breasts of chicken
2 eggs lightly beaten
4 slices prosciutto
2 cups bread crumbs
6 ounces bleu cheese cut into four chunks
Preheat oven to 375 degrees. Melt butter in glass baking dish. Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts. Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter. Bakefor 40-45 minutes or until golden brown. Serve with parsleyed rice and steamed broccoli.
Filling:
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
1/2 pound ground pork
2 tablespoons minced fresh ginger
2 tablespoons minced fresh cilantro leaves
2 tablespoons minced shallots
2 teaspoons rice wine vinegar
1 tablespoon sesame oil
2 egg white, whipped
Sea salt and freshly ground black pepper
2 teaspoons cornstarch
1/2 lemon, juiced
1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)
1 cup frozen peas
Canola oil, for brushing the steamer
Savoy cabbage, for lining the steamer, optional
Minced green onions, for garnish
1/3 c. dark soy sauce
3 slices ginger, minced
2 tsp. Oriental sesame oil
1/2 tsp. sugar
1/3 c. rice vinegar
3 cloves garlic, minced
1 tsp. chili oil
Serving suggestion: soy sauce or dipping sauces of your choice
To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling. Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Recipe courtesy The Neelys
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.