Food for Thought – December 11, 2012

Did you know that almonds are one of the top 10 foods that help one live a longer, healthier life?  Almonds are packed with fiber, riboflavin, magnesium and calcium.  One serving (23 almonds) gives you 75 mg of calcium, which is 1/2 of your body’s recommended daily allowance of vitamin E.  When baking cookies you could substitute almonds for the called-for nuts.  Toasted, slivered almonds are especially good when added to cooked green beans just before serving.

The following coffee cake recipe is one I think you’ll like.

Apricot-Almond Coffee Cake

Non-stick cooking spray

1 cup all–purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ginger

1 egg

1/2 cup snipped dry apricots

1/2 cup fat-free milk

1/2 cup sugar

1/4 cup unsweetened applesauce

1/4 cup canola oil

2 Tbsp reduced-sugar apricot preserves, melted

2 Tbsp sliced almonds, toasted

1) Preheat oven to 350 degrees .  Lightly coat 8″ x 1/2″ round baking pan with non-stick spray.  Set aside.  In medium bowl, stir together flours, baking powder, salt, cinnamon and ginger.

2) In medium bowl, lightly beat egg with fork; stir in dried apricots.  Stir in milk, sugar, applesauce and oil.  Add this mixture to flour mixture; stir until combined.  Spread batter into prepared pan.

3) Bake 20-25 minutes, or until toothpick comes out clean.  Cool in pan on wire rack 10 minutes.  Cut up any large pieces of fruit in preserves; spoon over coffee cake.  Sprinkle with almonds.  Serve warm.

Serves: 10

This next recipe is from Sharulyn Zander of Jacksonville, AL.

Almond Crunch

4-6 unsalted saltine matzo crackers

1 cup butter, cubed

1 cup packed brown sugar

3/4 cup semi-sweet chocolate chips

1 tsp shortening

1 cup slivered almonds, toasted

Line a 15″x10″x1″ baking pan with foil; line the foil with parchment paper.  Arrange crackers in pan; set aside.

In a large, heavy saucepan over medium heat, melt butter.  Stir in brown sugar.  Bring to boil; cook and stir 3-4 minutes, or until sugar is dissolved.  Spread evenly over crackers.

Bake at 350 degrees for 15-17 minutes.  (Cover loosely with foil if top browns too quickly.)  Cool on wire rack 5 minutes.  Meanwhile, melt chocolate chips and shortening; stir until smooth.  Stir in almonds; spread over top.  Cool 1 hour.

Break into pieces.  Cover and refrigerate 2 hours, or until set.  Store in airtight container.

Yield: 1 pound

This last thought from Acts 12:24.

The word of God continued to spread and grow.

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN, 38571 or email to: [email protected]

Until next time,

Ellie