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
1/2 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.
This next recipe is from Sharulyn Zander of Jacksonville, AL.
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.
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Until next time,