Almond Extract Recipes
Tips:
-Add a small
amount to peach pie filling for a burst of flavor
-Add a small amount to whipped cream for added flavor and richness
Strawberry Almond Crepes
Filling: 12 ounces
cream cheese
1/4 cup sugar
3 tablespoons lemon juice
1 1/2 tablespoons lemon peel
Crepes: 1 cup all purpose
flour, sifted
1 1/2 cups milk
2 eggs
2 tablespoons sugar
1 tablespoon oil
1/8 teaspoons salt
Sauce: 2 cups sweetened
strawberries
1/4 cup slivered almonds
1 tablespoon lemon juice
1/4 teaspoon
Spice Barn
Almond Extract
Make crepes: In a bowl
combine flour, milk, eggs, sugar, oil, and salt; beat until blended. Heat a
lightly greased 6 inch skillet. Remove from heat. Spoon in 2 tablespoons
batter; lift and tilt pan to spread batter. Return to heat; brown on one
side. Or, cook on inverted crepe pan. Remove crepe to paper toweling.
Make filling: Beat cream cheese and sugar. Stir in lemon juice and lemon
peel; set aside. Make sauce: Combine strawberries with almonds, juice and
extract. To serve: Place about 2 tablespoons of filling down the center of
each crepe and roll. Place on serving plate seam side down. Spoon sauce
over.
Apricot Almond Coffeecake
1 cup butter
2 cups sugar
2 large eggs
1 teaspoon Spice
Barn Almond Extract
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
1 cup sliced almonds
1 10-ounce jar apricot preserves
Beat butter at medium speed with mixer about
2 minutes. Gradually add sugar; beating 5-7 minutes. Add eggs one at a
time, beating until yellow just disappears. Stir in almond extract.
Combine dry ingredients; add butter mixture alternately with sour cream.
Mix at low until blended after each addition. Place one third of batter in
a greased and floured bundt pan. Sprinkle with half of almonds, and dot
with half of preserves. top with remaining batter; sprinkle with remaining
almonds and dot with remaining preserves. Bake at 350 degrees for 50-55
minutes. Cool in pan on wire rack 10-15 minutes. Remove from pan and cool
completely.
Honey Almond Pie
1 pie crust
3 eggs
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter, melted
1/4 cup honey
3/4 teaspoon
Spice Barn Almond Extract, divided
1 cup sliced almonds, toasted
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon
Spice Barn Vanilla
Using a whisk, lightly beat eggs until just
mixed. Stir in granulated sugar, corn syrup, melted butter, honey and 1/4
teaspoon of the almond extract. Mix well; stir in almonds. Pour filling
into pie crust. Bake at 350 degrees for 45-50 minutes. Cool on rack.
Whip the cream, powdered sugar, and remaining extracts until soft peaks
form. Serve with pie.
Chocolate Almond Cheesecake
1 1/4 cup graham cracker crumbs
1 1/2 cups sugar
1/2 cup plus 2 tablespoons cocoa
1/4 cup butter
16 ounces cream cheese
1 cup sour cream
3 eggs
1 1/2 teaspoons
Spice Barn
Almond Extract
1 cup heavy cream
1/4 cup confectioners sugar
1/4 cup sliced almonds, toasted
Combine crumbs, sugar, cocoa, and butter; mix
well. Press into bottom of 9 inch spring form pan; chill. Beat cream
cheese, sour cream and remaining sugar until smooth. Add eggs, one at a
time, beating after each. Stir in 1 teaspoon of extract and remaining
cocoa. Pour into crust; bake at 350 degrees for 45-50 minutes, until center
is almost set. Cool completely. Refrigerate at least 8 hours. Whip cream
until it mounds slightly. Add sugar and remaining extract; continue
whipping until soft peaks form. Spread over cheesecake; sprinkle with
almonds. Story in refrigerator.
Almond Cookies
2/3 cup shortening
1 2/3 cups sugar
2 eggs
1 teaspoon Spice
Barn Almond Extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 egg white, slightly beaten
1/4 cup sliced almonds
Cream shortening; gradually add sugar,
beating well. Combine flour, baking powder, soda, and salt; stir into
creamed mixture. Shape dough into 1 1/2" balls; flatten slightly. Brush
with beaten egg white. Place 3 sliced almonds in center of each cookie.
Bake at 375 degrees for 15 minutes or until lightly browned.
Fruit Drink
1 medium banana, sliced and frozen
1 cup strawberries, halved and frozen
1/4 cup orange juice concentrate, undiluted
1 1/2 cups milk
1/4 teaspoon
Spice Barn Almond Extract
Process all ingredients in a blend until
smooth--serve.
Chocolate-Almond
Brownie Trifle
2 packages chewy fudge brownie
mix
8 ounces cream cheese
7 ounce jar marshmallow cream
2 8-ounce containers whipped topping
1/8 teaspoon Spice Barn Pure Almond
Extract
3 cups milk
2 package instant white chocolate pudding mix
1 jar caramel topping
Prepare brownie mix
according to package directions. Cool, break into pieces. Beat cream cheese
until creamy; beat in marshmallow cream. Stir in 1 whipped topping combine
with almond extract. Set aside. Stir together milk and pudding mix until
thickened. Stir in remaining whipped topping. Crumble half of brownie
pieces into bottom of 9x13 baking pan. Pour cream cheese mixture evenly
over; drizzle with caramel topping; crumble remaining brownie pieces over
top. Cover and chill two hours. Or, assemble in individual serving dishes.
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