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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.