ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
ALMOND RICE
A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
NUTTY BASMATI RICE WITH ALMONDS
Provided by Robin Miller : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
- Fluff with a fork before serving.
ALMOND RICE WITH RASPBERRY SAUCE
It simply wouldn't be Christmas in our family without this old-fashioned dessert. Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Nutrition Facts : Calories 697.8 calories, Carbohydrate 92.4 g, Cholesterol 87.6 mg, Fat 32.9 g, Fiber 5.9 g, Protein 11.4 g, SaturatedFat 15.4 g, Sodium 548.4 mg, Sugar 45.1 g
AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES
An old family favourite! They were sure to show up on the platters of cookies and squares put out by my great-aunts at Christmas, and I always made a bee-line for them. Now I can make them myself. For the pastry, try half a recipe of Marie's French Pie Pastry. (Recipe #45383)I have made them gluten-free, by using brown rice flour in the pastry, and white rice flour in the topping, which worked out very well.
Provided by Jenny Sanders
Categories Bar Cookie
Time 1h
Yield 36 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
- Spread the jam over the pastry.
- Cream the butter and sugar.
- Beat in the eggs and almond extract.
- Mix in the salt and rice flour.
- Scrape the batter over the jam, and spread it out carefully and evenly.
- Bake at 350°F for 30 minutes.
- Let cool.
- Cream the remaining butter, and beat in the icing sugar and almond extract.
- Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
- Spread the icing over the squares, then cut them and remove them from the pan.
Nutrition Facts : Calories 103.2, Fat 3.9, SaturatedFat 1.7, Cholesterol 16.8, Sodium 61.8, Carbohydrate 16.3, Fiber 0.3, Sugar 10.2, Protein 0.9
ALMOND RICE WITH RASPBERRY SAUCE
It simply wouldn't be Christmas in our family without this old-fashioned dessert. Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Nutrition Facts : Calories 697.8 calories, Carbohydrate 92.4 g, Cholesterol 87.6 mg, Fat 32.9 g, Fiber 5.9 g, Protein 11.4 g, SaturatedFat 15.4 g, Sodium 548.4 mg, Sugar 45.1 g
RICE WITH ALMONDS AND RAISINS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well.
- Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed.
- Stir in the butter and coriander and serve.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 413 milligrams, Sugar 4 grams, TransFat 0 grams
ALMOND RICE
Make and share this Almond Rice recipe from Food.com.
Provided by VickyJ
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in skillet; add almonds and saut0233 just until golden.
- Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.
Nutrition Facts : Calories 220.4, Fat 9.1, SaturatedFat 0.9, Sodium 1.2, Carbohydrate 30, Fiber 2.1, Sugar 0.7, Protein 5.2
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