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Jan 11, 2010

Almond Crusted Butter Cake

1 1/2 cups unsalted butter -- softened, plus 3 tablespoon

1/2 cup slivered AlmondsDiamond Almonds, Slivered, 6-Ounce Bags (Pack of 6)

1 box (16 ounces)
confectioners' sugarDomino Powdered Confectioners Sugar 16oz
6 large eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon salt

2 3/4 cups sifted cake flour

Preheat oven to 350�F. spread 3 tablespoons softened butter over bottom

and sides of tube pan. Sprinkle sides of pan with slivered almonds; set


In a large bowl, beat 1 1/2 cups butter at medium speed with an electric

mixer until creamy. Gradually beat in confectioners' sugar until fluffy.

Add eggs, one at a time, beating well after each addition. Beat in

vanilla extract almond extract, and salt. Gradually beat in flour until

combined. Spoon batter into prepared pan, and bake for 1 hour, or until a

wooden pick inserted in center comes out clean. let cool in pan for 10

minutes. Remove from pan, and let cool completely on wire rack.

Hot Turkey Sandwiches


1 package (6 ounces) chicken stuffing mix

4 slices white bread, toasted

1 pound thinly sliced deli turkey

1 cup turkey gravy


Prepare stuffing mix according to package directions. Place the toast on a large microwave-safe plate; top each with turkey, stuffing and gravy. Microwave, uncovered, on high for 30-40 seconds or until heated through. Yield: 4 servings.

Italian Beef Sandwiches



1 boneless beef chuck roast (3 pounds)

1 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

1/4 cup water

1 jar (16 ounces) sliced pepperoncinis, undrained

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 garlic clove, minced

1 envelope reduced-sodium onion soup mix

2 tablespoons Worcestershire sauce

2 loaves (1 pound each) Italian bread, halved lengthwise


Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender.

Remove roast; shred meat with two forks and return to the slow cooker. In a large bowl, combine the pepperoncinis, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour longer or until peppers are tender.

Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into six sandwiches. Yield: 12 servings.

Zucchini pound cake

Zucchini pound cake

Serves 8 to 10

1 cup grated zucchini (about 1/4 pound)

2 cups plus 1 tablespoon all-purpose flour

1 cup (2 sticks) unsalted butter, softened

1 2/3 cups sugar

1 tablespoon vanilla extract

2 tablespoons orange liqueur

5 teaspoons finely grated orange peel

5 eggs, separated

Preheat the oven to 350 degrees. Toss the zucchini with the 1 tablespoon

Flour in a bowl. Set aside.

Beat the butter with the sugar in the large bowl of an electric mixer until

Light and fluffy. Beat in the vanilla, orange liqueur and orange peel. Add

The egg yolk, one at a time, beating thoroughly after each addition. Stir in

The zucchini.

Beat the egg whites until stiff but not dry.

Fold the 2 cups flour into the batter in three batches, alternating with

Batches of egg white. Pour the mixture into a buttered and floured 9-inch

Tube pan. Bake until a toothpick inserted in the center comes out clean,

About 1 hour. Cool on a rack 10 minutes before unmolding.

Grandma's chocolate zucchini cake

Grandma's chocolate zucchini cake

Makes 12 servings

1/2 cup margarine (or butter), softened

1/2 cup vegetable oil

1 cup sugar

2 eggs

1/2 cup sour milk

1 teaspoon vanilla

2 1/2 cups sifted flour

4 tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

2 cups diced zucchini

1/2 cup chocolate chips

Preheat oven to 325 degrees.

In mixing bowl or stand mixer, beat the margarine, oil and sugar on medium

Until light and creamy. Add eggs, milk and vanilla and continue beating

Until all ingredients are incorporated.

Mix all dry ingredients in separate bowl and slowly add to the creamed

Ingredients. Mix well.

Stir in the zucchini. Pour in a buttered 9-by-13-inch baking dish. Sprinkle

Top with chocolate chips.

Bake 45 minutes or until toothpick inserted in center comes out clean.

Mushroom and Garlic Casserole

Mushroom and Garlic Casserole

16 large mushrooms

1 lb small mushrooms

1 cup finely diced fresh garlic

1 cup chopped almonds

1/2  lb butter

1 lb ground beef

2 cups seasoned bread crumbs

1 cup grated Swiss or mozzarella cheese

1 cup grated parmesan cheese

1. Trim large mushrooms; discard ends. Remove stems and chop together with small mushrooms. Saute garlic, chopped mushrooms and almonds in half the butter till well done.

2. Add beef and cook until done.

3. Add 1 cups bread crumbs and mix thoroughly.

4. Line bottom of greased casserole, 8 large mushrooms, open side up. Press sauted mixture firmly over mushrooms. Use remaining 8 large mushrooms to cover the sauted mixture, placed open side down.

5. Sprinkle with grated Swiss or Mozzarella cheese, remaining bread crumbs and Parmesan cheese. Dot with remaining half of the butter. Bake at 350 for 30 minutes or until mushrooms are tender.

Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2 Preheat oven to 350 degrees F. 3 Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4 Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Number of Servings: 10