Recipes Included On This Page Almond Candy Jewels Antipasto Crescents Apple Pandowdy Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Candy Jewels Recipe By :Land O Lakes Serving Size : 30 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups slivered almonds 1/2 cup sugar 2 tablespoons light corn syrup 1/2 cup semi-sweet chocolate chips or butterscotch or vanilla milk chips or toffee chips or chopped red and green candied cherries The following recipe appears courtesy of Land O Lakes. 1. Line large baking sheet with waxed paper, set aside. 2. For best results, assemble all ingredients before starting. 3. In 10 or 12 inch skillet melt butter until sizzling; add almonds, with wooden spoon (not rubber spatula), until sugar and nuts are golden brown (4 to 9 minutes). (Watch closely to prevent burning.) Immediately remove from heat; sprinkle with desired topping above. (Do not stir.) 4. Working quickly, using two spoons, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes). Place individual clusters in paper candy cups or on squares of colored foil; store in airtight container at room temperature. Candy cups and colored foil available at cake decorating stores. Almond Toffee: Omit topping. Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes). Break into small pieces. Store in airtight containers. Place in jars or cellophane bags for gift giving. Serves 30. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Antipasto Crescents Recipe By :12/97 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Pillsbury crescent rolls 1/4 lb sliced ham 1/4 lb sliced pepperoni 1/4 lb sliced Genoa salami 1/4 lb sliced provolone cheese 1/4 lb sliced Swiss cheese 3 eggs 1/4 cup parmesan cheese 1 small jar roasted red peppers (optional) 2 tbls water BAKE : 400° Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on bottom of pan. Layer meat and cheeses ending with all of the roasted peppers on top. Beat eggs and water in small bowl -- then add parmesan cheese and pour over layers. Unroll second can of crescent rolls and lay over layers. Brush top layer with bit of egg mixture still remaining in bowl. Bake for 45 minutes or until top is golden brown. Cool and cut into small squares. Serve warm. Message From Grace Wagner <wgmm@citynet.net> to The TNT Recipes List. I usually fix one-half of this recipe in a loaf pan. NOTES : Derek and Candice" <DCValencia@worldnet.att.net> TNT Group 11/97 Per serving: 1072 Calories (kcal); 81g Total Fat; (69% calories from fat); 52g Protein; 27g Carbohydrate; 666mg Cholesterol; 3308mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Candice; 12 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pandowdy Recipe By :Cook's Magazine September/October 1984 Serving Size : 8 Preparation Time :1:30 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- APPLES: 6 apples -- tart, peeled, cored and sliced thin 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon salt BISCUIT DOUGH: 1 1/2 cups white flour 1 1/2 tablespoons granulated sugar 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup butter -- chilled and cut into 10 pieces 6 tablespoons milk -- or more if needed 1 cup heavy cream -- chilled, whipped and lightly sweetened with sugar -- (optional) 1. Preheat oven to 350°F. 2. In a large mixing bowl, toss apples, both sugars, nutmeg, cinnamon, cloves, and salt to combine. Put apple mixture into a buttered 9-inch baking dish. 3. For the dough, sift flour, sugar, baking powder, and salt into a large mixing bowl. Rub butter in with your fingers or cut in with a pastry blender until mixture resembles coarse meal. Sprinkle with 6 tablespoons of the milk and toss with a fork. Add more milk if necessary to make a soft dough. 4. On a lightly floured surface, roll dough 1 inch larger than baking dish. Dough should be about 1-inch thick. Lay dough over baking dish with the apples. Flute or otherwise secure dough to edge of dish. Bake until crust is golden brown and apples are soft and bubbly, 40 to 45 minutes. Serve warm or at room temperature, garnished with whipped cream. NOTES : Apples and spices baked under a biscuit-dough blanket. Contributed to the FareShare Gazette by Robin; 6 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 24g Total Fat; (46% calories from fat); 4g Protein; 57g Carbohydrate; 73mg Cholesterol; 544mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates

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