Heat oven to 350?. Grease rectangular pan, 13 ? 9 ? 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve.

Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan.

Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 ? 1-inch bars.

AMARETTO FROSTING:

Mix all ingredients until smooth.

Continue reading "Amaretto Brownies" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 375?. Mix water and almond extract; toss with apples in 1
1/2-quart casserole sprayed with nonstick cooking spray. Mix remaining
ingredients except Yogurt Topping until crumbly; sprinkle over apples.

Bake until top is golden brown and apples are tender, about 30 minutes.
Serve warm with Yogurt Topping.

YOGURT TOPPING:

Mix all ingredients.

Continue reading "Almond Apple Crisp" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Grease rectangular pan, 13 ? 9 ? 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve.

Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan.

Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 ? 1-inch bars.

AMARETTO FROSTING:

Mix all ingredients until smooth.

Continue reading "Amaretto Brownies" »

Posted by Scott at 03:25 PM | Permalink

Rinse and dry strawberries but do not hull. Place strawberries in serving
bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip
strawberries into yogurt and then into brown sugar.

Continue reading "Brown Sugar Strawberries" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Prepare Crust. Beat remaining ingredients except
cashews, Orange Glaze and orange peel in medium bowl with electric mixer
on medium speed about 2 minutes or until well blended. Stir in cashews.
Spread over baked crust.

Bake 19 to 22 minutes or until top is golden brown and set around edges.
Cool in pan on wire rack. Prepare Orange Glaze; spread evenly over baked
layer. Cut into 2 ? 1 1/2-inch bars. Garnish with orange peel.

CRUST:

Grease rectangular pan, 13 ? 9 ? 2 inches. Beat cream cheese and sugars in
medium bowl with electric mixer on medium speed until fluffy. Beat in
vanilla and egg yolk. Gradually stir in enough flour to make a soft dough.
Knead dough on floured surface 1 minute (do not overknead). Press dough
evenly in pan. Bake 15 to 20 minutes or until very light brown.

ORANGE GLAZE:

Mix ingredients until smooth and spreadable.

Continue reading "Cardamom Cashew Bars" »

Posted by Scott at 03:25 PM | Permalink

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream
freezer. Freeze according to manufacturer's directions.

Continue reading "Cheesecake Sherbet" »

Posted by Scott at 03:25 PM | Permalink

Line 6-inch strainer with basket-style paper coffee filter or double
thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover and refrigerate 12 hours, draining liquid from bowl
occasionally.

Heat oven to 300?. Spray springform pan, 9 ? 3 inches, with nonstick
cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat
yogurt and cream cheese in medium bowl on medium speed until smooth. Add
sugar, milk, flour, vanilla and egg whites. Beat on medium speed about
2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove
from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over
cheesecake.
Cover and refrigerate at least 3 hours. Run metal spatula along side of
cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

STRAWBERRY TOPPING:

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and
cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and
strawberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; cool.

Continue reading "Cheesecake with Strawberry Topping" »

Posted by Scott at 03:25 PM | Permalink