Orange Toffee Almond Sandies

Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 teaspoon orange extract
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3 tablespoons orange zest
2 cups sliced almonds
2 cups English toffee bits

Directions
Preheat the oven at 350 degrees F.

In a mixing bowl, add the butter, oil and the sugars. Using a hand-held mixer, beat until combined. Beat in the extracts. Add the eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits.

Drop by teaspoonfuls, 2-inches apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Remove from the oven to a wire rack to cool before serving.

SOURCE

Easy Blueberry Skillet Cake

Ingredients


Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon


Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed


Directions
For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.


For the coffee cake: Preheat the oven to 375 degrees F.


In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.


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Vanilla Pound Cake

Ingredients
Nonstick baking spray with flour
1 cup (2 sticks) butter, softened
3 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup sliced almonds
Black Cherry Sauce, recipe follows


Directions
Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.


In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.


In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Serve with Black Cherry Sauce, if desired.


Black Cherry Sauce:
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lime zest
1/2 cup black cherry juice
1 (12-ounce) package frozen dark sweet cherries
In a medium saucepan, combine the sugar, cornstarch, and lime zest. Stir in the black cherry juice, whisking until smooth. Add the cherries. Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute.. Remove from the heat and let cool.


SOURCE

Paula's Volcano Cake

Ingredients
Cream mixture:
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract


Directions
For the cream mixture:


Beat ingredients together with an electric mixer. Set aside until ready to use.


Cake:


Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.


Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.


Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.


For the glaze:


In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.


SOURCE

Sweet Black Cherry Crisp

Ingredients
1/2 cup granulated sugar
1/4 cup, plus 3 tablespoons all-purpose flour
6 cups pitted frozen cherries, thawed
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup sliced almonds


Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.


In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Spoon the mixture into the prepared pan.


In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the almonds. Sprinkle evenly over the cherry mixture. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving.


SOURCE


Cherry

The Lady’s Peach Shortcake

Ingredients:

Shortcakes:
4 cups bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring

Peaches:
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar

Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Toppings:
Vanilla Ice Cream
Mint sprigs

Directions:

Preheat oven to 400 degrees F.

To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.

Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.

Servings: 12 servings
Prep Time:
Cook Time: 20 min
Difficulty: Easy

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NOTES:  Peaches are healthy!  According to thenibble.com , " Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories."  


Movin' to the country, Gonna eat a lot of peaches! \m/

Peach