Crescent Cakes
 

    1 cup firmly ground almonds
    1 1/4 cups flour
    1/2 cup confectioner's sugar
    2 drops almond extract
    1/2 cup butter, softened
    1 egg yolk

Combine almonds, flour, sugar and extract until thoroughly mixed. with
the hands, work in butter and egg yolk until well-blended. Chill dough. Preheat oven to 325 degrees F.  Pinch off pieces of dough about the
size of walnuts and shape into crescents. Place on greased sheets and
bake for about 20 minutes.

---

Crescent Cakes II

Ingredients:

    1¼ cups flour
    ¾ cup sugar
    1 cup finely ground almonds
    3 drops almond extract
    ½ cup butter or margarine, softened
    1 tablespoon honey
    1 egg yolk

    In a large mixing bowl, combine the first four ingredients. Add the
butter, honey, egg yolk and mix together well. Cover with aluminum
foil or plastic wrap, and then chill for 1½ to 2 hours in the refrigerator.

    When ready, pinch off pieces of the dough (about the size of plums)
and shape them into crescents.

    Place the crescents on a well-greased cookie sheet and bake in a
350-degree preheated oven for approximately 20 minutes.
The recipe yields about one dozen crescent cakes.

---

---

Apple Cinnamon Rings

                         Prep: 10 min, Cook: 5 min.

    1/4 cup sugar
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. ground cloves
    2 Tbs. unsalted butter
    1-1/2 lbs. Jonathan apples, cored and cut crosswise into 1/2 inch
rings
    3/4 cup heavy cream, warm

Combine first 4 ingredients in a bowl. Melt butter in a heavy nonstick
skillet over medium heat. Cook apples 3 minutes.
Turn and sprinkle with cinnamon mixture. Cover and cook another 3
minutes until apples are just tender. Serve apples
with cinnamon sauce and warm cream.

Per serving: calories 352, fat 22.9g, 56% calories from fat, cholesterol
77mg, protein 1.3g, carbohydrates 39.5g, fiber
3.4g, sodium 18mg.

---

Apple Cobbler with Cheddar Biscuits

                         Prep: 15 min, Cook: 35 min.

    4 cups apples, peeled, cored and sliced
    3/4 cup sugar
    1 Tbs. cornstarch
    1/4 tsp. salt
    1 Tbs. lemon juice
    1 tsp. almond extract
    1-1/2 Tbs. unsalted butter, cut into pieces
    1 cup buttermilk baking mix
    1/2 cup shredded cheddar cheese
    1-1/2 tsp. unsalted butter, melted
    1/3 cup milk

Preheat oven to 400°F. Place apples in a greased 9 inch baking pan.
Combine next 3 ingredients in a bowl and sprinkle
over apples. Sprinkle lemon juice, almond extract and butter over apple
mixture. Bake 15 minutes. Meanwhile, make
biscuits by combining baking mix and next 3 ingredients in a bowl,
stirring well. Remove baking pan from oven and
drop dough by tablespoonfuls onto hot apple mixture. Bake another 20
minutes or until biscuits are golden. Serve
warm.

This recipe serves 6 people. Because this recipe is for a particular
size pan, it adjusts the number of servings only in
multiples of 6.

Per serving: calories 389, fat 8.2g, 19% calories from fat, cholesterol
22mg, protein 7.0g, carbohydrates 74.0g, fiber
3.4g, sodium 507mg.

---

Quick Blueberry Cobbler

 Prep: 5 min, Cook: 25 min., Serves 4

 2-1/4 cups blueberries, thawed if frozen
 2 tsp. lemon juice
 1/3 cup plus 1 Tbs. sugar
 1 Tbs. unsalted butter, cut into small pieces
 1 cup buttermilk baking mix
 1/2 cup skim milk, or half and half

Preheat oven to 450°F. Combine blueberries, lemon juice
and 1/3 cup sugar in an 8 inch baking dish. Dot with
butter. Place dish in oven for 5 minutes to heat while
preparing topping. Combine biscuit mix and milk in a
bowl and mix until a soft dough forms. Spoon heaping
tablepoonfuls of dough onto blueberries, spacing them
about 1/2 inch apart. Sprinkle with remaining sugar and
bake about 20 minutes or until topping is golden.
Serves 4 people

---

 1

HOME