almond cake

1 cup butter, softened
1 cup granulated sugar
3 eggs
1 can Solo® Almond Filling
2 1/4 cups all−purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 cup confectioners’ sugar
2 tablespoons light cream or milk
1/4 teaspoon almond extract

Preheat oven to 350 degrees F. Grease and flour a 10−inch tube pan or 12−cup Bundt pan.

Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking
powder and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with
dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or
until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from
pan and cool completely on rack.
To make the glaze, combine the confectioners' sugar, cream or milk and almond extract in a small
bowl. Stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Almond Cake

Cinnamon Football Cookies

Treat your favorite quarterback to these easy-to-make sporty cookies. Sit back and listen to the cheers!

Yield: about 2 dozen cookies

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
24 whole blanched almonds

Easy Decorating Glaze:
1/2 cup powdered sugar
1 1/2 to 3 teaspoons water

Heat oven to 350 F.

Mix brown sugar, butter and vanilla in large bowl. Work in flour, cinnamon and salt until dough holds together.

Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet. Cool completely.

Banana Sour Cream Bread

INGREDIENTS (Nutrition)
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
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DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Dorayaki - Japan Recipe

Ingredients

1 cup adzuki beans
3/4 cup sugar
1/4 teaspoon salt
water

Pancakes

* 2 cups adzuki bean paste
* 1 cup flour
* 1/2 cup sugar
* 1 tablespoon honey
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4-1/2 cup water


Directions

For the bean paste :

1. Soak adzuki beans in water overnight.
2. Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
3. Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
4. When the beans are soft enough to break between your fingers, drain them in a colander.
5. Return the beans to the pot again and mix in the sugar.
6. Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
7. Add the salt and stir over medium heat for about 5 minutes more.
8. Remove from heat and transfer the paste to a container so that it can cool.
9. The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).

For the pancakes:

• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
• Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.

Pita Bread

Flatbreads are a favorite of the Middle East and Mediterranean areas of the world. Today flatbreads are becoming more and more popular throughout the European country's and here in North America.

Give these recipes a try and taste a little of the exotic foods of that region.

Ingredients:

• 1 1/4 cups water (lukewarm)
• 1/4 cup shortening (melted)
• 2 cups all-purpose flour
• 1 cup semolina flour
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1 1/2 teaspoons salt

Method: This Semolina Pita Bread is in a step by step cooking class or go to the printable recipe card

In a large bowl combine lukewarm water and melted shortening. Add in one cup of all-purpose flour and instant yeast. Mix together with a wooden spoon until smooth. Add in sugar, salt and semolina flour. Continue to mix together smooth. Continue to add in the rest of the flour. Once the mixture becomes to hard to mix, pour out onto a lightly floured surface and knead for 6 to 7 minutes. The dough should become smooth and elastic. If you are using a stand mixer, knead for 4-5 minutes. Create a ball and leave the dough to rest for 15 minutes. Be sure to cover with plastic wrap or a damp cloth. After 15 minutes roll dough into a 12 inch log. Divide the dough into 12 equal portions. Roll each piece into a round ball, cover with a damp cloth for 10 minutes. On a well floured surface roll out each ball into a 7 inch round disk. Turn dough over only once. Note: Do not stretch or puncture the dough and make sure you use enough flour so the dough won't stick. If you put a hole in the dough you will not get a pocket in the middle. Place 3-4 on a cookie sheet and bake in a pre-heated 450 degree oven for 2-3 minutes. Turn over with a spatula and bake for another 2 minutes.

Gluten Free

An estimated 3 million Americans suffer from Celiac disease, an intolerance to certain proteins that are found in wheat, rye and barley, along with breads that are manufactured using these grains. So, for these people wheat is nothing but trouble. A substitute for wheat must be used,

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup potato starch
• 1/4 cup arrowroot starch
• 1 1/2 tsp xanthan gum
• 2 tsp GF baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/4 cups vanilla soya milk
• 1 tsp vinegar
• 1/4 cup oil
• 3 eggs
• 1/2 cup caramelized bakers honey or other liquid honey
• 1 1/2 cups fresh blueberries

Method: This Honey Blueberry Gluten Free Bread is in a step by step cooking class or go to the printable recipe card

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.

chese bread

Cheese Bread

Cheese bread has become a real crowd-pleaser among many bread makers these days. With so many different kinds of cheeses and flavors, the choices seem endless. Cheese can be made from cows, goats, sheep and even from water buffalo milk. Creating different textures and flavors to help enhance any bread recipe. We hope you turn one of these cheese bread recipes into a family favorite.

Ingredients:

• 3/4 cup water
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup liquid honey
• 1 lg egg ( beaten )
• 3 1/2 to 4 cups bread flour
• 4 tsp instant yeast
• 1 1/4 tsp salt

Filling:

• 1/2 cup butter
• 1/3 cup chives (chopped )
• 1/3 cup shallots (chopped )
• 1/3 cup onions ( chopped )
• 1 tbsp garlic ( minced )
• 2/3 cup crispy chopped bacon
• 2 1/2 cups Gruyere cheese

Method: This Cheese Triple Onion Bacon Bun Recipe is in a step by step cooking class or go to the printable recipe card

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add in honey and 1 1/2 cups of flour mix till smooth. Add in lightly beaten egg and yeast mix till smooth. Allow to sit uncovered for 15 minutes. Mix in salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till dough no longer sticks to the counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for about 1 hour or till double in bulk. For filling, melt butter in a medium sized fry pan. Add in garlic saute for about a minute. Add in chives, shallots and onions, till onions are tender. Add in the cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a lightly floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll the dough like a jelly roll. Pinch the seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with the remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack.

Banana Bread

Every once in a while I get a real craving for a warm slice of banana bread. When that happens, I head for my local produce store. Walk straight to the back of the store where they have a shelf of overripe fruits and vegetables at discount prices. I can always find a bag of about 10 brown spotted bananas for about a dollar a bag. What a deal! This recipe is packed with flavor. One of my favorites, I hope it will become one of yours.!

Ingredients:

• 3 ripe bananas
• 1/2 cup soft butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking power
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped walnuts

Topping:

• 1 sliced banana
• 1/4 cup chopped walnuts

Method: This Walnut Banana Bread is in a step by step cooking class or go to the printable recipe card

In a large bowl peel the bananas and break them into small pieces. Use a potato masher and mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add in the beaten eggs and mix till smooth. Add in the buttermilk and vanilla. Continue to mix together till well combined. Add in the mashed bananas, then mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Using a wire whisk mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 - 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool on a wire rake.