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Cooking spray or cooking oil
180 g all-purpose flour
150 g white sugar
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp baking powder
220g pumpkin puree
120 ml vegetable oil
80 ml water
175 g semisweet chocolate chips
80 g chopped toasted almonds
Preheat your oven to 350°F/180°C.
Coat a bread pan with nonstick spray or grease with cooking oil.
Get a bowl, combine: baking powder, flour, pumpkin spice, sugar, nutmeg, baking soda, cinnamon, cloves, and salt.
Stir the mix evenly then add in the eggs, pumpkin puree, water, and veggie oil.
Work the mix completely then add in the almond and chocolate chips.
Enter your batter into the bread pan and cook everything in the oven for 75 mins.
120 g halved red candied cherries
80 g. blanched slivered almonds
60 g cake flour
100 g butter, softened
100 g white sugar
1 tsp vanilla extract
1 tsp almond extract
200 g additional cake flour
2 tsps baking powder
1/2 tsp salt
100 ml milk
Get a bowl, mix: 60 g flour, cherries, and almonds.
Get a second bowl, mix: salt, 200 g flour and baking powder.
Get a third bowl to mix your butter, flavorings, and sugar together until it is frothy then combine in your eggs one by one.
With a low speed mixer work each egg for 60 secs then add in the flour mix with the milk as well.
Once everything is combined nicely, add in the fruit mix.
Enter everything into a tube pan that has greased and cook everything at 300°F/150°C for one hour.
150 g crackers
115 g butter
115 g sugar
1 tsp vanilla
70 g sliced almonds
Set your oven to 350°F/180°C.
In a cookie sheet, place the crackers in a single layer.
In a small pan, melt the butter, stir in the sugar, and bring everything to a gentle simmer then cook it all, stirring continuously for about 2 minutes.
Stir in the vanilla extract and immediately, place it over the crackers.
Top everything with the almonds and cook it all in the oven for about 10-12 minutes.
Remove everything from the oven and keep it aside to cool completely.
2 Hass avocados - peeled, pitted, and sliced
1 tbsp butter
75 g slivered almonds, finely chopped
Sea salt to taste
Lay your pieces of avocado on a platter.
Place your butter in a pan and melt it then add in the almonds.
Stir fry the almonds for 3 mins then place them on a plate too cool.
Coat your avocados with the almonds.
250 g bacon
2 tbsps white wine vinegar
3 tbsps honey
1/2 tsp dry hot mustard
1/2 tsp celery salt
1/2 tsp ground paprika
60 ml olive oil
1 head red leaf lettuce, torn into bite-size pieces
450 g (canned) mandarin oranges, drained
1 bunch green onion, diced
80 g slivered almonds
Cook your bacon fully then remove the excess oils and break the bacon into pieces.
Get a bowl, combine: olive oil, vinegar, paprika, honey, celery salt, and dry mustard.
Get a second bowl, combine: almonds, lettuce, bacon, green onion, and oranges.
Combine both bowls evenly then add in the bacon and toss everything.