Almost As Good As Sex Cake (recipe)

Ingredients for 16 servings
1 package	Yellow cake mix
1 can	condensed milk sweetened
10 ounce	Frozen strawberry halves; in syrup, thawed
19 ounce	Strawberry ice cream topping
8 ounce	topping whipped
3/4 cup	Cocktail salted peanuts
recipe preparation
Prepare cake mix according to package instructions. Bake in 9×13″ pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes. Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping. Chill before serving.

Almost Pasta Primavera (recipe)

Ingredients for 6 servings
3 1/2 pound	Spaghetti squash; 1 medium
1 cup	Broccoli flowerets; fresh
1 cup	Zucchini; small, sliced
1 cup	Mushrooms fresh, sliced
1 cup	Carrot sliced
1	Clove garlic; small, crushed
3/4 teaspoon	Reduced calorie margarine, melted
1 tablespoon	skim milk
1/2 cup	Part skim ricotta cheese
1 tablespoon	parmesan
1/2 teaspoon	Imitation butter flavoring
1/4 teaspoon	salt
1/2 teaspoon	seasoning
1/8 teaspoon	pepper coarsely ground
recipe preparation
Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges…. {I found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convience „Bert“ that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file} Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving).

Almost like alan’s potato salad (recipe)

Ingredients for 10 servings
7	Russet potatoes
1/3 cup	cider vinegar
2/3 cup	mayonnaise
1 1/2 tablespoon	sugar
2	Hard-cooked eggs, sliced *
1	Kosher salt to taste
recipe preparation
* Hard-cooked sliced eggs are optional. ======================================================= ================== Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired. Season with salt to taste.

Almost Dreamland Barbeque Sauce (recipe)

Ingredients for 1 servings
1 can	(28-ounce) tomato puree
1/3 cup	mustard yellow
3 cup	water
1 1/2 cup	cider vinegar
1/4 cup	corn syrup Dark
2 tablespoon	lemon juice
1 tablespoon	sugar
1 tablespoon	sugar packed
2 tablespoon	chilli powder
1 tablespoon	mustard dry
1 tablespoon	paprika
2 teaspoon	pepper ground
2 teaspoon	onion powder
1 teaspoon	salt
1 teaspoon	pepper ground
1/2 teaspoon	garlic powdered
recipe preparation
And without further teasing, here is the „Almost-Dreamland“ reacipe which was concocted by a writer for „Men’s Journal“ that is declared to be very close to the real recipe by Ms. Bishop-Hall: In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks. have a subscription for which I pay) nor Dreamland Barbeque (though I have been seen eating at both locations occasionally).

Almond Toffee (recipe)

Ingredients for 1 servings
2 cup	sugar packed
1 cup	(2 sticks) butter
1/4 cup	water
1 tablespoon	vanilla extract
1/2 teaspoon	Baking soda
1	12-ounce package chocolate chips
1 1/2 cup	Sliced, toasted almonds, coarsely chopped
recipe preparation
Lightly grease a 10 x 15-inch baking sheet. Set aside. In a large heavy saucepan, combine the brown sugar, butter, and water and bring slowly to the boil, stirring occasionally to prevent burning. Insert a candy thermometer and cook until the mixture reaches 285 degrees F.~ (soft-crack stage). Remove from the heat and quickly stir in the vanilla and baking soda. Immediately pour onto the greased baking sheet. Sprinkle the chocolate chips over the hot toffee. Let sit for 5 minutes, then spread evenly over the surface of the toffee with a spatula. Sprinkle the nuts evenly over the top. Cool completely. Break the hardened toffee into pieces and store in an airtight container. Makes about 1 1/2 pounds

Almond Tea (recipe)

Ingredients for 8 servings
Almond Paste
1/4 cup	Long grain rice
6 ounce	almonds blanched
1	Orange, thinly sl1 1/2 cups watericed
6 cup	water
1 1/4 cup	sugar
1/2 cup	Evaporated milk or half-and-half
1/4 teaspoon	almond extract
recipe preparation
Soak rice in enough water to cover for at least 2 hours or overnight; drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 cups water into a smooth paste. Transfer paste to a large pot. Add 6 cups water and sugar to almond paste. Bring to a boil, stirring constantly, until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Set a fine strainer lined with a double layer of damp cheesecloth over a deep bowl. Pour soup through strainer into bowl, then gather cheesecloth and squeeze firmly to extract all remaining liquid. Return liquid to pot; stir in evaporated milk and heat just to simmering. Stir in almond extract. Serve hot in individual soup bowls. Or, cover and refrigerate until well chilled and serve cold. Recipe from „Martin Yan, The Chinese Chef, “ (Doubleday), copyright Yan Can

Almond Toffee with Chocolate on Top (recipe)

Ingredients for 1 servings
10 ounce	Finely chopped almonds; toasted
1 1/4 cup	sugar granulated
1 pound	Butter unsalted
250 gram	Plain chocolate
1/2 teaspoon	Baking soda
1/3 cup	Golden syrup
1/3 cup	rum
1 teaspoon	salt
recipe preparation
In a pan of boiling water, place a tin of golden syrup which will soften the syrup. In a heated pan, melt the sugar and add the rum and 1/3 cup of the golden syrup. This mixture needs to be stirred every so often and allowed to reach 300 °C. Be careful not to get the mixture on yourself as it will burn you. Place a sheet of foil over the pan and leave it to boil away for 4-5 minutes. Add the butter and allow it to melt in. Place a thermometer into the centre of the mixture to test the temperature of the toffee mix. It will go frothy, sticky and golden brown. When it has reached 300 °C take the pan off the heat and add in the baking soda, 1 1/2 cups finely chopped almonds and salt. Stir the mixture quickly, then pour it all into a well greased baking tray and allow it to cool down and set. Melt the chocolate slowly in a bowl over a pan of boiling water. When the toffee has set, tip it out into another tray. With a sheet of kitchen paper, wipe off the excess grease from the top of the toffee and pour the melted chocolate over the top, spreading evenly with a palette knife. Sprinkle the rest of the almonds on top and allow the chocolate to set. When the chocolate has set, the toffee can be broken up with a sharp knife and then served.

Almond splinters (recipe)

Ingredients for 25 servings
9 ounce	Milk chocolate, broken into Pieces
6 ounce	Slivered almonds, toasted
recipe preparation
Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on High for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25.

Almond rice muffins (recipe)

Ingredients for 12
2 cup	Am Brown Rice Flour
1 tablespoon	Non-alum baking powder
1 tablespoon	Arrowroot powder
1/4 cup	honey
1 teaspoon	almond extract
1 1/4 cup	Water or soymilk
2 tablespoon	Am Unrefined Vegetable Oil
1/2 cup	almond ground
recipe preparation
Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes. Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Almond — Poppy Seed Scones (recipe)

Ingredients for 12
2 cup	all-purpose flour
1/3 cup	sugar
1 tablespoon	poppy seeds
1 teaspoon	baking powder
1/2 teaspoon	salt
1/2 cup	Solid vegetable shortening
1	. chilled & cut into bits
1/4 cup	Butter; unsalted, chilled &
1	. cut into bits
1/3 cup	sour cream
1 large	egg
2 teaspoon	almond extract
recipe preparation
Traditionally served with tea in the afternoon, scones are lovely at brunch, too. Preheat the oven to 400°F. Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal. Whisk sour cream, egg and almond extract in a small bowl to blend. Add to the flour mixture in the food processor and pulse just until dough forms ball. Transfer dough to a lightly floured work surface. Press dough into a 15×3-inch rectangle. Cut into six 3×2 1/2-inch pieces. Cut each piece diagonally in half to form twelve triangles. Place the scones on a heavy baking sheet, spacing about 1-inch apart. Bake until puffed and pale golden, about 15 minutes. Can be made as much as 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in a 350°F oven for about 8 minutes. A great recipe from: The Recipe Collector Web Page