Almond Cake

It's a great gluten free cake and is quite elegant.  I served it with balsamic strawberry sauce but it would be lovely with stewed apples, peaches or blueberries.  Go with what is in season.

Almond Cake

Serves 8

3 T. unsalted butter, room temperature

5 cups sliced almonds

1 3/4 cups plus 2 T. confectioner's sugar

6 large egg whites, at room temperature

1 teaspoon vanilla extract 

1 teaspoon grated lemon zest 

1 teaspoon almond extract ( I put it in)

1. Heat oven to 350 degrees.  Coat the bottom and sides of a 9 by 2 inch cake pan evenly with the butter.  Do not use spring form pan, butter will leach out onto oven.  Add 3/4 cup of the almonds.  Rotate the pan to coat the bottoms and sides.  Turn pan upside down and tap lightly to remove any nuts that do not cling.

2.  In a food processor, grind the remaining 4 1/4 cups almonds and 1 3/4 cups of the sugar to a powder.   Place the mixture to a medium bowl.

3.  In a large bowl, beat the egg whites until foamy and frothy.  Continue beating, adding the remaining 2 T. sugar slowly, until the whites hold firm peaks when the beaters are lifted.  Beat in the vanilla, almond extract and lemon zest until just mixed.

4.  Add the almond mixture to the egg whites half a cup at a time, folding gently just until combined.  Do not over mix.  The batter will be dense.

5.  Put he batter into the prepared pan and smooth the top.  Bake in the middle of the oven until the top is browned and the center springs back when touched lightly, 35 to 40 minutes.  Remove from the oven and cool in the pan on a rack.  Turn out onto a serving plate.  Serve accompanied by the Strawberries in Balsamic Vinegar and Chantilly Cream.

Balsamic Strawberries

4 pints strawberries, 1 pint hulled, 3 pints hulled and sliced

1/4 cup sugar

2 T. water

1 T. balsamic vinegar

Chantilly Cream

2 cups heavy cream

3 T. powder sugar

2 t. vanilla extract

Whip cream to soft peaks, add powder sugar and vanilla, continue to whip until firm peaks hold.Note:
This cake is so moist it keeps well for up to 5 days. You can prepare the berries and toss them with the sugar, water and vinegar 4 hours before serving. This is a wonderful cake to serve with afternoon tea. The strawberries are a wonderful accompaniment, but any type of fruit will be just fine. I also love this cake plain with a little powdered sugar. As it ages, it gets even better. It is very European in style and taste. I also love to serve this cake after a wonderful Italian dinner and an aperitif of amaretto! It is divine!!!!

Cream Spinach Casserole

I love cream spinach and this is even better.  I always serve this for fancy dinner parties.

Recipe: preheat oven to 350 degrees 

Baked for 40 minutes or until golden. 

Butter a casserole pan ( I used corning ware )

2 packages frozen spinach

1 package cream cheese ( room temperature and very soft)

1 can cream of chicken soup or cream of mushroom (The original recipe says Cream of Mushroom, I had Cream of Chicken on Hand.) It worked out fabulous!

2 T. Parmesan grated cheese

1 egg

1/4 tsp. garlic powder

pinch salt

pinch pepper

1 large sweet vidalia onion sliced thin on mandolin

3 T. flour  

(Extra pinch of salt and pepper to season frizzled onion rings)

 2 T. more grated Parmesan cheese for top

I sliced my onion rings on the mandolin.  Seasoned with salt and pepper. Floured with 3T. flour and fried in hot oil.  Set aside on top of paper towels to remove excess oil. 

In a large bowl, add spinach, soup, egg, cheese, garlic powder, salt and pepper and half the onions.  Mix with a big wooden spoon.  Put into buttered casserole pan, add remaining onions and grated cheese.  Bake and serve warm or at room temperature. 

Cranberry Crumble Bars

I got this recipe from Land O Lakes website.  It is super tasty, super easy to make and perfect for the holiday season when cranberries are abundant.  I love making bar cookies, they are easy to transport and great for bake sales.  This is a winner for Holiday bake sales.   Enjoy!

Crumble Top Cranberry Bars
From: Land O Lake Website

Crust

1 1/2 cups uncooked quick cooking oats

1/2 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1/2 cup butter unsalted softened

1 teaspoon vanilla

Filling

1 cup sour cream

1/4 cup sugar

1 egg yolk only

2 teaspoons freshly grated lemon zest

1 teaspoon vanilla

1 cup sweetened dried cranberries

Topping

1/3 cup coarsely chopped pecans

Directions

Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.

Combine oats, 1/2 cup sugar, flour and salt in bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into another bowl; set aside.

Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

Combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.

Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.