Recipes provided by Alicia's Country Recipes

Almond Popseed Muffin
3 Cups Flour
1-1/2 C Milk
2-1/4 C Sugar
3 Eggs
1-1/2 Teaspoons Baking powder
1/2 Teaspoon Almond extract
1-1/2 Teaspoons Salt
1-1/2 Tablespoons Poppy seeds
1-1/2 Cups Vegetable oil

Preheat oven to 350' grease or paper line two 12 cup muffin tins - combine flour-sugar-baking powder-salt in bowl; mean while whisk oil-milk-eggs-extract in another bowl till smooth Add the dry ingredients mixing till moist - Very gently stir in all the poppy seeds.

Fill muffin tins, and bake for approximately 30 minutes. Serve warm or cold - Made these last summer and they were very moist and very flavorful.

Almond-Poppy Muffins
1 Egg
3/4 Teaspoon Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1 Tablespoon Baking powder
3/4 Cup Chopped almonds
1/3 C. Poppy seeds

PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.

Apple Cake
2 C. Sugar
4 Eggs
2 Teaspoons Vanilla extract
6 Cups Golden delicious apples; chopped
2 Teaspoons Baking powder
2 Tablespoons Baking soda
1/2 Teaspoon Salt
Raisins; optional

Mix wet ingredients, add apples, flour and other dry ingredients and raisins (up to about 1/2 cup). Bake 325 for 1 hr. {use 9x13x3 greased pan

Angel Cake With Mocha Butter Cream
Cake
1-1/2 C. Powdered sugar
1 Cup Cake flour
Dash Salt
10 Large Egg whites
1-1/2 Teaspoons Cream of tartar
3/4 Cup Granulated sugar Mocha Butter Cream
1-1/2 Cups Butter
4 Tablespoons Instant coffee
2 Tablespoons Sifted cocoa
2 Cups Powdered sugar

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little. Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan. Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

More Recipes Using Almonds

Almond Butter Balls
Almond Butter Balls #2
Almond Chicken Baked in Cream
Almond Chicken Casserole
Almond Crackers
Almond Dip
Almond Nut Balls Candy
Almond Pudding Loaf
Almond Raspberry Cream Roll
Almond Roll
Amaretto Almond Apricot Chews
Asparagus Almond Mold Salad
Asparagus Casserole
Broccoli and Rice Casserole
Broccoli Dip
Candied Nuts
Cherry Almond Filling
Cherry Almond Mold Salad
Chicken and Asparagus Casserole
Cherry Blossom Almond Mold Salad
Chicken and Broccoli Casserole
Chicken and Rice Amandine
Chicken and Water Chestnuts Casserole
Chicken Canton
Chinese Casserole
Chicken Noodle Casserole
Chicken Tetrazzini
Chocolate Almond Butterballs
Christmas Almond Balls
Cranberry Ribbon Spread
Crunchy Zucchini Sticks
Cucumber Almond Mold Salad
Curried Almond Spread
Danish Almond Fingers
Green Bean and Corn Casserole
Hot Chicken Salad
Marinated Almond and Broccoli Salad
Marinated Cabbage and Noodles with Almonds
Mushroom Wild Rice with Almonds
Orange Chicken
Raspberry Almond Mold Salad
Rolled Almond Wafers
Sausage Rice Casserole
Toasted Almond Chocolate Chip Balls
Tomato Shrimp Mold

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