Almond Lemon Bread Rsc Recipes

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a standard 9x5'' loaf pan.
• In a small bowl sift together flour, baking powder and salt.
• In another large bowl cream together the butter and sugar.
• Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
• Slowly stir in dry ingredients, just until combined.
• Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
• Remove to a wire cooling rack to cool completely.
• Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.

ALMOND CRUSTED TILAPIA WITH CARAMELIZED ONIONS #RSC

Steps:

• 1. Preheat oven to 475°F.
• 2. Cut 4 pieces 7 inch pieces of Reynolds Wrap Foil. Coat the bottom of each piece with 1/2 tbsp olive oil.
• 2. In a large bowl, combine sliced onions with balsamic vinegar, honey, remaining olive oil and a pinch of salt, mixing well so the onions are well coated.
• 3. In a medium bowl, combine ground almonds with lemon zest and a pinch of salt.
• 4. Divide onions equally on each piece of foil. Close the foil to form 4 sealed packets and place them on a large baking sheet in the oven. Bake for 20 minutes. Carefully open the packets and broil for 4 minutes. Remove baking sheet from the oven and turn the temperature down to 425°F.
• 5. In the meantime, season each tilapia fillet on both sides with salt, garlic powder and lemon pepper. Place one fillet in each packet on top of the caramelized onions and top with ground almonds. Drizzle with olive oil, close the packet and return to the oven. Bake at 425F for 18-20 minutes. Open the packets and broil for 1-2 minutes until golden brown.
• 6.Garnish with chopped basil or parsley, lemon zest and fresh lemon juice before serving.

LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC

Steps:

• Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
• Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
• Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
• Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
• Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

ALMOND LEMON CHOCOLATE CHEWS #RSC

Steps:

• Wisk together dry ingredients. Set aside.
• In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended. Add egg, zest and lemon juice. Beat until fluffy and light. Stir in dry ingredients. Stir in chocolate chips. Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
• Roll dough into walnut sized balls (1 inch). Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
• Let it set on sheet for 2 minutes and remove to a rack to cool.
• Eat often!

ALMOND LEMON BREAD #RSC

Steps:

• Spray a bundt pan with non-stick spray. Melt butter in microwave; set aside.
• Add lemon zest and almonds to sugar, mix to combine. Take biscuits one at a time, split each in half and insert a square of cream cheese. Reseal. Dip each biscuit in the melted butter, then in sugar mixture. Set biscuits on their sides around inside of bundt pan. Pour remaining sugar mixture and butter over biscuits.
• Cover with Reynolds Wrap foil, bake at 400 degrees for 40 minutes, removing foil for last 10 minutes of baking time.
• Invert bundt pan on serving plate. Serve warm.