Swiss Almond Bake Recipes

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SWISS-ALMOND FLORET BAKE



Swiss-Almond Floret Bake image

This wonderful vegetable dish, with a touch of curry, has been served in our home for the past decade on Thanksgiving and Christmas. Even folks who say they don't like broccoli or cauliflower enjoy this casserole. It's one of my favorites!

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 14

2 cups fresh cauliflowerets
2 cups chopped fresh broccoli
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk
1/2 cup shredded Swiss cheese
1 tablespoon apricot jam
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1/2 cup dry bread crumbs
1/4 cup sliced almonds, toasted
2 tablespoons butter, melted

Steps:

  • In a large saucepan, bring 1-in. of water, cauliflower and broccoli to a boil. Cover and cook for 3 minutes. Drain and pat dry., In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat., Place cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. , Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.

Provided by Dorie Greenspan

Categories     breakfast, brunch, snack, cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
2/3 cup/160 milliliters whole milk, lukewarm
2 teaspoons vanilla extract
7 tablespoons/100 grams unsalted butter, cut into small chunks
3/4 cup/75 grams sliced almonds
1/2 cup/100 grams granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk

Steps:

  • Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
  • Slide the cake into the oven, and set your timer for 30 minutes.
  • As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
  • Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
  • Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)



Swiss Almond Carrot Cake (Aargauer Rueblitorte) image

This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.

Provided by Lena

Categories     World Cuisine Recipes     European     Swiss

Time 2h10m

Yield 10

Number Of Ingredients 14

1 teaspoon butter
4 eggs, separated
1 cup white sugar
2 ¼ cups peeled and grated carrots
2 ¼ cups ground almonds
1 lemon, zested and juiced
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
5 ounces marzipan
1 drop green gel food coloring, or as needed
1 drop orange gel food coloring, or as needed
1 cup confectioners' sugar
1 tablespoon fresh lemon juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
  • Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
  • Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
  • Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g

SWISS-ALMOND FLORET BAKE -TASTE OF HOME



Swiss-Almond Floret Bake -Taste of Home image

Make and share this Swiss-Almond Floret Bake -Taste of Home recipe from Food.com.

Provided by nicoleingermantown

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups water
2 cups fresh cauliflower florets
2 cups chopped fresh broccoli
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1/2 cup shredded swiss cheese
1 tablespoon apricot jam
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry breadcrumbs
1/4 cup sliced almonds, toasted
2 tablespoons butter, melted

Steps:

  • In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
  • In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
  • Place the cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender. -6.

Nutrition Facts : Calories 354.6, Fat 22.1, SaturatedFat 11.9, Cholesterol 53.6, Sodium 369.3, Carbohydrate 29.6, Fiber 5.3, Sugar 5.4, Protein 12.6

SWISS ALMOND APPLE CAKE



Swiss Almond Apple Cake image

Number Of Ingredients 20

CAKE
2/3 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 tablespoons lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raspberry preserves
4 apples, peeled, thinly sliced (3 1/2 cups)
TOPPING
1 cup ground almonds
1/2 cup sugar
1/2 cup dairy sour cream
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
GLAZE
1/4 cup powdered sugar
1 to 2 teaspoon lemon juice

Steps:

  • Heat oven to 350°F. Grease and flour 9- or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and butter beat until light and fluffy. Add 2 eggs and 2 tablespoons lemon juice beat until well blended. In small bowl, combine 2 cups flour, baking powder and salt mix well. Add to egg mixture beat at low speed until well blended. Spread in greased and floured pan. Spoon preserves over batter carefully spread to cover. Top with apple slices slightly press into batter. In medium bowl, combine all topping ingredients blend well. Pour over apples.Bake at 350°F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth drizzle over cake. Serve warm or cool.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 280 Protein 5g Carbohydrate 39g Fat 12g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HOT SWISS AND ALMOND SPREAD



Hot Swiss and Almond Spread image

A creamy spread of Swiss cheese, cream cheese, green onion, nutmeg and toasted almonds is baked and served hot with crackers for a delicious appetizer.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield Makes 16 servings, 2 Tbsp. each.

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Shredded Swiss Cheese
1/3 cup MIRACLE WHIP Dressing
2 Tbsp. chopped green onion
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/2 cup sliced almonds, toasted, divided

Steps:

  • Preheat oven to 350°F. Mix cheeses, dressing, onion, nutmeg, pepper and 1/3 cup of the almonds until well blended.
  • Spread into 9-inch pie plate or quiche dish.
  • Bake 15 minutes, stirring after 8 minutes. Sprinkle with remaining almonds. Garnish with chopped red pepper, if desired. Serve with assorted crackers.

Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM



Orange Almond Cake with Swiss Meringue Buttercream image

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch two-layer cake

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
1 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 cup plus 3 tablespoons sugar
6 large eggs, separated
Grated zest of 2 oranges
2/3 cup strained, freshly squeezed orange juice
1/2 teaspoon pure almond extract
1 1/2 cups finely ground blanched almonds
Pinch of salt
Martha's Swiss Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
  • In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
  • Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
  • Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
  • Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting.

SWISS ALMOND FLORET BAKE



Swiss Almond Floret Bake image

If you love cauliflower and broccoli with cheese you can't go wrong with the recipe. This is one of the dishes I prepared for Christmas Dinner in 2010. It was so delicious that my sister & I just wanted to eat it and nothing else. I didn't alter this recipe and made it exactly as it stated. I hope you enjoy. I found this on www.food.com

Provided by Kimberly Biegacki @pistachyoo

Categories     Vegetables

Number Of Ingredients 14

2 1/2 cup(s) fresh cauliflower florets
2 1/2 cup(s) chopped fresh broccoli
2 tablespoon(s) butter
3 tablespoon(s) all purpose flour
1 1/2 cup(s) milk
1/2 cup(s) shredded swiss cheese
2 tablespoon(s) apricot jam
1/2 teaspoon(s) curry powder or coriander
1/4 teaspoon(s) salt
1 teaspoon(s) pepper
TOPPING
1/2 cup(s) dry italian breadcrumbs
1/3 cup(s) sliced almonds, toasted
2 tablespoon(s) butter, melted

Steps:

  • In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
  • In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
  • Place the cauliflower and broccoli in a greased 1-1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake uncovered, at 350 degrees for 20-25 minutes or until vegetables are tender.
  • 4-20-2014 --- We had this yummy recipe for our Easter Sunday dinner...easy to make and so delicious too.

TOASTED ALMOND PARTY SPREAD



Toasted Almond Party Spread image

This rich spread goes a long way at holiday parties. Almonds and Swiss cheese are a classic combination that never goes out of style. -Kim Sobota, Plymouth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1-1/2 cups shredded Swiss cheese
1/2 cup sliced almonds, toasted, divided
1/3 cup mayonnaise
2 tablespoons sliced green onions
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Assorted crackers

Steps:

  • In a small bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg. , Spoon into a lightly greased pie plate. Bake at 350° for 12-15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with crackers.

Nutrition Facts :

SWISS ALMOND APPLE CAKE



Swiss Almond Apple Cake image

Make and share this Swiss Almond Apple Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 17

2/3 cup sugar
1/2 cup butter, softened
2 eggs
2 tablespoons lemon juice
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raspberry preserves
4 apples, peeled, thinly sliced
1 cup ground almonds
1/2 cup sugar
1/2 cup sour cream
2 eggs, beaten
2 tablespoons flour
1 teaspoon grated lemon peel
1/4 cup powdered sugar
1 -2 teaspoon lemon juice

Steps:

  • Heat oven to 350°.
  • Grease and flour 9 or 10 inch springform pan.
  • In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
  • Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
  • In small bowl, combine 2 cups flour, baking powder and salt; mix well.
  • Add to egg mixture; beat at low speed until well blended.
  • Spread in greased and floured pan.
  • Spoon preserves over batter; carefully spread to cover.
  • Top with apple slices; slightly press into batter.
  • In medium bowl, combine all topping ingredients; blend well.
  • Pour over apples.
  • Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
  • Cool 10 minutes.
  • Carefully remove sides of pan.
  • In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
  • Serve warm or cool.

Nutrition Facts : Calories 275.9, Fat 11.7, SaturatedFat 5.2, Cholesterol 71.3, Sodium 146.3, Carbohydrate 39.3, Fiber 2.1, Sugar 22.9, Protein 5

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Drain the bacon strips and dice them up (if using) In a medium-sized bowl combine cream cheese, Swiss cheese, green onions, mayonnaise, pepper, nutmeg, bacon, and hot sauce. Mix all the components properly to ensure everything is coated. Pour the mixture into an ovenproof glass bowl and sprinkle the sliced almonds over it.
From yogitrition.com


ASTRAY RECIPES: SWISS ALMOND APPLE CAKE
1. Heat oven to 375øF. Grease and flour 9 or 10-inch springform pan. 2. In a large bowl, combine ⅔ cup sugar and butter; beat until light and fluffy.
From astray.com


ALMOND ROLL CAKE (SWISS ROLL) RECIPE - DESSERT TO DIE FOR
Use a sifter and pour the mixture through it to prevent bubbles and give a flan cake smooth surface, divide into 2 rectangle long bar cake. Bake with a hot water tray outside at 130 degree Celsius (266 F) for around 20 minutes. Leave in the fridge for at least 3-4 hours.
From desserttodiefor.com


HOT SWISS ALMOND DIP - THERESCIPES.INFO
Heat oven to 350°. Combine cream cheese, Swiss cheese, mayonnaise, 1/3 cup of the almonds and all of the green onion. Mix well. Spoon mixture into a 2 cup size oven proof bowl or casserole. Bake for 15 minutes, stirring half way through cooking time. …
From therecipes.info


TOSTITOS - SWISS ALMOND CHEESE DIP | TASTY REWARDS
In bowl, combine Swiss cheese, cream cheese and mayonnaise. Transfer to ovenproof baking dish; bake in 350°F oven for about 15 minutes or until …
From tastyrewards.com


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