Swiss Almond Floret Bake Recipes

SWISS ALMOND APPLE CAKE

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.

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)

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.

HOT & CREAMY SWISS ALMOND SPREAD

Steps:

• Heat oven to 350 degrees.
• Combine all ingredients;mix well.
• Spoon mixture into a deep 2 cup oven proof casserole dish.
• Bake 15 minutes, stirring after 8 minutes.
• Garnish with toasted sliced alomnds if desired.
• Serve warm with vegetables, crackers, breadsticks.

SWISS ALMOND FLORET BAKE

Steps:

• 1. 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.
• 2. 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.
• 3. 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. 4-20-2014 --- We had this yummy recipe for our Easter Sunday dinner...easy to make and so delicious too.