1⁄3 cup maraschino cherry, finely chopped, well drained
1⁄2 cup butter (1 stick)
3 2⁄3 cups powdered sugar
1⁄2 cup hershey’s cocoa or 1⁄2 cup hershey’s special dark cocoa
1⁄4 cup evaporated milk
1⁄3 cup pecan pieces
1 teaspoon almond extract
maraschino cherry, halves well drained (optional)
slivered almonds (optional)
Line 8-inch square pan with foil.
Lightly press chopped cherries between layers of paper towels to remove excess moisture.
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do NOT boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1(14-ounce) package flaked coconut
1 (6-ounce) package strawberry flavored gelatin
1 cup ground blanched almonds
1 teaspoon almond extract
Red food coloring
2 cups confectioners’ sugar
1/2 cup heavy whipping cream
Green food coloring
In a large bowl, combine EAGLE BRAND®, coconut, 1/3 cup gelatin, almonds, almond extract and enough red food coloring to tint mixture a strawberry red shade. Transfer mixture to food processor and pulse several times to form paste. Chill until firm to handle. Shape spoonfuls of coconut mixture (about 3/4 tablespoon) into strawberry shapes.
Sprinkle remaining gelatin on flat dish; roll each strawberry into gelatin to coat. Place on waxed paper-lined baking sheet; refrigerate.
To make frosting “hulls”, combine confectioners’ sugar, whipping cream, and green food coloring until well blended. Fill pastry bag fitted with open star tip with frosting; pipe small amount on top of each strawberry to form hull. Store tightly covered in refrigerator.
1½ cup flour
1¼ cup sugar
½ tsp. salt
1 tsp. baking powder
1 Tablespoon poppy seeds
¾ cup milk
½ cup plus 1 Tablespoon vegetable oil
2 large eggs, slightly beaten
1 tsp. pure vanilla extract
1 tsp. almond extract
2 T. freshly grated lemon zest
Lemon Almond Glaze:
½ cup powdered sugar
1 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
¼ cup sliced almonds
Preheat oven to 350 degrees. Grease two 7×3 inch loaf pans and set aside. (You can also use a 9×5 just increase baking time).
In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 45-40 minutes or until toothpick comes out clean. Remove and let bread cool.
TO make the lemon almond glaze: Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced
Freshly ground black pepper
Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.
Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.