Tag: ALMOND

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

  • Simmer 2 inches of water in a saucepan.
  • Place a heatproof bowl over top (make sure it’s NOT touching the water).
  • Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
  • In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
  • When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
  • Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
  • Decorate immediately with sprinkles if using.
  • Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

  • Line 2 large baking sheets with parchment or wax paper. Set aside.
  • Place the butter in the bottom of a small slow cooker.
  • Add the almond bark and all the chips.
  • Cover and cook on high for 30 minutes.
  • Remove lid and stir to combine well.
  • Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
  • Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
  • Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
  • Decorate with remaining M&M’s and sprinkles if using.
  • Let sit 30-45 minutes at room temperature until set.
  • Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

  • Preheat oven to 350°.
  • In a medium bowl mix together the cake mix, coconut flakes and cranberries.
  • Add shortening, egg and almond extract, mixing with electric mixer until well blended.
  • Using a large scoop place cookies on parchment lined baking sheets.
  • Bake 8-9 minutes until golden.
  • Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

  • Line baking sheet with wax paper.
  • Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
  • Let set until chocolate hardens.

 

 

PICKLED PLUM CRUMBLE ~ CRISP ~ BLOG 366.327

PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

  • Melt butter in a small saucepan over medium low heat.
  • Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
  • Pour into a small bowl and allow to cool.
  • When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

  • Preheat oven to 375°.
  • Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
  • In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
  • Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

  • In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
  • Stir in extract.
  • Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
  • Mix in chopped almonds.
  • Sprinkle over plum mixture in baking dish.
  • Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
  • Cool 16 minutes before serving.
  • Serve with vanilla ice cream or FRESH whipped cream.