---

I can hardly believe that April is just around the corner and the April showers will be bringing May flowers. I remember as a youngster watching for the May flowers with their pink, white or lavender faces and the little purple violets popping up around the trees and in the grass.  I’d pick a little bouquet to bring in the house for Mom and she would find a small glass to put them in on the window sill. I did the same thing with dandelions….memories.  Ah, Spring is here along with the dandelions!

Today’s recipes are those using almonds, which are mentioned as far back as the Bible. They were a special ingredient in breads served to Egypt’s pharaohs. They, the almonds were nomads, so to speak, traveling around the world with explorers in China, the Mediterranean, Spain and Italy, eventually ending up in North America, specifically California.
And so…almonds in recipes to day.

When recipes call for toasted almonds this is to bring out the best flavor when adding to salads, cakes, breads and other desserts. I find the easiest way for me is to toast them in a small, dry skillet in a single layer if using less than 1/3 cup or a large skillet for more to allow for stirring.  Cook over medium heat 4 to 8 minutes for sliced, slivered or chopped almonds, stirring constantly so they don’t burn.  When golden brown, immediately remove from pan to cool.
Don’t be alarmed at the baking time in this recipe as it’s a heavy cake.

+++++

BROWNED BUTTER
ALMOND CAKE
1 c. slivered almonds, lightly toasted, divided
1 c. butter, divided, no substitutions
2-1/4 c. flour
1 c. packed brown sugar
1/4 c. sugar
3 t. baking powder
1 t. salt
1-1/4 c. milk, divided
2 eggs
2 t. vanilla, divided
1/2 t. almond flavoring, divided
3 c. powdered sugar  

In a small skillet or saucepan, melt and brown butter over medium heat until bubbly and golden, stirring slowly, watching so it doesn’t get too brown and burn. Remove from heat. In a large mixing bowl combine flour, brown sugar, sugar, baking powder, salt, 1 c. milk, eggs, 1/2 c. browned butter, 1 t. vanilla and 1/4 t. almond flavoring. Beat 2 minutes at medium speed. Stir in 2/3 c. almonds. Pour into greased and floured 9 x 13-inch baking pan. Bake at 350 degrees for 25-30 minutes. Test with toothpick; cool. For frosting: In a large bowl, combine remaining 1/2 c. browned butter, 1/4 c. milk, 1 t. vanilla and 1/4 t. almond flavoring with powdered sugar. Beat until smooth. Spread on cool cake. Coarsely chop 1/3 c. toasted almonds, sprinkle over frosting.  Makes 12-15 servings.  Note:  When I add a large amount of powdered sugar, combine the frosting ingredients with half of the sugar using a large spoon so the sugar doesn’t fly around. Beat in remaining sugar until smooth.

+++++

ALMOND CHICKEN STIR FRY
1 lb. boneless, skinless chicken breasts, cut into thin strips
3/4 c. sliced almonds
2 T. olive or canola oil
1 – 16 oz. pkg. frozen broccoli stir-fry veggies
1 T. each  cornstarch and brown sugar
1/2 t. ginger
1/3 c. pineapple juice
1/3 c. low-sodium soy sauce
Hot cooked rice

In a large non-stick skillet or wok, stir-fry chicken and almonds in hot oil 2 minutes. Stir in veggies.  Reduce heat to low; cover and cook 4 minutes or until veggies are tender and chicken is no longer pink.  In a small bowl, combine cornstarch, sugar and ginger.  Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.  Makes 5 servings.  Note:  If you don’t have pineapple juice you may substitute orange juice. Keep in mind if you are using canned pineapple in a salad or whatever save the juice and freeze in small containers to be used when a recipe calls for a small amount of juice.

+++++

I make this lettuce salad often. It is a great salad to serve with this stir-fry dish.

AUNTIE MUGGS’
ALMOND LETTUCE SALAD
Salad:
1/2   head of lettuce, coarsely chopped (3 c.)
1 c. thinly sliced celery
1/4 c. green onions, sliced 1/4 –inch long
1 – 11 oz. can mandarin oranges, drained wwell
1 – 8 oz. can pineapple tidbits, drained well

Dressing:
2 T. white vinegar
4 T. canola oil or olive oil for salads
2 T. sugar
1/4 t. salt
1/8 t. white pepper
1/2 t. almond flavoring
Sugared almonds
1/2 c. slivered almonds
3 T. sugar

In a large bowl combine all salad ingredients. Refrigerate  1/2 hour. In a small skillet combine almonds and sugar stirring constantly until sugar is melted and nuts are coated. Turn onto plate to cool. Separate nuts with a fork if sticking together. Just before serving, fold 1/3 c. almonds into salad; toss salad with dressing. Sprinkle with rest of almonds. Makes 5-6 servings.

Thought for the Day: Time is a versatile performer. It flies, marches on, heals all wounds, runs out and will tell.

---