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Do you like nuts? As in almonds? Just a bit of info about this nut: The almond is the most widely known and eaten tree nut. It is not a true nut like the pecan and walnut. But rather a stone fruit like the peach or plum. Throughout history, man has used almonds. The almond is mentioned in the Bible in Genesis and Numbers and the word almond, in ancient Hebrew, means “gift from God.” When the beautiful white blossoms with pink tinges open, it is a sign of winter leaving and the coming of spring when the bees pollinate the almond trees. When the nuts are ready for harvest, they can either be roasted or eaten raw. Speaking of roasted nuts, you will find that most recipes using almonds call for roaster or toasted almonds. By roasting or toasting them, they are more flavorful. To roast them, spread almonds in a shallow pan coated lightly with cooking spray. Bake at 350 degrees for 10 minutes or until light brown; stirring often. Immediately remove them from the pan onto a plate to cool as they will keep browning after you take them from the oven. To toast them, put them in a dry frying pan in one layer over medium heat. Stir or shake the pan until light brown. Again, immediately remove them from the pan.

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BANANA HONEY 
NUT MUFFINS
1-3/4 c. flour
2-1/2 t. baking powder
3/4 t. salt
1/3 c. sugar
2/3 c. chopped almonds, toasted
1 egg, beaten
3/4 c. mashed bananas (about two small)
1/2 c. plus 2 T. milk
1/3 c. canola or vegetable oil
1/4 c. honey
2 T. butter or margarine, melted
1/3 c. chopped almonds, toasted

Combine first five ingredients in a large bowl; make a well in center. Combine next four ingredients and add to dry mixture, stirring just until moistened.
Spoon batter into paper lined muffin tins, filling three fourths full. Bake at 400 degrees for 15 minutes or until golden brown. Remove from pans immediately. In a small bowl, combine honey and butter, mixing well. Dip top of muffin into honey mixture and sprinkle with 1/3 c. almonds. Makes 14 muffins.

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CHICKEN ALMOND BAKE
1 can cream of mushroom or cream of chicken soup
1 c. evaporated milk
1 c. cooked, cubed chicken
3/4 c. sliced almonds
1 c. sliced celery (cut 1/4 inch thick)
1/2 t. onion
1/4 t. Worcestershire sauce
3 c. chow mein noodles, divided

In a large bowl, combine soup and milk. Add next five ingredients to soup mixture. Sprinkle half of the noodles in bottom of a 1-1/2 qt. baking dish. Spoon chicken mixture over noodles. Top with remaining noodles. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly around edges. Makes four servings.

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ALMOND STREUSEL CAKE
Streusel:
1 c. firmly packed light brown sugar
1 c. sliced almonds
1/4 c. flour
3 T. butter or margarine, melted
1 t. grated orange zest

Cake:
1/2 c. (1 stick) butter or margarine, softened
1/2 c. sugar
3 large eggs
1 t. grated orange zest
1/2 t. vanilla
2 c. flour
1 t. each, baking powder and baking soda
2/3 c. orange juice

Glaze:
1/2 c. powdered sugar
2-1/2 t. orange juice

To prepare the streusel: in a medium bowl, combine brown sugar, almonds and flour; set aside. To prepare cake: In a large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in zest and vanilla. In a large bowl, combine flour, baking powder and baking soda. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into a greased 9 or 10 inch tube pan (angel food tube pan, not bundt pan.) Sprinkle with half of the streusel. Top with remaining batter, then streusel. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Transfer pan to wire rack to cool completely. To prepare glaze: In a cup, combine powdered sugar and orange juice mixing until smooth. Turn cake out onto a serving plate, placing right side up. Drizzle with glaze. Makes 16 servings.

Thought for the Day: Learn to speak kind words. Nobody resents them.

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