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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ News
in a Nutshell from Love'n Bake Chocolate
Macaroons, Golden Almond Cake, Stollen and something hot, hot, hot December
2006 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In
this issue -- "SMART COOKIE" HOLIDAY BAKING TIPS --
A KEEPING CAKE - Golden Apricot, Fruit and Almond Cake -- COOKIE EXCHANGE
- Double Chocolate Macaroons -- HEIRLOOM RECIPE - Holiday Stollen --
Real Women Eat Chiles on Dec. 7, 2006 -- About Our Company We've
picked out the recipes we're going to make this season and checking our larder.
Time to stock up on the nuts, fruits and unique ingredients we need to make our
holiday favorites. The weather man predicts snow this week. What better time to
hunker down in the kitchen? Home Baking Makes Memories Click here to forward this email | |
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"SMART COOKIE" HOLIDAY BAKING TIPS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Whether served on a fancy platter or packed in gift bags, cookies and cakes are always welcome treats. To make baking easier, divide the mixing of cookie dough, the baking and the gift packaging into separate activities. Mix all of your cookie dough one day. Form, roll and bake cookies a second day. Then package cookies on a third day. You don’t have to be in the kitchen 3 days in a row. You can work in the evening or when time permits. And keeping cookies frozen until ready to package or eat saves time. To help preserve the quality lovingly
baked into each treat, remember to:
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A KEEPING CAKE – Golden Apricot, Fruit and Almond Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A buttery pound cake studded with moist dried fruit – apricots, pineapple, and cherries – and dabs of creamy marzipan, this is a fresh modern take on the much-maligned fruit cake. And one recipe we’ll be making this season and next. Pastry Chef Melissa Murphy of Sweet Melissa Patisserie in Brooklyn, NY won MARZIPANDIMONIUM, the Almond Board of California’s 2006 recipe contest with this stunning recipe. It’s almonds three ways – in chunks of marzipan, in coarsely chopped nuts inside and out and in almond flour added to give the batter extra richness and moisture. (To make almond flour at home, pulse whole almonds in the bowl of a food processor fitted with the metal blade until they are finely ground. Or use a rotary cheese grater.) | |
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COOKIE EXCHANGE – Double Chocolate Macaroons ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chewy, moist chocolaty macaroons studded with extra nuggets of chocolate. How can you go wrong? We like to dunk these into hot coffee but some may prefer them with wine or champagne or a glass of milk. | |
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HEIRLOOM RECIPE – Holiday Stollen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beloved by Germans, the yeasty holiday bread Stollen packs a surprise, a soft core of marzipan. Our recipe came to us from a European master baker. We tweaked it for home use although the recipe still makes two loaves, one to keep one to share. We like to toast slices then spread them with the warmed marzipan. You can also roll out the marzipan into a thin layer and place it on the flattened dough before rolling it into a log and baking. | |
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Real Women Eat Chiles on Dec. 7, 2006 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jane Butel is an internationally recognized authority on the regional cooking of the American Southwest. We thought her spicy, Santa Fe-style recipes and delicious, health-tested quick ideas for easy meals might be welcome at this time of the year. If you’re scrambling for the perfect holiday gift, Jane has a special offer. If you order a copy of her latest book, “Real Women Eat Chiles”, on December 7, 2006, you will receive a complimentary collection of gifts – nifty health, cooking and wine bonuses as a special thank you. The inspiring stories about women and chiles remind us that the secret to weight-loss without a diet is high-energy, healthy food! Nuts and chiles of course. | |
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About Our Company ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Love’n Bake line was created by American Almond Products Company, which has been a leading manufacturer of artisan-quality baking ingredients for professionals since 1924. The Love’n Bake product line consists of: Almond Paste, Marzipan, Hazelnut Praline, Poppy Seed Filling, Pistachio Paste and Prune Lekvar And for time-pressed cooks, we have created three ready-to-use “Schmear” fillings in Almond, Cinnamon and Chocolate. Spread or “Schmear” them on any type of dough whether made from scratch or prepared to bake like a professional at home. Each of our products is packed in an easy-to-open, pull-top can. Two distinctive recipe suggestions are on the back side of every label. All products are Kosher certified pareve by OK Kosher Certification.
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Quick Links... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ | |
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Contact Information ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
email: pmartel@americanalmond.com
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