Apple And Almond Toast Recipes

Steps:

• For the salty almond sauce: In a small saucepan over moderate heat, add the almond butter, cream and sugar. Whisk until the sugar is dissolved and all ingredients are combined and cook until slightly thickened, 3 to 4 minutes. Sauce will continue to thicken as it cools. Serve immediately for warm sauce or store in an airtight container in the refrigerator. Makes 1 1/2 cups.
• For the toast: Melt the butter in a medium-high skillet over medium heat. Add the apple slices, lemon juice, salt and pumpkin pie spice. Toss until the apples until heated through and are slightly soft, about 3 minutes.
• Toast the bread as desired.
• To plate, place toast on a plate and top with warm apples. Drizzle salty almond sauce on the toasted bread and finish with a sprinkle of toasted chopped almonds and raisins.

Steps:

• Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half., In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir 1-2 minutes or until thickened. Whisk in 2 tablespoons butter until blended. Remove from heat., In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1-1/3 cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture., Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown.

Steps:

• Grease a 9" springform pan and set aside.
• Peel, quarter and core the apples.
• Cut each quarter into 3 pieces to make 36 wedges; set aside.
• Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
• Pour over the dry ingredients and stir just enough to blend the wet into the dry.
• Scrape the batter into the prepared pan, smoothing the top.
• Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
• Sprinkle the almond topping mixture over the apples.
• Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
• Let cool on a rack.
• Release the side of the pan and serve with whipped cream.