Swiss Almond Bake Recipes

Steps:

• 1. In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
• 2. In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
• 3. Place the cauliflower and broccoli in a greased 1-1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake uncovered, at 350 degrees for 20-25 minutes or until vegetables are tender.
• 4. 4-20-2014 --- We had this yummy recipe for our Easter Sunday dinner...easy to make and so delicious too.

Steps:

• 1. Heat oven to 350. Grease and flour 9 or 10 inch springform pan. In large bowl, mix 2/3 cup sugar and butter; beat til light and fluffy. Add 2 eggs and 2 Tbsp. lemon juice; beat til well blended. in small bowl, mix 2 cups flour, baking powder and salt. Blend well.
• 2. Add to egg mixture. Beat at low speed til well blended. spread in prepared pan. Spoon preserves over batter.Carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, mix all topping ingredients: ground almonds, 1/2 cup sugar, 1/2 cup sour cream, 2 eggs, beaten, 2 Tbsp. flour and 1 tsp. grated lemon peel. Blend well. Pour over apples.
• 3. Bake at 350 for 55 to 65 minutes or til apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend 1/4 cup powdered sugar and 1 to 2 tsp. lemon juice til smooth. Drizzle over cake. Serve warm or cool.

Steps:

• In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
• In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
• Place the cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender. -6.

Steps:

• Preheat oven to 350°F. Mix cheeses, dressing, onion, nutmeg, pepper and 1/3 cup of the almonds until well blended.
• Spread into 9-inch pie plate or quiche dish.
• Bake 15 minutes, stirring after 8 minutes. Sprinkle with remaining almonds. Garnish with chopped red pepper, if desired. Serve with assorted crackers.

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
• In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
• Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
• Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
• Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting.

Steps:

• Heat oven to 350°.
• Grease and flour 9 or 10 inch springform pan.
• In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
• Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
• In small bowl, combine 2 cups flour, baking powder and salt; mix well.
• Add to egg mixture; beat at low speed until well blended.
• Spread in greased and floured pan.
• Spoon preserves over batter; carefully spread to cover.
• Top with apple slices; slightly press into batter.
• In medium bowl, combine all topping ingredients; blend well.
• Pour over apples.
• Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
• Cool 10 minutes.
• Carefully remove sides of pan.
• In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
• Serve warm or cool.