Almond Facts, March-April 2015 - page 14

14
Almond Facts
MARCH | APRIL 2015
NEWS IN A NUTSHELL
Board Members
Beat Competition
at NCFC Golf
Tournament
Each year the National Council of Farmer
Cooperatives hosts a golf tournament in
conjunction with its annual meeting and this year,
Blue Diamond
brought home the tournament trophy!
Congratulations to board members Steve Van Duyn
and Don Yee, and Gail Yee for winning first place!
Recipe of the Month
13
The dough may be prepared a day ahead and stored
tightly covered in the refrigerator.
Tip
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DOUGH:
1/4 c.
lukewarm water
1 packet
quick-rise yeast
1-1/4 c.
Blue Diamond
®
Vanilla Almond Breeze
®
1/4 c.
Splenda Brown Sugar Blend
2 Tbsp.
buttery spread or butter, melted
1 tsp.
cinnamon
1/2 tsp.
salt
1
egg
4 to 4-1/4 c. flour
FILLING:
2 Tbsp.
buttery spread or butter, softened
1/3 c.
Splenda Brown Sugar Blend
2 tsp.
cinnamon
TOPPING:
1/3 c.
Splenda Brown Sugar Blend
1/4 c.
buttery spread or butter
3 Tbsp.
apple juice concentrate, thawed
1 tsp.
cinnamon
2/3 c.
sliced almonds
1
green apple, peeled, cored and chopped
Place
water in a mixer bowl; sprinkle yeast over the top and let stand until
foamy. Slowly beat in remaining dough ingredients.
Knead
until smooth
and elastic.
Transfer
to a lightly oiled bowl and let stand for 1 hour or until
doubled in size.
Punch
down and knead once or twice on a lightly floured
board.
Roll
into a 16-inch rectangle and sprinkle with filling ingredients.
Roll
up tightly, pinching seams to seal.
Cut
into 12 equal slices.
Boil
Splenda, butter, juice concentrate and cinnamon in a small saucepan until
sugar has dissolved.
Spread
in a 13 x 9-inch baking dish and sprinkle with
almonds and apple.
Top
with dough slices and let rise for 30 minutes or
until rolls have doubled in size.
Bake
at 350°F oven for 20 to 25 minutes
or until cooked through. Let stand for 5 minutes before inverting onto a
serving platter.
Serve
immediately.
Prep time: 30 minutes
Rise time: 1-1/2 hours
Cook time: about 30 minutes
12
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