nov-dec-2020

Almond Streusel Coffee Cake Prep Time: 15 minutes • Cook Time: 40 minutes Ingredients • 2/3 cup sugar • 1/4 cup butter, softened • 2 eggs plus 3 egg whites • 1 teaspoon vanilla extract • 1 teaspoon almond extract • 1/3 cup sour cream • 2 cups Blue Diamond Almonds Finely Sifted Almond Flour • 1/4 cup all-purpose gluten-free baking mix • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt Almond Oat Streusel: • 1/2 cup brown sugar • 1/2 cup old fashioned oats • 1/4 cup Blue Diamond Finely Sifted Almond Flour • 1/4 cup butter, softened • 1 teaspoon cinnamon • 1/2 cup sliced almonds Directions: 1. Preheat oven to 350°F and butter a 9-inch square baking pan. 2. Beat sugar and butter in a large bowl until fluffy. Add eggs, egg whites, and extracts and beat until well mixed; stir in sour cream. Stir in flour, baking mix, baking powder, baking soda and salt. Stir together all streusel ingredients in a medium bowl. 3. Spread half the coffee cake batter evenly onto the bottom of prepared pan. Sprinkle with half the streusel. Repeat layers. Bake for 40 minutes or until a toothpick inserted into the center comes out clean, tenting with foil if surface browns too quickly. 4. Let cool completely then cut into squares. Store in a container with a loose fitting lid. Makes 12 servings. Spicy Chile Cheese Corn Cups Prep Time: 30 minutes • Cook Time: 25 minutes Ingredients • Olive oil cooking spray • 36 round potsticker wrappers • 2 tablespoons butter • 1 cup each: fresh corn kernels and minced onion • 1/3 cup minced red bell pepper • 1 (4 oz.) can diced green chiles • 11/4 cups shredded chipotle Cheddar or Mexican blend cheese • 1 cup Blue Diamond Original Unsweetened Almond Breeze® • 2 teaspoons Mexican blend seasoning • 3 eggs • 1/3 cup minced Blue Diamond Extreme or Bold Almonds • Guacamole, salsa and snipped fresh cilantro (optional toppings) Directions: 1. Preheat oven to 400°F and coat 36 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each cup, pressing firmly into the bottom. 2. M elt butter in a medium skillet over medium heat. Add corn and onion and cook for 10 minutes, stirring frequently. Stir in chiles and bell pepper. Place equal amounts of cheese and corn mixture into each cup. Beat together Almond Breeze® , seasoning and eggs and carefully pour into cups; sprinkle with almonds. 3. Bake for 15 minutes, tenting with foil if tops brown too quickly. Garnish with guacamole, salsa and cilantro, if desired. Makes 36 appetizers. 3 5 N O V E M B E R – D E C E M B E R 2 0 2 0