Blueberry Sauce

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your 

ISYBEL "Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."

Allrecipes.com

Coconut Cupcakes

from Food Network

yields 18 – 20 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Pine Bark

By Paula Deen
Submitted by: Kristina

35 Saltine Crackers  ***(I use about 48 to cover the cookie sheet)
1 Cup (2 Sticks) butter
1 Cup packed light brown sugar
½ teaspoon pure almond extract
1 package of mini semi-sweet chocolate chips


Preheat oven to 400 degrees.  Line a 15 x 10 x 1 inch jelly roll pan with tin foil.  ***(I use a cookie sheet.)  Lightly spray foil with a nonstick cooking spray.

Place saltine crackers, salty side up, in prepared pan.  In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.  Remove from heat and stir in the almond extract.  Pour over crackers and bake for 6 minutes.  Remove from oven and sprinkle the chocolate chips over the crackers.  Spread the chocolate evenly over the crackers as it begins to melt.  Cool slightly and transfer onto wax paper.  Allow to cool completely.

Melt in Your Mouth Shortbread

3 1/4 cups flour

1/2 Cup corn starch

1 cup powdered sugar

1 pound butter

1/2 teaspoon almond flavoring

 

Beat together powdered sugar and butter until creamy and light. Mix in flavoring. Sift flour and cornstarch together. Slowly add flour mixture to creamed sugar and butter.  Drop onto a cookie sheet. These are also excellent for a cookie press.  Bake at 325 Degrees for 10 to 12 minutes, until cookies are just starting to get pale brown at the edge. Let cookies rest for another two minutes after removing from the oven then place on racks to cool completely.

 

to fancy up these cookies you can put sprinkles or finely chopped nuts on them before they are baked. You can drizzle or dip in melted chocolate after they are baked. You can also add food coloring to batter if you want colored cookies.

 

note: because this dough is whipped and contains lots of butter, handle with utensils, not hands, or the dough gets thick and gluey.

Country French Apple Crescent Casserole

1/2 c. plus 2 tbsp. sugar
1/2 tsp. cinnamon
1 (8 oz.) can quick crescent dinner rolls
1 apple, cored, peeled and sliced into 8 pieces
1/2 c. whipping cream
1 tbsp. almond extract
1 egg
1/2 c. sliced almond

Preheat oven to 375 degrees. In small bowl combine 2 tablespoons sugar and cinnamon until well blended. Separate rolls into 8 triangles. Sprinkle mixture over each, pressing mixture in and flattening each slightly. Place apple slice on wide end of each triangle; tuck edges around apple slice.

Roll up, starting at wide end. Seal all seams. Place tip side down in ungreased 9 inch round baking dish, placing long side of 7 crescents around outside edge of dish and 1 in center. Bake for 15-20 minutes or until golden brown.

In small bowl, using wire whisk, combine remaining sugar, whipping cream, almond extract and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake an additional 13-18 minutes or until deep golden brown. Cover pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm.

8 servings.