What better way to welcome spring than with this sweet strawberry bread! Yogurt makes this bread very moist and almond extract makes it sweetly delicious! Tint the icing pink if you wish, for a pretty, spring-y look.
I have had this recipe for so long that I can't remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted.
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
These Christmas cookies are so pretty, with a sweet almond paste surprise in the center, topped with a tasty almond glaze and a sparkling coating of edible glitter or coarse sugar crystals. They look like they take forever to make, but only you need to know how easy they are! Yield is approximate - these cookie recipes come out differently every time (so it seems to me...).
This recipe came from a children's book that someone at the school that I worked at copied for all the staff. It came with a small story of how an Italian woman in the author's parish would make many of these loaves to give out to the children to celebrate St. Joseph's Day. The bread is very moist and delicious.
I got this recipe from my Aunt Anita. She is the most organized woman on earth. This is just one of the many treats she had around for all of us when we were young, and then she fed these same things to our kids. Still love to go to her house!!!!
Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They’ve been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn’t hindered.
My dear friend, Barbara Weinrich, presents my family with a beautiful tray of Christmas cookies each year. This is my favorite. I love the exotic taste of cardamom and the browned butter icing. (Scandanavian cooks have made a great contribution to Midwest baking :)
I received this recipe from a co-worker several years ago. I especially love it during fresh blueberry season, but it is good any time of year. Just be sure that if you use the canned blueberries that it is NOT the blueberry pie filling.