Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds
1 egg white
2 t vanilla
4 c raw almonds
1 c sugar
1 c brown sugar
3 T cinnamon
1/8 t salt
2 T water

1. In a medium bowl, whisk egg white and vanilla until frothy; stir in almonds to coat.
2. In a gallon-sized ziplock bag, toss together sugar, brown sugar, cinnamon, and salt.
3. Using a slotted spoon, spoon almonds in to bag and shake to coat.
4. Spray slow cooker with nonstick spray and dump in all contents of the gallon bag.
5. Cook on high for two hours, stirring every 20 minutes. After the two hours, stir in water, turn heat down to low, and cook for another hour, stirring every 20 minutes.
6. Line a cookie sheet with parchment paper and spread almonds evenly to cool.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

Nutella Baklava

Nutella Baklava
1/4 c honey
1/4 c water
2-4 cinnamon sticks
1 c Nutella
1/2 c almonds, roughly chopped
1/2 c walnuts, roughly chopped
1/2 c shredded coconut
1 t ground cinnamon
1/4 t salt
2 puff pastry sheets
a scant 1/4 c softened butter, melted

1. Preheat oven to 400*; foil and butter a cookie sheet.
2. In a small pot, combine honey, water, and cinnamon sticks; warm over low heat until honey dissolves, stirring occasionally.
3. Bring heat up to medium and allow to boil for about 5 minutes; take off heat and set aside.
4. Unfold puff pastry and cut along folds so that each sheet is in three sections; cut each section into fourths (24 total squares).
5. Place squares on cookie sheet and brush each one with a little bit of butter.
5. Microwave Nutella for 45 seconds; spread a dollop (about a tablespoon) on 16 of the squares.
6. Combine nuts, coconut, cinnamon, and salt in a bowl and sprinkle evenly over Nutella squares. Lay one Nutella square on top of another and top with a plain square. You should end up with 8 stacks.
7. Bake for 20-25 minutes; drizzle with honey syrup before serving.

Stollen

Stollen is a traditional German cake, typically eaten during the Christmas season.
(I tweaked this recipe from Food Network)

Stollen
For the Fruit:
1 c mixed dried fruit (I used dried pineapple and cranberries)
1 c raisins
1/4 c dark rum (or orange juice)
For the Sponge:
1 pkg (or 2 1/4 t) yeast
1/4 c warm water
2/3 c warm milk
1 t honey
1 c flour
For the Dough:
1/3 c honey
1 egg, beaten
1/2 c butter, softened
zest of 1 lemon
1 t salt
1/2 nutmeg
1/2 c chopped almonds, toasted
3-4 c flour
For the Filling:
2 T butter, melted
2 t cinnamon
3 T sugar
For the Topping:
1/2 c powdered sugar

1. Prepare Fruit: Combine the mixed fruit, raisins, and rum; cover and set aside; shake every so often to coat the fruit with the rum.

2. Prepare Sponge: In a large bowl, sprinkle the yeast in to the water to soften; add the milk, honey, and flour. 3. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
4. Make dough: In stand mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge; using the paddle, beat the mixture on medium low speed for 2 minutes.
5. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl (or in my case, until you start to see flour hanging out at the bottom of the bowl, not getting mixed in).
6. Change to the dough hook; continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
7. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil; cover with a kitchen towel and let rise until doubled, about 1 hour.
8. Shape and Fill: Turn the dough out onto a slightly greased surface; divide the dough in half and roll each half into a 7x9-inch oval.
9. Brush the melted butter over the top of the ovals; combine the cinnamon and sugar, and sprinkle over one half of each oval, lengthwise.
10. Fold the dough in half lengthwise and carefully lift onto cookie sheet lined that's been lightly greased or lined with parchment paper; press lightly on the folded side of the dough to help the loaf keep its shape during rising and baking.
11. Second rise: Cover with a kitchen towel and let rise for 45 minutes.
12. Preheat oven to 375*; bake for 25 minutes. Immediately place loaves on a cooling rack.
13. Sprinkle heavily with powdered sugar just before serving.

Pancake Mix

Pancake Mix

2 c [whole wheat] flour

1 c old-fashioned oats

2 T brown sugar

2 t baking soda

1 t salt
2 T flaxseed (opt)

4 t cinnamon (opt)
½ c chopped almonds (opt)

1. Combine all ingredients in food processor.

For every 1/2 cup of mix, combine with 1 egg white and 1/2 cup water.
Each 1/2 cup of mix yields 2 pancakes; makes 4 cups of mix.

Peanut Butter Chocolate Granola Bars

Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips

1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.

Dreamy Fudge

Dreamy Fudge
4 cups sugar
1 sm. can evaporated milk
1- 16 oz. bag small marshmallows
1- 12 oz. bag semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips (in addition to the bag)
2- 7 oz. chocolate bar with almonds, broken into pieces
1 cup butter, cut up (about 5 pieces per stick)
2 tsp. vanilla
1 lb. walnuts, whole (opt)

1. Combine sugar, milk and marshmallows in a heavy pan and bring to a boil over medium heat. 2. Boil for 7 full minutes, stirring constantly. Temperature should reach about 220*.
3. Remove from heat and add remaining ingredients. Mix well.
4. Generously spray a cookie sheet (with 1" sides) and pour in fudge. Let set up for at least 2 hours.
**Can be refrigerated or frozen.**

Black Forest Chocolate Cherry Cake

This is my Grams' delicious recipe.

Black Forest Chocolate Cherry Cake
Cake-
1 pkg. plain (or w/ pudding) devil's food cake mix
1 (21 oz.) can cherry pie filling
2 eggs
1 t pure almond extract
Glaze-
3/4 c sugar
1/4 c butter
1/4 c milk (whole or 2%)
3/4 c semi-sweet chocolate chips

1. Preheat oven to 350* (place rack in center of oven).
2. Mix all cake ingredients on low speed for 1 minute and then on medium speed for 2 minutes.
3. Pour batter into lightly greased 9x13 pan and smooth out with spatula.
4. Bake for 30-35 minutes (until it passes toothpick test); remove from oven and set aside while you make the glaze.
5. Heat sugar, butter, and milk over medium-low heat until boiling, stirring constantly. Boil for 1 minute, continually stirring.
6. Remove from heat and stir in chocolate chips until melted and glaze is smooth; spread over warm cake.
7. Cool at least 20 minutes before serving.