Almonds Indulgent Reci-tips

In 1 Peter 1:6 we read, “In this you greatly rejoice, even though now for a little while, if necessary, you have been distressed by various trials.” Only in the Christian faith can we speak of joy and distress in the same sentence! You see, if my faith is to be pure faith, it will weather the fiery tested when tried. And how is that faith proven? It keeps trusting God and thus greatly rejoicing, even when experiencing distress.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	California	Almonds	1	Servings

INGREDIENTS

Text only

INSTRUCTIONS

If you stick to well-balanced, healthy eating on a regular basis, then
giving into a craving when it strikes is not only permitted, but is
encouraged. The nutritional profile of almonds allows you to
incorporate them into a healthy diet, and their wonderful flavor and
texture makes those decadent foods that much more special. So, with
"everything in moderation" as your motto--indulge!  Your favorite
prepared cheesecake can be dressed for success by  covering the top
with toasted, slivered or chopped almonds. Simply  sprinkle the almonds
over the top of the cake to cover, and press  down lightly. A fabulous
marriage of textures and tastes!  If the spirit moves you once in a
while, indulge in a hot fudge  sundae. Top it off with a generous
amount of toasted slivered  almonds. You can choose decadent fudge
sauce and ice cream or go with  the low fat versions. Either way, the
crisp almonds make it a  memorable treat.  To make surprisingly
delicious and crunchy "croutons," heat your oven  to 350 degrees, then
toss 2/3 cup slivered almonds with 2 teaspoons  olive oil in a shallow
baking pan; arrange almonds in a single layer  in pan and sprinkle with
1 tablespoon grated Parmesan cheese and 1/2  teaspoon garlic salt
before baking 10 to 15 minutes until golden  brown, tossing once. Cool,
and toss the "croutons" with green salads  just before serving, or
sprinkle on steamed vegetables.  See http://www.almondsarein.com/
>Hanneman/Buster/MasterCook 1998/Ap  Recipe by: Almond Board of
California  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 08, 1998

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