slivered almonds

These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they’re done.

Bittersweet Brownie Shortbread

all-purpose flour

granulated sugar

fine sea salt

unsalted butter (2 1/4 sticks)

unsweetened chocolate, chopped

265 grams light brown sugar

cocoa powder

eggs

vanilla extract

slivered almonds, chopped walnuts or pecans (optional)

Flaky sea salt

Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)

Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.

As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.

In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.

Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

This Thanksgiving dish includes juicy turkey breast, stuffing, sweet potatoes &amp; green beans all conveniently in one pan. Get the recipe at Tasting Table.

How to Make a Quick & Easy Thanksgiving Meal in One Pan

For the Stuffing:

(1 loaf) sourdough bread, cut into 1-inch cubes

chicken stock

heavy cream

almonds

parsley

sage

salt

lemon juice

lemon zest

black pepper

eggs, lightly beaten

garlic cloves,

carrot,

celery stalk, finely chopped

½ yellow onion, finely chopped

Granny Smith apple,

For the Turkey:

unsalted butter, melted

thyme leaves

turkey breast, skin on

salt and black pepper,

For the Sweet Potatoes:

brown butter

dark brown sugar

For the Green Beans:

green beans,

olive oil

This Sheet Pan Thanksgiving Dinner Is Pure Genius

Yum Yum Rice Bowls with Knockoff Yumm Sauce Recipe

avocado, canola, or vegetable oil

water

light coconut milk (from a can)

lemon juice (from about 3 large lemons)

coarse, kosher salt

curry powder

oregano

cilantro

nutritional yeast (see note)

Canned black beans, rinsed and drained (warmed lightly, if desired,

olives

Chopped red, green, yellow or orange peppers

tomatoes

or shredded cheddar or Monterey Jack cheese

avocados

Chopped, fresh cilantro

Sour cream

Salsa

For the Yumm sauce, add the oil, almonds,...

For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).

Add the coconut milk, lemon juice, garlic, salt,...

Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it's had time to rest - even several days - but you can also use it right away).

For the Yum Yum Bowls, layer rice or...

For the Yum Yum Bowls, layer rice or quinoa in the bottom of a bowl. Add black beans and a healthy dollop of Yum Yum sauce and salsa. Follow it with all the toppings your little heart desires (peppers, olives, cheese, tomatoes, avocados, fresh cilantro, sour cream, and more salsa and yum yum sauce, if desired).

Dig in!

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Namoura (Syrup-Soaked Semolina Cake)

vanilla

unsalted butter

semolina flour

plain whole-milk yogurt

baking soda

29 grams slivered almonds

In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.

Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.

Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.

Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.

Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).

Crisp Toffee Bars

unsalted butter, cold but not frozen, more for buttering the pan

soft-packed dark brown sugar

unbleached all-purpose flour

chocolate chips

Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.  

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.

With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.

With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.

Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.

Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.

Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that’s a good sign.

Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)

Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

20-Minute Tomato Pesto Pasta

cherry or grape tomatoes (about 2 to 3 cups)

basil leaves

garlic (chopped)

red wine vinegar

red pepper flakes

coarse kosher salt

linguine or spaghetti noodles

Parmesan cheese

basil

In a large pot of salted boiling water, cook the noodles according to package directions.

While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.

In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.

Drain the noodles and return to the pot.

Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.

Serve immediately with extra Parmesan and fresh basil, if desired.

This Thanksgiving dish includes juicy turkey breast, stuffing, sweet potatoes, and green beans all conveniently in one pan. Get the recipe at Tasting Table.

One-Pan Thanksgiving Dinner In One Hour

Prepare the stuffing: Preheat the oven to 375 F, and line a baking sheet with foil. In a large bowl, mix all of the stuffing ingredients until well incorporated. Let soak for 15 minutes, then spread in an even layer over the left half of the baking sheet, making a well in the center for the turkey.

Meanwhile, prepare the turkey: In a small bowl, mix together the melted butter with the sage, thyme and minced garlic. Season the turkey breast well with salt and pepper, then place in the center of the stuffing. Rub the turkey with the butter mixture.

Prepare the sweet potatoes: In a medium bowl, toss all of the sweet potato ingredients together to coat. Spread the sweet potatoes over the top half of the empty right side of the baking sheet. The slices will overlap like a gratin. Roast in the oven for 30 minutes.

Meanwhile, prepare the green beans: In a medium bowl, toss together all the green beans ingredients. After 30 minutes, add the green beans to the remaining quarter of the baking sheet, spreading in an even layer to fill the space. Continue to cook until the green beans are tender and the turkey reads 155 F on an instant-read thermometer when inserted, another 20 to 30 minutes.

Remove the tray from the oven and tent with foil, then let rest for 15 minutes. Carve the turkey and serve.

"Simple to bake, this is the sort of treat that makes staying in a party all of its own," says Matt Preston.

Caramelised honey and almond slice recipe

brown sugar

(150 grams) plain flour

(70 grams) almond meal

runny honey

(200 grams) slivered almonds

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5978822513001&=domain=del

5348771529001-5978822513001

Try this homemade Pineapple Goody(Yields 16 Servings) recipe the whole family will love. Made with pineapple, layer, margarine and almonds. Easy step-by…

Top 9 slivered almonds recipes from across the web

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Top Tags

Bittersweet Brownie Shortbread

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Yum Yum Rice Bowls with Knockoff Yu...

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Crisp Toffee Bars

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Caramelised honey and almond slice ...

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Top 9 slivered almonds recipes from across the web

The most viewed slivered almonds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bittersweet Brownie Shortbread

How to Make a Quick & Easy Thanksgi...

Yum Yum Rice Bowls with Knockoff Yu...

Namoura (Syrup-Soaked Semolina Cake...

Crisp Toffee Bars

20-Minute Tomato Pesto Pasta

One-Pan Thanksgiving Dinner In One ...

Caramelised honey and almond slice ...

Pineapple Goody(Yields 16 Servings)...

The most viewed slivered almonds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine