From PILLSBURY BAKING Makes 24 Cupcakes Simply pumpkin delightful! INGREDIENTS FOR THE CUPCAKES 2 cups PILLSBURY BEST All Purpose Flour or PILLSBURY BEST Unbleached All…
From the ALMOND BOARD OF CALIFORNIA
Makes 24 servings
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack this holiday season.
INGREDIENTS
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 teaspoons cinnamon
DIRECTIONS
1.Preheat oven to 325 degrees.
2.Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes).
3.Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
4.Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
5.Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
Find this recipe and more holiday treats at almonds.com
From PILLSBURY BAKING Makes 24 Cupcakes Simply pumpkin delightful! INGREDIENTS FOR THE CUPCAKES 2 cups PILLSBURY BEST All Purpose Flour or PILLSBURY BEST Unbleached All…
From NESTLE Makes 12 cookie cakes Cookie or cake…why not both with these tasty Dark Chocolate Cookie Cakes from What’s Gaby Cooking! INGREDIENTS 1 cup…
From BETTY CROCKER Makes 4 servings Make this fun version of a crayon to get everyone in back-to-school mode…a fun lunch box snack and easy-to-make…
From BETTY CROCKER Makes 12 servings With just four-ingredients, these mini apple pies are so quick and easy to whip up, they’ll make your farmhouse…