3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
0: Optional: toast the almonds in a 325F oven for 7 to 10 minutes stirring several times
1: Let cool awhile
2: Then grind the nuts into a fine powder (to yield 3/4 cup)
3: Stir together the flours, baking powder, baking soda, salt, cinnamon, and ground almonds in a medium-size mixing bowl
4: In another bowl, beat the eggs with milk, almond extract and oil
5: Pour the wet into the dry ingredients, stirring just until blended
6: Prepare a griddle or skillet with butter, margarine, oil, or spray over medium heat
7: Cook the pancakes about 3 to 4 minutes on the first side, and 1 or 2 minutes on the other
8: Transfer to a warm plate for holding
9: Makes 9 1/2-cup cakes or 12 1/3-cup cakes
10: (PER 12TH: 180 cals, 9g fat) >Submitted by Pat Hanneman on 1998-Apr-07 to McRecipe Recipe by: BEYOND THE MOON COOKBOOK by Ginny Callan Posted to MC-Recipe Digest by KitPATh <phannema@wizard
11: ucr
12: edu> on Apr 07, 1998