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: Dissolve yeast in warm water; stir in milk, molasses, and salt
1: Stir in flour and caraway seeds
2: Knead dough about five minutes
3: Cut into 36 pieces and roll into sticks approximately five inches long
4: Roll in sesame seeds
5: Place on an oiled baking sheet, spray with water, then bake at 425 F
6: for 18-20 minutes, or until lightly browned
7: Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc
8: Electronic format courtesy of: Karen Mintzias File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/am
12: zip