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: Preheat oven to 350 F
1: Grease a 9" x 5" x 3" loaf pan
2: Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice
3: :-) Mix Amaretto and coconut milk into tofu until well blended
4: Meanwhile, sift together flour, salt and baking powder
5: Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly
6: Spoon batter into prepared loaf pan
7: Bake until done, about 50 minutes
8: Cool slightly before removing from pan
9: Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage
10: [Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto
11: 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk
12: ] (C) Copyright 1994 Karen Mintzias - May be freely distributed From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini