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NEWS
March 25, 2007
1 1/2 cups water 1/3 cup golden raisins 1 teaspoon kosher salt, divided 3/4 cup couscous 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon black pepper Eight 3-ounce lamb rib chops, trimmed 1/4 cup sliced almonds 1/4 cup chopped fresh flat-leaf parsley Preheat broiler. Line a rimmed baking sheet with foil. In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes.
NEWS
December 10, 2006
18.25-ounce package of Duncan Hines coconut supreme cake mix 1/2 cup (one stick) unsalted butter, softened (not melted) 1 cup white chocolate chips 1 cup dark chocolate chips 3/4 cup sliced almonds, divided 1 cup Welch's Tropical Sensation dried fruit 14-ounce can sweetened condensed milk Preheat oven to 350 degrees. In large bowl, cut butter into cake mix with a fork or pastry blender until crumbly. Sprinkle evenly into an ungreased 15-inch-by-10-inch-by-1-inch pan. Press lightly.
NEWS
August 28, 2008
3-ounce package beef-flavored ramen noodles 12-ounce bag of broccoli coleslaw 1/4 cup toasted, slivered almonds 1/2 cup sugar 1/2 cup vegetable oil While still in the package, break up the uncooked ramen noodles. In a large bowl, combine the noodles with the slaw and almonds. In another bowl or a measuring cup, mix the sugar, oil and seasoning packet from the ramen noodles. About 30 minutes before serving, pour the dressing over the slaw. If you mix them any earlier, the noodles will get soggy.
NEWS
March 3, 2003
Kathy Brody's Swedish Toscas 8 tablespoons butter 1/2 cup sugar 1 cup sifted enriched flour 1/3 cup slivered almonds, no skins 1 1/2 tablespoons heavy cream 2 teaspoons flour Cream 6 tablespoons butter; gradually add 1/4 cup sugar, creaming well. Blend in 1 cup sifted enriched flour. Spray 12 small muffin cups with non-stick cooking spray. Divide mixture into cups, pressing into bottom and halfway up sides of cups. Bake at 350 degrees for eight minutes.
NEWS
December 23, 1997
A sweet treat for Hanukkah Chocolate Pinwheel Cookies are flavored with ground almonds and cocoa. Children will love the pinwheel swirl of the cookie, and they can help roll the dough used to create the pinwheel. The cookies make a sweet treat for Hanukkah, which began at sundown Tuesday. - The Associated Press Chocolate pinwheel cookies 1/2 cup (1 stick) butter or margarine, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup almonds 1/8 teaspoon almond extract, optional 1/4 cup cocoa 4 1/2 teaspoons butter or margarine, melted In large bowl, beat butter and sugar until creamy.
NEWS
May 7, 2006
4 cups uncooked rolled oats 1/2 cup wheat germ 1/2 cup sunflower seeds 1 cup chopped raw almonds 1 cup raw pistachio nut meats 2 teaspoons cinnamon 1/3 cup honey 1/3 cup molasses 2/3 cup maple syrup 2/3 cup canola oil 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups sweetened dried banana chips 2 cups raisins 2 cups dried cranberries Preheat oven to 350...
NEWS
July 6, 1999
materials courtesy of Cherry Marketing Institute, Northwest Cherry Growers Because they're versatile, flavorful and nutritious, cherries make a great snack for warm- weather activities or an irresistible centerpiece at pool parties and backyard barbecues. There are two kinds of cherries -sweet and tart. Each has its own distinctive uses, but both offer the same wholesome goodness. They have no fat and are low in calories. That makes cherries fit right in with American's increased focus on health.
NEWS
By BEVERLY MILLS, with ALICIA ROSS | February 6, 2008
Start to finish: 5 minutes preparation, plus 20 minutes to bake and about 10 minutes to cool Nonstick cooking spray 1 refrigerated piecrust (half of a 15-ounce box), at room temperature (see Cook's note) 1 cup extra-fruit cherry-pie filling (see Cook's note) 1 1/2 teaspoons orange liqueur, such as Triple Sec, or 3/4 teaspoon orange extract Zest of 1 lemon, about 1 teaspoon 1/4 cup sliced almonds Sugar, a light sprinkle, to taste Vanilla ice cream, optional for serving Cook's note: Bring the piecrust to room temperature following the instructions on the package so that the crust does not crack during baking.
NEWS
By ARLENE BURNETT / Pittsburgh Post-Gazette | October 27, 2009
Here's a Halloween recipe that's a little gross and scary -- but could be fun for an adult party, too. LADIES' FINGERS (Tested by the Pittsburgh Post-Gazette) The painted almonds make these so lifelike. 2 tablespoons red food coloring 30 blanched almonds 2 large eggs 1/4 teaspoon pure vanilla extract 8 tablespoons unsalted butter (1 stick), room temperature 1/2 cup confectioner's sugar 5 tablespoons granulated sugar Pinch of salt 1-2/3 cups all-purpose flour Heat oven to 350 degrees.
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OBITUARIES
August 27, 2012
Ben Ross Almond, 74, of Hanover, Pa., husband of Patricia Trostle Almond, went to be with his Lord on Aug. 25, 2012, at York (Pa.) Hospital. Born Jan. 24, 1938, in Marshall, Texas, he was the son of Bennye F. Hammock Almond of Marshall and the late Elmer Henderson Almond.  He was also preceded in death by a son, Rodney Lee Almond, who died in 2002.  A veteran of the U.S. Army and National Guard of Texas, he served his country during the...
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NEWS
By ARLENE BURNETT / Pittsburgh Post-Gazette | October 27, 2009
Here's a Halloween recipe that's a little gross and scary -- but could be fun for an adult party, too. LADIES' FINGERS (Tested by the Pittsburgh Post-Gazette) The painted almonds make these so lifelike. 2 tablespoons red food coloring 30 blanched almonds 2 large eggs 1/4 teaspoon pure vanilla extract 8 tablespoons unsalted butter (1 stick), room temperature 1/2 cup confectioner's sugar 5 tablespoons granulated sugar Pinch of salt 1-2/3 cups all-purpose flour Heat oven to 350 degrees.
NEWS
By ELLEN FOLKMAN / St. Petersburg Times | September 16, 2009
Charlotte Hartwell of St. Petersburg, Fla., is looking for recipes using almond paste. Lyn Wood, also of St. Petersburg, offers an Almond-Raspberry Jalousie recipe. This is an impressive dessert made with few ingredients, though there are some challenges. It's hard to work puff pastry sheets into a perfect or even near-perfect rectangle. But don't let that deter you from making this dish. I use puff pastry a lot and ended up with a larger top piece than bottom piece, so I just folded the top under to seal in the preserves.
NEWS
August 28, 2008
3-ounce package beef-flavored ramen noodles 12-ounce bag of broccoli coleslaw 1/4 cup toasted, slivered almonds 1/2 cup sugar 1/2 cup vegetable oil While still in the package, break up the uncooked ramen noodles. In a large bowl, combine the noodles with the slaw and almonds. In another bowl or a measuring cup, mix the sugar, oil and seasoning packet from the ramen noodles. About 30 minutes before serving, pour the dressing over the slaw. If you mix them any earlier, the noodles will get soggy.
NEWS
By BEVERLY MILLS, with ALICIA ROSS | February 6, 2008
Start to finish: 5 minutes preparation, plus 20 minutes to bake and about 10 minutes to cool Nonstick cooking spray 1 refrigerated piecrust (half of a 15-ounce box), at room temperature (see Cook's note) 1 cup extra-fruit cherry-pie filling (see Cook's note) 1 1/2 teaspoons orange liqueur, such as Triple Sec, or 3/4 teaspoon orange extract Zest of 1 lemon, about 1 teaspoon 1/4 cup sliced almonds Sugar, a light sprinkle, to taste Vanilla ice cream, optional for serving Cook's note: Bring the piecrust to room temperature following the instructions on the package so that the crust does not crack during baking.
NEWS
March 25, 2007
1 1/2 cups water 1/3 cup golden raisins 1 teaspoon kosher salt, divided 3/4 cup couscous 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon black pepper Eight 3-ounce lamb rib chops, trimmed 1/4 cup sliced almonds 1/4 cup chopped fresh flat-leaf parsley Preheat broiler. Line a rimmed baking sheet with foil. In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes.
NEWS
December 13, 2006
Editor's note: This recipe, by Kelly Rulle of Hagerstown, was the winner of The Herald-Mail's 15th annual cookie exchange. When the recipe ran in Sunday's paper, an ingredient was omitted. Here is the recipe in its entirety. 18.25-ounce package of Duncan Hines coconut supreme cake mix 1/2 cup (one stick) unsalted butter, softened (not melted) 1 cup white chocolate chips 1 cup dark chocolate chips 3/4 cup sliced almonds, divided 1 cup Welch's Tropical Sensation dried fruit 14-ounce can sweetened condensed milk Preheat oven to 350 degrees.
NEWS
May 7, 2006
4 cups uncooked rolled oats 1/2 cup wheat germ 1/2 cup sunflower seeds 1 cup chopped raw almonds 1 cup raw pistachio nut meats 2 teaspoons cinnamon 1/3 cup honey 1/3 cup molasses 2/3 cup maple syrup 2/3 cup canola oil 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups sweetened dried banana chips 2 cups raisins 2 cups dried cranberries Preheat oven to 350...
NEWS
August 25, 2004
4 eggs, beaten 4 cups milk 6 squares unsweetened chocolate, melted 2-1/2 cups sugar 3 tablespoons flour 3 tablespoons cornstarch 3/4 teaspoons salt 4 cups half-and-half 2 1/2 cups sugar 2 teaspoons vanilla 1 cup chopped almonds 2 tablespoons butter Additional milk or half-and-half as needed Heat milk...
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