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The Chronicle Telegram in Elyria, Ohio

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This newspaper page contains 6 articles. Subscribers can read the full text of each article.

Newspaper

The Chronicle Telegram

Location

Elyria, Ohio, United States of America

Date

Jan 05, 1973

Page

4

Finale worthy almond desserts steal the show

The writeup urges dramatic finales for parties with memorable desserts built around almonds. It highlights almonds as versatile performers available in many forms and suggests using them for holiday baking, candy making, and enhancing vegetables and desserts. It promotes enjoying almond inspired sweets with coffee or at intimate gatherings.

Almond Granch Ice Cream with Ruby Fruit Sauce

Almond Granch ice cream with ruby fruit sauce combines toasted almonds with sugar crust and pistachio or vanilla ice cream. Ruby Fruit Sauce blends apples grapes cranberries raspberries and pectin to a thick preservelike glaze for serving.

Buttered Rum Upside-Down Cake Recipe

A vintage style recipe for a rich upside-down cake with pineapple cherries and almonds. Ingredients include butter brown sugar sour cream almond extract rum and eggs. Bake in a ring mold or springform pan at 350 degrees for about 50 minutes then finish with a rum caramel sauce.

Winter Fruit Compote with Citrus Syrup

Halve lemons and orange and squeeze to 3/4 cup juice. Boil juice with 1/2 cup sugar and orange shells for 5 minutes. Discard shells and pour syrup over 1 to 2 quarts mixed fruits. Chill at least 2 hours and sprinkle toasted almond slivers before serving.

Yam Pie With Almond Crust Recipe

A vintage style pie recipe for Yam Pie with almond crust uses graham cracker crumbs brown sugar butter almonds and yams spiced with pumpkin pie spice salt orange juice and rum extract. Bake at 375 degrees for 45 minutes then top with whipped cream almonds and candied fruit for garnish.

Fudge Sauce Over Chiffon with Almond Topping

Mix fudge sauce with cacao powder and half the almonds then pour over chiffon just before serving and sprinkle with the remaining almonds. Reserve the rest of the sauce for serving or dipping. Makes 6 servings.

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