You know what's nice? this recipe is easy! As easy as candy making gets! All you need is some Vanilla Almond Bark from the baking aisle of your local grocery store (it comes in a 24oz brick of large cubes) it also comes in Chocolate (as in looks and tastes like milk chocolate) and the Vanilla looks and tastes like white chocolate. Bark doesn't use cocoa butter as chocolate does, Barks use vegetable fats. Barks are right up there with 'Candy Melts' in the workability of the product once melted.
I prefer microwaving the Bark. Follow the directions on the package but, basically you melt for 1 minute at high, stir and then heat in 12 second intervals, stirring in-between until completely melted. Melting is usually 2 minutes total cooking time. You can also add colorings and flavorings. You cannot (must not) use water based liquids or the Bark chocolate will seize. Oil based food colorings are best for this application. Wilton "Candy Colors Food Colorings" work great for candy making! When making a batch of Vanilla, white chocolate almond bark for this recipe today, I added in some peppermint white chocolate chips I had on hand - and then added some on top along with green sprinkles for the Christmas Holiday. Again, you don't want to flavor or color with any non-oil based product or the candy will seize. Enjoy! Diane Almond Bark Candy Ingredients: 1/2 pound whole almonds 6 bricks/cubes of Vanilla Bark (12 oz. white almond bark) Sprinkles of your choice Directions: Toast your almonds in the oven at 350 for 10 minutes. Toasting deepens the flavor of the nuts and a step that shouldn't be skipped. Let the almonds cool while you prepare/melt the bark. Once the bark is melted, stir in three-fourths of your toasted almonds and any oil based food colorings you prefer. (optional) Pour the mixture out onto an 8x8 or 9x12 baking sheet, lined with parchment paper. Sprinkle top of bark with remaining almonds and any decorations you prefer. Press the almonds down slightly so they set into the bark and won't pop off easily. Let the entire mixture cool on your counter for 20 minutes and then place in refrigerator for a half hour. Once fully cooled and solidified, break the bark into chunks as you prefer, I break into larger pieces first and then break those in half. (Almond Bark typically comes in 12 segmented bricks per 24 ounce bag) My Holiday White & Peppermint Almond Bark pictured below:
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I'll be the first to admit - I am a lousy baker...but, I am a decent cook. Baking often seems to allude me but, with the helpful folks over at King Arthur Flour and their great recipes, I am catching on! This morning my mission was to make Traditional Scones that would do my Scottish Grandmother proud. I admit that I would have added fruits and nuts if it weren't for the new cherry filled chocolate chips that were staring me down. The chips were the perfect compliment to this light, flaky biscuit-type treat. Perfect with my morning cup of coffee. I will say that of everything I've ever baked, this was the easiest by far. Really! You have to give it a try! Enjoy ~ Diane Scones Ingredients: 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 3/4 teaspoon salt 1 tablespoon baking powder 1/2 cup cold butter 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional 2 large eggs 2 teaspoons vanilla extract or the flavoring of your choice 1/2 cup to 2/3 cup half and half or milk topping 2 teaspoons milk 2 tablespoons sparkling white sugar or cinnamon sugar, optional Directions: 1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 3) Stir in the fruit, chips, and/or nuts, if you're using them. 4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. 6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick. 8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. 9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. 10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. 11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. 12) Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. 13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Recipe by: King Arthur Flour **make sure to check out their complete recipe and "Bakers Notes" which are so helpful too!! King Arthur Flour Scone Recipe Photos by: Diane Baker for Canning and Cooking at Home Blush Apple Almond Jelly 4 cups apple juice (about 4 pounds apples, peels & cores and 3 cups water) 2 tablespoons lemon juice 3 cups sugar 1/8 tsp almond extract 1/4 - 1/2 cup maraschino cherry juice (if you want the blush color) Certo liquid pectin packet **if needed (the more tart the apples the higher in pectin but, if you are having problems getting your jam to set add pectin.) Yield: About 4 to 5 half-pint jars To prepare juice. Select about one-fourth under-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not peel or core. Add cherry juice to pot, cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Use a colander and cheesecloth or jelly bag to extract the juice (do not press on the pulp bag/jelly bag or your jelly will turn cloudy). To make jelly. Measure apple juice into a large pot. Add lemon juice and sugar and almond extract, stir well. Boil over high heat to above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. *Certo Liquid Pectin is added after the sugar is cooked down - it is a great pectin to use to save your jelly if its not gelling!! Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch head-space. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 mins *adjusting time to your local altitude/regulations. Recipe Adapted from: National Center for Home Food Preservation Photos by: Diane Baker for Canning and Cooking at Home |