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INGREDIENTS

• 4 boneless skinless chicken breast halves
• 1 egg
• 2 tablespoons milk
• 1 (6ounce)cansmoked almonds , coarsely ground
• 2 tablespoons olive oil
• 4 ouncesbrie cheese , cut into slices
• 1 teaspoon finely shredded orange rind(optional)
• 1 1/2 cups red raspberries
• 1/2 cup water
• 1/3 cup honey
• 1 tablespoon cornstarch
• 2 tablespoons cold water

DIRECTIONS

1. In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
2. In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
3. Cook and stir the mixture until it’s thickened and bubbly, about 5 minutes.
4. Remove from heat and season to taste with some salt and black pepper.
5. Cover the sauce, and keep it warm.
6. Place each breast half between 2 pieces of plastic wrap.
7. Lightly pound each chicken piece to about 1/8 inch thick.
8. In a bowl, beat egg and milk together.
9. Place coarsely ground almonds in a shallow dish.
10. Dip each piece of chicken into the egg mixture.
11. Coat both sides with almonds, pressing the nuts gently into chicken.
12. In a large skillet, heat the olive oil.
13. Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
14. Turn chicken once halfway through cooking time.
15. Place chicken on a baking sheet; top each piece with a slice of Brie.
16. Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
17. Remove from oven.
18. Place one piece of chicken, cheese side up, on each plate.
19. Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.

INGREDIENTS

Crust
• 1 cup flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1 teaspoon salt
• 1/2 cup butteror margarine
• 1/8 teaspoon salt

Topping

• 1/2 cupsyrup
• 1/4 cup butteror margarine
• 1/3 cup brown sugar
• 1/4 cup evaporated milk
• 1 1/2 teaspoons vanilla
• 1 cup sliced almonds

DIRECTIONS

1. Crust:.
2. combine all ingred’s, mixing well until crumbly.
3. Press firmly into 9 by 13 pan.
4. Bake 10 mins at 350 degrees F.
5. Topping:.
6. combine syrup, sugar, butter and milk in med.
7. saucepan.
8. Cook and stir over med.
9. heat until mixture boils, about 3 minutes Remove from heat and add nuts and vanilla.
10. Pour over crust, spread evenly.
11. Bake at 350 degrees F for 15 minutes Watch this closely, in my oven it actually only took about 12 minutes Cut when cool and store in fridge.
12. Servings it yielded is just a guess, it depends how big your squares are and i never counted.

INGREDIENTS

• 1 1/2 cups sugar
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 2/3 cups flour
• 1/3 cup water
• 2 eggs
• 1/2 cupsalad oil
• 1 cup canned pumpkin puree
• 1 cupsemi-sweet chocolate chips
• 1/2 cup toasted and chopped almonds

DIRECTIONS

1. Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
2. Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
3. Stir in chocolate chips and nuts until well distributed.
4. Line two bread pans with foil and oil the foil.
5. Divide the batter between the pans and smooth the tops.
6. Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
7. Test for doneness with a wooden pick.
8. Cool on a rack for about ten minutes before removing from the pan to finish cooling.
9. This keeps best in the refrigerator, and slices easiest when cold.
10. Hard to wait for this, though!

INGREDIENTS

• 2 tablespoonsvegetable oil or sesame oil
• 4 skinless boneless chicken breast halves, cut into thin strips
• 1 (2 1/4ounce)package sliced almonds
• 1 (16ounce)package frozen broccoli carrots and water chestnut mix
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/3 cuppineapple juice
• hot cooked rice

DIRECTIONS

1. Heat oil in a wok on medium-high.
2. Add chicken and almonds; stir-fry 2 minutes.
3. Add frozen vegetables, cover and cook 4 minutes, stirring once.
4. Combine cornstarch and next 4 ingredients; add to wok.
5. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens.
6. Serve over rice.

INGREDIENTS

• 3 lbs cooking apples, peeled,cored and roughly sliced (1.4kg)
• 3 1/2 ounces brown sugar(100g)
• 3 eggs
• 3 1/2 ounces caster sugar(100g)
• 7 ounces unsalted butter, softened (200g)
• 7 ounces ground almonds(200g)
• sliced almonds, for decoration

DIRECTIONS

1. Combine the apples and brown sugar in a large pan and cook over a low heat until soft.
2. Beat eggs together with the caster sugar in a large bowl, then mix in the butter and ground almonds to create a smooth paste.
3. Divide the cooked apples between six ramekins and spread the almond paste on top.
4. Sprinkle some sliced almonds on top of each and and bake in a preheated oven at 160C/320F for about 50 minutes until golden brown.
5. Serve hot with whipped cream or ice cream.