On 2 Jul 2005 at 14:23, Georgia wrote:
> I am looking for a recipe for almond bars. It is a bar cookie that
> has lots of sliced almonds There is a cookie crust with sliced
> almonds, honey and I don't know what else. They are like the ones
> served at the Station casino(more than 1 casino) buffets in Las Vegas,
> Nevada. They are sooooooo good. Thank you in advance for your time
> and effort. Georgia
Could this be it?
Rio Casino Almond Bars
1 cup butter - (2 sticks)
1 cup powdered sugar
2 x eggs
1 tsp vanilla extract
3 1/2 cup cake flour plus more
1 cup butter - (2 sticks)
2/3 cup honey
1 cup granulated sugar
4 cup sliced almonds
For the sugar dough, cream butter until pale and fluffy, about 1 minute.
Add powdered sugar and blend until smooth but not airy. Add eggs, 1 at
a time, and vanilla and blend well. Gradually add cake flour and mix
until smooth. Flatten dough into rectangle, wrap in plastic wrap and
chill in refrigerator 2 hours.
Roll out dough on floured board to 15- by 10-inch rectangle 1/8-inch
thick. Wrap dough around rolling pin and transfer to jelly roll pan
lined with waxed paper or parchment paper. Press dough into pan bottom,
trimming edges to fit. Use any scraps to fill gaps in dough, pressing
seams together. Prick all over with fork. Bake at 350 degrees until
slightly browned, 12 to 14 minutes. Cool on rack.
For assembly, melt butter in saucepan over medium heat. Add honey and
granulated sugar and bring to boil. Add nuts, return to boil then remove
from heat. Let cool slightly. Pour warm filling into shell, spreading
evenly. Do not overfill. Bake at 350 degrees until topping bubbles and
turns golden brown, 12 to 15 minutes. Cool, then cut into bars.
This recipe yields 48 (3- by 1 1/2-inch) bars.
Thought I was going send you another source for Bill Knapp's recipes
on the Lansing State Journal Web site but it appears to be gone. :-(
Here is one recipe I did not see on your list.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1/2 cup boiling water
2 tablespoons grated orange rind
1/3 cup orange juice
1 cup sugar
2 teaspoons vanilla
1 egg, slightly beaten
1/2 cup chopped walnuts
Grease an 8 1/2-by-4 1/2-inch loaf pan.
Sift flour, baking soda, baking powder and salt.
Melt butter in boiling water. Add orange rind, orange juice, sugar,
vanilla and beaten egg and blend.
Sift dry ingredients over orange mixture. Add nuts.
Stir just until flour is damp. Batter will be lumpy.
Pour into prepared pan. Bake at 350 degrees for 1 hour.
More Bill Knapp's Recipes
On 4 Jul 2005 at 2:11, Valerie wrote:
> I need the instructions for scatagories. Any suggestions?
Hasbro must have some really smart employees. They have a website where you can
download the instructions to any of their games, including "Scattergories" See:
On 4 Jul 2005 at 14:41, Keila wrote:
> I am Puerto Rican in desperate need of your help! I need to find a
> recipe for coquito. Not that fony stuff today like the half ice half
> milkstuff they have out there. Thats just how americans make it.
> Coquito is supposed to be a creamy ice cream! I need to know how they
> made it back in the day! Before people from over here started to
> change it! Please help me. Thanks!
They must have begun changing the recipe while it was still in Puerto Rico,
Keila. Every one of the below recipes is from a Puerto Rican or an ex- Puerto
Rican. Two of them are in Spanish. But none of them calls for freezing the
mixture into ice cream. I could not find one that did so. Every description,
even on the Puerto Rican sites, said coquito is a thick drink like eggnog,
not an ice cream. The first recipe does have ice cream as an ingredient.
Homemade Coquito Bueno recipe
4 cans Coco Lopez® cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum
Combine all ingredients in a blender, and blend well. Store in glass bottles,
and place in refrigerator.Serve in: Bottle
Coquito - Puerto Rican Egg Nog
Traditional Puerto Rican coquito recipe.
3 egg yolks, beaten
1 12 oz can evaporated milk
1 14 oz can cream of coconut (Coco Lopez)
1 14 oz can sweetened condensed milk
1 cup Puerto Rico white rum (Bacardi or Captain Morgan if you like spiced rum)
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Beat egg yolk in a bowl until they get thick. In large saucepan, beat
together eggs and evaporated milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin film and
reaches at least 160°F. Remove from heat. Stir in remaining ingredients.
Cover and refrigerate. You should make this a day or two ahead of time.
The flavors really combine as it chills. If you don't have time, make sure
to chill it for at least three to four hours. Serve garnished with an extra
sprinkle of cinnamon!
2 latas de 15 onzas de leche de coco Coco Lopez
2 tazas de ron blanco Bacardi
14 Onzas de leche Condensada
4 yemas de huevo
1/2 cdta de Canela en polvo
Nuez Moscada (nutmeg)
Añada todos los ingredients, menos la nuez moscada, a un prosesador y mezcle
bien. Póngalo en botellas y enfríe bien en la nevera. Una vez servida, agregele
una pizca de nuez moscada.
Ingredientes (para 14 servicios de 8 oz.)
4 latas (12 oz. cada una) de leche evaporada
1 lata leche condensada
2 latas (15 oz. cada una) de crema de coco
2 cucharaditas de Vainilla
2 cucharaditas de Canela
6 yemas de huevo
1 botella de Ron (750 ml)
1/2 tapa de Brandy
1. Batir a mano las yemas de huevo en un envase pequeño.
2. Batir separadamente en un envase grande lo siguiente:
1 lata de leche evaporada, vainilla y canela.
3. Añadir lo siguiente:
las yemas batidas,
el resto de la leche evaporada,
la leche condensada,
la crema de coco y
4. Por ultimo, añadir el ron.
5. Refrigerar. Mejor cuando servido frío.
On 4 Jul 2005 at 12:20, Riff wrote:
> hello my email is _riff_ and i
> would like a recipe for sauerbraten and dumplings.
Please give your first name when making a request.
See below for a couple of recipes.
Sauerbraten And Dumplings
1 (3-4 lb.) bottom round or eye round
2 med. onions, sliced
2 tbsp. bacon fat or beef drippings
10 ginger snaps
1/2 c. sour cream
1 c. cider vinegar
1/2 c. red wine vinegar
1/2 c. sweet vermouth
1 c. water
2 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. mixed pickling spices
Place meat in deep earthen crock or enamel kettle. Place slices
of onion on top of meat. Heat brine liquids. Add sugar, salt and
pickling spices and bring to a boil. Pour over meat. Cover and let
stand for three days to marinate. Remove meat, saving brine. Brown
meat on all sides in a heavy skillet or Dutch oven, in bacon fat.
Add onion rings from marinade; pour all brine over meat. Cook gently
for 2 to 3 hours or until meat is tender. About 1/2 hour before
meat is done, add 10 crumbled ginger snaps. Stir occasionally.
When meat is done, remove to platter and keep warm. Strain gravy
into a clean saucepan and thicken with sour cream. Whisk until
smooth. Heat thoroughly but do not allow to boil. DUMPLINGS:
Early in the day boil 6 medium potatoes in their jackets. Peel and
put through ricer. Cover and let stand. About 1/2 hour before meat
is done, make dumplings by combining riced potatoes with 3/4 cup
flour, 1/2 cup wheat germ, 1 teaspoon salt, 1/2 teaspoon nutmeg and
2 slightly beaten eggs. Mix well. Form into balls, placing two or
three croutons in center of each ball. Drop dumplings into boiling
water. Cook, uncovered. When dumplings come to the surface, remove
with slotted spoon to serving dish. Meal serves 8.
Sauerbraten With Potato Dumplings
2 c. cider vinegar
2 c. water
1 lg. onion, cut up
1/2 c. sugar
2 tsp. salt
10 whole peppercorns
3 whole cloves
1 lemon, sliced
3 tbsp. butter
1 1/2 c. water
1/4 c. water
1/4 c. flour
1/2 c. sour cream
6 med. potatoes
3/4 c. flour
1/2 c. bread crumbs
1/4 tsp. nutmeg
2 tsp. salt
Combine and heat, to boiling point, the vinegar, 2 cups of water,
onion, sugar, salt, peppercorns and cloves. Pour hot mixture over
meat into a large metal bowl. Cool! Add lemon. cover and
refrigerate for 72 hours, turning meat occasionally. Then, remove
meat and drain. Strain the liquid and reserve. Heat 3 tablespoons
of butter in a large kettle. Brown meat well on all sides, add 1
1/2 cups of marinade and equal amount of water. Bring to boil,
cover, reduce heat and let simmer for 3 hours. Add more marinade if
mixture seems to dry out. Serve with potato dumplings. Boil
potatoes in their jacket. When cooked peel them and put through
ricer. Spread on a nice clean towel to dry out, then place in a
large bowl and sprinkle on 2 level teaspoons of salt. Make a hollow
in the middle and break in 2 eggs. Then sift in 3/4 cup of flour
and add the 1/2 cup of bread crumbs and 1/4 teaspoon of nutmeg.
Work this all together, then place on board and knead well together
until you can make them into dry balls. Roll this mixture into
smaller balls and drop in to boiling water. When potato balls come
to the surface allow them to boil about 3 minutes.