Recipe for...Almond Bark


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Almond Bark This recipe is rated : 1 Recipe Ingredients 1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening Cooking Procedures Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: d add the hot water, cover and let simmer at least three-quarters of an hour, seasoning to taste. The onions will make a clear brown liquor without the use of any meat stock, but soup stock may be used instead of water, or beef extract or buillon cubes may be added to the water if a meat stock is preferred. CREAM BOUILLON BISQUE 4 bouillon cubes. 4 tblsp. catsup. 4 cups boiling milk. 1 tblsp. non-wheat flour. Dissolve bouillon cubes in hot milk, add catsup and thicken with flour di
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