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Baked Brie in Puff Pastry with NaturAlmond Butter and Garlic Jam
Ingredients:
- 1 Sheet Frozen Puff Pastry, Thawed
- 1 Brie Wheel
- 1/2 Cup NaturAlmond butter
- 1/4 Cup Garlic and Onion Jam….or your favorite jam. Try a Balsamic Jam or a Jalapeno Jam
- 1 Large Egg
- 1 Tablespoon Water
Directions:
Thaw puff pastry according to package directions and unfold onto a lightly floured surface. Using a rolling pin, gently roll to seal any cracks in pastry. Spoon the jam on the center of the puff pastry to match the size of the brie wheel. Coat brie wheel with NaturAlmond butter, as if you are frosting a cake and place on top of jam on puff pastry. Make sure the side that will come in contact with the jam will have the majority of the NaturAlmond butter, as this will ultimately be the top layer. Fold pastry up over the cheese to cover like a blanket. Trim excess pastry and press to seal seams. Reserve pastry scraps for decorations. Whisk egg and water in a small bowl and lightly brush the seams of the puff pastry. Place seam-side down on a baking sheet and utilize the reserved pastry scraps for decorations on the top. Cut shapes with scissors or cookie cutters. Lightly brush a final layer of egg wash over the top.
Bake at 400 for 30 min, until puff pastry is lightly brown and crispy. Serve with crackers, toast points, apples, etc. |
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Stuffed Dates Wrapped in Prosciutto
Ingredients:
- 1/3 cup soft herbed goat cheese
- 1/3 Cup NaturAlmond butter
- 16 Medjool dates, pitted
- 4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
- 16 toothpicks, soaked in water 10 minutes
Directions:
Heat broiler to low. Spoon 1 teaspoon cheese and NaturAlmond butter into each date; wrap with a prosciutto strip. Secure with a toothpick. Place on baking sheet coated with cooking spray. Broil until cheese bubbles, about 3 minutes. Serve warm. |
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Spicy Thai Sauce
Ingredients:
- 1/2 cup NaturAlmond butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1 teaspoon red curry paste
- 1 shallot, peeled and roughly chopped
Directions:
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. Use as a dipping sauce for chicken skewers, kabobs, etc. or as pasta sauce . Goes well with just about anything for an Asian flare!
Yield: about 1 1/4 cups |
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NaturAlmond Butter Fudge
Ingredients:
- 1/2 cup butter
- 2 1/4 cups brown sugar
- 1/2 cup milk
- 3/4 cup NaturAlmond butter
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
Directions:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in NaturAlmond butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares. |
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NaturAlmond & Banana Smoothie- (Serves 2)
This smoothie is great to consume before or after a workout! It is a good source of vitamin E, fiber, protein and potassium. Not to mention, it is packed with energy from healthy fats (from the almonds) and high quality carbohydrates, allowing you to perform to your maximum level.
Ingredients:
1 ½ Cups Organic 1% Milk; Soy Milk works well too
2 Frozen Bananas*
1 1/2 Cup Ice
1/2 tsp Cinnamon
2 Tbsp. NaturAlmond
Optional additions: handful of spinach, 1 Tbsp. Flax Seeds
Directions:
Place all ingredients, except for NaturAlmond, in a high power blender. Blend on high until smooth and thick. Add 2 Tbsp. NaturAlmond, along with optional additions and blend on high again until well mixed.
Pour into glasses and enjoy.
* Frozen Bananas. Freeze your bananas when they are ripe by peeling and slicing into quarters. Place sliced bananas into a zip lock bag and freeze so that they will blend easily once used. A whole frozen banana does not blend easily. Obviously, you will need to prepare for this recipe in advance, so start freezing those bananas!
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NaturAlmond & Chocolate Chip Cookies
Ingredients:
1 C Butter softened to room temperature
1 C NaturAlmond
1 C Sugar
1 C Packed Brown Sugar
2 Eggs
1 tsp. Vanilla
3 C All-Purpose Flour
2 tsp Baking Soda
¼ tsp Salt
12 oz. bag Semi-Sweet Jumbo Chocolate Chips
Directions:
Preheat oven to 350 degrees. In a large bowl, mix butter and NaturAlmond until creamy. Add both kinds of sugar and mix. Stir in eggs and vanilla until well mixed.
In a medium bowl, stir together flour, soda and salt. Stir into sugar mixture.
Using a wooden spoon, stir in chocolate chips and then chill dough in refrigerator for an hour or so.
Form dough into balls and place on ungreased baking sheet. Bake for 9-11 minutes.
Transfer to rack to cool. Enjoy! |
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