SWEDISH ALMOND SLICES

SWEDISH ALMOND SLICES

4 1/2 c. flour

1 Tbsp. cinnamon

1 tsp. baking soda

3/4 c. butter, melted and slightly cooled

3/4 c. shortening (butter flavored is great!)

2 c. firmly packed brown sugar

1 c. sugar

3 eggs, well beaten

1/4 c. slivered almonds

Place the flour, cinnamon and baking soda in a medium bowl. Stir to mix, set aside.

Place the shortening, brown sugar, sugar and melted butter into the large bowl of an electric mixer. Blend well.

Add the beaten eggs, mix well.

Add flour mixture to mixing bowl, a little at a time, incorporating well. Then add almonds, mixing well. Dough will be stiff.

Form dough into rolls. (There's a lot of dough with this recipe!!) HINT: You can also put into waxed paper-lined bread pans.

Wrap in waxed paper and then in plastic wrap. Refrigerate overnight.

Preheat oven to 350°F. Remove rolls from refrigerator. Remove wrappings and place on cutting board.

Slice rolls thin. HINT: If the slices fall apart a bit, just take the crumbs and form them back together. Dough works well for that!

Place on ungreased cookie sheet about 2" apart. HINT: Use parchment paper sheet to line the cookie sheets!

Bake 10 to 12 minutes until they are firm and lightly browned. Let cool for a few minutes on cookie sheet before removing to wire rack. Cool completely. They will be VERY crispy! 

Store in an airtight tin.

Shrimp Farfalle Calabrese with red pepper cream sauce

Shrimp Farfalle Calabrese

with red pepper cream sauce

• 
  
  Prep & Cook Time: 20-30 min.
  Difficulty Level: Easy   
  Spice Level: Mild  
  You Will Need:
  1 Medium pot
  1 Large Non-Stick Pan
  1 Colander
  • 1 oz. Grated Parmesan Cheese
  • 5 oz. Farfalle Pasta
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • 8 oz. Shrimp
  • 2 fl. oz. White Cooking Wine
  • 2 oz. Sour Cream
  • ¼ tsp. Red Pepper Flakes
  • Olive Oil
  • Salt  
• 
  

  Pepper

Prep:

• Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
• Thoroughly rinse produce and pat dry.
• Ingredient used more than once: Parmesan

1

Cook Pasta and Prepare Ingredients

Add pasta to boiling water and cook until al dente, 10-12 minutes.

Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking.

Set aside. While pasta cooks, stem, seed, and cut red bell pepper into ½" dice. Mince garlic.

Halve tomatoes. Pat shrimp dry.

2

Cook the Shrimp

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute.

Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees,

30-60 seconds. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

3

Cook the Red Bell Pepper

Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil.

Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.

Season with ¼ tsp. salt and a pinch of pepper.

4

Make the Sauce

Add garlic to pan with red bell pepper and stir occasionally, 30 seconds.

Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.

5

Finish the Pasta

Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the

Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through,

1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

Plate dish, garnishing with remaining Parmesan. Bon appétit!