Swiss Almond Floret Bake Recipes

SWISS ALMOND FLORET BAKE

Steps:

• 1. In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
• 2. In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
• 3. Place the cauliflower and broccoli in a greased 1-1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake uncovered, at 350 degrees for 20-25 minutes or until vegetables are tender.
• 4. 4-20-2014 --- We had this yummy recipe for our Easter Sunday dinner...easy to make and so delicious too.

SWISS-ALMOND FLORET BAKE -TASTE OF HOME

Steps:

• In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
• In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
• Place the cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender. -6.

SWISS ALMOND APPLE CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 9 or 10 inch springform pan.
• In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
• Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
• In small bowl, combine 2 cups flour, baking powder and salt; mix well.
• Add to egg mixture; beat at low speed until well blended.
• Spread in greased and floured pan.
• Spoon preserves over batter; carefully spread to cover.
• Top with apple slices; slightly press into batter.
• In medium bowl, combine all topping ingredients; blend well.
• Pour over apples.
• Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
• Cool 10 minutes.
• Carefully remove sides of pan.
• In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
• Serve warm or cool.

SWISS ALMOND APPLE CAKE

Steps:

• 1. Heat oven to 350. Grease and flour 9 or 10 inch springform pan. In large bowl, mix 2/3 cup sugar and butter; beat til light and fluffy. Add 2 eggs and 2 Tbsp. lemon juice; beat til well blended. in small bowl, mix 2 cups flour, baking powder and salt. Blend well.
• 2. Add to egg mixture. Beat at low speed til well blended. spread in prepared pan. Spoon preserves over batter.Carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, mix all topping ingredients: ground almonds, 1/2 cup sugar, 1/2 cup sour cream, 2 eggs, beaten, 2 Tbsp. flour and 1 tsp. grated lemon peel. Blend well. Pour over apples.
• 3. Bake at 350 for 55 to 65 minutes or til apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend 1/4 cup powdered sugar and 1 to 2 tsp. lemon juice til smooth. Drizzle over cake. Serve warm or cool.

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
• Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
• Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
• Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.