Wednesday, November 2, 2011

Swedish Almond Puff (coffee cake)

This is one of those recipes that isn't really difficult and yet people think you're a gourmet cook!  I took this to Bible study yesterday and they acted like I had really slaved...and I didn't!  

1 cup flour 
1 stick margarine or butter, melted 
1 tablespoon water   

Stir until mixed.  Divide into two parts.  Pat on ungreased cookie sheet in 2 strips.   

1 cup water 
1 stick margarine or butter 
1 cup flour 
3 eggs 
½ cup sliced almonds   

Place water and margarine in a medium saucepan over medium high heat until melted.  Remove from heat.  Quickly stir in flour.  Then stir in one egg at a time.  Spread over two crusts.  Sprinkle with almonds.  Bake 375 for 35-45 minutes or until golden brown.   

1 cup powdered sugar 
1 teaspoon almond or vanilla flavoring 
few teaspoons milk   

Stir together, adding milk as needed to reach drizzling consistency.  Drizzle on warm puffs.  Cut into pieces.   If taking these somewhere, do not cover tightly after you have iced them.  Cover loosely or ice them upon arrival.   These are good with walnuts and pecans too (use vanilla if you use nuts other than almonds).    

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