Tuesday, March 27, 2012

Swedish Almond Puff

My mom has had this recipe for years. It's great for brunch, breakfast, or dessert. It's something that's pretty easy but has huge payoff! Folks think you've really slaved away! I love taking it to Bible study and MOPS.

1 cup flour
1 stick melted butter or margarine (I use Imperial margarine)
1 tablespoon water

Stir together until mixed. Pat into two strips on ungreased cookie sheet.

1 stick butter or margarine
1 cup water
1 cup flour
3 eggs
¼- ½ cup sliced almonds (you can use chopped pecans)

Place water and butter in a medium saucepan over high heat; bring to a boil and melt butter. Remove from heat. Add flour and stir well. Add eggs, one at a time, stirring well after each addition. Spread evenly over crust. Sprinkle with nuts. Bake at 375 for 35 to 45 minutes; until puffed and golden.

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

Stir together, adding enough milk or water to drizzle.

Drizzle over warm puff. Cut into pieces.

NOTE: If you plan to take this somewhere, be sure to cover loosely (or not at all) or ice when you get to your destination. It tends to sweat if you cover it tightly (even if it’s room temperature when you cover it).

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