Apple Zucchini Crisp

Apple Zucchini Crisp

Apple Zucchini Crisp

This recipe, Apple Zucchini Crisp, your favorite apples and garden fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.


Apple Zucchini Crisp Recipe


Apple Zucchini Crisp

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

¼ cup Splenda brown sugar

2 tsp. cinnamon, divided

A pinch of nutmeg

3 Tbsp. lemon juice

1/3 cup almond meal

1/3 cup sliced almond

1/3 cup chopped pecans

1 tsp. vanilla

¼ cup butter, melted


Preheat oven to 375 F.  Toss the apples, zucchini, 1 teaspoon of cinnamon and the lemon juice together.  Pour into an 8×8 inch baking dish.

Mix the brown sugar, remaining 1 teaspoon of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir in the vanilla in with the melted butter and pour over the nut mixture.  Mix well.

Crumble the nut mixture evenly over apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream, if desired.


(Recipe for Apple Zucchini Crisp, Diabetic Connect, 2015)


Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream.  Keep this recipe in mind whenever you have a bounty of fresh berries.

         Chris O’Connell                                                                              Mohnton, Pennsylvania


Fresh Strawberries & Amaretto Cream Pie Recipe


Fresh Strawberries & Amaretto Cream Pie

¾ cup sliced almonds, toasted

1 cup flour

¼ cup confectioners’ sugar

1/8 tsp. salt

¼ cup cold butter, cubed

2 Tbsp. shortening

3 to 4 Tbsp. ice water

Filling:    4 cups sliced fresh strawberries, divided

1 Tbsp. lemon juice

½ cup water

½ cup sugar

¼ cup cornstarch

4 to 6 drops red food coloring, optional

Amaretto Cream:    1 cup heavy whipping cream

2 Tbsp. sour cream

1 Tbsp. confectioners’ sugar

2 Tbsp. Amaretto or ½ tsp. almond extract


Place almonds in a food processor; cover and pulse until almonds are finely ground.  Add flour, confectioners’ sugar and salt; pulse until blended.  Add butter and shortening; pulse until butter and shortening are the size of peas.  While pulsing, add just enough ice water to form moist crumbs.  Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line UNPRICKED PASTRY SHELL with a double thickness of HEAVY-DUTY FOIL.  Fill with dried beans, uncooked rice or pie weights.

Bake at 425 F. for 8 minutes.  Remove foil and weights; bake 5-7 minutes longer or until golden brown.  Cool on a wire rack.

In a large bowl, mash 1 cup strawberries with the lemon juice.  Add water.  In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture.  Bring to a boil over medium heat, stirring CONSTANTLY.  Cook and stir for 2 minutes or until thickened.  Transfer to a large bowl; stir in food coloring if desired.  Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

Fold in remaining sliced berries; transfer to crust.  Refrigerate for at least 3 hours or until set.

In a small bowl, beat whipping cream until it begins to thicken.  Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form.  Spread over filling.  Top with additional strawberries and almonds if desired.           8 servings

To toast nuts, spread into a 15 x 10 inch baking pan.  Bake 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.  When using pie weights, cool before storing.  Beans and rice may be reused for pie weights, but not for cooking.


(Recipe for Fresh Strawberries & Amaretto Cream Pie was on, 2014)


Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California


Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on, 2013)


Almond Crunch Toffee

Almond Crunch Toffee

Almond Crunch Toffee


This recipe has been my claim to fame since I was 14 years old.  One bite and you won’t be able to stop eating it!


Almond Crunch Toffee Recipe

Almond Crunch Toffee

1 ½ tsp. plus 1 cup butter, softened, divided

1 cup sugar

½ cup water

¼ tsp. salt

1 cup sliced almonds

½ tsp. baking soda

8 oz. dark chocolate candy bars, chopped

1 cup chopped pecans, toasted

¼ cup dry roasted peanuts, chopped

3 Tbsp. chocolate-covered coffee beans, halved

4 oz. white baking chocolate, chopped

Line a 13×9 inch pan with foil.  Grease the foil with 1 ½ tsp. butter; set aside.  In a heavy 3 qt. saucepan, melt remaining butter.  Stir in the sugar, water and salt.  Cook over medium heat until a candy thermometer reads 240 F. (soft-ball stage), stirring occasionally.

Stir in almonds.  Cook until candy thermometer reads 300 F. (hard-crack stage), stirring occasionally.  Remove from the heat; stir in baking soda until light and foamy.  Pour into prepared pan.  Sprinkle with chocolate; let stand for 5 minutes.  Carefully spread chocolate; sprinkle with pecans and peanuts.  Cool on a wire rack for 30 minutes.

Sprinkle with coffee beans; press down lightly.  Chill for 1 hour or until chocolate is firm.30 minutes longer or until form.

In a microwave, melt white chocolate, stir until smooth.  Drizzle over candy.  Chill 30 minutes longer or until firm.

Using foil, lift candy out of pan; discard foil.

Break candy into pieces.  Store in an airtight container.                       2 Lbs.

(Recipe for Almond Crunch Toffee came from Taste of Home (


Chocolate-Almond Half Mood Pies


Chocolate-Almond Half Moon Pies

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint.  Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.


Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl.  Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled.  (Dough can be made 1 day ahead.)

Place chocolate in medium bowl.  Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate.  Let stand 1 minute; stir until chocolate is melted and smooth.  Stir in almond extract.  Refrigerate 30 minutes or until cool, stirring occasionally.  Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F.  Line baking sheet with parchment paper.  On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness.  Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet.  Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round.  Lightly brush edges with egg yolk mixture.  Fold in half; press and crimp to seal edges.  Using small knife cut one slit in each pie.  Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown.  Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)


Banana-Blueberry Muffins with Almond Streusel

Banana-Blueberry Muffins with Almond Streusel

Banana-Blueberry Muffins with Almond Streusel

“My daughter loves banana muffins and gets excited when she sees bananas turning brown.”  By adding fresh blueberries and streusel topping to her usual recipe, Sarah created a muffin no one can resist.

Sarah Cates                                                                              Spring Hill, Florida

Banana-Blueberry Muffins with Almond Streusel Recipe

Banana-Blueberry Muffins with Almond Streusel

1 ¾ cups flour

2 tsp. baking powder

½ tsp. salt

½ cup sugar

1 egg

¾ cup mashed ripe bananas

½ cup whole milk

¼ cup canola oil

1 cup fresh or frozen blueberries

Topping:   3 Tbsp. flour

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. butter, chilled, cut up

3 Tbsp. sliced almonds

Heat oven to 400 F.  Line 12 muffin cups with paper liners.  Whisk 1 ¾ cups flour, baking powder and salt in medium bowl.

Whisk sugar and egg in medium bowl until blended.  Whisk in bananas, milk and oil.  Make a well in center of flour mixture; stir in banana mixture just until moistened.  Gently stir in blueberries.  Spoon in muffin cups, filling ¾ full.

Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl.  With 2knives, cut in butter until mixture resembles coarse crumbs.  Stir in almonds.  Sprinkle topping over each muffin.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan.  Cool 20 minutes to serve warm or cool completely.

(Recipe for Banana-Blueberry Muffins with Almond Streusel in Cooking Club magazine, Spring 2013)


Cranberry Peach Tart

Cranberry Peach Tart

Cranberry Peach Tart

You can look for fresh or frozen cranberries  for this Cranberry Peach Tart.  If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F.  Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well.  Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.