RECIPE: Easy Almond Cake with Duck Eggs

This recipe came from my momma who found it somewhere. She knows I love most all things almond. When I spotted this recipe loosely lodged between others on my cookbook stand, I knew it came from her! Making the almond cake doubly good were the two duck eggs from my neighbor's lucky ducks! The spring weather has warmed and ducks want to lay eggs!

The batter is slightly thick, but bakes light-as-air and thin with a light crispy top. A pleasant snack for when you're in the mood for exquisite almond flavor without the heaviness of frosting, cream or syrup.

Almond Cake

1 stick of Butter, because buttah makes it bettah
2 Eggs (duck or chicken)
1 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Almond Extract

Duck eggs are creamier like farm
fresh chicken eggs. The shell
is thicker and the taste is rich.

2-4 Tablespoons Sliced Almonds (sliced, not slivers)

• Preheat oven 325*
• Melt butter in microwave just until liquified (If too hot, let cool. Overly hot butter will cook eggs. Not good.)
• Beat eggs into melted -but not hot- butter
• Add flour, sugar and almond extract and mix
• Pour and spread into 8" or 9" cake or pie pan which has been lightly sprayed with Baker's Joy.
• Sprinkle almond slices on top. (I don't use almond slivers because they remind me of clipped toenails!)
• Bake 35-45 minutes or until knife or toothpick inserted comes out clean. Don't overcook, because the bottom will be too done.
• Let cool a few minutes before serving! Mmmmm!

Visit your local Farmer's Market to see if there are duck eggs for sale! You'll appreciate the quality and the American Farmer will appreciate your patronage! Go Play with Your Food!

2-on-Tuesday: Homemade Fruit & Nut Bars

Recently while online searching for healthy ideas and treats, I saw a recipe post for Fruit & Nut Bars from FitSugar.com similar to the popular Larabar. With my pursuit of fitness and healthy nutrition crossing the one year mark, this grabbed my attention.
You CANNOT make this recipe without some sort of kitchen food processor. The base of the recipe can be built on and changed up to suit your fancy! So, get to it and #playwithyourfood!

3 Ingredient Fruit & Nut Bars

10 Pitted Dates (I used Medjool Dates)
1/4 cup dried Cranberries
1 cup "raw" Almonds (always raw nuts not dry, roasted)
**Optional: Hershey's Cocoa Powder or Ground Spices

• Secure lid and hang on to your processor. Process all three ingredients for about 2 minutes!
• The mixture will have bits of nuts, but the fruit will be combined.
• It's at this point, you can add ground spices or --my fave-- Hershey's Cocoa Powder and pulse a couple of times to incorporate.
• Pour mixture onto a sheet of plastic wrap and begin kneading. Form into a 1/4" thick rectangle approximately 7" long, which will be sliced into bars, later. Mixture will quickly come (press) together inside the plastic wrap.
• Once shaped, keep wrapped in plastic wrap and place in fridge until firm.
• Slice into bars and store in fridge for a chewier texture!

Continue playing with the recipe choosing different ingredients...

1. Keeping the dates, but substituting dried Apricots (instead of cranberries) and raw Cashews for thealmonds, process. 
2. Once the mixture has been kneaded and formed, press sunflower seeds into the top, re-wrap and place in fridge until firm!
3. TRY dried pineapple and coconut with raw nuts like pistachio or macadamia for an island flavor!
4. OR, instead of bars -- pinch off enough to roll into balls for a quick pop-in-your-mouth sweet & healthy fix!

Let your creative juices flow to concoct what sounds good to you! There are no rules!