Chocolate-Almond Cream

 

                    Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.

16 servings

• Hot Fudge Sauce "click here for recipe"
• About 18 ladyfingers
• One third cup amaretto 
• 45 ml water
• 3 cups whipping cream
• ¼ cup amaretto

1. Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
2. Cover and refrigerate remaining sauce.
3. Split ladyfingers lengthwise in half..
4. Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
5. Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
6. Beat whipping cream in chilled large bowl until stiff.
7. Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
8. Spoon into pan and smooth top.
9. Freeze about 8 hours or until firm.
10. Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
11. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
12. Loosen dessert from side of pan, remove side of pan.
13. Cut dessert into wedges.
14. Serve with sauce, freeze any remaining dessert.

BON APPÉTIT

Divine Caramel Sauce

 

                It's a great gift.

Makes about 2½ cups sauce

• 1 cup light corn syrup
• 1¼ cups packed brown sugar
• ¼ cup butter or margarine
• 1 cup whipping (heavy) cream

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly ; boil 5 minutes, stirring occasionally.
2. Stir in whipping cream, heat to boiling ; cool about 30 minutes.
3. Serve warm ; store cover in refrigerator up to 2 months.
4. Reheat slightly before serving, if desired.

Divine Toasted pecan-caramel sauce

1. Add 1 cup chopped toasted pecans after cooling in step 2.

BON APPÉTIT

White Chocolate-Almond Torte

 

Makes 12 servings

Torte

• 1 cup slivered almonds (6 oz/180 gr)
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter or margarine, softened
• ¾ cup granulated sugar
• 3 eggs
• ¼ cup milk
• 1 tablespoon almond-flavored liqueur or ½ teaspoon almond extract
• 1 teaspoon vanilla
• 6 oz white chocolate baking bars, chopped

White Chocolate Frosting

• 4 oz white chocolate baking bars, chopped
• 2 tablespoons boiling water
• 1 teaspoon vanilla
• ¾ cup butter or margarine, softened
• 2½ cups powdered sugar

1. Heat oven to 325F (160C) ; Grease bottom and side of 9- or 10-inch springform pan with shortening, lightly flour.
2. Place almonds on ungreased cookie sheet, bake 4 to  minutes, stirring occasionally, until lightly browned ; reserve 2 tablespoons almonds for garnish.
3. Place remaining almonds in food processor or blender ; cover and process until almonds are ground, set aside.
4. In small bowl, mix flour, baing powder and salt ; set aside.
5. In large bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl, occasionally, until fluffy.
6. Add eggs one at a time, beating on high speed after each addition until smooth and blended ; add milk, liqueur, 1 teaspoon vanilla, th flour mixture and ground almonds, beat on medium speed until smooth.
7. Stir in 6 oz white chocolate and spread batter in pan.
8. Bake 50 to 55 minutes or until center spring back when lightly touch and top is evenly browned ; cool 15 minutes, remove side of pan.
9. Cool completely, about 1½ hours.
10. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring occasionally, ust until chocolate is melted.
11. Stir in 1 teaspoon vanilla, cool to room temperature ; in large bowl, beat ¾ cup butter on medium speed until fluffy.
12. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
13. Run long knife under cake to loosen from pan bottom ; transfer to serving plate.
14. Spread frosting over side and top of torte ; garnish with rserved toasted alomnds.

BON APPÉTIT

Caramel-Pecan Brownie Dessert

 

Makes 12 servings

• 1 package (1 lb 3.8 oz) fudge brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 2 eggs
• 1 cup chocolate chips
• ½ cup whipping (heavy) cream
• 24 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 2 tablespoons powdered sugar
• Cocoa, if desired

1. Heat oven to 350F (180C) ; grease bottom and side of 10-inch springform pan with shortening.
2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended ; stir in chocolate chips and spread in pan.
3. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean ; cool completely, about an hour.
4. Meanwhile, in 1-quart sauce pan, heat ½ cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.
5. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan ; cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
6. Stir in pecans and spread over brownie ; refrigerate uncovered at least 3 hours until chilled.
7. Run metal spatula around side of pan to loosen dessert ; remove side of pan.
8. Transfer base to serving plate ; in chilled small bowl, beat ¾ cup whipping cream and the powdered sugar with electric mixer until stiff peaks form.
9. Spoon whipped cream in 12 dollops around edge of dessert ; sprinkle lightl with cocoa.
10. Cut into wedges to serve ; store covered in refrigerator.

BON APPÉTIT

Hazelnut Brownie

 

                This fondant chocolate cake with crushed hazelnuts is an afternoon treat.

For 4 servings

• 120 g dark chocolate
• 120 g butter
• 4 eggs
• 400 g sugar
• 5 ml vanilla essence
• 100 g all-purpose flour
• 120 g hazelnuts, crushed
• Pinch of salt

1. In a large saucepan of simmering water, in a bain-marie, melt the chocolate and the butter; add the eggs one by one and the salt, mix well.
2. Add the sugar until it becomes creamy; add vanilla and flour, mix well.
3. Add the hazelnuts to the preparation.
4. In an 8 inch square pan. x 8 in. buttered, pour the dough; preheat oven to 350F (180C) and bake for 20 minutes.
5. Let the brownie cool and cut it into squares.

BON APPÉTIT

Blueberry Snack Cake

 

15-18 servings

• 2 cups all-purpose flour
• 1½ cups sugar
• ½ cup cold butter or margarine
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs, separated
• 2 cups fresh or frozen blueberries (if using frozen blueberries, do not thaw before adding to the batter)

1. In a mixing bowl, combine flour and sugar.
2. Cut in butter until crumbly ; set aside ¾ cup for topping.
3. Add the baking powder, milk and egg yolks to remaining mixture ; mix well.
4. Beat egg whites until soft peaks form ; fold into batter.
5. Pour into a greased 13-in. x 9-in. x 2-in. baking dish ; sprinkle with blueberries and reserved crumb mixture.
6. Bake at 350F (180C) for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

BON APPÉTIT

Maple Pudding Cake

 

                A pudding-like sauce forms as the cake bakes.

Serves 6 

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup chopped walnuts
• *******************
• 1½ cup maple syrup
• ¾ cup water
• 2tablespoons butter
• *******************
• Whipped cream or Ice cream

1. Grease an 8-inch square pan.
2. In a medium bowl combine the flour, sugar, baking powder, salt, milk, and walnuts ; pour into the prepared pan.
3. In a small saucepan combine the syrup, water, and butter ; Heat just until the butter melts.
4. Pour the sauce over the cake batter, but do not stir.
5. Bake in a 350F (180C) oven for 45 minutes.
6. Serve warm with whipped cream or ice cream.

BON APPÉTIT

Applesauce Maple Spice Squares

 

Makes 2 dozen squares

• 1 cup butter or margarine, softened
• 2 cups brown sugar
• 2 eggs
• ½ cup cold coffee
• 3 tablespoons maple syrup
• 3½ cups sifted all-purpose flour
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 2 teaspoons cinnamon
• 2cups thick applesauce
• ½ cup nuts
• 1 cup raisins

1. Lightly grease and flour a 9x13-inch pan.
2. In a large bowl cream together the butter, sugar, and eggs ; mix in the coffee and maple syrup.
3. In a separate bowl mix together the dry ingredients ; blend the dry ingredients into the creamed mixture.
4. Add the applesauce, nuts, and raisins, mixing well ; spread evenly in the prepared pan.
5. Bake in a 350F (180C) oven for 25 to 35 minutes ; cut into squares.

BON APPÉTIT

Maple Cheesecake

 

Serves 12

• 1 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 3 8-ounce packages cream cheese
• 3 large eggs
• 1½ teaspoons vanilla extract
• ¼ teaspoon salt
• 1¼ cups pure maple syrup
• *********************
• 1 cup sour cream
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• *********************
• 2 tablespoons maple syrup per serving

1. In a small bowl combine the crumbs and melted butter.
2. Lightly butter a 9-inch springform pan, dust the sides with crumbs, and press the remainder into the bottom of the pan ; chill.
3. In a large bowl beat the cream cheese well, adding the eggs one at a time and beating after each addition.
4. Add 1½ teaspoons vanilla, the salt, and maple syrup ; beat well.
5. Pour into the chilled crust ; bake in a 350F (180C) oven until firm, about 45 to 50 minutes and remove from the oven.
6. Combine the sour cream, honey and 1 teaspoon vanilla ; pour over the cheesecake.
7. Increase the oven temperature to 400F (200C) and bake for 5 more minutes ; cool overnight.
8. Pour 2 tablespoons of maple syrup over each serving.

BON APPÉTIT

Lemon Zucchini Muffins

 

                The green of the shredded, unpared zucchini flecks these muffins. Good warm or cold.

Makes 12 regular-sized muffins or 1 coffee cake

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon grated lemon peel or 1 teaspoon lemon juice
• ½ teaspoon nutmeg
• ½ cup chopped nuts
• ½ cup raisins
• ½ cup chopped dates
• 2 eggs
• ½ cup milk
• One-third cup oil
• 1 cup packed shredded, unpared zucchini (not drained)

1. Preheat the oven to 400F (200C) ; grease 12 muffin cups.
2. In a large bowl combine the flour, sugar, baking powder, salt, lemon peel, and nutmeg ; stir in the nuts, raisins, and dates.
3. In a small bowl, beat the eggs ; beat in the milk and oil.
4. Add the egg mixture to the flour mixture, then sprinkle the zucchini on top ; stir just until blended.
5. Fill the prepared cups two-third full ; bake in a 400F (200C) oven until a cake tester inserted in the center comes out clean, about 15 to 20 minutes.

BON APPÉTIT

Super Cheesecake

 

Serves 6 to 8

• 1½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 2 tablespoons sugar

***

• 2 (8-ounces) package cream cheese
• 2 cups small curd cottage cheese
• 4 eggs
• 1½ cups sugar
• 2 teaspoons vanilla extract
• One-third cup all-purpose flour

***

• 2 cups sour cream
• 1 teaspoon vanilla extract
• ½ cup sugar

1. Combine the graham cracker crumb, butter, and 2 tablespoons of sugar ; spread the mixture in the bottom and 1 inch up the sides of a 10-inch springform pan.
2. In a large bowl, beat together the cream cheese, cottage cheese, eggs, 1½ cups sugar, and 2 teaspoons vanilla ; beat with an electric mixer for 15 minutes.
3. Blend the flour into the cheese mixture and pour over ihe unbaked crust.
4. Bake in a 350F (180C) oven for 1 hour.
5. Combine the remaining ingredients and smooth over the baked cake ; return to the oven fr 7 minutes.

BON APPÉTIT

Cranberry Ginger Coffeecake (Cakes)

 

                With its tart red cranberry pieces, zippy translucent gold bits of crystallized ginger, and crunchy pecans, this tender, finely crumbed coffeecake is a brunch or breakfast treat that is very exciting to eat. 

Makes one 8x8x2-inch cake

• 1¾ cups unbleached all-purpose flour
• ¾ cup plus 2 tablespoons sugar
• 3 teaspoons baking powder
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten, at room temperature
• ½ cup milk, at room temperature
• 1 teaspoon finely grated orange peel
• 1 cup cranberries, freh or frozen, roughly chopped
• ¼ cup crystallized ginger, diced into 1/8-inch pieces
• ½ cup pecans, coarsely chopped

1. Preheat the oven to 350F (180C) ; grease and flour an 8-inch square (2-quart) glass baking dish.
2. In a large bowl, stir together with a wire whisk the flour, sugar, baking powder, ginger, and salt.
3. In a small bowl, stir together the melted butter, beaten eggs, and milk.
4. Add the liquid ingredients to the dry ingredients at once and stir only until the dry ingredients are half mixed in (Flour should still be visible).
5. Add the orange peel, cranberries, crystallized ginger, and pecans and fold them in with a rubber spatula.
6. Fold only until the ingredients are evenly combined ; do not overmix.
7. Pour the batter into the prepared pan, smoothing the top.
8. Bake the coffeecake about 35 minutes, until the edges are light brown and the top is pale golden in color.
9. Let the cake cool in the pan on a wire rack about 45 minutes before serving lightly warm.

Tips : This coffeecake also bakes up wonderfully as muffins. It will make 12 standard-sized ones. Line the muffin tins with baking cups, divide the batter equally among the cups, and bake at 400F (200C) for 18 minutes.

BON APPÉTIT

Applesauce Carrot Cake (Cakes)

 

                This cake keeps well for several days when thightly wrapped and store in the refrigerator. In fact, the cake improves in flavor as it stands. If you can wait that long, it tastes even better and seems to be more moist on the second or even the third day.

                This is alos a great teaching recipe for children. They practice grating, chopping, sifting, and separating eggs. The batter is easy to stir together and the results practically guaranteed.

One 13 x 9-inch cake

• 2cups sifted unbleached all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 cup unsweetened applesauce, thick and smooth
• ½ cup egg whites (from about 4 large eggs)
• ½ cup vegetable oil, such as canola or corn oil
• 2 teaspoons pure vanilla extract
• 1½ cups finely shredded raw carrots
• ½ cup sweetened flaked coconut
• ½ cup dates or raisins, coarsely chopped
• ½ cup walnuts, coarsely chopped

1. Preheat the oven to 350F (180C) ; grease and flour a 13 x 9-inch baking pan.
2. In a large bowl, stir together with a wire whisk the flour, sugar, baking soda, and cinnamon.
3. In a medium bowl, combine the applesauce, egg whites, vegetable oil, and vanilla.
4. Stir the applesauce mixture into the dry ingredients until well blended ; mix in the carrots, coconut, and dates or raisins.
5. Pour the batter into the prepared pan, smoothing it evenly ; sprinkle the walnuts over the top.
6. Bake for about 35 minutes, or until the cake test done in the center, a touch with your fingertip should leave only a faint impression.
7. Let the cake cool thoroughly on a wire rack before serving.

BON APPÉTIT

Lemon Pound cake (Cakes)

 

                This pound cake is buttery and lightly lemony in flavor ; the crumb is melt-in-the-mouth tender. Sevred in ½-inch slices, it goes well with milk or tea, and is very good, too, topped with a scoop of sorbet or fresh raspberries.

                Lemon pound cake also makes a wonderful gift or hostess present. Wrap in clear platic film, then tie it with lemon-colored satin ribbon.

Makes one 9x5x3-inch loaf cake

• 1¾ cups sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ pound (2 sticks) unsalted butter, softened
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoon pure vanilla extract
• 1 tablespoon plus 2 teaspoons finely grated lemon peel
• ¼ cup milk, at room temperature

The glaze

• 1/3 cup confectioner's sugar
• 5 teaspoons freshly squeezed lemon juice
• 1 teaspoon unsalted butter, softened
• Few grains of salt

1. Preheat the oven to 350F (180C) ; grease and flour a 9x5x3-inch loaf pan.
2. In a medium bowl, stir together with a wire whisk the flour, baking powder, and salt ; sift the dry ingredients into a bowl.
3. In a large mixing bowl with a hand-held electric mixer on medium speed, cream the butter and sugar until light and fluffy ; beat in the eggs, one at a time, scraping down the bowl with a rubber spatula after each addition ; beat in vanilla and lemon peel.
4. Add the sifted dry ingredients to the creamed mixture and mix until the flour is incorporated, scraping down the bowl as needed ; beat in all of the milk.
5. Add the remaining dry ingredients, mixing only until the flour has been incorporated ; pour the batter into the prepared pan and smooth the top evenly.
6. Bake the cake for 55 to 60 minutes, or until the cake tester or wooden pick inserted near the center comes out clean ; the cake will have a golden brown crust on top and will have a split down the center.
7. Shortly the cake is done, prepare the glaze.
8. In a small nonaluminium saucepan, combien all ingredients for the glaze ; stir the mixture over medium-low heat for about 1 minute, until the butter has melted and the glaze is hot, but do not let it come to a boil.
9. Remove the cake from the oven and place the pan on a wire rack ; let the cake cool in the pan for 10 minutes.
10. Turn the cake out onto the rack, then brush the top with about half of the hot glaze ; brush the remaining glaze on the sides of the cake.
11. Let the cake cool thoroughly ; store tightly wrapped in plastic wrap at room temperature for 3 days.
12. For longer than that, refrigerate the cake.

BON APPÉTIT

Fresh Ginger Gingerbread (Cakes)

     The cake is sweet, spicy, and tender, as we like to remember the ones our grandmothers made.

One 8-inch square pan

• 1½ cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ¾ teasponn baking soda
• ½ cup unsalted butter, softened
• Two-third cup dark brown sugar, firmly packed
• 2 large eggs
• ½ cup dark molasses
• 2 tablespoons finely minced peeled fresh ginger
• ¾ cup buttermilk

1. Preheat oven to 350F ; lightly grease and flour an 8-inch square glass baking dish.
2. In a medium bowl, stir together with a wire whisk the flour, groud ginger, cinnamon and baking soda ; sift the flour mixture into a bowl.
3. In a medium bowl, with a hand-held electric mixer on medium speed, cream the butter and dark brown sugar until light and fluffy.
4. Beat in the eggs, one at the time ; add the molasses and fresh ginger, mixing until  combined.
5. Add the sifted ingredients in 3 additions alternately with the buttermilk, beginning andending with the flour mixture.
6. Scrape the bowl well after each addition and mix only until the ingredients are combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula ; bake about 40 minutes.
8. The gingerbread will be done when it has shrunk slightly from the edges of the pan and a wooden pick inserted in the center comes out clean.
9. Cool slightly on a wire rack, before serving warm or at room temperature.

BON APPETIT

Banana bread (Little pie company)

                 This is not a heavy banana bread, but a tender, moist one, deserving of a light spread of sweet butter or softened cream cheese. We think it tastes and slices even better the second day. Tast it, too. You can also freeze loaves of this bread for another day.

One 9 x 5 x 3-inch loaf

• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• One-third of a cup buttermilk, at room temperature
• 1¼ cups mashed, fully ripe bananas (3 to 4 large)
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup chopped medium-fine walnuts

1. Preheat the oven to 350F ; grease and flour a 9x5x3-inch metal loaf pan.
2. In a medium mixing bowl, cream the butter  and sugar until light and fluffy, beat in the eggs, stir in the buttermilk, mashed bananas, and vanilla.
3. Into a medium bowl, sift together the flour, baking soda and salt ; add the dry ingredients to the banana mixture, stirring well until combined and stir in the walnuts.
4. Pour the batter into the prepared pan and smooth the top evenly.
5. Bake the bread for 1 hour, or until a wooden pick inserted near the center comes out clean.
6. Cool in the pan for 10 minutes before removing to a rack to cool completely.

BON APPETIT

Brownie pudding (Cakes)

                 This is a singulier recipe. The ingredients are available in any reasonably stocked kitchen ; the mixing is simple, the baking quick.
                 And the result are powerfully chocolaty ; a warm chocolate pudding in its own rich sauce. This dessert must be accompanied by softened ice cream or whipped cream.

Serves 5 or 6

The pudding

• ¼ cup all-purpose flour
• ¼ cup sugar
• 2 tablespoons unsweetened Dutch process cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk
• 1 tablespoon unsalted butter, melted
• ½ teaspoon pure vanilla extract
• ¼ cup chopped walnuts

The sauce

• ½ cup light brown sugar, firmly packed
• 2 tablespoons unsweetened Dutch process cocoa powder
• ¾ cup boiling water

1. Preheat the oven to 350F ; butter a 1-quart casserole or baking dish.
2. Make the pudding ; in a medium bowl, stir together with a wire whisk the flour, granulated sugar, cocoa powder, baking powder and salt.
3. Sift these dry ingredients into a bowl and add the milk, melted butter and vanilla ; stir to combine, stir in the nuts and scrape the batter into the prepared baking dish and smooth the top with a spatula.
4. Make the sauce ; in a small bowl, combine the light brown sugar and the cocoa powder, sprinkle the mixture over the batter.
5. Pour the boiling water over the top of the batter and bake the pudding for 35 minutes.
6. Let the pudding cool slightly before serving.

BON APPETIT

Louisiana banana cake (The great american bake sale)

                 A New Orléans inspired banana cake that features a pralin pecan topping. This cake is a must at a New Orléans brunch. Cut into small squares and add to your bread basket.

Makes one 9-inch square cake

• ¾ cup firmly packed dark brown sugar
• One-third cup butter or margarine, softened
• 3 medium-size bananas, mashed
• ¼ cup buttermilk
• 2 tablespoons rum
• 1 egg
• 1¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• Pinch of cloves
• Pinch of nutmeg
• ¼ cup chopped toasted pecans

Pecan praline topping

• ¼ cup butter or margarine
• ½ cup firmly packed dark brown sugar
• 5 tablespoons milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted pecans halves, coarsely broken

The cake

1. Cream sugar, butter and bananas until smooth and creamy ; beat in buttermilk, rum and egg.
2. Blend in all remaining ingrédients except topping.
3. Pur into greased and floured 9-inch square pan.
4. Bake 25 to 30 minutes in oven at 350F (175C), or until toothpick inserted in center comes out clean.
5. Cool completely, then spread with frosting.

Pecan praline topping

1. Bring butter and sugar to boil in a small saucepan.
2. Cook over medium heat, stirring, 1 minute or until slightly thickened.
3. Let cool 10 minutes ; beat in milk, powdered sugar and vanilla.
4. Stir in nuts.

BON APPETIT