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Gold: 218.01	Join Date: Jan 2011

[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]

Twinkies-

Posted 01-28-2011 at 11:03 AM by LucianLuna

cake-
nonstick cooking spray
4 egg whites
1 sixteen ounce box of golden pound cake mix
2/3 cup water

filling-
1/3 cup shortening
1 1/2 cops powdered sugar and splenda
1 tablespoon sugar or granulated sugar
1/2 cup cream
1 teaspoon vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees.
Fold ten 12x14" pieces of foil in half twice. Wrap the folded foil around the twinkie size spice bottle to create a mold. Arrange the molds on a cookie sheet or shallow pan. Grease inside of each mold with a light coating of nonstick spray.
To make the cake beat egg whites until stiff. In a seperate bowl combine cake mix with water and beat until blended. Fold egg whites into cake batter and slowly combine until completely mixed.
Pour batter into the molds, filling each 3/4". Bake for 30 minutes, until cake is golden brown and toothpick inserted in center comes out clean.
To make the filling cream butter and shortening. Slowly add sugars while beating.
Add evaporated milk, vanilla, and lemon extract.
Mix on medium speed until smooth and fluffy.
When cakes are done and cooled use a toothpick to make three small holes in bottom of each one. Move toothpick around inside of eack cake to create space for filling.
Use a cake decorator or pastry bag to inject each cake with filling through all three holes.