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Casino Almond Bars

On 2 Jul 2005 at 14:23, Georgia wrote:

> I am looking for a recipe for almond bars.  It is a bar cookie that
> has lots of sliced almonds There is a cookie crust with sliced
> almonds, honey and I don't know what else.  They are like the ones
> served at the Station casino(more than 1 casino) buffets in Las Vegas,
> Nevada.  They are sooooooo good. Thank you in advance for your time
> and effort. Georgia 

Hello Georgia,

Could this be it?


Rio Casino Almond Bars  
Ingredients :

Sugar Dough 
1 cup butter - (2 sticks) 
1 cup powdered sugar 
2 x eggs 
1 tsp vanilla extract 
3 1/2 cup cake flour plus more 
1 cup butter - (2 sticks) 
2/3 cup honey 
1 cup granulated sugar 
4 cup sliced almonds 

 Method : 
For the sugar dough, cream butter until pale and fluffy, about 1 minute. 
Add powdered sugar and blend until smooth but not airy. Add eggs, 1 at 
a time, and vanilla and blend well. Gradually add cake flour and mix 
until smooth. Flatten dough into rectangle, wrap in plastic wrap and 
chill in refrigerator 2 hours.
Roll out dough on floured board to 15- by 10-inch rectangle 1/8-inch 
thick. Wrap dough around rolling pin and transfer to jelly roll pan 
lined with waxed paper or parchment paper. Press dough into pan bottom, 
trimming edges to fit. Use any scraps to fill gaps in dough, pressing 
seams together. Prick all over with fork. Bake at 350 degrees until 
slightly browned, 12 to 14 minutes. Cool on rack.
For assembly, melt butter in saucepan over medium heat. Add honey and 
granulated sugar and bring to boil. Add nuts, return to boil then remove 
from heat. Let cool slightly. Pour warm filling into shell, spreading 
evenly. Do not overfill. Bake at 350 degrees until topping bubbles and 
turns golden brown, 12 to 15 minutes. Cool, then cut into bars.
This recipe yields 48 (3- by 1 1/2-inch) bars.

Bill Knapp's Orange - Nut Bread

   Thought I was going send you another source for Bill Knapp's recipes 
   on the Lansing State Journal Web site but it appears to be gone. :-(
   Here is one recipe I did not see on your list.

Orange-Nut Bread

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1/2 cup boiling water
2 tablespoons grated orange rind
1/3 cup orange juice
1 cup sugar
2 teaspoons vanilla
1 egg, slightly beaten
1/2 cup chopped walnuts

Grease an 8 1/2-by-4 1/2-inch loaf pan.
Sift flour, baking soda, baking powder and salt.
Melt butter in boiling water. Add orange rind, orange juice, sugar, 
vanilla and beaten egg and blend.
Sift dry ingredients over orange mixture. Add nuts.
Stir just until flour is damp. Batter will be lumpy.
Pour into prepared pan. Bake at 350 degrees for 1 hour.

-- Cindy 

More Bill Knapp's Recipes

Game Rules

On 4 Jul 2005 at 2:11, Valerie wrote:

> I need the instructions for scatagories.  Any suggestions?
> Valerie 

Hello Valerie,

Hasbro must have some really smart employees. They have a website where you can download the instructions to any of their games, including "Scattergories" See:




On 4 Jul 2005 at 14:41, Keila wrote:

> Hi
> I am Puerto Rican in desperate need of your help! I need to find a
> recipe for coquito. Not that fony stuff today like the half ice half
> milkstuff they have out there. Thats just how americans make it.
> Coquito is supposed to be a creamy ice cream! I need to know how they
> made it back in the day! Before people from over here started to
> change it! Please help me. Thanks!

Hello Keila,

They must have begun changing the recipe while it was still in Puerto Rico, Keila. Every one of the below recipes is from a Puerto Rican or an ex- Puerto Rican. Two of them are in Spanish. But none of them calls for freezing the mixture into ice cream. I could not find one that did so. Every description, even on the Puerto Rican sites, said coquito is a thick drink like eggnog, not an ice cream. The first recipe does have ice cream as an ingredient.


Homemade Coquito Bueno recipe

4 cans Coco Lopez® cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
2 eggs
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum

Combine all ingredients in a blender, and blend well. Store in glass bottles, 
and place in refrigerator.Serve in: Bottle
Coquito - Puerto Rican Egg Nog
Traditional Puerto Rican coquito recipe. 

3 egg yolks, beaten 
1 12 oz can evaporated milk 
1 14 oz can cream of coconut (Coco Lopez)
1 14 oz can sweetened condensed milk 
1 cup Puerto Rico white rum (Bacardi or Captain Morgan if you like spiced rum)
1/2 cup water 
1/4 teaspoon ground cloves 
1/2 teaspoon ground cinnamon 
1 teaspoon vanilla extract 

Beat egg yolk in a bowl until they get thick. In large saucepan, beat 
together eggs and evaporated milk. Cook over low heat, stirring constantly, 
until mixture is thick enough to coat a metal spoon with a thin film and 
reaches at least 160°F. Remove from heat. Stir in remaining ingredients. 
Cover and refrigerate. You should make this a day or two ahead of time. 
The flavors really combine as it chills. If you don't have time, make sure 
to chill it for at least three to four hours. Serve garnished with an extra 
sprinkle of cinnamon!

2 latas de 15 onzas de leche de coco Coco Lopez 
2 tazas de ron blanco Bacardi 
14 Onzas de leche Condensada
4 yemas de huevo
1/2 cdta de Canela en polvo
Nuez Moscada (nutmeg)

Añada todos los ingredients, menos la nuez moscada, a un prosesador y mezcle 
bien. Póngalo en botellas y enfríe bien en la nevera. Una vez servida, agregele 
una pizca de nuez moscada.
Coquito Navideño 

Ingredientes (para 14 servicios de 8 oz.) 
4 latas (12 oz. cada una) de leche evaporada 
1 lata leche condensada 
2 latas (15 oz. cada una) de crema de coco 
2 cucharaditas de Vainilla 
2 cucharaditas de Canela 
6 yemas de huevo 
1 botella de Ron (750 ml) 
1/2 tapa de Brandy
1.  Batir a mano las yemas de huevo en un envase pequeño. 
2.  Batir separadamente en un envase grande lo siguiente: 

1 lata de leche evaporada, vainilla y canela.
3.  Añadir lo siguiente: 
las yemas batidas, 
el resto de la leche evaporada, 
la leche condensada, 
la crema de coco y 
el Brandy.
4.  Por ultimo, añadir el ron. 
5.  Refrigerar.  Mejor cuando servido frío. 


On 4 Jul 2005 at 12:20, Riff wrote:

> hello my email is _riff_  and i
> would like a recipe for sauerbraten and dumplings.

Hello _____?

Please give your first name when making a request.

See below for a couple of recipes.


Sauerbraten  And  Dumplings

 Ingredients :
 1 (3-4 lb.) bottom round or eye round
    of beef
 2 med. onions, sliced
 2 tbsp. bacon fat or beef drippings
 10 ginger snaps
 1/2 c. sour cream
 1 c. cider vinegar
 1/2 c. red wine vinegar
 1/2 c. sweet vermouth
 1 c. water
 2 tbsp. sugar
 1 1/2 tsp. salt
 1 tbsp. mixed pickling spices

 Preparation :
     Place meat in deep earthen crock or enamel kettle.  Place slices
 of onion on top of meat.  Heat brine liquids.  Add sugar, salt and
 pickling spices and bring to a boil.  Pour over meat.  Cover and let
 stand for three days to marinate.  Remove meat, saving brine.  Brown
 meat on all sides in a heavy skillet or Dutch oven, in bacon fat.
 Add onion rings from marinade; pour all brine over meat. Cook gently
 for 2 to 3 hours or until meat is tender.  About 1/2 hour before
 meat is done, add 10 crumbled ginger snaps.  Stir occasionally.
 When meat is done, remove to platter and keep warm.  Strain gravy
 into a clean saucepan and thicken with sour cream.  Whisk until
 smooth.  Heat thoroughly but do not allow to boil.  DUMPLINGS:
 Early in the day boil 6 medium potatoes in their jackets.  Peel and
 put through ricer.  Cover and let stand.  About 1/2 hour before meat
 is done, make dumplings by combining riced potatoes with 3/4 cup
 flour, 1/2 cup wheat germ, 1 teaspoon salt, 1/2 teaspoon nutmeg and
 2 slightly beaten eggs.  Mix well.  Form into balls, placing two or
 three croutons in center of each ball. Drop dumplings into boiling
 water.  Cook, uncovered.  When dumplings come to the surface, remove
 with slotted spoon to serving dish.  Meal serves 8.
Sauerbraten  With  Potato  Dumplings

 Ingredients :
 2 c. cider vinegar
 2 c. water
 1 lg. onion, cut up
 1/2 c. sugar
 2 tsp. salt
 10 whole peppercorns
 3 whole cloves
 1 lemon, sliced
 3 tbsp. butter
 1 1/2 c. water
 1/4 c. water
 1/4 c. flour
 1/2 c. sour cream
--Potato Dumplings:--
 6 med. potatoes
 2 eggs
 3/4 c. flour
 1/2 c. bread crumbs
 1/4 tsp. nutmeg
 2 tsp. salt

 Preparation :
   Combine and heat, to boiling point, the vinegar, 2 cups of water,
 onion, sugar, salt, peppercorns and cloves.  Pour hot mixture over
 meat into a large metal bowl.  Cool!  Add lemon.  cover and
 refrigerate for 72 hours, turning meat occasionally.  Then, remove
 meat and drain.  Strain the liquid and reserve.  Heat 3 tablespoons
 of butter in a large kettle.  Brown meat well on all sides, add 1
 1/2 cups of marinade and equal amount of water.  Bring to boil,
 cover, reduce heat and let simmer for 3 hours.  Add more marinade if
 mixture seems to dry out.  Serve with potato dumplings.  Boil
 potatoes in their jacket.  When cooked peel them and put through
 ricer.  Spread on a nice clean towel to dry out, then place in a
 large bowl and sprinkle on 2 level teaspoons of salt.  Make a hollow
 in the middle and break in 2 eggs.  Then sift in 3/4 cup of flour
 and add the 1/2 cup of bread crumbs and 1/4 teaspoon of nutmeg.
 Work this all together, then place on board and knead well together
 until you can make them into dry balls.   Roll this mixture into
 smaller balls and drop in to boiling water.  When potato balls come
 to the surface allow them to boil about 3 minutes.


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