When a friend of mine, who is the mother of the 1.5 year old twins, told me she is still not giving them the peanut butter to make sure they do not have allergies against it, she mentioned the almond butter, asked if I ever had it before. Yes, I have seen it in many forms in Trader Joe’s but never bought or tried. Since it was already getting late to go out to buy a jar that night and I had a ton of almonds at home, I decided to give it a try. Short internet search revealed the easy recipe; roast and drop in food processor until creamy. How hard could that be? Not at all!

I must say the result is really satisfactory but really different from what you get from the store (later she brought some that she bought from there and as you see from the pics, theirs is way too creamy compared to my humble almond butter.) I still like the homemade one better - crunchy; you feel the almond pieces in your mouth.

I like using it on a toasted bread, sometimes topping with jam. Sandwiching a banana always a good option, too.

1. 2 cups of raw almond
2. 2 Tbs olive oil (more if you want creamy consistency)

1. Preheat oven to 400F (200C), lay the almonds on a cookie sheet and put in the oven. Roast for 20 - 25 mins, turning every 7 - 8 mins.
2. When cooled, turn into a big kictchen towel, try to break the skins, if you can
3. Drop them all in a food processor along with the olive oil, start chopping until desired consistency is achieved
4. Store in a glass jar in the fridge.

A new year has started, and I failed to wish you guys a happy new year on time. Please accept this belated wishes and have the greatest year ahead of you!

To start off this year sweet, I thought I can write this recipe I made over Christmas to share with neighbors.  Since only a tiny bit was left home, I had to make one more batch the next day.  If you are familiar (and in love) with Krusteaz’ Key Lime Bars, this will save your day!

Found the recipe in Wisconsin Electric’s “The Cookie Book” that they have distributed in 1998.

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 2 cups all purpose flour

Topping

• 4 eggs
• 1.5 cups sugar
• 1/4 cup all purpose flour
• 2 Tbsp grated lemon zest
• 1/3 cup lemon juice
• 1.5 cup sliced almonds

1. In bowl, cream together butter, sugar and salt until light. Stir in flour. Press into ungreased 9×13 baking dish, bake at 325F for 35 mins or until brown
2. In bowl, whisk all the topping ingredients (minus the almonds) until smooth. Pour over base. Sprinkle with sliced almonds. Bake at 325F for 20 - 25 mins (or until set)
3. Cool and cut into squares.  Makes 15 big or 60 small ones