West Coast Holiday Treats

THE PERFECT TREAT TO GIVE OR EAT

Cooking and baking for your favorite people is a wonderful way to celebrate the holidays. Our culinary team from the west coast, have created this collection of family recipes for you to easily create delicious treats for your loved ones.

Although we may be socially distant, food can still be the heart of our connection.

Wishing you a fruitful holiday season.

3-2-1 HOLIDAY MUG CAKE

By Jessica Reeve, District Manager INGREDIENTS

DIRECTIONS

THREE tablespoons cake mix blend (Mix one box angel food cake + one box of your choice, any brand, any flavor.)

Stir cake mix and milk in a mug.

Microwave on high heat for one minute.

TWO tablespoons milk ONE minute in the microwave

CHEFS NOTES This is a very quick and easy mug cake recipe, perfect for just one serving, and simple enough for children.

To make a fun holiday project, supply frosting, crushed candy canes, red hots, mini & m&m’s, chocolate chips, melted chocolate or whatever you like. Let the kids decorate their own mini cake!

FOR GIFTING Fill a mason jar with the cake mix blend of your choice and pair with a fun holiday mug with instructions.

ALL SEASONS APPLE COBBLER

By Daniel Bustamante, Executive Chef at OTIS College INGREDIENTS

DIRECTIONS

8 cups Granny Smith apples chunks (peeled and diced) 1 cup of sugar ½ cup of flour 1 teaspoon all spice 1 tablespoon cinnamon powder ¼ teaspoon lemon zest ½ cup lemon juice 1 cup raisins (optional)

Preheat oven to 345°F.

Crust ½ pound sugar ½ pound flour ½ pound unsalted butter 1 quart of vanilla ice cream (optional)

In medium bowl, mixed the apples, sugar flour, cinnamon powder, all spice, lemon zest, lemon juice, raisins, place the apples on 13X9 inch baking dish.

FOR THE CRUST Mix the sugar and flour, cut the butter is small squares, and mixed with the mix, with your hands, mix and press the butter for 2 minutes, put the mix over the apples and baked for 45 minutes.

Serve with a nice scoop of all-natural vanilla ice cream.

AUNT JONI’S CARAMEL BARS

By Laurry Wailes, General Manager at California College of the Arts INGREDIENTS

DIRECTIONS

1 14 ounce package of caramels 1/3 cup of evaporated milk 1 box German chocolate cake mix ¾ cup melted butter 1/3 cup evaporated milk ½ teaspoon vanilla 6 ounces of chocolate chips

Press ½ of the dough into a 9x13” greased pan.

Bake at 350°F for 6 minutes.

Remove, and sprinkle with 6 ounces of chocolate chips.

Spread caramel mixture over the chocolate chips.

CHEF NOTES Complete the following steps, and then move on to the directions.

Melt together the caramel and 1/3 cup of the evaporated milk.

Mix together the cake mix, butter, 1/3 cup of evaporated milk, and vanilla.

Crumble the remaining dough on top.

Bake 16 additional minutes.

Let cool.

CRANBERRY-ORANGE HOLIDAY CHUTNEY

By Michael Palmer, Executive Chef at Lewis and Clark College INGREDIENTS

DIRECTIONS

1 oz butter* 1 small shallot, minced

Heat butter or oil in a 2qt or larger sauce pan over medium heat.

2 teaspoon ginger, minced fine 2 oz cooking sherry 1 pound cranberries, fresh or frozen ½ cup dried black figs, stems removed and rough chopped 2 each seedless mandarin oranges (easy-peel is preferred for less pith) SKIN ON, quartered lengthwise and sliced 1/8" thin ½ cup granulated sugar ½ cup brown sugar 2 teaspoon cinnamon, ground ½ teaspoon allspice, ground 1 pinch clove Kosher salt to taste, ~1 tsp

Gently sweat shallot and ginger until shallot is translucent and ginger aromas are bloomed.

CHEF NOTES

* You can substitute a non-dairy butter or neutral oil like canola.

Once shallots and ginger begin to caramelize, deglaze with cooking sherry, then add all remaining ingredients. Cover and bring gently to a simmer, stirring occasionally so the bottom does not scorch.

Let the sauce simmer for at least 15 minutes, until all fruits have softened slightly and broken down. Adjust seasoning as desired.

CRANBERRY TART

By Craig Irby, General Manager at Whittier College INGREDIENTS

DIRECTIONS

FOR THE CRUST 2 tablespoons olive oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/3 cup semolina flour ¼ cup sugar 2 teaspoons lemon zest 1 teaspoon kosher salt 6 tablespoons unsalted butter

Make crust: Whisk oil and vanilla in a bowl. Combine all-purpose flour, semolina flour, sugar, lemon zest, and salt in a food processor. Mix until combined. Add butter until mixture is sandy, 10. Add oil mixture and mix until well combined. Press mixture on bottom and up the sides of a 9inch tart pan with removable bottom.

Refrigerate 2 hours.

FOR THE FILLING 1 (0.25-ounce) unflavored gelatin 4 cup fresh cranberries 1 cup sugar ½ cup orange marmalade 1 teaspoon orange zest 1 cup heavy cream 2 ½ tablespoons pure honey Candied orange zest

Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.

Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust.

Cover and refrigerate until set, at least 2 hours.

Mix cream and honey with an electric mixer on medium speed until soft, about 1 minute. Serve tart with whipped cream and orange zest.

CREAM SHERRY BUNDT CAKE

By Jotanna Proescholdt, District Manager INGREDIENTS

DIRECTIONS

1 box yellow cake mix 1 small box instant vanilla pudding 4 large eggs ž cup cream sherry + to taste 2/3 cup vegetable oil 2 teaspoons freshly grated nutmeg powdered sugar, optional

Preheat oven to 350°F. In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil and nutmeg. Mix for 5 minutes.

Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.

Let the cake rest for 20 minutes and turn out onto a serving plate.

Before serving dust with powdered sugar.

CHEF NOTES Recipe makes one Bundt cake.

Prep time, 10 minutes.

Cook time, 45 minutes.

CRISPY OATMEAL COOKIES

By Brett Butler, Cook at Sony INGREDIENTS

DIRECTIONS

1 cup all-purpose flour plus +1 teaspoon 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 1 ¾ unsalted butter ½ cup white sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla 1 teaspoon cinnamon powder ½ teaspoon nutmeg 2 cups rolled oats ½ cup raisins ½ cup walnut pieces

Preset oven to 350°F. Mix flour, baking powder, baking soda, salt in a bowl.

Soften butter & mix with sugar till creamy texture.

Add egg, vanilla, whisk for 30 seconds.

Add rest of dry ingredients.

Scoop into balls, space out on a sheet pan and press down with a glass to flatten and ensure crispiness.

Bake 15 minutes.

EGG NOG

By Dwayne Charles, Sous Chef at Sony INGREDIENTS

DIRECTIONS

6 egg yolks ½ cup granulated sugar 1 cup heavy cream 2 cups milk ½ teaspoon ground nutmeg 1 teaspoon vanilla extract zest of 2 oranges pinch of salt ground cinnamon

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until simmer.

Add a spoonful of the hot milk to the egg mixture, whisking then add the rest of the milk.

Pour the mixture back into the saucepan on the stove.

CHEF NOTES

Whisk constantly for just a few minutes, until the mixture is just slightly thickened, It will thicken more as it cools.

This recipe was originally Dwayne's Mum and has been handed down to him.

Remove from heat and stir in the vanilla and add orange zest.

Pour the eggnog into a pitcher or other container and cover with plastic wrap.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.

EGGNOG BREAD PUDDING

By Andrew Baechler, Chef Manager at Mills College INGREDIENTS

DIRECTIONS

24 Hawaiian rolls 2 cups eggnog 5 eggs 2 cups heavy cream ½ cup brown sugar ¼ teaspoon vanilla extract 2 tablespoon ground cinnamon 1 tablespoon butter

Preheat oven to 350°F.

CHEF NOTES Eggnog bread pudding can be stored in airtight containers in the refrigerator for up to 3 days. Best served warm.

Slather butter around 2 inch baking pan or casserole dish.

Tear Hawaiian rolls in 3 large pieces and place in a large bowl.

In a large saucepan, place heavy cream, eggnog, brown sugar. Bring to a boil.

Beat eggs with half of the ground cinnamon. Then mix the eggnog liquid into the eggs slowly. Strain liquid into the bowl with Hawaiian rolls. Let sit for 5 minutes, then place in casserole dish and bake for 30-40 minutes until bread pudding has set (should be firm).

Allow to cool for 15-20 minutes then dust with the remaining cinnamon, cut out large squares of bread pudding.

DRIED CRANBERRY, WALNUT, AND CHOCOLATE COOKIES

By Chito Rodriquez, Executive Chef at Claremont McKenna College INGREDIENTS

DIRECTIONS

2 cups all-purpose flour 1 cup rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 ½ sticks unsalted butter (room temp) 1 cup dark brown sugar ½ cup granulated sugar 2 large eggs 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips ½ cup white chocolate chips 1 cup dried cranberries ½ cup walnut pieces

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

CHEF NOTES Recipe yields about 3 ½ dozen cookies.

In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.

Beat in the dry ingredients, then add the chocolate chips, cranberries and nuts; beat until incorporated.

Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to brown. Pull the parchment off the pan with the cookies onto the countertop to cool completely.

Enjoy!

HOLLY WREATHS

By Katy Cvitanich, General Manager at Vanguard University INGREDIENTS

DIRECTIONS

½ cup butter 30 large marshmallows ½ teaspoon vanilla extract 1 ½ teaspoons green food coloring 3 ½ cups corn flakes red cinnamon candies (1 to 2 tablespoons)

In large, heavy 2-quart saucepan, melt butter or margarine and marshmallows over low heat, stirring constantly. Add vanilla and food coloring and stir until well blended.

Fold in corn flakes.

CHEF NOTES Recipe makes about 25 wreaths.

Grease tablespoon. Drop by rounded tablespoonful onto waxed paperlined cookie sheets; shape into 2inch wreaths. Decorate each with cinnamon candies

HOT BUTTERED RUM BATTER

By Kari Menslage, Regional Marketing Director INGREDIENTS

DIRECTIONS

1 cup unsalted butter 1 pound confectioners sugar 1 pound light brown sugar ¼ teaspoon ground nutmeg ½ teaspoon salt 1 quart vanilla ice cream dark rum cinnamon for sprinkling

Place the butter and ice cream on your kitchen counter and let it sit for 30 minutes until softened.

Unwrap the butter sticks and put the in a large mixing bowl. Pour the sugars on top, then cream together with a hand mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well.

Transfer to freezer safe mason jars or ice cube trays* and freeze.

CHEF NOTES Recipe makes one batch.

Ice cube trays are super handy for portioning out 1 serving of mix at a time. If you want to use this method, place the filled ice cube trays in the freezer; once frozen, pop the out and store in a freezer zipper bag.

For a fun hostess gift, package in a Mason jar and gift with a bottle of your favorite dark rum.

TO MAKE A CUP OF HOT BUTTERED RUM (one cup) 1 ½ ounces of dark rum, I suggest Meyer’s (but any will do) cinnamon for sprinkling 8 ounces boiling water cinnamon stick In a medium-sized mug, combine 2 tablespoons of mix with 8 ounces boiling water.

Add in 1 1/2 ounce rum. Sprinkle with cinnamon, and stir with cinnamon stick.

HOT CHOCOLATE CUPCAKES

By Katlyn Simmons, Pastry Chef at Saint Martin’s University INGREDIENTS

DIRECTIONS

2 cups all-purpose flour 2 cups sugar ½ cup cocoa powder ½ teaspoons salt 2 teaspoons baking soda 1 teaspoon vanilla 2 whole eggs 1 cup buttermilk 1 cup oil 1 cup hot water ½ cup of softened butter 2 cups sifted powdered sugar ½ teaspoon vanilla extract 1/8 cup whole milk 1 cup semisweet chocolate chips 3 tablespoons of coconut oil Mini marshmallows for garnish

Preheat oven to 325°F. Sift flour into a bowl with sugar, cocoa powder, salt, baking soda, and baking powder.

In separate mixing bowl, whisk eggs, vanilla, buttermilk and oil Combine wet and dry ingredients by whisking the wet into the dry.

Scoop batter into lined cupcake pan. Bake for 15-16 minutes or until a toothpick comes out clean. Set aside and cool.

For the buttercream- using a mixer, beat butter on medium speed until smooth, add powdered sugar. Once butter and powdered sugar start to combine, slowly pour milk, and vanilla. Beat until smooth and fully combined.

Once cupcakes are cool. Using a piping bag with a large tip, pipe butter cream on top of cupcakes, place frosted cupcakes in the refrigerator.

For the chocolate shell, Melt together chocolate chips and coconut oil in a microwavable safe container in 15 second intervals or in a sauce pot on low heat until smooth and shiny. Whisk until chocolate is cool.

Take cupcakes out of the refrigerator and dip into chocolate coating frosting side down.

Garnish each cup cake with 3 mini marshmallows.

Cool for 20 to 30 minutes before serving.

LEMON RICOTTA CUPCAKES

By Terri Wu, Executive Pastry Chef at Oracle’s Bakery 300 INGREDIENTS

DIRECTIONS

6 ounces butter, softened 1 ½ cup ricotta cheese 1 ½ cup + 1 tablespoon sugar 3 each eggs 1 each vanilla bean (slit the pod and scrape the insides) ¼ each lemon, zest 1 ½ cup cake flour 2 ½ teaspoon baking powder 1 teaspoon salt 2 cups heavy cream 16 oz mascarpone cheese ¾ cup powdered sugar lemon zest to taste

Preheat oven to 350°F. With an electric mixer cream the butter, ricotta, and sugar until light and fluffy. Scrape bowl and paddle. Add eggs, one at a time Scrape bowl and paddle. Add the inside of the vanilla bean and lemon zest until combined. On low speed, add flour, baking powder, and salt, until batter is smooth.

Line or grease muffin tins and add batter. Bake for 25-29 minutes or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely before frosting.

For the frosting, combine the mascarpone and powdered sugar in a mixer and beat until smooth.

Using a rubber spatula, scrape the sides of the bowl so that the mixture is not stuck to the sides. Slowly add the heavy cream and zest and whip until thick and smooth. Add more sugar if you would like it sweeter. Pipe or smooth onto the cupcakes and refrigerate. If your frosting is too soft, you can refrigerate it to make it easier to work with.

NUT ROLL

By Kristen Redshaw, General Manager at Columbia Sportswear INGREDIENTS

DIRECTIONS

1 cup vegetable shortening or ½ cup butter & ½ cup vegetable shortening

In medium bowl, cream together vegetable shortening and ½ cup of sugar. Add the 2 yeast packages into the ½ cup warm milk stir until dissolved. Mix these ingredients with the flour. Cover your dough and let rest at least 4 hours or overnight.

½ cup sugar ½ cup warm milk 2 yeast packages 3 ½ cup flour ½ stick of butter (room temp) ½ cup milk 5 cups of ground walnuts 2/3 cup sugar 1 egg CHEF NOTES

This recipe is a family favorite and has been passed down from Kristen’s Bacchi (grandmother in Polish).

Can be stored airtight container at room temperature for up to 2 weeks.

To make the filling: melt ½ stick of butter into ½ cup of milk. Add this to the ground walnuts and 2/3 cup of sugar, mix. Set aside.

Next day knead your dough and cut into 4 balls. Knead dough again and roll out each ball into rectangular shape. Spread out nut mixture, covering your dough but leave a ¼ inch space around the perimeter. Roll up your dough (like a jelly roll). Seam side down. Cut into 1-1 ¼ inch pieces. Place on cookie sheet with parchment paper. Brush the tops of each roll with egg.

Preheat oven to 350°F. Bake for 12-13 minutes.

NUTELLA PUFF PASTRY SNOWFLAKE

By Valeriy Borodin, Executive Sous Chef at Santa Clara University INGREDIENTS

DIRECTIONS

2 sheet puff pastry 1 jar Nutella zest of large orange 1 teaspoon powdered sugar

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Place the first round of puff pastry onto the parchment lined baking sheet.

Using a spatula, spread the Nutella over top, leaving a 1/4-inch rim around the outside uncovered. Zest the orange over top.

CHEF NOTES If you want a more pronounced orange flavor, try mixing a tablespoon of orange marmalade into the Nutella.

Place the second round of puff pastry over top, press gently to seal. Cut the circle into fourths, leaving about a half inch of uncut dough in the center.

Continue by cutting the fourths into eighths.

You should have eight sections.

Grab two sections and twist them away from each other three times.

Brush the snowflake with a light coat of egg wash, then place in the oven and bake for 3035 minutes or until golden brown and fully baked.

Remove from the oven and allow to cool for 20 minutes before dusting with powdered sugar.

PECAN COOKIES

By Cara Brechler, Regional Marketing Director INGREDIENTS

DIRECTIONS

1 stick unsalted butter, softened

Preheat the oven to 275°F.

2 tablespoons granulated sugar

Cream together the butter, sugar, and flour with a hand mixer or stand mixer.

1 cup all-purpose flour 1 heaping cup chopped pecans Âź teaspoon salt

Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.

Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet.

CHEF NOTES Wet your hands to keep the dough from sticking while rolling into balls.

Optional toppings: chocolate drizzle or roll cooled cookies in powdered sugar

Bake for 45 minutes.

Let cool before adding any topping. If you try to do this while the cookie is warm/hot, it will crumble.

PUMPKIN CHAI BREAD

By Samina Jilani, Regional Controller INGREDIENTS

DIRECTIONS Preheat the oven to 350°F.

2 cups of all purpose flour 1 ¼ cups granulated sugar 3 eggs, room temperature 1 cup avocado oil 15 oz. pumpkin puree 1 teaspoon baking soda 2 teaspoons baking powder 2 teaspoons pumpkin pie spice ¼ teaspoon salt 1 cup chai liquid Pecans, for garnish (optional)

CHAI LIQUID 1 cup water 1 inch ginger, grated ½ tsp chai masala 1 ½ tsp chai/ tea leaves

Chai liquids: In a saucepan heat water, then add ginger, and chai masala, let this mixture come to a boil. Then add chai leaves and boil for another 2 minutes until or until it has a deep color. Strain and cool the water. Set aside until ready to use.

In a bowl sift together your dry ingredients; flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Set it aside.

In your stand mixer whip the eggs and pumpkin puree, avocado oil, then slowly add the cooled chai liquid.

Once it has incorporated add your dry ingredients that you sifted slowly.

Mix until everything is incorporated and there are no lumps.

Grease your bread pan with butter or cooking spray.

Pour in the bread batter, top it with pecans if using.

Bake for 55- 1 hour at 350 degrees. Do the toothpick test (when you stick a toothpick in the bread and it comes out clean, it’s done). You may need to cook for 5 minutes more or less depending on your oven and the pan you use.

Let the bread cool completely before cutting into it.

Cut yourself a slice and enjoy with some hot coffee or latte!!

SALTED CARAMEL LATTE

By Latasha Brown and Amy Orear at Mills College INGREDIENTS

DIRECTIONS

½ cup whole milk 2 pinch salt 1 pumps salted caramel syrup 1 teaspoon sugar (raw sugar) 1 shot expresso 1 pinch crushed candy cane whipped cream

In a small saucepan, heat milk, salted caramel syrup, and raw sugar over medium heat until heated through.

While milk is warming, brew espresso shot into a mug After milk is warm, remove from heat and pour over espresso shot.

CHEF NOTES This recipe makes enough for one serving.

Top off with whipped cream, crushed candy cane, and salt.

STRUCTURAL GINGERBREAD HOUSE DOUGH

By Bob Rall, District Manager INGREDIENTS

DIRECTIONS

2 cups light corn syrup 1 1/2 cups light brown sugar (packed firmly) 1 Âź cups butter 9 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons ground cloves

Preheat the oven to 355°F. In a medium microwave-safe bowl, heat corn syrup, brown sugar, and margarine until the margarine has melted and sugar has dissolved completely. Stir until smooth.

Meanwhile, in a large bowl, whisk together the flour, salt, cinnamon, ginger, and cloves.

Add the syrup-sugar-margarine mixture, making sure it's cool enough for the kids to squish the dough until it's smooth and comes away from the sides of the bowl.

CHEF NOTES

Wrap the dough in plastic and let it rest for at least 30 minutes at room temperature. Don't skip this step.

The dough needs to relax so it's easier to roll.

If the dough is too hard or unmanageable, you can microwave it for 20 to 30 seconds.

Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan. Edgeless pans or those with only one edge are the best.

You can change the color of the dough with two key ingredients. The light corn syrup and brown sugar make a light-colored house. For a darker house, switch to dark corn syrup and dark brown sugar.

Lightly flour cardboard patterns and place them, floured-side down, on the rolled-out dough, leaving a 1-inch space between pieces.

For clean edges, cut with a pizza wheel.

Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges. Cool completely before removing from pans.

Assemble and decorate your gingerbread house as you see fit.

VEGAN GINGERBREAD CUT-OUTS

By Sarah Gill, Resident District Manager at The Huntington INGREDIENTS

DIRECTIONS

1 batch flax egg (1tbsp. Flax meal + 2 ½ Tbsp water) ½ cup brown sugar ¼ cup almond butter ¼ cup molasses ¼ cup vegan butter (Miyoko’s is best) 2 teaspoons ginger 1 teaspoon cinnamon ¼- ½ teaspoon nutmeg ½ cup crystalized ginger bits (optional but exceptional) ¼ teaspoon salt ½ teaspoon baking soda 1 ½ cups gluten-free baking flour (Bob’s 1:1 is best)

In a large mixing bowl prepare flax egg by mixing flax and water, let rest for 5 minutes. Add softened butter, molasses, almond butter, brown sugar, spices, and beat on low. Add flour, baking soda, and salt to the wet ingredients, stir well.

CHEF NOTES You don’t have to do cut outs. You can roll dough into balls, dip in sugar and press down for moist gingerbread cookies.

Cover and chill dough for at least one hour. Once chilled, preheat oven to 350°F. Roll out dough to desired thickness, cut dough with cookie cutters of choice. Use spatula to transfer the cookies onto a baking sheet.

Bake 10-12 minutes, for thicker cookies, it could take up to 18 minutes, watch for browning on edges.

WARM ALMOND MILK

By Anjoo Singh, CafĂŠ Chef at Sony INGREDIENTS

DIRECTIONS

20 sliced almonds, blanched and peeled

Crush 15 almond can use a knife or Cuisinart.

3 cups milk

In a medium saucepan, add almonds, milk, and sugar. Cook on a medium heat until lightly thickens.

2 tablespoons sugar 1 teaspoon cardamom powder pinch saffron

CHEF NOTES Serve hot or cold.

Add cardamom and saffron.

Garnish with remaining sliced almonds.