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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006
All Easy Cooking Recipe Kitchen
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ALMOND PUDDING LOAF
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1-1/3 c. toasted and finely chopped almonds
2 1/2 c. Bisquick baking mix
1/4 c. sugar
1 pkg. (3 3/4 oz.) vanilla instant pudding and pie filling
2/3 c. milk
1/4 c. vegetable oil
4 eggs
Creamy Glaze (below)
Heat oven to 350 degrees. Generously grease
loaf pan, 9 x 5 x 3 inches; sprinkle 1/3 cup of
the almonds over bottom and sides, pressing if
necessary. Beat remaining almonds and remaining
ingredients except glaze in large mixer bowl on
low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally,
3 minutes. Pour into pan. Bake until wooden pick
inserted in center comes out clean, 50 to 55 minutes.
Immediately remove from pan. Cool completely on
wire rack. Spread with Creamy Glaze. Garnish as desired.
CREAMY GLAZE: Beat 1 cup powdered sugar,
1 teaspoon rum extract, or almond extract or vanilla
and 1 to 2 tablespoons milk until smooth and of
desired consistency.
High Altitude Directions (3500 to 6500 feet):
Heat oven to 375 degrees. Decrease baking mix
to 2 cups and add 1/2 cup all purpose flour.
Omit sugar. Increase milk to 3/4 cup plus
2 tablespoons. Beat on medium speed
1 minute.
Bake 45 to 50 minutes.
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