Best deal in town this week only! Half off the regular price for the Salmon Bake at Pioneer Park. Come from
5 – 9 pm to partake of the delicious grilled salmon, batter-dipped cod, prime rib steak or crab.
This Saturday, April 11, join the fun and fundraiser for the Fairbanks Symphony as they begin at 11 am at the UAF Patty Center for the 21st annual event. (If you are just gearing up for the running season, come back and soak in one of our nice jacuzzi tubs.)
* 3 cups all-purpose flour
* 1 1/2 cups sugar
* grated peel of two lemons
* 1 1/2 cups slivered, blanched almonds
* 3/4 cup sweet butter, melted
* 5 eggs, beaten
* 1 1/2 cups flour
Preheat oven to 350 degrees. in large bowl, mix together flour and sugar. Gently mix in almonds. Add lemon peel, melted butter and eggs and mix. Turn dough onto floured board, and add additional flour (about two more cups) until dough doesn’t stick onto board. Dividi dough into two balls. Flatten each ball into 12″ x 3″ rectangle, approximately 1/2 inch thick. Bake on greased cookie sheet in preheated oven 30 minutes. Remove from oven, and slice each rectangle at 1 inch intervals, separating slightly at cuts. Return to oven and bake 20-30 minutes longer, or until golden brown. Biscotti will be crunchy.
Yield: Approximately 40 biscotti
* 3/4 cup butter
* 1/2 cup powdered sugar
* 8 ounces cream cheese, softened
* 1/2 cup sugar
* 1/2 teaspoon vanilla
* 1 canned fruit (your choice)
* 2 fresh fruits, sliced (your choice)
Mix first three ingredients until crumblelike. Do not melt butter. Pat into pizz pan and bake 350 degrees for about 12 minutes or until golden brown. Do not overbake. Set aside to cool. Mix cream cheese, sugar, and vanilla. Spread over cooled crust. Place canned and fresh fruit on top decoratively. (I suggest peaches, kiwi, strawberries, blueberries). Carefully cut into 12 slices.
Yield: 12 slices