Karen's Almond Puff Coffeecake

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Penzeys

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Ingredients

1 Cup flour

1/2 Cup butter, room temperature (1 stick)

1/3 Cup powdered sugar

1 Cup milk

1/2 Cup butter (1 stick)

1 tsp. PURE ALMOND EXTRACT

1-2 tsp. PURE VANILLA EXTRACT

3 eggs

1/3 Cup butter (5 TB. plus 1 tsp.)

11/2 Cups powdered sugar

1/2 tsp. PURE ALMOND EXTRACT

1 tsp. PURE VANILLA EXTRACT

2-3 TB. heavy (whipping) cream

1/4 Cup sliced almonds, slightly toasted

2 boneless skinless chicken breasts (about 1 lb. total)

4 TB. flour

3 TB. butter

2 tsp. water, divided

2 TB. BANGKOK SEASONING, divided

8 oz. egg noodles

1 TB. butter

1 large sweet onion, diced

12 oz. fresh mushrooms, sliced

1 Cup sour cream

1 TB. BANGKOK SEASONING

freshly ground PEPPER or FOUR PEPPERCORN BLEND, to taste

salt, to taste

3 sliced scallions, optional

1/8 oz. bag baby spinach, washed and torn into bite-size pieces

4 hard-boiled eggs, peeled and sliced or chopped

6 thick bacon slices, fried and crumbled, drippings reserved

1/2 Cup pecan halves

2 oz. goat cheese (chèvre), crumbled

1 Cup cooked Bangkok Chicken Breast pieces (see recipe above), about 4 oz., still warm

1/2 Cup croutons

1 apple, skin on

2-3 TB. bacon drippings

1/4 Cup rice vinegar (seasoned or plain)

1 TB. honey

2 TB. your favorite mustard (Karen likes Southwest mustard)

1 tsp. coarsely-ground PEPPER or FOUR PEPPERCORN BLEND

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