Raspberry Almond Bars

1/2 c. unsalted butter (1 stick)
1 bag white chocolate chips, divided
2 eggs
1/2 sugar
1 tea. almond extract
1 c. all-purpose flour
1/2 tea. salt
1/2 cup seedless raspberry jam
1/3 cup sliced almonds

1. In a saucepan, melt the butter. Remove it from the heat and add 1 cup of the white chocolate chips. Do not stir.

2. In a mixing bowl, beat the eggs until foamy then gradually add the sugar.

3. Stir in the chip mixture and almond extract.

4. Combine flour and salt with a whisk then add to the egg mixture and mix until just combined.

5. Spread half the batter in a greased 9-inch square baking pan and bake at 325 degrees for 15-20 minutes, until just golden brown.

6. In a small saucepan over low heat, melt the jam. Spread it over the warm crust.

7. Stir the remaining chips into the remaining batter and drop by spoonfuls over the jam. Sprinkle with the almonds.

8. Bake 30-35 minutes longer or until a toothpick comes out clean. Cool completely before cutting.

Notes:

I would not even bother doing this in one batch - just start out doubling it and baking it in a regular 9 by 13 cake pan. Even then, you will want more.

Don't be afraid to cut them pretty small. They are really rich and nearly as sweet as fudge.

Le Madeleine's Tomato Basil Soup

(Copied from the Skip to My Lou blog)

La Madeleine Tomato-Basil Soup

Ingredients

4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 - 14 washed fresh basil leaves, plus additional for garnish, chopped
1 cup whipping cream
1/2 cup sweet, unsalted butter, softened
Salt to taste
1/4 teaspoon cracked black pepper
Crusty bread (optional)

Directions

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over
medium-low heat. Cool slightly, then place in a blender or food
processor. Add basil and process to puree; this will have to be done in
batches.

Return mixture to saucepan. Add cream and butter. Stir over low heat
until butter and cream are incorporated. Stir in salt and pepper before
serving. Garnish with more fresh basil and serve with fresh, crusty
bread. Makes 8 servings.

Per serving: Cal 237 Fat 22g Fiber 1g Chol. 67 mg Sodium 165 mg Carbs 10g Calcium 45g

Recipe by: La Madeleine French Bakery & Cafe, Dallas TX

Notes: When I don't have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the the heavy cream and cut back on the butter. It is still yummy, but the real thing is divine!