I can't help with the raspberry sauce, but you can toast almond slivers either in a dry skillet over medium heat, stirring often or on a baking sheet in the oven at about 350 degrees, turning and moving every minute or so until they are toasty brown. Be careful not to burn them either way you choose.

I would do them either in the oven or as Donna suggests in a dry skillet. Either way, watch very closely. They go from perfect to burnt in no time at all.

Ann

You'll be able to tell when the color is golden, and use your nose. When you smell the nuts, they're done!

You have great suggestions for toasting the almonds, so I will take a shot at the raspberry sauce.

The only thing I can think of is to put then in a fine sieve and squish them against the sides with a spoon to release the juice. If the strainer is fine enough, you shouldn't have seeds in the finished product. I have tried blending them and then putting the puree in the strainer, but the seeds seem get chopped up and the end result can be gritty.

Good luck and what are you making? Almonds and raspberries are two of my fav flavors :-)

Alexa

If you use seedless raspberry jam, you can heat it and thin it with a little juice (or chambord). Would that be a reasonable alternative for your sauce?

Alexa

Raspberry sauce...
Use frozen raspberries....shame to waste fresh...
Thaw a 10 oz package....mash them up and force through a strainer to remove the seeds. Not a finet ea strainer but one with a little larger holes.
You should have about 2/3 to 3/4 cup of raspberry juice.
Put 1 teaspoon of cornstarch into a little bowl and mix with a table spoon or so of cold raspberry juice.....and gradually add to the rest....bring to a simmer and simmer until thickened....about 1 minute. Then add sugar to taste.
And stir to dissolve the sugar.
Linda C

Here's my favorite sauce made with frozen raspberries:

CHAMBORD MELBA SAUCE

10 oz. package of frozen raspberries in juice, thawed and mashed
1/2 cup currant jelly
1/4 cup sugar
1 tsp. cornstarch
1/4 cup Chambord liqueur
1/2 tsp. fresh lemon juice

In a small saucepan, combine raspberries, jelly and sugar. Stir over moderate heat until boiling. Whisk in cornstarch and liqueur; then simmer gently for 10 minutes. Stir in lemon juice. Strain and chill before serving.

Ok, I think I can do the nuts.

I bought 2 bags of frozen raspberries today. I'll probably do both bags. I don't have anything but a tea strainer, unless a wire mesh collander will work. Looks like a screen on a wire basket frame. Will that do?

I'm making Glenda's Alaskan Cole slaw with the almonds. The raspberry sauce is for cream cheese pound cake.

First time I went to Alaska I went on a fish cookout and this slaw was served and I absolutely loved it. So I named it AK cole slaw.
Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

This recipe is courtesy of Glenda who posts on the Kitchen Table Forum, and sometimes here.

The Cream Cheese Pound Cake is the Strawberry Swirl Cream Cheese Pound Cake from the March 2011 issue of Southern Living Magazine. I make it plain, as DS is allergic to strawberries, and we can do whatever we want with it plain. I also don't use the almond extract in it, just extra vanilla, cause DD borrowed my almond extract for Christmas cookies and still has it.

Mom's pineapple upside down cake just came out of the oven. It will be a miricle if it turned out right!

Tami

Tami, I think your mesh colander will work just find for the raspberries. mash 'em though the colander/mesh and then mix some of the resulting juice with a tablespoon or so of cornstarch. Don't mix the cornstarch into hot liquid, it just clumps up, mix it in cold. Bring the puree to a boil, add the cornstarch/juice slurry a little at a time while stirring and boiling and until it gets as thick as you want it to be. Add sugar or artificial sweetener to taste, you shouldn't need much if any.

Happy 4th of July!

Annie

Thanks. I'll give it a try in the morning. I'm getting too tired tonight. Pound cake is also out of the oven. Supper is finished, and I am too! Dishes will wait til tomorrow.

Happy 4th!

Tami

Raspberry sauce is cooling. DH strained the frozen/thawed berries this morning while I had bacon in the oven for breakfast. We did both bags and got quite a bit. I'm making another pound cake today, cause he wants the sauce swirled thru the cake. Darn, I thought I was done for a while! Knees know I was on my feet all day yesterday. I'm sitting in my recliner with my feet up, while I wait for the dishwasher to finish, before making the next #cake.

The dressing for the cole slaw is made, waiting to go on the already made cole slaw mix. It looks good. We'll see. I am very picky about my cole slaw. I didn't learn to eat anything with mayo or miricle whip on until about 30 years ago, and can still happily do without it!

Still need to shower and talk DH into letting me cut his hair.

Thanks for all the help.

Tami