AMARETTO COFFEE CREAMER
Flavored coffee creamers you buy at the grocery store make your coffee taste great but are quite expensive. It is so quick and easy to make your own at home. This amaretto coffee creamer will keep for 2 weeks in the refrigerator.
Provided by Summer Davis
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 5m
Yield 52
Number Of Ingredients 4
Steps:
- Mix sweetened condensed milk, nonfat milk, almond extract, and cinnamon together in a glass Mason jar. Shake before pouring, as the condensed milk will settle to the bottom.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 4.5 g, Cholesterol 2.7 mg, Fat 0.7 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.5 mg, Sugar 4.5 g
SAVOURY AMARETTO CREAM SAUCE
A lovely sauce for pasta and chicken (or whatever you may like). Not for dieters, but worth every calorie! I love amaretto and looked high and low for a sauce recipe. I couldn't find any on Zaar that fit the bill so this one was created based on the few that I found from other online sources. It does not have an overwhelmingly amaretto flavour, but you will detect a hint of sweetness. Smells divine! Note: Cook time is approximate and your yield may vary, depending on how much you let it reduce after each addition.
Provided by StylinDog
Categories Sauces
Time 30m
Yield 2 cups (approx), 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
- Add Amaretto, simmer till reduced by half.
- Add chicken stock, simmer till reduced by half.
- Add whipping cream, simmer till reduced by half or till desired thickness is reached.
- Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.
AMARETTO CRèME BRûLéE
An amaretto crème brûlée with eggs, cream, sugar, and almond extract. Garnish this easy dessert with a sprig of mint.
Provided by Diana Rattray
Categories Dessert
Time 4h40m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- In a saucepan, bring cream, amaretto, and almond extract to a boil.
- Meanwhile, whisk egg yolks with 1/2 cup granulated sugar. Slowly whisk the hot cream into the egg yolk mixture until well blended, gradually adding the hot liquid so the eggs don't cook.
- Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan.
- Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.
- Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust the baking time, depending on the size/depth of the baking dishes.
- Cool the crème brûlée, then chill for about 4 to 6 hours or overnight.
- Sprinkle each crème brûlée with 2 to 3 teaspoons of sugar.
- Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.
- Top each crème brûlée with a sprig of mint and sliced toasted almonds if desired.
Nutrition Facts : Calories 410 kcal, Carbohydrate 21 g, Cholesterol 244 mg, Fiber 0 g, Protein 7 g, SaturatedFat 20 g, Sodium 71 mg, Sugar 21 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g
AMARETTO CREME
This is such a simple, no cook, dessert that is good enough for a dinner party. It is quite rich, but the lemon adds a nice freshness to it and it is not too sweet. If you can find it you can use low fat mascarpone.
Provided by -Sylvie-
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the mascarpone, yoghurt, sugar & lemon juice, using an electric mixer, until well combined.
- Fold in the whipped cream.
- Place the amaretti biscuits in a zip lock and bash or roll with a rolling pin until broken up.
- Mix the broken up amaretti biscuits with the amaretto liqueur and fold into the cream mix.
- Place in a large serving bowl, dust with cocoa and garnish with whole amaretti buiscuits.
- Alternatively you can divide it into 8-10 single servings in a pretty glass (martini glas for example), dust it with cocoa and garnish with amaretti biscuits.
- If you don't serve it immidiately, refridgerate.
Nutrition Facts : Calories 293.1, Fat 24, SaturatedFat 15, Cholesterol 89.1, Sodium 51.6, Carbohydrate 17.5, Sugar 15.5, Protein 3.4
AMARETTO CAKE WITH BUTTERCREAM FROSTING
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
Nutrition Facts :
AMARETTO CREPES
Provided by Molly O'Neill
Categories dessert, side dish
Time 45m
Yield 10 to 12 crepes
Number Of Ingredients 8
Steps:
- Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
- Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
- Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 3 grams, TransFat 0 grams
AMARETTO CRèME BRûLéE
A gourmet dessert that's surprisingly easy to make, this version is a rich blend of amaretto, cream, egg yolks, and other flavorings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place six 6-oz. oval or round ramekins or custard cups in 13x9-inch pan. In medium bowl, combine egg yolks and 1/2 cup sugar; beat with wire whisk until light and fluffy. Add whipping cream, amaretto, vanilla and salt; mix well.
- Strain mixture into 4-cup measuring cup or another medium bowl. Pour about 1/2 cup mixture into each ramekin. Pour hot water into pan until halfway up sides of ramekins. Cover loosely with foil.
- Bake at 350°F. for 40 to 50 minutes or until edges are set but center still jiggles slightly when gently shaken. Remove ramekins from water bath; place on wire racks to cool for 30 minutes. Pour out water from pan.
- Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
- Sprinkle each ramekin with 1 teaspoon sugar. Watching constantly, broil custards 4 to 6 inches from heat for 1 to 4 minutes or until sugar bubbles and is caramelized. Refrigerate at least 1 hour or up to 3 hours to harden topping.
- Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 300 mg, Fat 6, Fiber 0 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1/6 of Recipe, Sodium 85 mg, Sugar 26 g
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