- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
3/4 : c Non-dairy creamer
1 : ts Almond extract
1 : ts Cinnamon
3/4 : c Powdered sugar
1 : pk Yellow cake mix
3 : oz Instant pudding mix
2 : Eggs
1 : /4 c Milk
1/4 : c Amaretto
1/4 : ts Nutmeg
2 : c All-purpose flour
1 : /2 ts Baking powder
1/2 : ts Baking soda
1/4 : ts Salt -
3/4 : c Butter or margarine
1 : /2 c Packed brown sugar
2 : Eggs
112 : c Buttermilk
1/4 : c Amaretto
1/3 : c Slivered almonds
Amaretto : Amaretto Butter Frosting
1/3 : c Amaretto
1 : tb Brown sugar
1 : qt Vanilla ice cream; softened
2 : Scoops vanilla ice cream
3/4 : oz Amaretto
1 : Maraschino cherry
6 : tb Amaretto
12 : sl French bread
4 : Eggs -- well beaten
Amaretto : Amaretto butter (see
Recipe) : Recipe)
1/2 : c Milk
Amaretto : Amaretto syrup (see recipe)
1 : sm Vanilla pudding
1 : c Milk
8 : oz Cool whip
1 : c Sour cream
1/4 : c Ammaretto
Fresh : Fresh fruit chunks or whole
-berries : -berries
1/4 : ts Amaretto
Chilled; : Chilled; sparkling mineral
-water : -water
0: Makes 8 small loaves Sponge: For sponge: Whisk flour, water, yeast and honey in large bowl until smooth
1: cover with plastic
2: Let stand in warm draft-free area 1 hour
3: For dough: Stir down sponge, using wooden spoon
4: Blend in milk, butter and salt
5: Mix in enough flour 1/2 cup at a time to form soft dough
6: Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes
7: Grease large bowl
8: Add dough, turning to coat entire surface
9: Cover bowl with plastic
10: Let rise in warm draft-free area until doubled, about 1 1/4 hours
11: Grease eight 2 1/2 x 4 1/2-inch loaf pans
12: Gently knead dough on lightly floured surface until deflated
13: Pat out to 3/4 inch-thick rectangle
14: Cut into 8 even pieces
15: Pat each out into 4x7-inch rectangle
16: Spread 1 ounce chocolate on short end of each
17: Roll up jelly roll fashion
18: Pinch seam and ends to seal
19: Arrange seam side down in prepared pans
20: Cover with kitchen towel
21: Let rise for 15 minutes to lighten
22: Preheat oven to 375 F
23: Brush loaves with egg glaze and sprinkle with sugar
24: Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes
25: Immediately remove from pans
26: Cool on racks 10 minutes
27: Serve loaves hot
28: Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding chopped chocolate
29: Bon Appetit Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet
30: edu> on May 23, 1997