- : - 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: Add ingredients to starter except cinnamon sugar
1: Grease 2 loaf pans and coat with cinnamon sugar
2: Pour batter into pans and sprinkle with cinnamon sugar
3: Bake at 325 for 1 hour
4: Starter info: Starter in large zip lock bag: One cup of starter
5: Day 2 through 5 squeeze bag 2-3 times per day (gently knead)
6: Day 6 add 1 cup each milk, flour and sugar
7: Day 7,8,9 squeeze bag 2-3 times per day
8: Day 10 combine in large bowl: the batter, 1 cup each flour, sugar and milk
9: Mix with wooden spoon
10: Makes 3 1-cup starters plus 2 loaves of bread
11: Put each starter in large zip lock bag
12: If you don't want any starter bags for future use or to give away, omit adding ingredients on day 10 and just add ingredients for bread
13: Posted to MM-Recipes Digest V4 #192 by Jack Elvis <jackelvis@moonlink
14: net> on Jul 24, 1997