- : - 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
0: Day 1: Sprinkle yeast over warm water
1: Add one tablespoon of the sugar and let stand a few minutes until yeast is active and swelling
2: Commbine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container
3: Do not use metal bowls or utensils as these my retard starter growth
4: With a wooden spoon, stir in active yeast mixture
5: Cover loosely with a towel so it can breathe
6: Then start with day 2 (you know the rest)
7: Recipe By : Guccie From: Ladies Home Journal- August 1991 File ftp://ftp
8: idiscover
9: co
10: uk/pub/food/mealmaster/recipes/mmdja006
11: zip