- : - 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: Combine corn meal, shortening, molasses, salt and boiling water in a large bowl
1: Let stand till lukewarm
2: Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture
3: Beat vigorously
4: Stir in remaining flour and mix thoroughly till dough forms a soft ball
5: Use your hand if it seems easier
6: Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan
7: Sprinkle top with a little corn meal and salt
8: Bake in preheated 350 F
9: oven for 50 to 55 minutes
10: Cool before slicing
11: