- : - 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
0: Combine flour, soda, and sugar; cut in shortening and stir in yeast and buttermilk
1: Be sure to mix well
2: Keep covered in refrigerator at least an hour or two before using
3: Roll out and cut as desired
4: Plae on greased pan
5: Let rise for 2 hours
6: Bake at 450~ for about 10 minutes
7: NOTE: Dough will keep in refrigerator as long as a week
8: Source: Southern Living Hall of Fame, A Taste of Georgia Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy
9: net> on Sep 25, 1997