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Mexican Tres Leches Cake (Pastel de 3 Leches)
Dessert Mexican

Mexican Tres Leches Cake (Pastel de 3 Leches)

5.0

Prep
30 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
  3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
  4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
  5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
  6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
  7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Amaretto Eggnog
Drink American

Amaretto Eggnog

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour eggnog into a microwave-safe mug. Heat in the microwave until warmed through, 30 seconds to 1 minute. Stir in amaretto liqueur.

By Kellie

Flaming Doctor Pepper
Drink American

Flaming Doctor Pepper

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass half full with beer.
  2. 2 Pour amaretto into a standard shot glass; pour rum on top so that it floats.
  3. 3 Light the shot on fire; carefully drop the lit shot into the half-full glass of beer and drink.

By Sarah

Amaretto Sauce for Carrots
Side Dish American

Amaretto Sauce for Carrots

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Stir sugar and amaretto into butter; cook, stirring until sugar dissolves and mixture comes to a boil, about 10 minutes.

By BOJIBLUE

Sour Cherry Amaretto Jam

Sour Cherry Amaretto Jam

4.0

Prep
20 min
Cook
5 min
Total
1465 min

Instructions

  1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  3. 3 Remove from heat and stir in amaretto liqueur.
  4. 4 Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mixerlisl

Pears Baked in Amaretto Cream
Dessert

Pears Baked in Amaretto Cream

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
  3. 3 Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
  4. 4 Stir cream and amaretto together in a bowl.
  5. 5 Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

By Sherry Lynn

Peach Jam with Amaretto Liqueur

Peach Jam with Amaretto Liqueur

4.3

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
  3. 3 Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
  4. 4 Remove from heat and stir in amaretto liqueur.
  5. 5 Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gutefee

Almond Filling
Dessert

Almond Filling

3.8

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

By Carol

Gingerbread Cocktail
Drink

Gingerbread Cocktail

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
  2. 2 Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

By Sandra Garth

Tiramisu Truffles
Dessert

Tiramisu Truffles

3.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
  2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
  3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
  4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Amaretto Cake
Dessert

Amaretto Cake

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
  3. 3 Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
  4. 4 To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

By Shawn