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Amaretto Coffee Creamer
Drink

Amaretto Coffee Creamer

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

By Summer Davis

Vanilla Punch
Drink

Vanilla Punch

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
  2. 2 To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.

By Teri G.

Dreamsicle Iced Tea Latte
Drink

Dreamsicle Iced Tea Latte

5.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
  2. 2 Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

By Allrecipes Member

Lemon Almond Tea
Drink

Lemon Almond Tea

3.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
  2. 2 Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

By Shelley

Almond Tea
Drink

Almond Tea

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sugar and instant tea powder together in a 1-gallon container. Pour in boiling water and lemonade concentrate; mix until well combined. Stir in vanilla and almond extracts, then fill the container with cold water. Stir to combine.
  2. 2 Serve over ice or refrigerate until ready to serve.

By BahamaMama62

Frosted Almond Coconut Cream Coffee
Drink

Frosted Almond Coconut Cream Coffee

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
  2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Lisa's Irish Cream
Drink

Lisa's Irish Cream

4.6

Prep
495 min
Cook
Total
500 min

Instructions

  1. 1 In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
  2. 2 Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
  3. 3 Strain the Irish Cream through a cheesecloth, then serve.

By Lisa

Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Cheerwine Cake
Drink American

Cheerwine Cake

3.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 2 Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
  4. 4 Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
  5. 5 Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.

By Debi

Cherry-Lime-Basil Smoothie
Drink American

Cherry-Lime-Basil Smoothie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cherries, almond milk, ½ cup crushed ice, lime zest, lime juice, basil, and almond extract in a blender; blend until cherries and basil are well incorporated and mixture is smooth. Add more crushed ice if you prefer a thicker consistency, or add water if you prefer a thinner consistency.

By lutzflcat

Almond Milk Horchata
Drink Mexican

Almond Milk Horchata

4.3

Prep
5 min
Cook
Total
245 min

Instructions

  1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
  2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
  3. 3 Stir horchata before serving over ice.

By melissacraddock

Wolf's Light Irish Cream
Drink European

Wolf's Light Irish Cream

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
  2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
  3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren

Bee Sting Cake (Bienenstich)
Drink European

Bee Sting Cake (Bienenstich)

3.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
  2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
  3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
  6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Vegan Almond Paste
Dessert Middle Eastern

Vegan Almond Paste

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place almonds in a food processor. Process to meal-like consistency, scraping down the sides and bottom of the bowl as needed. Don't overprocess—mixture should still be crumbly, not paste-like.
  2. 2 Combine sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking temperature with a candy thermometer every minute or so. Continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook syrup, otherwise it will harden when cool.
  3. 3 Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping the bottom and sides of the pan to prevent scorching until almond paste just holds together, 30 to 60 seconds. Do not cook for too long, or it will caramelize.
  4. 4 Remove from the heat and use when cool enough to handle. To refrigerate, wrap in waxed paper in an airtight container and use within a few weeks. To freeze, place wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Rose Petal Pound Cake
Dessert Middle Eastern

Rose Petal Pound Cake

4.5

Prep
30 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
  2. 2 Sift together flour and salt; set aside.
  3. 3 Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
  4. 4 Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
  5. 5 Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
  6. 6 Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

By Carol

Baklava Pinwheel Cookies
Dessert Middle Eastern

Baklava Pinwheel Cookies

4.7

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
  2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
  3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
  4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
  7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Marshmallow Buttercream Frosting

Marshmallow Buttercream Frosting

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

By Staci Lambert

Cherry Almond Pound Cake
Dessert

Cherry Almond Pound Cake

4.6

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
  2. 2 Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
  3. 3 Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
  4. 4 Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

By Randy

Coconut Macaroons II
Dessert

Coconut Macaroons II

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

4-Ingredient Almond Paste
Dessert

4-Ingredient Almond Paste

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch