Type what you have

Ingredients

• ✓ almond extract
• sweetened condensed milk
• almond milk
• cinnamon
• vanilla extract

Instructions

1. 1 Mix together condensed milk, almond milk, cinnamon, vanilla, and almond extract in a jar until well blended.

By Jim Hotz

Ingredients

• ✓ almond extract
• white sugar
• cranberry juice
• pineapple juice
• ginger ale

Instructions

1. 1 Combine sugar, cranberry juice, pineapple juice, and almond extract in a large container, mix together and refrigerate until chilled.
2. 2 To serve, pour juice mixture into a punch bowl. Stir in ginger ale.

By Aleta

Ingredients

• ✓ almond extract
• cranberry juice
• pineapple juice
• white sugar
• ginger ale

Instructions

1. 1 In a large punch bowl, combine cranberry juice, pineapple juice and sugar. Stir until sugar is dissolved. Add almond extract and pour in the ginger ale.

By Ruth Perkins

Ingredients

• ✓ almond extract
• skim milk
• coffee
• white sugar
• vanilla extract
• ice cube

Instructions

1. 1 Mix skim milk, coffee, sugar, vanilla extract, and almond extract together in a 1-quart container. Refrigerate until ready to serve. Pour over ice.

By LeslieFSU

Ingredients

• ✓ almond extract
• ✓ almond extract
• cooking spray
• yellow cake mix
• soft drink
• egg
• vegetable oil
• soft drink
• butter
• cocoa powder
• powdered sugar

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

Ingredients

• ✓ almond extract
• sweet cherry
• almond milk
• ice
• lime
• basil
• water

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

Ingredients

• ✓ almond extract
• sweetened condensed milk
• milk
• cinnamon

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

Ingredients

• ✓ almond extract
• white sugar
• water
• vanilla extract

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.

Ingredients

• ✓ almond extract
• white sugar
• water
• vanilla extract
• lemon juice
• ginger ale

Instructions

1. 1 Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.
2. 2 Mix 2 cups syrup and ginger ale together in a punch bowls.

By kathywitt

Ingredients

• ✓ almond extract
• water
• brown sugar
• vanilla extract
• almond milk
• orange herbal tea

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

Ingredients

• ✓ almond extract
• black tea bag
• water
• lemon
• sugar
• vanilla extract
• lemon-lime flavored carbonated beverage

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

Ingredients

• ✓ almond extract
• sugar
• instant iced tea powder
• water
• lemonade concentrate
• vanilla extract
• water

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

Ingredients

• ✓ almond extract
• sweetened condensed milk
• water
• white sugar
• green food coloring

Instructions

1. 1 Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve.

By Cuppycake

Ingredients

• ✓ almond extract
• cold brew concentrate
• cream of coconut
• vanilla ice cream
• whipped cream
• coconut flake
• almond
• maraschino cherry

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

Ingredients

• ✓ almond extract
• egg
• sweetened condensed milk
• chocolate syrup
• instant coffee granule
• non-dairy creamer
• vanilla extract
• brandy

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

Ingredients

• ✓ almond extract
• water
• sugar
• brown sugar
• vodka
• vanilla extract

Instructions

1. 1 Bring water and both sugars to a boil in a saucepan over medium heat. Reduce the heat and simmer, stirring occasionally, until both sugars are dissolved. Remove from the heat and let cool for 10 minutes.
2. 2 Stir in vodka, almond extract, and vanilla. Store in a sealed bottle.

By Marjory

Ingredients

• ✓ almond extract
• irish whiskey
• heavy cream
• sweetened condensed milk
• instant coffee granules
• vanilla extract

Instructions

1. 1 Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

By Alisa Andersen

Ingredients

• ✓ almond extract
• sweetened condensed milk
• irish whiskey
• heavy cream
• chocolate syrup
• instant coffee granules
• vanilla extract

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

Ingredients

• ✓ almond extract
• rice milk
• almond milk
• sweetened condensed milk
• vanilla extract
• cinnamon
• cinnamon stick
• ice

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

Ingredients

• ✓ almond extract
• white sugar
• water
• cocoa powder
• salt
• vanilla extract
• confectioners' sugar
• dry milk powder
• dry milk powder
• water
• cream of coconut
• irish whiskey
• half and half
• instant coffee
• vanilla extract

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

Ingredients

• ✓ almond extract
• cream of tartar
• heavy cream
• egg
• sugar
• cornstarch
• milk
• honey
• almond
• milk
• confectioners' sugar
• butter
• butter
• milk
• salt
• white sugar
• active dry yeast
• all-purpose flour

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

Ingredients

• ✓ almond extract
• water
• corn syrup
• confectioners' sugar

Instructions

1. 1 Stir together warm water, corn syrup, and almond extract in a small bowl until corn syrup and extract have dissolved.
2. 2 Place confectioners' sugar into a large bowl and pour in corn syrup mixture. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

By BEVANGELISTA

Ingredients

• ✓ almond extract
• almond
• confectioners sugar
• egg white

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 beaten 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. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

• ✓ almond extract
• almond
• white chocolate melting wafer
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
3. 3 Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
4. 4 Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

By Kimberley

Ingredients

• ✓ almond extract
• almond
• confectioners' sugar
• egg white

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ almond extract
• milk
• all-purpose flour
• sugar
• butter
• vegetable shortening
• vanilla extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

Ingredients

• ✓ almond extract
• tart cherry
• sugar
• white wine
• salt

Instructions

1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Ingredients

• ✓ almond extract
• cooking spray
• cherry pie filling
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir 1/2 teaspoon almond extract into each can of pie filling.
3. 3 Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
4. 4 Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

By TENNESSEEPAM

Ingredients

• ✓ almond extract
• water
• sugar
• corn syrup
• food coloring

Instructions

1. 1 Lightly grease a 12x18-inch or larger baking sheet.
2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Ingredients

• ✓ almond extract
• pastry
• sour cherry
• white sugar
• tapioca

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas