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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

Almond Jelly
Dessert Chinese

Almond Jelly

4.5

Prep
5 min
Cook
5 min
Total
190 min

Instructions

  1. 1 Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
  2. 2 Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

By YELLOWMNM81

Almond Gelatin with Mandarin Oranges
Dessert Chinese

Almond Gelatin with Mandarin Oranges

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
  2. 2 Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

By beeko

Chinese Steamed Cake
Dessert Chinese

Chinese Steamed Cake

4.1

Prep
Cook
Total

Instructions

  1. 1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  2. 2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  3. 3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  4. 4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

By Kevin Ryan

Chinese Restaurant Almond Cookies
Dessert Chinese

Chinese Restaurant Almond Cookies

4.6

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
  3. 3 Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
  4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.

By Rosina

Homemade Fortune Cookies
Dessert Chinese

Homemade Fortune Cookies

4.9

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Print and cut out 3-inch wide paper fortunes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  3. 3 Whisk sugar, egg white, milk, butter, vanilla extract, almond extract, and salt together in a bowl until sugar is dissolved. Add flour; whisk until batter is smooth and falls off the whisk in ribbons.
  4. 4 Scoop 1 tablespoon batter onto the prepared baking sheet; spread into a 4-inch circle using the back of a spoon. Repeat once more.
  5. 5 Bake in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes.
  6. 6 Working quickly, lift 1 cookie using a spatula; add a fortune. Fold cookie in half, pressing edges together lightly. Bend long side cookie in half over rim of the baking sheet, pulling ends down on either side. Curl ends towards each other to form a brim. Place cookie in a ramekin or muffin tin to hold its shape while cooling. Working quickly, repeat with second cookie.
  7. 7 Repeat scooping and baking with remaining batter, working in batches of 2 cookies per batch, folding and shaping cookies while hot. Remove from ramekins or muffin tins when completely cool.

By John Mitzewich

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