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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

Amaretto Ice Cream
Dessert American

Amaretto Ice Cream

4.4

Prep
10 min
Cook
Total
150 min

Instructions

  1. 1 Stir heavy cream, half-and-half, and sugar together in a large bowl until sugar dissolved. Stir in liqueur and vanilla.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer to an airtight container and freeze about 2 hours before serving.

By ly1310

Spiked Peach Jam with Ginger
Pantry American

Spiked Peach Jam with Ginger

4.9

Prep
30 min
Cook
25 min
Total
1975 min

Instructions

  1. 1 Place peaches in a glass or plastic container with a lid; immediately stir in lemon juice to prevent browning. Stir in sugar and ginger until well combined. Cover the bowl; set aside in a cool place, 8 hours to overnight.
  2. 2 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.
  3. 3 Transfer peaches and all accumulated liquid to a large pot; stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  4. 4 Off heat, stir in amaretto liqueur.
  5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. 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 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 jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By sanne

Apricot Orange Syrup with Amaretto
Side Dish American

Apricot Orange Syrup with Amaretto

4.7

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
  2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
  3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Prickly Pear Jam
Pantry American

Prickly Pear Jam

3.8

Prep
20 min
Cook
25 min
Total
765 min

Instructions

  1. 1 Inspect a 1-quart jar and 1-pint jar for cracks and rings for rust, discarding any that are defective. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Wear protective gloves to rub and rinse prickly pears under running water to make sure all spines are removed. Cut each pear in half; scoop pulp and seeds and place in the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from seeds and add to the bowl with juice.
  3. 3 Combine prickly pear juice, pectin, and lemon juice in a saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto; stir until completely dissolved. Return mixture to a rolling boil, constantly stirring. Cook until jam is reduced by half, 5 to 7 minutes.
  4. 4 Remove jam from heat. Skim off and discard any froth that may have formed. Dip a metal spoon into jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if you desire a thicker jam.
  5. 5 Pack jam into hot, sterilized 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 screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into 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 jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 jam in a cool, dark area.

By Sandra Garth

Almond Cookies
Dessert American

Almond Cookies

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Mix in ground almonds, egg, and amaretto until combined. Gradually add flour until until dough comes together. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  3. 3 Bake in the preheated oven until cookies are lightly browned, 5 to 8 minutes. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

By S Baker

Frozen Mai Tai
Drink American

Frozen Mai Tai

4.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Heat water and sugar in a saucepan over low heat until sugar dissolves, about 5 minutes.
  2. 2 Stir frozen limeade, white rum, dark rum, amaretto liqueur, and orange liqueur into sugar mixture; mix well.
  3. 3 Pour mixture into a freezer-safe bowl; freeze for at least 1 hour.
  4. 4 Scoop frozen concoction into cocktail glasses; serve.

By la rosita resort and spa

Roasted Sweet Potatoes and Onions
Side Dish American

Roasted Sweet Potatoes and Onions

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss sweet potatoes, onions, olive oil, amaretto, thyme, salt and pepper in a shallow medium-sized baking dish.
  3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and bake 20 minutes more. Sprinkle with toasted almonds.

By Jean Carper

Creamy Cherry Ice Cream
Dessert American

Creamy Cherry Ice Cream

3.0

Prep
15 min
Cook
20 min
Total
275 min

Instructions

  1. 1 Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
  2. 2 Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
  3. 3 Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

By Laka kuharica - Easy Cook

Chicken Foster
Dinner American

Chicken Foster

3.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!

By The Penner Family

Sedation
Drink American

Sedation

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass with ice, and pour in the vodka, amaretto, peach schnapps, coconut rum, and melon liqueur; stir. Pour in the orange juice and pineapple juice. Float the cranberry juice on top. Garnish with a lemon twist.

By witchywoman

Marietta's White Chocolate Macadamia Biscotti
Dessert American

Marietta's White Chocolate Macadamia Biscotti

4.8

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  2. 2 Beat sugar and butter together in a large bowl until fluffy. Beat in eggs, amaretto, and vanilla. Whisk flour, baking powder, and salt together in a separate bowl; stir into butter mixture. Fold in macadamia nuts and white chocolate chips.
  3. 3 Divide dough into 4 equal parts. Place dough parts on the prepared cookie sheet; form each into a log about 14-inches long and 1 1/2-inches wide.
  4. 4 Bake in the preheated oven until very lightly brown, about 25 minutes. Cool and cut diagonally into 1/2-inch slices. Arrange slices on the baking sheet; bake until golden brown, about 8 minutes.

By Marietta Higgins-Spillone

Eric's Best New York Style Cheesecake
Dessert American

Eric's Best New York Style Cheesecake

4.7

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
  2. 2 In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
  3. 3 Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
  4. 4 Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

By EDO570

Peach Amaretto Upside-Down Cake
Dessert American

Peach Amaretto Upside-Down Cake

4.2

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour and baking powder together in a small bowl until well combined; set aside.
  3. 3 Combine brown sugar, ¼ cup melted butter, and amaretto liqueur in a 9-inch pie plate until sugar has dissolved. Arrange peach slices in the pie plate; sprinkle with pecans. Set aside.
  4. 4 Beat white sugar and ¼ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat first egg into butter mixture. Beat second egg into mixture along with almond extract. Add flour mixture, alternating with milk, mixing until just incorporated. Gently pour batter over peaches and pecans.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and cake is golden brown, about 25 minutes. Cool in the pie plate for 10 minutes, then run a knife along the edges and invert onto a serving plate to cool.

By sueb

Apricot Cheesecake
Dessert American

Apricot Cheesecake

5.0

Prep
40 min
Cook
70 min
Total
530 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  2. 2 Combine almond flour, brown sugar, and almonds in a bowl; stir in butter with a fork until mixture resembles wet sand. Spread evenly into the prepared pan. Set aside.
  3. 3 Place apricots in a saucepan with enough water to cover; bring to a boil over high heat. Reduce heat to low; simmer until apricots are very soft, about 10 minutes. Drain; mash apricots into a pulp. Stir in amaretto and 1 teaspoon white sugar until well combined.
  4. 4 Beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Fold in 2 tablespoons apricot pulp; reserve remaining pulp for topping. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in center that jiggles when pan is gently shaken, about 45 minutes.
  6. 6 Beat 1 ½ cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer until combined. Spoon sour cream topping over cake; continue baking, 8 minutes more.
  7. 7 Cool cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top cake with reserved apricot pulp before serving.

By Linda M Malek