126 amaretto syrup Recipes

raspberry flavored syrup, almond syrup or 1/2 oz amaretto syrup, chocolate syrup , fudge, espresso , 2 shots, half-and-half, steamed and foamed, cream, cocoa powder, for garnish

blackberry pie filling (i used 21 oz. from a 32 oz. size can, by berry, berry farms), frozen blackberrie (from 12-14 oz bag), amaretto liqueur, toasted almond, chopped powder fine, semisweet chocolate, non-dairy whipped topping or 1 cup whipping cream, amaretto, poundcake (about 7x7x3-inch) or 1 loaf angel food cake (about 7x7x3-inch), chocolate flavored syrup, toasted almond, chopped fine

dark rum, amaretto liqueur, orange juice, pineapple juice, grenadine syrup

potatoes, peeled and halved, sugar, shredded coconut, amaretto liqueur, chocolate frosting mix, corn syrup, water, butter

pomegranate syrup, amaretto (almond-flavored liqueur), vanilla low-fat frozen yogurt, crushed ice

crushed ice, amaretto liqueur, vodka, pineapple juice, grenadine syrup, fresh pineapple, maraschino cherry

all-purpose flour, sugar, shortening, milk, baking powder, salt, clear vanilla, egg whites, amaretto, on strawberry jam, powdered sugar, water, light corn syrup, almond extract

milk, coffee flavored liqueur, amaretto liqueur, chocolate flavored syrup, vanilla ice cream, crushed ice

vanilla ice cream, dried apricots, chopped, apricot jam, almond biscotti, crushed, dark chocolate, chopped, chocolate syrup, amaretto liqueur, almonds, toasted and chopped, almond extract

pineapple-flavored vodka or rum, blue curacao, amaretto liqueur, pineapple juice, fresh lime juice, sweet and sour mix or, simple syrup, garnishes: lime slices, pineapple wedges

cognac (courvoisier vsop suggested), amaretto, chocolate syrup (or even more maybe)

ice cubes, dark rum, orange juice, unsweetened pineapple juice, amaretto, grenadine syrup, orange slices and maraschino cherries

butter, plus extra for pans, chocolate (70% cocoa solids), eggs (room temperature ), dark muscovado sugar, ground almonds, plain flour, plus extra for dusting, baking powder, amaretto liqueur, amaretti, double cream, golden syrup, chocolate (70% cocoa solids), amaretto liqueur, salted almond , brittle, chocolate curls

mint , and earl grey teas, amaretto liqueur, simple syrup , recipe follows, candied lemon peel , recipe follows, cream , recipe follows, water, fresh mint , bruised with the back of a spoon, water, sugar, lemons, simple syrup , recipe above, heavy cream, chilled, powdered sugar, vanilla extract

caramel sauce (for glass), chocolate syrup (for glass), dutch caramel vodka, irish cream, chocolate liqueur, amaretto, spash cream, ice cube

dark rum, light rum, orange curacao, orange juice, lime juice, amaretto, simple syrup, grenadine

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.