What are some good recipes to use up the almond extract I have left over?!
Sweet or savory recipes are fine!.Www@FoodAQ@Com
Answers:
Brown Cow Punch
2 quart chocolate milk
1/4 tsp almond extract
1/2 gallon coffee ice cream
In a punch bowl, combine milk and extract!. Add ice cream by scoopfuls and allow to float on top of punch!. Or scoop ice cream into glasses; combine milk and extract, then pour over ice cream!. Yield: 3 quarts!.
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ALMOND CRESCENTS
2 1/2 cups flour
1 cup butter
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup ground almonds
Preheat oven to 350°F!.
Using a paddle attachment of your electric mixer, beat butter, gradually adding sugar until light and fluffy!. Stir in extracts during the last minute!.
Stir together flour and ground almonds!. Pour into the batter and mix briefly to combine!.
Shape the dough into logs and bend into a crescent shape, using approximately 1 tablespoon of dough for each!.
Place onto an ungreased baking sheet and bake for 12 to 15 minutes!. While still warm, roll gently in confectioners sugar!.
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APPLE CRISP WITH ALMOND WHIPPED CREAM
1/2 c!. butter
1/2 c!. firm packed brown sugar
1/2 c!. old-fashioned oatmeal (uncooked)
1/2 c!. flour
1/2 c!. nuts (optional)
1/2 tsp!. cinnamon
Pinch of salt
6 tart apples (prefer Granny Smith - otherwise use Mac's or Cortlands)
1/4 c!. sugar
Dash of cinnamon
Butter
Butter 9 inch pie pan or flatter flan dish!. Peel and core apples, then slice them and toss with 1/4 cup sugar and dash cinnamon (you can also use a dash of nutmeg, if desired)!. Thoroughly combine first 6 ingredients in recipe!. This should result in a crumbly mixture!. Lightly cover with tin foil and place in preheated 375 degree oven to bake for 35 minutes or until the apples are tender!. Remove and place on cooling rack!. When apple crisp is warm, it is ready to serve!. Prepare Almond Whipped Cream!.
ALMOND WHIPPED CREAM:
1 c!. heavy cream
2 tbsp!. confectioners' sugar
1/2 tsp!. almond extract
Whip cream in chilled bowl until it begins to hold its shape!. Add confectioners' sugar and almond extract and beat until slightly stiff!. Serve with apple crisp!.Www@FoodAQ@Com
2 quart chocolate milk
1/4 tsp almond extract
1/2 gallon coffee ice cream
In a punch bowl, combine milk and extract!. Add ice cream by scoopfuls and allow to float on top of punch!. Or scoop ice cream into glasses; combine milk and extract, then pour over ice cream!. Yield: 3 quarts!.
________________
ALMOND CRESCENTS
2 1/2 cups flour
1 cup butter
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup ground almonds
Preheat oven to 350°F!.
Using a paddle attachment of your electric mixer, beat butter, gradually adding sugar until light and fluffy!. Stir in extracts during the last minute!.
Stir together flour and ground almonds!. Pour into the batter and mix briefly to combine!.
Shape the dough into logs and bend into a crescent shape, using approximately 1 tablespoon of dough for each!.
Place onto an ungreased baking sheet and bake for 12 to 15 minutes!. While still warm, roll gently in confectioners sugar!.
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APPLE CRISP WITH ALMOND WHIPPED CREAM
1/2 c!. butter
1/2 c!. firm packed brown sugar
1/2 c!. old-fashioned oatmeal (uncooked)
1/2 c!. flour
1/2 c!. nuts (optional)
1/2 tsp!. cinnamon
Pinch of salt
6 tart apples (prefer Granny Smith - otherwise use Mac's or Cortlands)
1/4 c!. sugar
Dash of cinnamon
Butter
Butter 9 inch pie pan or flatter flan dish!. Peel and core apples, then slice them and toss with 1/4 cup sugar and dash cinnamon (you can also use a dash of nutmeg, if desired)!. Thoroughly combine first 6 ingredients in recipe!. This should result in a crumbly mixture!. Lightly cover with tin foil and place in preheated 375 degree oven to bake for 35 minutes or until the apples are tender!. Remove and place on cooling rack!. When apple crisp is warm, it is ready to serve!. Prepare Almond Whipped Cream!.
ALMOND WHIPPED CREAM:
1 c!. heavy cream
2 tbsp!. confectioners' sugar
1/2 tsp!. almond extract
Whip cream in chilled bowl until it begins to hold its shape!. Add confectioners' sugar and almond extract and beat until slightly stiff!. Serve with apple crisp!.Www@FoodAQ@Com
You could make my FAVORITE Italian Cookies --- Amarettis
Ingredients
2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Directions!.
1 Preheat oven to 300 F and line baking sheets with parchment paper!.
2 In a food processor mill together the almond flour and sugar!. Add the vanilla and almond extract and pulse for a few seconds!. Add the eggs, one at a time, and continue to process until the dough is smooth!.
3 Place teaspoons of the dough on the parchment paper and dust with sugar!. Bake for 24-30 minutes or until golden brown!. Cool completely before serving!. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by!. Store in a cool, dry place!. (Note: I usually underbake mine since I like them chewy!. If that's your preference, bake them for about 20-24 minutes!.) Makes about 30 cookiesWww@FoodAQ@Com
Ingredients
2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Directions!.
1 Preheat oven to 300 F and line baking sheets with parchment paper!.
2 In a food processor mill together the almond flour and sugar!. Add the vanilla and almond extract and pulse for a few seconds!. Add the eggs, one at a time, and continue to process until the dough is smooth!.
3 Place teaspoons of the dough on the parchment paper and dust with sugar!. Bake for 24-30 minutes or until golden brown!. Cool completely before serving!. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by!. Store in a cool, dry place!. (Note: I usually underbake mine since I like them chewy!. If that's your preference, bake them for about 20-24 minutes!.) Makes about 30 cookiesWww@FoodAQ@Com
no need to "use it up"!.!.!.!. that's a staple that you should always have in your pantry, along with vanilla extract!. But, you can use it in place of vanilla extract, or a tad of it with vanilla extract in just about any baking recipe!.!.!.!.!.!.Www@FoodAQ@Com
You can try Coconut Cupcakes (try Ina Garten's recipe: you can find that on Foodnetwork!.com)!.
Personally, I dislike coconut but I LOVED this recipe! The cupcakes were delicious and moist and just heavenly 8D
Hope you try them!Www@FoodAQ@Com
Personally, I dislike coconut but I LOVED this recipe! The cupcakes were delicious and moist and just heavenly 8D
Hope you try them!Www@FoodAQ@Com
you can use the almonds to bake some cakeWww@FoodAQ@Com
Almond Iced Coffee recipe
1 cup strong brewed coffee
1 cup skim milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 tsp sugar
cinnamon
Combine 1 cup of strong brewed coffee with 1 cup of skim milk, 1/2 tsp vanilla extract, 1/4 tsp almond extract and 1 tsp sugar!. Pour the mixture into two ice-filled 10-oz glasses and garnish each with a light sprinkling of cinnamon!. Serves 2!.
Almond Biscotti
INGREDIENTS
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk
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DIRECTIONS
In a mixing bowl, cream butter and 1 cup sugar!. Add eggs, one at a time, beating well after each addition!. Stir in anise or vanilla!. Combine dry ingredients; add to creamed mixture!. Stir in almonds!. Line a baking sheet with foil and grease foil!. Divide dough in half; spread into two 12-in!. x 3-in!. rectangles on foil!. Brush with milk and sprinkle with remaining sugar!. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch!. Remove from oven and reduce heat to 300 degrees F!. Lift rectangles with foil onto wire rack; cool for 15 minutes!. Place on a cutting board; slice diagonally 1/2 in!. thick!. Place slices with cut side down on ungreased baking sheet!. Bake for 10 minutes!. Turn cookies over; bake 10 minutes more!. Turn oven off, leaving cookies in oven with door ajar to cool!. Store in airtight container!.
CHOCOLATE ALMOND SHORTBREAD
Ingredients:
1 cup butter
? cup sugar
1 tsp!. vanilla
? tsp!. almond extract
2 squares (1 oz!. Each) semi-sweet chocolate, melted and cooled
1 square (1 oz!.) unsweetened chocolate, melted and cooled
2 cups flour
1 cup toasted chopped almonds
Powdered sugar
Directions:
Cream butter with sugar, vanilla and almond extract!. Blend in melted unsweetened and semi-sweet chocolate!. Stir in flour and almonds!. Roll into 1-inch balls!. Place on ungreased cookie sheet and flatten slightly!. Bake at 350 degrees, 10 minutes!. Cool on wire rack!. Sift powdered sugar over cookies!.
Almond Scones
Ingredients
1/2 cup almonds, blanched and slivered
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
4 tablespoons butter, very cold, cut into small pieces
1/3 cup milk
1/3 cup buttermilk
1 egg
1 teaspoon almond extract
for garnish, powdered sugar
You'll need a food processor that can hold 11 cups for this recipe!.
Place the almonds into a food processor and process until they are a fine crumb!. Add the remaining dry ingredients and pulse a few times to mix!. Add the butter and process until incorporated well!.
Now, with the food processor on, add the wet ingredients through the feed tube!. Continue to mix, just until it all comes together and forms a ball!. Do not overmix!
The dough will be a little sticky when you remove it from the food processor, so I just toss the whole ball into my flour bin and coat it lightly!.
Next, divide it into 2 balls!. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick!. Take a long bladed knife and cut the circles into 8 even wedges!. A pizza cutter works well too!.
Use a silicone baking mat (Silpat) to keep the scones from sticking to the baking sheet!. Place the 16 pieces on the mat on a cookie sheet!.
Bake in a 350 degree oven for 12-15 minutes!. Dust with powdered sugar once cooled!.
Rice Crispie Treats
Ingredients
40 large marshmallows
1/2 stick butter or margarine (1/4 cup)
4 cups Rice Crispy cereal
2 cups Fruity Pebbles cereal
splash of vanilla extract
splash of almond extract
pan spray
aluminum foil
The whole process, including clean-up takes about ten minutes!. Put the marshmallows and margarine/butter into a microwave safe bowl!. Microwave for two minutes, stirring after the first minute!.
While the marshmallows are melting, measure out the six cups of cereal, cover your pan with aluminum foil and spray it with pan spray!.
When the marshmallows are melted, add the extracts and stir well!. Add in the cereal and coat it all well!. Work quickly, as the marshmallows get sticky as they cool!. Transfer it to the greased pan and spread out!.
They keep best in the fridge or freezer!. Try not to eat the whole pan yourself!
Caramel Almond Popcorn Clusters
10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda
Preheat oven to 225 degrees!. Spray 15 x 10 baking sheet with non-stick spray!. Mix popcorn and almonds in large bowl!.
Combine brown sugar, butter and corn syrup in medium saucepan!. Over low heat, stir mixture until sugar dissolves!. Increase heat to high and boil 5 minutes!. Remove from heat; stir in vanilla, almond extract and baking soda!.
Pour over popcorn and almonds, immediately stirring gently to coat!. Pour mixture onto prepared baking sheet, spreading evenly!.
Bake for 1 hour in preheated oven!. Cool completely!. Break into pieces and store in airtight container!.
Yield: 20 piecesWww@FoodAQ@Com
1 cup strong brewed coffee
1 cup skim milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 tsp sugar
cinnamon
Combine 1 cup of strong brewed coffee with 1 cup of skim milk, 1/2 tsp vanilla extract, 1/4 tsp almond extract and 1 tsp sugar!. Pour the mixture into two ice-filled 10-oz glasses and garnish each with a light sprinkling of cinnamon!. Serves 2!.
Almond Biscotti
INGREDIENTS
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk
READ REVIEWS (27)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
In a mixing bowl, cream butter and 1 cup sugar!. Add eggs, one at a time, beating well after each addition!. Stir in anise or vanilla!. Combine dry ingredients; add to creamed mixture!. Stir in almonds!. Line a baking sheet with foil and grease foil!. Divide dough in half; spread into two 12-in!. x 3-in!. rectangles on foil!. Brush with milk and sprinkle with remaining sugar!. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch!. Remove from oven and reduce heat to 300 degrees F!. Lift rectangles with foil onto wire rack; cool for 15 minutes!. Place on a cutting board; slice diagonally 1/2 in!. thick!. Place slices with cut side down on ungreased baking sheet!. Bake for 10 minutes!. Turn cookies over; bake 10 minutes more!. Turn oven off, leaving cookies in oven with door ajar to cool!. Store in airtight container!.
CHOCOLATE ALMOND SHORTBREAD
Ingredients:
1 cup butter
? cup sugar
1 tsp!. vanilla
? tsp!. almond extract
2 squares (1 oz!. Each) semi-sweet chocolate, melted and cooled
1 square (1 oz!.) unsweetened chocolate, melted and cooled
2 cups flour
1 cup toasted chopped almonds
Powdered sugar
Directions:
Cream butter with sugar, vanilla and almond extract!. Blend in melted unsweetened and semi-sweet chocolate!. Stir in flour and almonds!. Roll into 1-inch balls!. Place on ungreased cookie sheet and flatten slightly!. Bake at 350 degrees, 10 minutes!. Cool on wire rack!. Sift powdered sugar over cookies!.
Almond Scones
Ingredients
1/2 cup almonds, blanched and slivered
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
4 tablespoons butter, very cold, cut into small pieces
1/3 cup milk
1/3 cup buttermilk
1 egg
1 teaspoon almond extract
for garnish, powdered sugar
You'll need a food processor that can hold 11 cups for this recipe!.
Place the almonds into a food processor and process until they are a fine crumb!. Add the remaining dry ingredients and pulse a few times to mix!. Add the butter and process until incorporated well!.
Now, with the food processor on, add the wet ingredients through the feed tube!. Continue to mix, just until it all comes together and forms a ball!. Do not overmix!
The dough will be a little sticky when you remove it from the food processor, so I just toss the whole ball into my flour bin and coat it lightly!.
Next, divide it into 2 balls!. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick!. Take a long bladed knife and cut the circles into 8 even wedges!. A pizza cutter works well too!.
Use a silicone baking mat (Silpat) to keep the scones from sticking to the baking sheet!. Place the 16 pieces on the mat on a cookie sheet!.
Bake in a 350 degree oven for 12-15 minutes!. Dust with powdered sugar once cooled!.
Rice Crispie Treats
Ingredients
40 large marshmallows
1/2 stick butter or margarine (1/4 cup)
4 cups Rice Crispy cereal
2 cups Fruity Pebbles cereal
splash of vanilla extract
splash of almond extract
pan spray
aluminum foil
The whole process, including clean-up takes about ten minutes!. Put the marshmallows and margarine/butter into a microwave safe bowl!. Microwave for two minutes, stirring after the first minute!.
While the marshmallows are melting, measure out the six cups of cereal, cover your pan with aluminum foil and spray it with pan spray!.
When the marshmallows are melted, add the extracts and stir well!. Add in the cereal and coat it all well!. Work quickly, as the marshmallows get sticky as they cool!. Transfer it to the greased pan and spread out!.
They keep best in the fridge or freezer!. Try not to eat the whole pan yourself!
Caramel Almond Popcorn Clusters
10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda
Preheat oven to 225 degrees!. Spray 15 x 10 baking sheet with non-stick spray!. Mix popcorn and almonds in large bowl!.
Combine brown sugar, butter and corn syrup in medium saucepan!. Over low heat, stir mixture until sugar dissolves!. Increase heat to high and boil 5 minutes!. Remove from heat; stir in vanilla, almond extract and baking soda!.
Pour over popcorn and almonds, immediately stirring gently to coat!. Pour mixture onto prepared baking sheet, spreading evenly!.
Bake for 1 hour in preheated oven!. Cool completely!. Break into pieces and store in airtight container!.
Yield: 20 piecesWww@FoodAQ@Com