Recipe: Amaretto Cake
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INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
How to Bake Cheesecake 4 Different Ways | Martha Stewart
Martha Stewart shares 4 ways to bake a cheesecake. From a classic New York-style cheesecake to mini cupcake iterations. Martha also shares her tips and tricks for creating a creamy, smooth, and crack-free cheesecake that looks as good as it tastes!
0:00 Introduction
0:54 How to make New York Style Cheesecake that doesn’t crack
6:54 New York Style Individual Cheesecakes and Mini Cupcakes
10:24 How to make a fresh cherry topping for cheesecake
13:01 How to make Ricotta Cheesecake
13:37 How to drain fresh ricotta for cheesecake filling
14:52 How to flour a springform pan
Full recipes:
NY Style Cheesecake -
Cheesecake Cupcakes -
Italian Ricotta Cheesecake -
Raspberry Swirl Cheesecake -
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Drunken Apricots (Best Recipe) How to Make It
Drunken Apricots Recipe:
• 1 pound of apricots (halved & pitted)
• 1 3/4 cups brandy
• 3/4 cups organic cane sugar
• 1/4 cup spring water
• 1 tablespoon rose water
• 2 springs of thyme
Canning Jar and lid (sterilize)
Canning funnel (sterilize, optional)
Directions:
Combine brandy, sugar, water in a medium saucepan
using medium-high heat stir until sugar is dissolved.
(5 minutes). Remove from heat, when slightly cooled, add
rosewater and thyme. Place halved apricots in sterile glass jar with lid, slowly pour the brandy mix in. Use a canning funnel if you have one. Allow to cool to room temperature before putting in fridge. Chill for at least 7 days before using. Will keep indefinitely (but, I bet it won’t last long, once you taste it).
This is one of the easiest preserving methods, and really hard to mess up. Plus, it’s a great way to make the most
of seasonal stone fruit.
You can sip the liquid as a cordial and eat the sweet, spiked fruit as a dessert. The Brandy Infused Apricots are great grilled, or serve on top of pound cake, pancakes, french toast, waffles, or spooned over ice cream. Plus, the Infused Apricot Brandy Liquor is delicious to sip on it’s own, or, add to White Sangria (add the apricots sliced or diced) or, splash it on top of a glass of Prosecco. Enjoy!
How to Make an Apricot Cake
Something I did for school.
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Beth's Easy Apricot Galette Recipe | ENTERTAINING WITH BETH
Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!
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APRICOT GALETTE RECIPE
Serves 8
INGREDIENTS:
For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water
*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.
For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar
METHOD:
Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8 thick, in the form of a large circle, about 15-16 in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.
Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.
Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)
Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.
Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.
Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
Allow to cool slightly and then for a nice glossy finish heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.
Serve the galette with homemade Amaretto whipped cream.
Enjoy!
AMARETTO WHIPPED CREAM
Serves 8
Ingredients:
4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*
*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.
NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you'd like more flavor than add 2 tbsps (30 ml).
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.
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Mass Appeal Pound cake with apricot filling
Apricot filling is the perfect sweet and tangy compliment to a buttery pound cake!