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Almond Syrup

Ingredients: 0 Almonds, ground 6 Cup(s) Sugar; up to 7 cups 3 Tablespoon(s) Bitter almond extract 2 Oranges; juice of 2 Tablespoon(s) Almond syrup 2 Tablespoon(s) Yogurt Cold water; 3/4 c Directions: To serve, put a few tablespoons in a glass and add cold or sparkling water and ice. Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda. FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6 oz (3/4 cup) cold water. MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner
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Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside. Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I d Warm blueberry syrup In a medium nonreactive saucepan over medium heat, combine the berries and sugar substitute. Bring to a boil, and cook 5 to 8 minutes, stirring often. The berries will burst and the sauce will thicken. Remove from heat. Stir in the lime juice. Taste an Almond pistachio dessert Place the butter in a medium saucepan, preferably nonstick. Melt the butter, stirring well. Add the ground almonds, cream, and sugar to the pan, stirring to combine. Reduce the heat and stir constantly for 10-12 minutes, scraping the bottom of the Almond ice cream cups In a bowl, combine ice cream, chocolate chips and extract; fold in Cool Whip. Spoon into paper-lined muffin tins. Sprinkle each with cookie crumbs and almonds or toasted coconut. Freeze. Yield: 12 servings Lemon almond madeleines In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding Almond butter disks Preheat the oven to 350 degrees. Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition. Mix t Strawberry balm syrup "Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too." To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, p Soft almond cookies Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the Almond butter cookies Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combi Lamb w/ yoghurt, coconut milk & almond masala (badami gosht) 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, Maple syrup broilers Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the ear Gf almond cookies This is a special recipe made without gluten. Crispy Rice is available from a food distributor or health food shop. Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crisp Almond roca Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it Maple syrup tart Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup. In saucepan, combine maple syrup and cream. Blend in cornstarch and water tog Almond cookies Preheat oven to 375F degrees. Lightly grease two baking sheets. In a mixing bowl, beat the lard with the sugar until fluffy. Beat in one of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, s Wild rice, dried cherry, and almond stuffing In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing. Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender Dessert blueberries in armagnac syrup Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible. Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they Cherry almond christmas wreath 1 In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Almond and rice flour bread with poppy seeds Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, the Cinnamon-rum syrup Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes. Yield: 3/4 cup.