Amaretto French Toast Wamaretto Butter And Syrup Food

AMARETTO FRENCH TOAST

Steps:

• Heat a large skillet or electric skillet over medium heat; add butter to melt.
• Whisk together egg, milk, vanilla and Amaretto in a shallow bowl.
• Dip the Texas toast in the egg mixture, coating both sides.
• Cook the toast for 2-4 minutes per side until golden brown.
• Serve with toasted cocount and warmed maple syrup.

AMARETTO FRENCH TOAST

Steps:

• Place French bread slices in a 13x9 inch baking dish.
• In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
• Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
• May chill for 8 hours if desired.
• Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
• Place bread slices into coated pan.
• Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
• Sprinkle with almonds, and powdered sugar if desired.
• Serve with maple syrup.

AMARETTO FRENCH TOAST W/AMARETTO BUTTER AND SYRUP

Steps:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

PEACH AMARETTO BUTTER

Steps:

• Puree peaches in a food processor or blender until smooth.
• In a large stainless steel or enamel saucepan combine peach puree and sugar.
• Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
• Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.
• This will not thicken up past where you take it to.
• Ladle into half pint jars leaving 1/4 inch head space.
• Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

AMARETTO BUTTER COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
• Add egg yolk, liqueur, and orange peel and beat until well blended.
• In another bowl, mix 2 cups flour, baking powder, and salt.
• Add to butter mixture; stir to mix, then beat until well blended.
• Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
• Unwrap dough.
• On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
• With a floured, 2-inch round cutter, cut out cookies.
• Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
• Gather excess dough into a ball, reroll, and cut out remaining cookies.
• In a small bowl, beat egg white with 1 teaspoon water to blend.
• Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
• Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
• Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

HAITIAN FRENCH TOAST

Steps:

• Cut off the ends of the baguette a reserve for another use. Cut the remainder in 1/2 inch slices. Let them stand for at least 4 hours or overnight to dry.
• In a 9x13 pan combine the orange juice, heavy cream, eggs, cinnamon, nutmeg and white sugar.
• Place the bread slices in the pan, turning the slices until the liquid is absorbed.
• In a large skillet, melt butter over medium to medium high heat. Add bread slices and cook until golden brown on both sides, about 5 minutes. Dust heavily with powdered sugar to serve.
• I always include maple or fruit syrup on the table.
• Heavenly way to start the day!
• Prep time doesn't include the bread drying step.