Caramel Rice Cake With Amaretto Food

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

AMARETTO POKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch cake pan with non-stick cooking spray.
• Beat cake mix, pudding mix, eggs, oil, water, vanilla and almond extract on high for 2 minutes.
• Pour into prepared pan; cook for 20 to 30 minutes or until a toothpick comes out clean.
• Immediately poke holes all over the cake.
• For glaze, add butter, Amaretto and sugar to a small saucepan.
• Heat over medium heat, stirring constantly until a rolling boil. Boil for 2 minutes; remove from heat. Immediately pour over hot cake.
• If needed, pour the excess glaze back into the saucepan and repeat until all the glaze has been absorbed.
• Note: By now the cook should have consumed another cup of Amaretto and should be licking up the spilt glaze!

CARAMEL RICE CAKE WITH AMARETTO

Steps:

• In a large saucepan, bring the milk to a boil with the vanilla bean and the lemon zest. When the milk reaches a boil, stir in the rice. When it comes back to a boil, reduce the heat to low and simmer, uncovered, until the rice is soft, about 30 minutes. Remove the pan from the heat and let the milk cool down to room temperature. Remove and discard the vanilla bean and lemon zest, and add the almonds and candied lemon peel. In a bowl, mix the eggs with 2½ cups of the sugar, making sure not to beat too vigorously-you don't want the eggs to foam. When the sugar has dissolved, add the egg mixture to the rice, mixing thoroughly. Preheat the oven to 325?F. In a skillet over medium heat, make the caramel by heating the remaining cup of sugar with the water until the sugar dissolves and the liquid becomes the color of caramel, 3 to 4 minutes. Pour the caramel evenly into a 2-quart non-stick savarin mold. Add the rice to the savarin mold. Bake in the preheated oven for 30 minutes. Reduce the heat to 300? and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes, then turn it out onto a platter and pour the amaretto over it.

AMARETTO CHEESECAKE

Steps:

• For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
• For the cheesecake filling: Preheat the oven to 350 degrees F.
• Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
• For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
• Refrigerate 6 hours or over night; serve chilled.

AMARETTO CARAMEL SAUCE

Steps:

• In medium saucepan, combine all ingredients except the amaretto.
• Bring to a boil, stirring occasionally.
• Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened.
• Remove from the heat; stir in amaretto.
• Serve warm.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

GOLDEN AMARETTI CHRISTMAS CAKE

Steps:

• Grate the zest from the orange and squeeze the juice (about 120ml/1 cup) into a large bowl. Snip the apricots into small pieces with scissors, then add the dried fruit and the marsala. Cover with cling film and leave to soak overnight.
• The next day, rub a little of the butter around the inside of a 20cm round, deep cake tin, then line the base and sides with a double layer of parchment. Heat oven to 160C/140C fan/gas 3.
• Put 200g of the biscuits in a large food bag, squish out the air, then bash the biscuits to fine crumbs. It doesn't matter if there are a few nuggets left.
• Put the remaining butter and the sugar into a large bowl and beat with an electric mixer for 2 mins or until paler and creamy.
• Mix in the eggs, one by one. Sift in the flour, baking powder, mixed spice and 1 /4 tsp salt. Tip in the crumbs and beat together for a few seconds until evenly mixed.
• Fold in the soaked fruit and almonds with a spatula.
• Scrape the cake mixture into the prepared tin. Level the top and make a saucer-sized dimple in the middle of the batter. This will help your cake to rise evenly.
• Bake for 2 hrs, then turn the oven down to 140C/fan 120C/ gas 1. Cover the cake with foil and bake for another 1 hr 30 mins or until risen and dark golden brown.
• Check the cake is cooked by inserting a cocktail stick into the middle. It will come out dry when the cake is ready. Set on a cooling rack and leave for a few hours.
• Using the cocktail stick, poke deep holes all over the cake. Slowly drizzle 2 tbsp marsala or sherry over the cake.
• When completely cold, wrap the cake in clean baking parchment and store in a tin in a cool, dark place. Feed it every seven to 10 days until you are ready to decorate it.
• Unwrap the cake and put it on a flat plate or board (25cm or bigger). Brush a thin layer of apricot glaze over the cake.
• Sift a little of the royal icing sugar onto your work surface. Unwrap the marzipan and knead it with your hands until it feels softer.
• Sprinkle the marzipan with more sugar and roll it to an even circle about 35cm across.
• Lift the marzipan over the cake, smooth it down to the board, then trim with a knife. Don't cut too close to the cake at first. You can smooth the icing with a jam jar or tumbler, then trim again if you need to
• Spray the marzipan lightly with the gold spray. Spread the almonds out onto some baking parchment and spray these heavily.
• Break four of the remaining 50g biscuits into nuggets using your fingers.
• Mix the royal icing sugar with 4 tsp cold water. It should be thick but run very slowly when you drop it from the spoon. Spoon it over the cake and spread it to the edges, letting it drip here and there. Use a palette knife to help.
• Put the whole biscuits on the cake first, then add the broken biscuits and the almonds in-between.
• Put 1 tsp icing sugar in a fine sieve and shake a snowy dusting over the cake. Scatter the cake with the sugar balls, snowflakes or sprinkles, then leave the icing to set.