Ingredient:
- 1/2 c blanched almonds
- 1/2 c water or soy milk (I usually use water)
- 1 small sliver garlic
- 1/2 t salt
- 1/2 t seasoned salt
- 2 - 3 T lemon juice
dash cayenne
- 2 - 3 c safflower (or other) oil
Direction:
Blend almonds and water until thick and creamy. Add garlic, salt, lemon juice and pepper. Blend briefly. With blender on high, drizzle oil in. When the oil stops combining, and collects on top, stop blending. Remove lid and continue to add oil while beating shallowly. Final consistency will be between mayonnaise and whipped
cream cheese.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |