1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice
|Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream
freezer. Freeze according to manufacturer’s directions.
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup blanched whole almonds — toasted
1 (8 ounce) package semisweet baking chocolate
1/3 cup butter or margarine
1 1/4 cups all-purpose flour
1 cup sugar
2 tablespoons amaretto
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
Amaretto Frosting — (recipe follows)
AMARETTO FROSTING
2 cups powdered sugar
3 tablespoons butter or margarine — softened
1 tablespoon amaretto
1 tablespoon milk (1 to 2 tablespoons)
|Heat oven to 350?. Grease rectangular pan, 13 ? 9 ? 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve.
Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan.
Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 ? 1-inch bars.
AMARETTO FROSTING:
Mix all ingredients until smooth.
Crust — (recipe follows)
1 1/2 cups packed brown sugar
1/2 cup fat-free cholesterol-free egg product
OR
2 eggs
3 tablespoons all-purpose flour
2 teaspoons vanilla
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 egg yolk
1 1/2 cups cashews — coarsely crushed
Orange Glaze — (recipe follows)
Shredded orange peel — if desired
CRUST
1/2 (8 ounce) package reduced-fat cream cheese (Neufch?tel)
1/2 cup powdered sugar
1/4 cup packed brown sugar
2 teaspoons vanilla
1 egg yolk
1 1/2 cups all-purpose flour
ORANGE GLAZE
3/4 cup powdered sugar
1 tablespoon orange juice
|Heat oven to 350?. Prepare Crust. Beat remaining ingredients except
cashews, Orange Glaze and orange peel in medium bowl with electric mixer
on medium speed about 2 minutes or until well blended. Stir in cashews.
Spread over baked crust.
Bake 19 to 22 minutes or until top is golden brown and set around edges.
Cool in pan on wire rack. Prepare Orange Glaze; spread evenly over baked
layer. Cut into 2 ? 1 1/2-inch bars. Garnish with orange peel.
CRUST:
Grease rectangular pan, 13 ? 9 ? 2 inches. Beat cream cheese and sugars in
medium bowl with electric mixer on medium speed until fluffy. Beat in
vanilla and egg yolk. Gradually stir in enough flour to make a soft dough.
Knead dough on floured surface 1 minute (do not overknead). Press dough
evenly in pan. Bake 15 to 20 minutes or until very light brown.
ORANGE GLAZE:
Mix ingredients until smooth and spreadable.