| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Amaretto Chantilly

3 3/4 cups miniature marshmallows

2/3 cup Amaretto

1 tablespoon lemon juice

1/4 teaspoon almond extract

1/2 cup chopped maraschino cherries

2 cups heavy cream

2 tablespoon finely chopped almonds or pistachios

1. Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly.
2. Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture.
3. Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze.

Makes 8 servings.