1 cup graham cracker crumbs
2 ¼ cups sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
½ teaspoon salt
3 tablespoons cornstarch
16 ounces sour cream
1 ½ teaspoons vanilla
1/3 cup, plus 2 tablespoons Senor Almendrado
graham cracker crumbs, 1 cup sugar, and butter, mixing well. Press into the bottom of a 9 inch spring form pan. Refrigerate
for two hours.
to 375 degrees. Place the cream cheese in
a large bowl and mix briefly. In a separate bowl, combine
the remaining 1 ¼ cups sugar, salt and cornstarch, whisking
to blend.. Gradually add the sugar mixture to the cream cheese,
mixing until smooth. Add the sour cream, vanilla and 1/3
cup of Senor Almendrado. Mix well. On
low speed, add the eggs one at a time, mixing well after each.
Set the spring
form pan in the center of a piece of foil and fold the edges
up on the sides of the pan tightly. Sprinkle the
crust with 2 tablespoons of Senor Almendrado. Pour
the batter over the crust. Set the cheesecake in a large
roasting pan and add water half way up the sides of the pan. Bake
60 minutes. Turn off the oven, leaving the door shut, and
let the cheesecake remain in the oven for 60 minutes more.
the oven. Take the pan out of the water bath,
discard the foil and set the spring form pan on a wire rack. Loosen
around the edges with a knife. Cool to room temperature. Remove
the spring form sides. Cover and refrigerate until chilled,
at least 4 hours.
If desired, the cheesecake can be garnished with semi sweet chocolate
Yield – about
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Degrees 55 minutes
Yellow Cake Mix
1 Package Vanilla Instant Pudding
¾ Cup Oil
½ Cup RESERVA DEL SENOR ALMENDRADO TEQUILA
¼ Cup Milk
1 Teaspoon Nutmeg
¼ Teaspoon Almond Extract
at Medium Speed for 5 Minutes, Bake in Bundt Cake Pan, Sprinkle
with Powdered Sugar when done… ENJOY!!
1 c sliced almonds
1 tbsp butter
1 tbsp sugar
1 tsp kosher salt
2 tbsp almendrado tequila
1/2 tsp ground Mexican cinnamon
In large skillet over med high heat, toast the almonds until begin
to brown. Add butter. When melted add remaining ingredients--being
careful not to set your hair on fire as the tequila will flame
up. cook for about 30 more seconds shaking pan vigorously
and then remove from heat and eat. They are wonderful served
with Lime Creme Brulee or Pay de Chocolate.
Recipe from THE ELOTE CAFE COOKBOOK BY JEFF SMEDSTAD
added a new dessert to the menu using the Almendrado. We
cook the Almendrado with brown sugar and butter and then dribble
it over fried bananas and vanilla ice cream - YUM!
South of the Border
2009 Bridgeway, Sausalito,
Owners: Sean and Sonja Saylor
ALMENDRADO HOLIDAY COOKIES
1 and 1/2 cups of flour
1 tsp baking soda
1/2 cup of sugar
1 tsp salt
1/2 cup of butter
1/4 cup of brown sugar
1 beaten egg
1/2 cup nuts
1 bottle Senor Almendrado Tequila
Start by sampling the Almendrado to make certain it has not spoiled
in transit. Pre-heat oven to 325 degrees.
Next take out a large bowl and place it on the counter. Pour 1
cup of Almendrado and drink. Use a mixer to beat the butter then
empty into a large bowl. Sample more Almendrado.
Add one batlespoon of sugar. Drink another cup of Almendrado to
make sure itz still good. You never know… Turn off the mixy
thingy. Add the egg and beat that sucker some more, then toss in
Pick the frigging nuts off the floor. Mix on the turner.
the nuts gets stuck in the beaters just pry ‘em loose with
a sorkcrew. Check the Almendrado for toxsisticity. Next, shift
the flour, or whatever. I mean who gives a sheet anyhoo?
the Almendrado again. Now sift the lemon juice and strain your
nuts. Add one table. Add a suspoon of sugar, or whatever you can
find. Greash up the oven. Turn the cookie tin 360 degrees and try
not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window, finisch the Senor Almendrado,
chunk the stove in the wishdasher and wipe off the counter with
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