6 cognac almond sauce Recipes

almonds, olive oil, water, sugar or 1/4 cup splenda substitute, ground cardamom, cinnamon, fat-free half-and-half, cognac or 1/2 cup apricot brandy or 1/2 cup peach fruit flavored brandy, whole graham crackers, crushed

red wine, cherry juice, cornstarch, water, cognac, almonds (optional)

diced ripe red or purple-skinned plums (about 6 plums), sugar, reduced-fat milk, cognac or apple juice, almonds, toasted

baking powder, granulated sugar, brown sugar, salt, flour, nutmeg (grounded ), cinnamon (grounded ), unsalted butter, crisco shortening, eggs, yolks separate the yolk from the whites, vanilla extract, ginger, sliced thinly (whole , 8 slices), whole allspice (placed in boiling water.), peppermint tea bag (lipton tea teabag placed in the water to boil the duff.), guava (red flesh varieties -- 1x beaumont variety, used in the duff, 1x hong kong pink variety, used ), guava (white flesh varieties -- 5x mexican cream variety, - used for making the sauce, 1x sweet white), raisins (dark ), walnuts , and almond (crushed, chopped), banana chips (dried ), pineapple chunk (dried ), raisins (sultans), sweetened flaked coconut, nestle sweetened condensed milk, margarine, banana (ripe ), cherry brandy (1 tbsp is added to the sauce, whereas the other 3 tbsp are used to soak the dark raisin), cognac, gin