5 Layer Amaretto Blueberry Vanilla Bars Recipes

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BLUEBERRY PIE BARS

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15



Blueberry Pie Bars image

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
  • For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  • For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
  • Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
  • Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

AMARETTO BLUEBERRY SAUCE RECIPE - (4.3/5)

Provided by AllysKitchen

Number Of Ingredients 5



Amaretto Blueberry Sauce Recipe - (4.3/5) image

Steps:

  • Melt the butter in a heavy skillet over medium high heat. Add the blueberries, salt and toss and turn cooking about 5 minutes. Add the Amaretto cooking another 5 minutes; the berries will begin to burst and juice. Add the preserves or jam and blend. Reduce heat to low or simmer and cook another about 20 minutes to let the sauce thicken somewhat. Ready to serve and use however you decide!

3 tablespoons butter
3 cups fresh blueberries or if out of season, Dole Frozen Blueberries
1/4 teaspoon sea salt
1/4 cup Amaretto
4 heaping tablespoon jam or preserves (i.e., raspberry, blackberry, boysenberry, etc.)

BLUEBERRY AMARETTO DELIGHT

I love blueberries and this recipe is great. If you love blueberries too, I hope you'll give it a try. Enjoy!

Provided by Sassy in da South

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13



Blueberry Amaretto Delight image

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 3 ingredients.
  • Press into a greased 9 x 13 pan.
  • Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl.
  • Beat till smooth with mixer.
  • Spread over crumbs layer in pan.
  • Bake for 30 minutes and cool.
  • Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer.
  • Combine 1 1/4 cup sugar and cornstarch in large pan.
  • Gradually add 1/4 cup amaretto.
  • Stir till smooth.
  • Add berries and cook over medium heat stirring constantly till thick. Cool.
  • Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.

1 3/4 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter
2 eggs
3/4 cup sugar
1 (8 ounce) package cream cheese
2 1/2 cups milk
2 (3 3/4 ounce) packages instant vanilla pudding
1/2 cup Amaretto, divided
1 1/4 cups sugar
1/4 cup cornstarch
5 cups blueberries (fresh or frozen)
1 (8 ounce) carton Cool Whip

CHOCOLATE-AMARETTO LAYER CAKE

Make and share this Chocolate-Amaretto Layer Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13



Chocolate-Amaretto Layer Cake image

Steps:

  • Preheat oven to 350°F
  • Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
  • Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
  • Mix in 1 cup chocolate chips.
  • Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes.
  • Cool cakes in pans 10 minutes.
  • Run knife around pan sides.
  • Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan.
  • Stir over medium-low heat until butter melts and mixture comes to simmer.
  • Remove from heat.
  • Add remaining 2 cups chocolate chips and whisk until melted.
  • Mix in remaining 3 tablespoons amaretto.
  • Cool until barely lukewarm, about 5 minutes.
  • Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
  • Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter; spread 1/3 cup frosting over; top with second cake layer; spread 1/3 cup frosting over; top with third cake layer; spread remaining frosting over top and sides of cake.
  • Press nuts around bottom 2 inches of cake.
  • Chill 2 hours.
  • (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
  • **Cook time does not include cooling time or chill time.

Nutrition Facts : Calories 654.4, Fat 42.6, SaturatedFat 16, Cholesterol 75.5, Sodium 387.7, Carbohydrate 70.5, Fiber 4.6, Sugar 49.8, Protein 8.3

vegetable oil cooking spray
1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur
3/4 teaspoon almond extract
3 cups semi-sweet chocolate chips (about 18 ounces)
1/4 cup unsalted butter
1/4 cup whipping cream
2/3 cup sour cream
1 cup powdered sugar
1 cup slivered almonds, toasted

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