Type what you have

Ingredients

• ✓ brandy
• egg
• white sugar
• mascarpone cheese
• heavy cream

Instructions

1. 1 Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.

By PaolaAlbanesi

Ingredients

• ✓ brandy
• sponge cake
• coffee
• mascarpone cheese
• confectioners sugar
• cocoa powder

Instructions

1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Ingredients

• ✓ brandy
• fig
• pine nut
• peach
• white sugar
• white wine

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Ingredients

• ✓ brandy
• gelatin
• water
• cream
• confectioners' sugar
• vanilla bean
• mixed berry
• sugar

Instructions

1. 1 In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
2. 2 Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
3. 3 To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
4. 4 Unmold panna cottas and serve with berry sauce.

By Military Cook

Ingredients

• ✓ brandy
• egg
• sugar
• mascarpone cheese
• vanilla extract
• coffee
• ladyfinger cookie
• bittersweet chocolate

Instructions

1. 1 In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. 2 Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. 3 Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

By Jacci

Ingredients

• ✓ brandy
• espresso
• white sugar
• egg
• mascarpone cheese
• white sugar
• ladyfinger
• cocoa powder

Instructions

1. 1 Beat 1 tablespoon espresso, ½ cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.
2. 2 Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.
3. 3 Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 ½ ladyfingers in opposite directions on both ends to form a rectangular shape.
4. 4 Spread ½ mascarpone mixture onto ladyfingers; dust with ½ cocoa powder. Top with remaining ½ each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
5. 5 Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.

By Kim's Cooking Now

Ingredients

• ✓ brandy
• sugar
• egg
• walnut
• vegetable oil
• anisette liqueur
• anise seed
• all-purpose flour
• baking powder

Instructions

1. 1 Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
3. 3 Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
4. 4 Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
5. 5 Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
6. 6 Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

By Jeannie Z Taylor

Ingredients

• ✓ brandy
• white sugar
• butter
• dark chocolate
• chestnut
• salt
• cayenne pepper
• vanilla extract
• white chocolate
• confectioners sugar
• milk
• paper candy cup
• red food coloring

Instructions

1. 1 Cream sugar and butter together with a spatula until light and creamy. Set aside.
2. 2 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
3. 3 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
4. 4 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
5. 5 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
6. 6 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
7. 7 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

By John Mitzewich

Ingredients

• ✓ brandy
• ✓ brandy
• all-purpose flour
• semolina flour
• baking powder
• butter
• white sugar
• egg
• orange juice
• orange zest
• vanilla extract
• almond
• almond
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Ingredients

• ✓ brandy
• candy coated sprinkles
• green food coloring
• red food coloring
• milk
• powdered sugar
• almond extract
• vanilla extract
• egg
• milk
• shortening
• butter
• salt
• baking powder
• white sugar
• all-purpose flour
• water
• nutmeg
• allspice
• clove
• cinnamon
• honey
• pecan
• raisin
• orange
• date
• fig

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ brandy
• bittersweet chocolate
• heavy cream
• butter

Instructions

1. 1 Melt chocolate, cream, butter or margarine, and brandy together in a high-sided saucepan over medium heat, stirring frequently, until smooth.
2. 2 Cool completely and then spread or pipe over cake or cupcakes.

By Sandra Bennett

Ingredients

• ✓ brandy
• cornstarch
• mixed berry
• white sugar
• honey

Instructions

1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Ingredients

• ✓ brandy
• triple sec
• creme de cacao
• honey and herb whiskey liqueur
• vanilla ice cream

Instructions

1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali

Ingredients

• ✓ brandy
• blackberry
• sugar
• cornstarch
• water

Instructions

1. 1 Place blackberries, sugar, and brandy into a saucepan and place over medium heat. Slowly bring to a simmer, and cook until blackberries have softened, about 10 minutes.
2. 2 Dissolve cornstarch in water and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

By Wilemon

Ingredients

• ✓ brandy
• butter
• confectioners sugar
• orange zest
• orange juice

Instructions

1. 1 Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

By Emma

Ingredients

• ✓ brandy
• evaporated milk
• semisweet chocolate chip
• vanilla wafer
• walnut
• confectioners' sugar

Instructions

1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Ingredients

• ✓ brandy
• pineapple chunk
• apricot half
• peach
• maraschino cherry
• sugar

Instructions

1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

Ingredients

• ✓ brandy
• egg
• vanilla extract
• milk
• white sugar
• cocoa powder
• cornstarch
• salt

Instructions

1. 1 Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
2. 2 Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
3. 3 Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
4. 4 Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

By moe's cookin'

Ingredients

• ✓ brandy
• butter
• white sugar
• egg
• lemon zest
• all-purpose flour
• baking powder
• raisin

Instructions

1. 1 Soak raisins in brandy for 1/2 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
3. 3 Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
4. 4 Bake for about 50 minutes. Cut into wedges to serve.

By Aldana

Ingredients

• ✓ brandy
• cherry
• butter
• bread
• white chocolate baking chip
• egg
• white sugar
• half and half
• vanilla extract

Instructions

1. 1 Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
2. 2 Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
3. 3 Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
4. 4 Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

By JenM08

Ingredients

• ✓ brandy
• cranberry
• white sugar
• all-purpose flour
• allspice
• apple
• vanilla extract
• pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
2. 2 In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
3. 3 Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

By Kristin

Ingredients

• ✓ brandy
• whole milk yogurt
• whipping cream
• sugar
• pumpkin puree
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By STARFLOWER

Ingredients

• ✓ brandy
• banana
• brown sugar
• butter
• pecan
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
2. 2 Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
3. 3 Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

By Kristy Pierce Bishop

Ingredients

• ✓ brandy
• butter
• brown sugar
• white sugar
• egg
• all-purpose flour
• baking soda
• semisweet chocolate chip
• raisin
• cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chocolate chips and dried fruit mix. Drop dough by teaspoonfuls onto ungreased cookie sheets. Cookies should be about 2 inches apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven, cookies taste best when taken from the oven while still slightly doughy. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

By BK FELTNER

Ingredients

• ✓ brandy
• butter
• white sugar
• egg
• self-rising flour
• milk
• almond extract
• water
• sugar
• vanilla extract

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
4. 4 Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.

By CaRoLiNaRiOs

Ingredients

• ✓ brandy
• confectioners' sugar
• almond
• egg white
• confectioners sugar
• food coloring

Instructions

1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ingredients

• ✓ brandy
• apple
• cranberry
• white sugar
• brown sugar
• rolled oat
• all-purpose flour
• almond
• walnut
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.
2. 2 Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.
3. 3 Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.
4. 4 Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.

By Chef Shelley Pogue

Ingredients

• ✓ brandy
• white chocolate
• cream cheese
• white sugar
• all-purpose flour
• egg
• heavy cream
• vanilla extract
• white chocolate
• heavy cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
2. 2 Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
3. 3 Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
4. 4 Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
5. 5 To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

By Judy Wilson

Ingredients

• ✓ brandy
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• anise extract
• vanilla extract
• almond
• anise seed

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. 2 In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
3. 3 Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
4. 4 Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
5. 5 Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. 6 Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

By Laria Tabul

Ingredients

• ✓ brandy
• egg
• half-and-half
• white sugar
• all-purpose flour
• salt
• molasses
• corn syrup
• vanilla extract
• pecan
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
3. 3 Bake in preheated oven for 40 to 50 minutes, or until done.

By MKBERTHOT