Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ brandy
• ✓ brandy
• blueberry
• cherry
• cranberry
• all-purpose flour
• baking powder
• salt
• nutmeg
• butter
• white sugar
• egg
• vanilla extract
• eggnog
• water
• white sugar

Instructions

1. 1 In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
3. 3 In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
4. 4 Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
5. 5 In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.

By DOCTOR KITTEN

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
• dark chocolate
• chestnut
• butter
• white sugar
• vanilla extract
• white chocolate
• red food coloring

Instructions

1. 1 Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
2. 2 Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
3. 3 Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
4. 4 Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
5. 5 Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
6. 6 Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

By LaLeeRu

Ingredients

• ✓ brandy
• raisin
• mandarin orange
• prune
• white sugar
• water
• peach
• pineapple chunk

Instructions

1. 1 In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
2. 2 Stir in peaches, pineapple and brandy. Store in refrigerator.

By Kate

Ingredients

• ✓ brandy
• brown sugar
• water
• lemon juice
• pear
• walnut
• brown sugar
• yogurt
• whipping cream
• sugar
• brandy liqueur
• sherry liqueur
• liqueur

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix 1/3 cup brown sugar, water, and lemon juice together in an ungreased baking dish until sugar is dissolved. Place pear halves into the dish with the flat sides facing down; baste with sauce. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until pears are fork-tender but not mushy, 20 to 25 minutes.
4. 4 Meanwhile, mix walnuts, 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and yogurt together in a small bowl.
5. 5 Beat cream in a separate bowl until stiff peaks form. Add white sugar and 2 teaspoons of brandy; gently whip a few strokes more to incorporate.
6. 6 Flip warm pear halves and transfer to serving plates. Fill cavities with nut stuffing and top with whipped cream. Spoon remaining cooking sauce over top.

By dakota kelly

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
• blackberry
• sugar
• cornstarch
• cinnamon
• nutmeg
• pastry
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 cups blackberries in a blender; blend until liquified. Strain and discard seeds. Pour blackberry purée into a medium saucepan; whisk in 1 ¼ cups sugar. Cook over medium heat until boiling, stirring constantly and scraping the bottom; boil for 5 minutes, then remove from heat.
3. 3 Combine ¼ cup cornstarch and brandy in a small cup; whisk into hot blackberry purée and return to a boil. Off heat, stir in cinnamon and nutmeg. The consistency should be like a thin pudding; add more cornstarch and water mixed at a 2-to-1 ratio to thicken if necessary.
4. 4 Place 1 pie crust in a 9-inch pie plate; fill with remaining 2 cups blackberries. Pour in blackberry purée until berries are evenly covered. Cut remaining 1 pie crust into strips about ½-inch-wide. Moisten the rim of the bottom pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Folds the ends of the lattice strips under the edge of the bottom crust and flute the crust. Alternatively, cover filling with remaining 1 pie crust, seal the edges, and cut vent slits on top crust. Sprinkle top with 1 tablespoon sugar.
5. 5 Bake in the preheated oven until crust is browned. about 35 minutes.

By Carlo Zaskorski