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Dad's Brandy Ice
Dessert American

Dad's Brandy Ice

5.0

Prep
10 min
Cook
Total
10 min

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

Marzipan Fruits
Dessert American

Marzipan Fruits

4.0

Prep
30 min
Cook
Total
750 min

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

Deluxe Blackberry Pie
Dessert American

Deluxe Blackberry Pie

4.5

Prep
30 min
Cook
50 min
Total
80 min

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

Brandied Apple Rings
Dessert American

Brandied Apple Rings

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
  2. 2 Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
  4. 4 Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
  5. 5 Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Shannon Kalista

Classic Cherries Jubilee
Dessert American

Classic Cherries Jubilee

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Whisk sugar and cornstarch together in a wide saucepan. Stir in water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in cherries and orange zest; return to a boil, then reduce heat, and simmer for 10 minutes. While cherries are cooking, spoon ice cream into serving bowls.
  2. 2 Remove cherries from heat and stir in cherry extract. Pour in brandy and ignite with a long lighter. Gently shake the pan until blue flame has extinguished itself. Spoon cherries over ice cream.

By Wilemon

White Chocolate Cranberry Cookies
Dessert American

White Chocolate Cranberry Cookies

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
  2. 2 Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
  3. 3 Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
  4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
  6. 6 Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.

By Diane Abed

Pecan Cranberry Butter Tarts
Dessert American

Pecan Cranberry Butter Tarts

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
  3. 3 Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  4. 4 Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

By Annette

Biscochitos Traditional Cookies
Dessert American

Biscochitos Traditional Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside.
  2. 2 Beat lard and 1 ½ cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough.
  3. 3 Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies.
  4. 4 Bake in the preheated oven until the edges are golden brown, about 10 minutes.

By Allrecipes Member

Brandy Baked Peaches
Dessert American

Brandy Baked Peaches

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
  2. 2 Arrange peaches cut-side up in the prepared baking dish.
  3. 3 Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
  4. 4 Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

By Wilemon

Apple and Nectarine Pie
Dessert American

Apple and Nectarine Pie

4.3

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
  2. 2 Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
  3. 3 Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
  4. 4 Mix corn muffin mix and milk in a bowl. Pour into pie plate.
  5. 5 Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
  6. 6 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

By Amy D H

Mango Cake with Olive Oil and Greek Yogurt
Dessert American

Mango Cake with Olive Oil and Greek Yogurt

4.5

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  2. 2 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
  3. 3 Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana Moutsopoulos

Chocolate Ganache Icing
Dessert

Chocolate Ganache Icing

4.6

Prep
20 min
Cook
5 min
Total
25 min

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

Mixed Berry Compote
Dessert

Mixed Berry Compote

4.8

Prep
5 min
Cook
10 min
Total
15 min

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

Sweet Blackberry and Brandy Sauce
Dessert

Sweet Blackberry and Brandy Sauce

4.9

Prep
5 min
Cook
20 min
Total
25 min

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

Brandy or Rum Balls
Dessert

Brandy or Rum Balls

4.4

Prep
25 min
Cook
15 min
Total
40 min

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

Friendship Fruit Starter
Dessert

Friendship Fruit Starter

4.8

Prep
30240 min
Cook
Total
30240 min

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

Easy Chocolate Custard
Dessert

Easy Chocolate Custard

3.0

Prep
5 min
Cook
10 min
Total
265 min

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'

Raisin Pudding
Dessert

Raisin Pudding

4.6

Prep
15 min
Cook
50 min
Total
95 min

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

Slow Cooker White Chocolate Bread Pudding
Dessert

Slow Cooker White Chocolate Bread Pudding

4.0

Prep
10 min
Cook
75 min
Total
115 min

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

Apple Cranberry Pie
Dessert

Apple Cranberry Pie

4.6

Prep
20 min
Cook
65 min
Total
85 min

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

Homemade Pumpkin Frozen Yogurt
Dessert

Homemade Pumpkin Frozen Yogurt

4.0

Prep
10 min
Cook
Total
630 min

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

Mascarpone-Brandy Cream
Dessert Italian

Mascarpone-Brandy Cream

Prep
15 min
Cook
Total
15 min

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

Michelle's Tiramisu Cake
Dessert Italian

Michelle's Tiramisu Cake

4.3

Prep
20 min
Cook
Total
140 min

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

Cuban Banana Casserole
Dessert Latin American

Cuban Banana Casserole

4.1

Prep
10 min
Cook
30 min
Total
45 min

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

Mark's Delight
Dessert

Mark's Delight

5.0

Prep
15 min
Cook
10 min
Total
30 min

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

Dolce Pesca (Sweet Peaches)
Dessert Italian

Dolce Pesca (Sweet Peaches)

4.2

Prep
15 min
Cook
15 min
Total
30 min

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

Brandy Almond Cake
Dessert

Brandy Almond Cake

3.8

Prep
25 min
Cook
105 min
Total
200 min

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

Tart Apple-Cranberry Crumble
Dessert

Tart Apple-Cranberry Crumble

3.0

Prep
20 min
Cook
30 min
Total
50 min

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