Type what you have

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
• egg
• white sugar
• shortening
• anise seed
• salt
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Ingredients

• ✓ brandy
• ground beef
• apple
• brown sugar
• raisin
• beef fat
• walnut
• mixed fruit
• candied mixed fruit peel
• lemon
• salt
• nutmeg
• cinnamon
• allspice
• clove

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Ingredients

• ✓ brandy
• cinnamon
• clove
• ginger
• nutmeg
• allspice
• green apple
• sultana raisin
• white sugar
• currant
• raisin
• butter
• almond
• orange zest
• cinnamon

Instructions

1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Ingredients

• ✓ brandy
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• allspice
• clove
• brown sugar
• butter
• egg
• lemon zest
• vanilla extract
• mixed fruit
• raisin
• nut

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
3. 3 Beat sugar, eggs, lemon zest, vanilla, brandy, and melted butter together in a separate bowl until well blended.
4. 4 Stir butter mixture into flour mixture until combined, then fold in dried fruit, raisins, and nuts.
5. 5 Transfer cake batter into prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 45 minutes to 2 hours.
7. 7 Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Roxy

Ingredients

• ✓ brandy
• egg
• brown sugar
• butter
• apple juice
• molasses
• salt
• baking soda
• cinnamon
• allspice
• clove
• all-purpose flour
• date
• currant
• raisin
• almond
• candied mixed citrus peel
• candied cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
6. 6 Stir molasses and apple juice together in a separate bowl until combined.
7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Ingredients

• ✓ brandy
• blue food coloring
• fondant
• marzipan
• apricot jam
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• candied cherry
• sultana raisin
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Ingredients

• ✓ brandy
• vanilla extract
• butter
• heavy cream
• maple syrup
• water
• white sugar
• vanilla extract
• white sugar
• milk
• all-purpose flour
• butter
• milk
• white sugar
• butter
• butter
• egg
• milk
• salt
• active dry yeast
• white sugar
• all-purpose flour

Instructions

1. 1 Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
2. 2 Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
3. 3 Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
4. 4 Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
5. 5 Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.

By mumoyer

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