Best Brandy Vanilla For Baking Recipes

Brandy Moist Cake image

Provided by Laurawombat Garcia

Categories Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup margarine
3 cups sifted cake flour
1 3/4 cups sugar
1 teaspoon baking soda
3 egg whites
1 whole egg, minus shell
1/4 salt
1 1/2 cups vanilla yogurt
vegetable oil cooking spray, for pan
1/2 cup brandy
1 teaspoon vanilla extract

Steps:

Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
Add egg whites 2 at a time, beating well after each addition.
Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
Combine flour, soda, and salt; gradually add to yogurt mixture.
Beat and additional minute.
Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
Yield 16 serves.

Nutrition Facts : Calories 271.4, Fat 7, SaturatedFat 1.6, Cholesterol 16.2, Sodium 171, Carbohydrate 43.1, Fiber 0.4, Sugar 23.1, Protein 4

My Fresh Apple Brandy Cake image

Provided by Georgia Girl

Categories Dessert

Time 2h3m

Yield 1 cake

Number Of Ingredients 14

3 cups peeled and chopped apples (I use Granny Smith apples)
5 tablespoons calvados apple brandy
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed
3 large eggs
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup golden raisin
1 cup chopped pecans or 1 cup walnuts
1 1/2 cups moist flaked coconut (I use Angel Flake)

Steps:

Preheat the oven to 350 degrees.
Beat the oil and sugars together.
Add the eggs one at a time, beating well after each one.
Sift the flour, cinnamon, salt and baking soda together.
Add half of the flour mixture gradually to the egg mixture, mixing well.
Add the apple brandy, vanilla and the coconut, mixing well.
Dredge the apples, raisins and nuts in the remaining flour, coating well.
Gradually stir into the cake mixture, mixing thoroughly.
Pour into a well-greased and floured 10 inch tube cake pan.
Bake for 1 hour and 20 minutes (or until a knife blade comes out clean when inserted into the cake.).

Baked Pears With Brandy/Vanilla Ice Cream image

Provided by susie cooks

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 quart vanilla ice cream, softened
1/4 cup brandy
4 firm-ripe pears
1/4 cup lemon juice
1/4 cup butter, melted
1/4 cup honey
1/2 vanilla bean (about 3-inches long)
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Steps:

Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
Place pears cut side down in baking dish and spoon sauce over them.
Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.

Nutrition Facts : Calories 310.4, Fat 13.2, SaturatedFat 8.2, Cholesterol 44.3, Sodium 105.3, Carbohydrate 43.1, Fiber 4.3, Sugar 34.2, Protein 2.9