BRANDY WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM
Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.
Provided by PBShakes
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
- Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
- Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
- Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
- Whisk in eggs, then vanilla and salt.
- Stir in bread. Let stand 30 minutes.
- Spread half of pudding mixture in prepared dish.
- Sprinkle with 2 cups chocolate chips.
- Cover with remaining pudding mixture.
- (Can be made one day ahead. Cover and Chill)
- Preheat oven to 350.
- Bake pudding uncovered until puffed and firm in center, about 45 minutes.
- Remove from oven; let cool 10 minutes.
- Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
- Spoon pudding into bowls. Top with whipped cream.
Nutrition Facts : Calories 1077.9, Fat 71.4, SaturatedFat 42.2, Cholesterol 288.4, Sodium 395.1, Carbohydrate 99.5, Fiber 6, Sugar 69.7, Protein 14.7
GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM
Steps:
- Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
- In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
- Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
- For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
- Serve cupcakes with whipped cream and brandy sauce.
BROWNIES WITH BRANDY WHIPPED CREAM
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 12 by 18 by 1-inch baking sheet.
- In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
- Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.
CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM
Steps:
- Brush 8x8x2 inch glass baking dish with 1 tablespoon melted butter. Simmer half and half and brandy in heavy large saucepan 3 minutes. Remove from heat. Add 1 cup chocolate chips. Let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes. Whisk in eggs, then vanilla and salt. Stir in bread. Let stand 30 minutes. Spread half of pudding mixture (about 2 1/2 cups) in prepared dish. Sprinkle with 2 cups chocolate chips. Cover with remaining pudding mixture. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350 degrees F. Bake pudding uncovered until puffed and firm in center, about 45 minutes. Remove from oven; let cool 10 minutes. Beat chilled cream, sugar, and 1/2 teaspoon cinnamon in medium bowl until peaks form. Spoon pudding into bowls. Top with whipped cream.
PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S
This recipe was originally published in a Los Angeles Times Holiday book waaaay back in the day, and has become a standby recipe at either Thanksgiving or Christmas. It is a spicy bread pudding with the unique flavor of persimmons, which are plentiful in November and December. Be sure that the hachiya persimmons are ripe to the point of being squishy-mooshi; fuyu persimons should be soft and mashed. I'm submitting the recipe as it was published, but be advised that persimmons can be very sweet and it is OK to cut back on the sugar in this recipe. I also have started using black walnuts in this recipe. It always gets rave reviews, so please enjoy!
Provided by East Wind Goddess
Categories Stew
Time 3h30m
Yield 1 molded pudding, 10 serving(s)
Number Of Ingredients 20
Steps:
- Stir together butter and sugar.
- Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
- Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
- Add eggs, mixing thoroughly but lightly.
- Add raisins, pecans and orange peel, stirring until mixed.
- Turn into buttered steam-type (about 5- to 6-cup) covered mold.
- Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
- Let stand a few minutes, then unmold onto a serving plate.
- Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
- Beat 1 egg until light and fluffy.
- Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
- Beat 1 cup heavy whipping cream until stiff.
- Gently fold whipped cream into butter mixture.
- Cover and chill until ready to serve.
- Stir before spooning onto pudding.
- Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.
Nutrition Facts : Calories 426.2, Fat 20.9, SaturatedFat 10.6, Cholesterol 96.5, Sodium 526.7, Carbohydrate 54.2, Fiber 1.6, Sugar 40.7, Protein 4.3
WHIPPED BRANDY SAUCE (NO CREAM, NO COOK)
I had some leftover bread that needed to get used up so I made bread pudding and served it with this brandy sauce. This recipe is a tweaked version of the one found in The Southern Cook's Handbook. If left in the refrigerator for several hours, this solidifies into a flavored butter which quickly melts when placed on warm bread pudding. Yum!
Provided by Kats Mom
Categories Sauces
Time 10m
Yield 1/3 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter and sugar in a small mixing bowl and beat until light and fluffy.
- Add the boiling water, brandy, salt, and vanilla extract and beat until smooth.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 238.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 40.7, Carbohydrate 29.9, Sugar 29.4, Protein 0.1
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