EGGNOG CARAMELS
Give caramel the eggnog treatment by spiking the chewy candies with brandy, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h40m
Yield Makes 72
Number Of Ingredients 10
Steps:
- Lightly spray bottom and sides of a 9-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides; lightly spray parchment.
- Bring cream, sugar, butter, and corn syrup to a boil in a medium saucepan over high, stirring until sugar has dissolved. Reduce heat to medium-high and cook, stirring occasionally, until mixture reads 248 degrees on a candy thermometer, about 13 minutes.
- Remove from heat; stir in salt, brandy, and spices (it may splatter). Return to medium-high heat and cook until mixture reads 248 degrees on candy thermometer. Pour caramel into prepared baking sheet (do not scrape any browned bits off bottom of pan) and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Using parchment overhang, transfer caramel to a large cutting board. Trim edges, then cut into 1/2-by-2-inch pieces; wrap each piece in waxed paper or foil candy wrappers. Caramels can be stored at room temperature up to 1 month.
BRANDY NUT BRIE
This really makes quite an elegant appitizer. I got this recipe from the Best of Bridge series. It is fast, easy and really, really delicious
Provided by Abby Girl
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine brown sugar, pecans, and brandy. Set aside.
- Score top of the cheese and place on an oven proof platter.
- Bake at 400 for 4 - 5 minutes, until cheese is softened.
- Mound sugar mixture over cheese.
- Bake 2 to 3 minutes more until sugar is melted.
- Serve with crackers.
- Note: I use my toaster oven to cook this. I have seen this recipe done up on a larger wheel of brie -- the sauce just needs to be adjusted.
BRANDY-NUTMEG CRESCENTS
This one goes out to eggnog lovers everywhere. For the best flavor, grate your nutmeg fresh; we like a Microplane zester for the job.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Whisk together flour, nutmeg, and salt. In a large bowl, beat butter with 1/2 cup confectioners' sugar on medium-high speed until light and fluffy, about 2 minutes. Add brandy and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating until just combined. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Preheat oven to 350 degrees. Working with one disk at a time (keeping others refrigerated), scoop 1 tablespoon dough and roll into a 3-inch log. Gently pinch ends and curve to form crescent. Arrange 1 inch apart on parchment-lined baking sheets.
- Bake until edges are golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool5 minutes. Meanwhile, place remaining 1/2 cup confectioners' sugar in a shallow bowl. Working in batches, toss warm cookies in confectioners' sugar, then transfer to racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Dust with more confectioners' sugar before serving.
AUNT GRACE'S EGGNOG
When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.
Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
TRADITIONAL FRUITY AND SPICED BREAD PUDDING - WITH BRANDY!
A really fruity & spicy bread pudding which has a drop of brandy in it too! There are quite a few bread pudding recipes around, but this is the one I always make - it was my grandmother's recipe and I remember eating this at her house when I was little! I added the brandy one Christmas when I made this as a last minute Christmas-type pudding! You don't have to add the brandy - just add the fruit with the other ingredients, after the bread has been soaked in milk. Serve warm as a dessert with cream, ice-cream or custard. You used to be able to buy these in a local bakery where my grandmother lived - they were sold cold, I always prefer mine warm, but it's up to you!
Provided by French Tart
Categories Dessert
Time 1h30m
Yield 9 slices, 9 serving(s)
Number Of Ingredients 13
Steps:
- First marinate the fruit & peel in the brandy - set aside.
- Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
- Pre-heat oven to 180C/350F/Gas 4.
- Melt the butter in the microwave or a small saucepan.
- In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
- Tip it all into the milk soaked bread.
- Mix it all together - and then pour into a well buttered baking dish.
- Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
- Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
- Cut into squares - serve warm with cream, ice-cream or custard.
- As a final flourish - you can also grate some orange zest over the cream etc!
- N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.
Nutrition Facts : Calories 342, Fat 10.9, SaturatedFat 6.2, Cholesterol 72.1, Sodium 279.1, Carbohydrate 53.6, Fiber 1.6, Sugar 36, Protein 5.2
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