Brandy Whipped Cream Food

CREAMY BRANDY ALEXANDER

Steps:

• In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

BRANDIED WHIPPED CREAM

Steps:

• Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)

BROWNIES WITH BRANDY WHIPPED CREAM

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.

SPICED PLUM TART WITH BRANDY WHIPPED CREAM

Steps:

• In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally.
• Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12" circle; fit into a 9" tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough.
• Arrange plums cut-side down in single layer, overlapping slightly to cover crust. Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan.
• Bake in 375 degree oven until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour.
• While tart is cooling, prepare brandy whipped cream: In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don't overbeat.
• Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.

SIMPLE BRANDY CREAM

Steps:

• Whip cream & icing sugar together until soft peaks form.
• Then quickly fold in the brandy.
• Serve with dessert of your choice.

BRANDY SYRUP CREAM

Steps:

• Tip the cream into a bowl and add the golden syrup, brandy and Disaronno. Stir to dissolve the syrup, then lightly whip with a hand whisk or electric beaters until the mixture holds its shape. Spoon into a serving bowl, cover and chill until ready to serve.