Today we made Frozen Drunken Strawberry Pie!
1/2C water, 3T cornstarch, 1 pint fresh strawberries, hulled and chopped into 1/4″ to 1/2″ pieces, 1/2C cherry brandy, 1C graham cracker pie shell, 1/2C sugar
Mix cornstarch with sugar in medium saucepan.
Add water over medium heat, stirring constantly until thickened, about 15 minutes.
A streak made with the finger on the back of the mixing spoon shouldn’t flow together.
Remove from heat. Quickly stir in brandy until blended.
Fold in strawberries.
Pour into pie shell.
Freeze at least 2 hours.
Today we made Drunken Apple Cake!
1/2C butter, 3/4C sugar, 2 eggs, 2 extra large apples, peeled, cored and shredded, 1 1/4C flour, 3/4t baking soda, 1 1/2C blackberry brandy
Place apples in shallow, wide ceramic or glass dish or bowl.
Pour in blackberry brandy.
Soak covered in plastic wrap at least 3 hours, up to overnight.
Preheat oven to 350F.
Drain apples. Retain brandy for another recipe.
Cream butter with sugar until smooth.
Stir in eggs.
Blend well. In separate bowl, sift together dry ingredients. Add to wet until just blended.
Stir in apples.
Turn into 9″ greased round cake pan.
Bake 25-30 minutes or until lightly browned and toothpick inserted in center of cake comes out clean.
Today we made Brandy Cannoli (aka Brandy Rollups)!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
6T butter, scant 2/3C sugar, 3T dark corn syrup, 2/3C flour, 1t ground ginger, 1T brandy, lemon zest to taste
Filling: 2/3C heavy cream, 1T brandy, 1T powdered sugar
Preheat oven to 325F. Line 3 large baking sheets with parchment paper. Heat butter, sugar and corn syrup. Stir until smooth. Remove from heat. Let cool 5 minutes. Sift flour and ginger into mixture. Beat until smooth. Stir in brandy and zest. Drop by tsps onto prepared sheets far apart.
Bake one sheet at a time for 10-12 minutes or until golden.
Remove the first sheet and cool 30 seconds, or until a rollup is just cool enough to handle with fingers. Working quickly, lift it up with a spatula and using fingers, wrap around the handle of a wooden spoon. Reheat to soften if necessary. Repeat with remaining sheets. Whip filling ingredients together. Put into a pastry bag and fill cannoli, using desired tip.
Chill until ready to serve.
Tonight we made Ginger Ice Cream!
But we added brandy instead of vanilla, and added additional ginger.