Frozen Drunken Strawberry Pie

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.

Froz Strawb Pie

Froz Strawb Pie2

Add water over medium heat, stirring constantly until thickened, about 15 minutes.

Froz Strawb Pie

A streak made with the finger on the back of the mixing spoon shouldn’t flow together.

Froz Strawb Pie

Remove from heat. Quickly stir in brandy until blended.

Froz Strawb Pie

Fold in strawberries.

Froz Strawb Pie

Froz Strawb Pie

Pour into pie shell.

Froz Strawb Pie

Froz Strawb Pie

Freeze at least 2 hours.

Froz Strawb Pie

Drunken Apple Cake

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.

Drunken Apple Cake

Pour in blackberry brandy.

Drunken Apple Cake

Drunken Apple Cake

Drunken Apple Cake

Drunken Apple Cake

Soak covered in plastic wrap at least 3 hours, up to overnight.

Drunken Apple Cake

Preheat oven to 350F.

Drunken Apple Cake

Drain apples. Retain brandy for another recipe.

Drunken Apple Cake

Cream butter with sugar until smooth.

Drunken Apple Cake

Drunken Apple Cake

Drunken Apple Cake

Drunken Apple Cake

Stir in eggs.

Drunken Apple Cake

Blend well. In separate bowl, sift together dry ingredients. Add to wet until just blended.

Drunken Apple Cake

Drunken Apple Cake

Drunken Apple Cake

Stir in apples.

Drunken Apple Cake

Drunken Apple Cake

Turn into 9″ greased round cake pan.

Drunken Apple Cake

Drunken Apple Cake

Bake 25-30 minutes or until lightly browned and toothpick inserted in center of cake comes out clean.

Drunken Apple Cake

Brandy Cannoli

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.

Cannoli

Cannoli

Bake one sheet at a time for 10-12 minutes or until golden.

Cannoli

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.

Cannoli

Chill until ready to serve.

Cannoli