Fruit Filled Brandy Cups Recipes

FRUIT-FILLED BRANDY CUPS

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. In small bowl, mix flour and ginger; set aside.
• In 1 1/2-quart saucepan, heat butter, corn syrup and brown sugar to boiling, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Onto cookie sheet, drop dough by heaping teaspoonfuls at least 5 inches apart.
• Bake 3 to 4 minutes or until cookies have spread into 4- or 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.
• Working quickly, shape each cookie over inverted drinking glass, 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; gently remove from glasses; place on cooling racks. Cool completely.
• In 1-quart saucepan, heat white chocolate baking bar and shortening over low heat, stirring constantly, until melted and smooth. Fill each cookie cup with about 1/4 cup berries. Drizzle with melted jam and white chocolate mixture.

FROZEN FRUIT CUPS

Steps:

• In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.

FRUIT-FILLED CUPCAKES

Steps:

• In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.

FRUIT SALAD CUPS

Steps:

• In a large bowl, combine the first eight ingredients. Refrigerate until serving., Just before serving, spoon salad into waffle bowls and sprinkle with walnuts. Garnish with mint sprigs if desired.

BRANDY FRUIT POT

Steps:

• Combine fruit and sugar.
• Let stand 3 hours.
• stirring once or twice. Tie cinnamon in cheesecloth bag.
• Add to fruit and brandy.
• Cover loosely and let stand at least 1 week, stirring once a day.
• To keep pot going, add 1 cup sugar and 2 cup fruit to replace every 2 cup removed.
• The fruit pot may be started at the beginning of the summer with strawberries, oranges and grapes.
• Add more fruit and sugar as they come into season - e.g.
• raspberries, peaches, pears, melon balls.
• Keep refrigerated or in a cold room.
• You can keep one going all year round in your refrigerator.

BRANDY-SNAP CUPS

Steps:

• Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
• Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
• Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.

BRANDED FRUIT STARTER

Steps:

• Combine all ingredients in a clean, nonmetal bowl.
• Stir gently.
• Cover mixture and let it stand at room temperature for 3 weeks.
• Stir mixture two times per week.
• Serve fruit over ice cream or pound cake.
• Reserve at least 1 cup of starter mixture at all times.
• To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
• Stir gently after adding fruit and sugar.
• Cover and let mixture stand at room temperature 3 days before using.