Simplebrandy Recipes

BRANDY SIMPLE SYRUP

Steps:

• In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
• When ready to use, mix in brandy. Brush onto cake layers before frosting.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

SIMPLE BRANDY

Steps:

• Enough fruit to somewhat fill a gallon jar, (cherries, apricots, crabapples, etc.).
• Place fruit, any kind, into glass jar -- pits and all, just cut off the yucky parts.
• Add sugar and vodka.
• Set on your kitchen counter and flip it every day for three months. (If you put it away you'll forget about it!)
• The first few days I place the jar into a bucket in case my lid leaks, that way I can pour it back in and go hunt for a new lid. I put a sticker on it indicating the date it will be ready and "Up on even" if I happen to start it on an even day, you wouldn't believe how many times I've thought to myself "did I turn the brandy today?")
• In three months strain it through cheesecloth or a clean dishcloth or what have you, if you want it even clearer then strain it again through a paper coffee filter.
• Bottle it and wowee it's delicious! I do up a nice label on my computer and bottle it into smaller than micky bottles to tuck into my Christmas baskets.

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.

EASY CREPES WITH BRANDY

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.