This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the...
Author: NANCERINI
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate...
Author: Bush Cook
Author: Julie Richardson
Author: Melissa Kelly
Author: Bon Appétit Test Kitchen
This recipe for a pudding featuring brandy-soaked raisins comes from Argentina.
Author: Aldana
Author: Maria Thomann
This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake.
Author: kinga
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
Author: Holly Smith
Author: Marjorie Thompson
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.
Author: Stephanie
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
You'll get a gorgeous, dark, and rich chocolate cake from this recipe with prunes, brandy, and ground almonds.
Author: Sandra Bennett
Author: Tom Sandham
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it...
Author: Judy Wilson
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez