Combine all ingredients, heat to boiling. Cook till thick, 15 to 20 mins. Formatted by [email protected]     strongServings: 1/strong  

1. Put box leaves in a large pan. Pour the water over and bring to the boil. 2. Simmer with lid on for 15 minutes. 3. Leave to cool for at least two hours. 4. Strain and add eau de cologne 5. Pour through funnel into bottles.   &n

Fill a mixing glass with ice. Add creme de cacao, brandy, and cream. Shake well and strain into a cocktail glass. Sprinkle nutmeg on top. Recipe By : Joe Robertson     strongServings: 1/strong  

Preparation : Mix well. Add: More liquor may be added for desired taste.     strongServings: 1/strong  

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In a small bowl, cream the butter with the salt until light and fluffy. Add the confectioners sugar, 1 tablespoon at a time, alternating with the cream and Cognac or Brandy; beat until smooth. The sauce will be creamy. (If not using right away, cover and refrigerate for up t

BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHOPPED PARSELY IF DESIRED. &nb

Combine all ingredients and serve in little dishes on the side of fondu. Great for beef and vegetables. So easy too.     strongServings: 1/strong  

Place 1 pint vanilla ice cream in 1.5 quart bowl;ùcut ice cream into fourths. Let stand until slightly softened, about 10 minutes. Add 2 to 4 tb brandy; beat on low speed 30 seconds. Cover and freeze until thick, 3 to 5 hours. Just before serving, stir gently and

Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remain

Shake over ice and strain into a sour glass. Sprinkle with nutmeg.     strongServings: 1/strong  

1) Place all ingredients in bowl and marinade for 30 minutes at room temp. 2) Alternate shrimp and bok choy on skewers. Place on oven proof platter. 3) Broil 12 14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired

Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a smal

Partly thaw the frozen peaches and cut into small pieces. Soak the pieces overnight in the juice adding the bitters and brandy. Keep fresh peaches immersed or covered to prevent darkening. Partially thaw the orange sherbet. Mix the sherbet and the peaches. Spoon into parfait

Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45 50 m

Cream butter, and gradually add powdered sugar. Add enough milk to reach desired consistency. Stir in brandy extract. Di Pahl s personal recipes 1994     strongServings: 1/strong  

Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread.     strongServings: 4/strong  

Bring water to boil, stir in sugar and return to boil. Set off burner and wait until it quits steaming. Add juices and brandy and freeze. Form into balls with melon baller and return to freezer. Remove from freezer immediately prior to serving.    

Preheat oven to 325 F. (165 C.). Generously grease 3 baking sheets. Put butter, brown sugar and syrup in a saucepan and heat gently, stirring until butter has melted and sugar is dissolved. Cool slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add lemon

Shake with ice and strain into a sour glass. Garnish with lemon slice and a maraschino cherry.     strongServings: 1/strong  

Set oven to 450F or Mark 8. Grease baking sheets. Melt the butter, syrup and sugar together in a saucepan over a very gentle heat. Stir in the flour, ground ginger and the brandy. Beat together for about 5 minutes. Drop small teaspoonsful on to the baking sheet, spaced well

Serve slices of this nutty sweet breat for breakfast, brunch, or an afternoon coffee break BREAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to the bread machine according to the manufacturer s directions. Bake and

Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12 or larger baking dish. Place into non preheated oven. Bake at 350 degrees for approximately 1 hour and until top is golden br

The bread is important in this recipe. We use the breakfast pastries croissants here, but you can use any bread that is not pre sliced. The one I would recommend is an egg yellow color inside. Cut it into large cubes, toast in oven in single layer til they re like croutons.

Soak bread in milk; crush with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Pour margarine or butter into the bottom of an ovenproof heavy pan and bake until firm. Let it cool. Cut pudding into squares and put in individual dessert dishes. When

all ingredients except 1 cup butter. Mix well, and pour over bread. Soak bread in milk mixture for 15 minutes. Pour into a 13x9 inch buttered pan. Top bread mixture with cut up butter. Bake at 325 degrees for 60 to 90 minutes, or until bread pudding mixture has risen 1 inch

Whip milk, butter and eggs until smooth and creamy. Whip in sugar then c= innamon, nutmeg and vanilla. Toss together bread, pecans and raisins. Gre= ase two shallow = 13x9" pans. Put bread mixture in. Pour milk mixture over. Let stand for= 45 minutes. Press down the bre

BREAD PUDDING: Break bread into ovenproof dish (1 1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place

This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just befo

2/3 c golden or dark raisins 3 TB dark rum 1 brioche loaf (recipe : follows), halved 1 stick (4 ounces) unsalted : butter 2 c milk 2 c heavy cream 3/4 c sugar 1 vanilla bean, halved 8 lg eggs The day before, if possible, bring raisins t

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to se

This is the classic New Orleans bread pudding, as prepared at the Bon Ton Cafe on Magazine Street. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half and half instead of milk, and an extra egg; you can add differen

Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm. br

Bring water and onion to a boil in a large soup pot. Add seasonings and half of the broccoli. Bring to a boil again. Add soup base and lower heat. In a separate saucepan, make a roux. When the roux thickens, gradually stir into the soup, whipping with a wire whisk to avoid l

Preheat the broiler. Pound the breasts lightly to flatten evenly. In a medium bowl, combine the tequila, honey, zest and juice and ground cumin. Stir to mix well. Add the chicken and turn several times until the chicken is well coated with the marinade. Place the chicken br

Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub in margarine lifting fingers high when mixing. Add buttermilk all at once, using fork. Add more, if needed, to make soft dough. Knead until smooth. Place on greased baking sheet; mark to deeply into

Coarsely grind yellow and brown mustard seeds in blender,spice mill or mortar and pestile.Seeds should be partially pulverizes but not powdered. Combine prepared mustard with vinegar,apple cider and sweet cider,whisking until smooth.Mix in the crushed mustard seeds. Let must

Trim brussel sprouts of limp leaves, then cut an X in the base of each stalk. Bring a large pan of water to a boil, add sprouts and back back to a boil. Boil 1 minute, then drain and run cold water over until cool. Cut sprouts in half. In separate skillet, saute bacon 3 minu

Trim and wash sprouts. Place in a medium size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot.   &n

Trim the sprouts & halve. Set aside. Cube the apples & set aside. Heat oil over low heat in a skillet. When hot, increase heat to medium & add the onion & apple. Saute until the apples are soft & the onions are translucent. Add sprouts & saute, stirr