155 brady recipes

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.

Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

Old fashioned cinnamon raisin braid made with potato dough for extra-soft texture. Three strands rolled in cinnamon sugar and braided into one gorgeous, fragrant loaf.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

A German classic, rich and delicious and not too sweet!

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.