Get the latest Bran flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/bran Crespelle are the Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it, in the past crespelle were considered poor people's food. The change came in 1895, when Henri Carpentier, Maitre at Montecarlo's Café de Paris, prepared them at the table for the Prince of Wales. Edward named them after his lady friend -- Crepes Suzette. http://www.grouprecipes.com/107780/crespelle-----crepes.html My passion is anything custard, so proof is in the pudding, eh (laughs). Now here is a crepe stuff with a variety of berries and apples and smothered with sabayon - sneak tons of whip cream! http://www.grouprecipes.com/107755/grilled-sabayon-fruit-crepes.html This recipe is a diamond. It glitters and wets your taste buds. Strawberries drunk with strawberry brandy tuck in nicely with the lemon cream. It's delectably delicious. http://www.grouprecipes.com/107754/strawberry-filled-lemon-crepes-with-sweet-lemon-sauce-and-lemon-cream-rosettes.html Never had it this way and it sound good!! http://www.grouprecipes.com/107747/southern-eggnog.html WARM BRANDIED BANANAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marble Estate in Wills Point, Texas in 2005. http://www.grouprecipes.com/107690/warm-brandied-bananas.html STEAK KABOBS WITH CREAM SAUCE DATED 1969 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Case Estate in Duncanville, Texas. 3 pounds sirloin cut into 28 1” squares 28 thin slices Canadian bacon 4 tablespoons oil 2 tablespoons brandy 1/2 cup heavy cream 4 tablespoons beef broth 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon chopped dried apricot 2 teaspoons butter softened 2 teaspoons parsley finely chopped Bring steak to room temperature then wrap each square with Canadian bacon. Secure with toothpick then thread 7 of these on each of 4 serving skewers. Heat oil in large fry pan then add skewers of meat and brown lightly on all sides. Reduce heat then sprinkle brandy on meat and add cream and broth. Sprinkle with salt, pepper and apricot then simmer 15 minutes. Remove skewers and place on hot serving platter. Add butter to sauce and stir constantly until well combined. Pour sauce over steak and decorate with chopped parsley. http://www.grouprecipes.com/107684/steak-kabobs-with-cream-sauce-dated-1969.html My goodness this is freaking amazing! a rich and buttery shortbread base with a christmasy filling of dried fruit with a hint of brandy, and, to top it all off, the crackly crunch of bitter-sweet toffee. A little bit different to the usual fruit mince slice or tarts, very impressive. A good one to contribute to xmas gatherings. Originally from The Biscuit and Slice Bible. (highly recommended) ; ) http://www.grouprecipes.com/107414/toffee-topped-christmas-fruit-slice.html Found online and here what it said!---It is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt). http://www.grouprecipes.com/107364/creole-christmas-cake.html Pisco puro is a kind of brandy made with black grapes, freind had this in Peru! http://www.grouprecipes.com/106946/peruvian-strawberry-cocktail.html Serve over your favorite flavored Icecream. Enjoy..... http://www.grouprecipes.com/106943/flaming-peaches.html