| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
tb |
Maple syrup |
| 1 |
tb |
Brandy |
| 3/4 |
c |
Flour |
| 3/4 |
c |
Icing sugar |
| 1 |
tb |
Ginger juice |
| 1/3 |
c |
Crushed pecans |
|
|
Filling: |
| 1/2 |
lb |
Cream cheese |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Orange sections |
| 2 |
tb |
Grand Marnier |
INSTRUCTIONS
In a heavy saucepan melt butter. Remove the pan from the heat, stir
in the maple syrup & brandy. Add the flour, sugar, ginger juice &
pecans. Mix well. Ginger juice may be obtained by pushing ginger root
through garlic press. Drop batter onto a buttered cookie sheet, 1
Tbls. at a time, 6" apart. Bake for 10 minutes in 325 oven until
golden. Remove the snaps from the oven & allow to cool for a few
seconds. With the edge of a knife or spatula lift each one & roll it
into a cone. Allow the snaps to cool. Brandy snaps may be kept
unfilled for up to a week in a cookie tin.
Filling: In bowl or food processor blend all 4 ingredients into a
smooth cream. Fill each brandy snap with cream cheese mixture using
a kitchen syringe or small spoon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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