Brandy Snaps

I recently invited some friends for a "proper" Afternoon Tea.  I served the obligatory cucumber sandwiches and smoked salmon sandwiches along with shrimp salad rolls, scones with butter and raspberry jam, mini lemon meringue tarts, fresh fruit and Brandy Snaps.  I don't think any of the women there had tasted Brandy Snaps before and they were the hit of the afternoon.  I'm happy to share the recipe with you.

Brandy Snaps

Ingredients:

¼ cup light corn syrup
¼ cup molasses
½ cup butter
1 cup flour
⅔ cup granulated sugar
1 teaspoon ground ginger
2 teaspoons brandy

1. Preheat oven to 300°.
2. Heat the syrup and molasses to boiling. Remove from heat and add butter.
3. Combine the flour, sugar and ginger. Add gradually, while stirring to molasses mixture. Mix well. Add brandy.
4. Drop by half-teaspoonfuls three inches apart on a greased cookie sheet. Bake ten minutes or until large bubbles have subsided.
5. Remove from oven, loosen one cookie at a time and roll over handle of a wooden spoon. Slip off carefully. Serve filled with whipped cream.

Variation:  Drop by rounded tablespoonfuls onto cookie sheets for cookie "baskets".
Use a large cookie sheet and make two at a time. Bake at 325° for 10 to 12 minutes. Remove from oven, allow to set for a moment or two and drape over inverted custard cups. Let sit until crisp.

Cautions:      Do not attempt to make these on a humid day!
Do not fill with cream until an hour or so before you are ready to serve - they will dissolve.

WATCH THE VIDEO DEMONSTRATION:

A Fresh Take on Fried Rice (A Quick Meal Suggestion)

I’m often asked if I cook at home every night… NO! We enjoy eating out at restaurants and at the homes of friends. When I have a really busy day or am just out of ideas, my go to meal is Chinese takeout!

Invariably, I have leftover rice and being of the “waste not, want not” school - I use that to make fried rice. You can pretty much use any leftover protein to go into it along with some onions, peas, eggs and scallions.

Here is my favorite combination:

Ingredients:

2 cups of cold leftover rice
2 eggs, beaten
½ an onion, roughly chopped
½ cup frozen peas, defrosted
½ cup chopped ham
1 cup chopped raw shrimp
2 or 3 scallions, roughly chopped
2 or 3 tablespoons vegetable oil
1 or 2 tablespoons soy sauce


1-Lightly oil a large skillet and pour in the beaten eggs. Swirl to make a thin “pancake”. Cook for a minute or two just until eggs are set. Turn out onto a cutting board and cut into shreds.

2-Add about a tablespoon of oil to the skillet, add the onions and cook for a few minutes until they start to soften. Push to one side and add the shrimp. Cook just until they turn pink. Remove the shrimp to a clean bowl and reserve.

3-Add the remaining oil to the skillet and add the rice. Stir to mix well with the onions.

4-Add the remaining ingredients and toss well until heated through.

5-Add soy sauce and toss to combine.

6-Serve and enjoy!

 
Watch the video demonstration: