Grilled Fruit With Orange Cream Cheese Brandy Snaps Recipe

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Servings: 1



  1. In a heavy saucepan heat butter. Remove the pan from the heat, stir in the maple syrup & brandy. Add in 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 min in 325 oven till golden brown. Remove the snaps from the oven & allow to cold for a few seconds. With the edge of a knife or possibly spatula lift each one & roll it into a cone. Allow the snaps to cold. Brandy snaps may be kept unfilled for up to a week in a cookie tin.
  2. Filling: In bowl or possibly food processor blend all 4 ingredients into a smooth cream. Fill each brandy snap with cream cheese mix using a kitchen syringe or possibly small spoon.


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