Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month. Recipe from Good Food magazine...
This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net. Chicken Soup with Apples & Leeks Cantaloupe Soup Buche De Marrons Au Chocolat ...
The traditional recipe for brandy snaps usually contains butter, sugar syrup, ginger, flour and whipped cream. These British cookies are baked in the form of a flat disc that is rolled out while still soft and warm. The whipped cream that tops the brandy snaps is traditionally flavored with ...
Leith, PrueVanderpump, Kat
We decided to play with the basic recipe and craft something with a bit less booze (but just a bit) and a slightly more elegant presentation. We also had some old-school sugar to play with (a piloncillo of Mexican sugar that would be similar to colonial-era sugar) and decided to inclu...