Brandy Snaps

2 oz / ¼ c. good margarine or butter
2 oz / ¼ c. sugar
2.5 Tbsp Tate and Lyle’s Golden Syrup
Zest of 1 lemon (@1.5 tsp)
2 oz / ¼ c.  self rising flour
½ tsp. ginger
1½ tsp. brandy

Melt butter and sugar together on very low heat. Add Golden Syrup and zest. Whisk in flour. Add brandy last.

Drop small tsp of batter on greased and floured cookie sheets at least 3″ apart.  It spreads a lot. Bake at 350ºF for 7-11 minutes, until golden brown. Remove from oven and allow to cool enough to lift up with a knife. Roll quickly on the handle of a wooden spoon and leave for a moment to set.

Recipe from Sheila Tetley

Sheila’s Scones

1/2 lb self rising flour
2 oz sugar
2 oz good margarine or butter
1 egg
1/4 c milk
1/4 tsp salt
1/2 tsp baking powder
3 oz fruit or grated cheese (as suits you)

Rub margarine into flour until you have tiny crumbles. Beat egg and milk together. Add slowly to the flour mixture. You want it to be softer than pastry.

Roll it out on a well floured board to about 1 1/4 inch think. Cut into desired shapes.

Bake at 400ºF for @10 minutes.

This recipes is from Sheila Tetley.

Starting point for Salsa

I found a recipe on FaceBook.  I usually ignore recipes I find online that I haven’t gone seeking for on my own.  But, this looks like  good starting point when the summer joy starts.

6 tomatoes
3 jalapenos
1 medium white onion
1/2 red onion
1/2 c cilantro
5 cloves garlic

Original found here.  I’ll tweak what works for us in the details above the picture.

Deb’s Limoncello

Steep the peel (no white pith) of 12-15 organic lemons (nonorganic tend to have waxed skins) in 750 ml of 100 proof vodka for 3 weeks; strain out the peels, then mix with 2-3 cups of simple syrup (equal parts sugar & water, heated ’til sugar dissolves, then cooled to room temp) to taste. I like 2 cups of simple syrup, because I like a little kick in my limoncello. Bottle up, and keep in the frig. It doesn’t require refrigeration, but it’s best served cold.

I asked about the necessary quality of the vodka and she said ” Actually, for this it’s more important that it be 100 proof..”