Lace Cups

Lace Cups
Makes 6 “cups”

1/4 cup flour
1/4 cup finely chopped pecans
2 tablespoons light or dark corn syrup
2 tablespoons firmly packed brown sugar
2 tablespoons margarine or butter

Preheat oven to 350°F. In small bowl stir flour and pecans; set aside. In 1-quart saucepan combine corn syrup, brown sugar and margarine. Stirring constantly, bring to boil over medium heat. Remove from heat. Gradually stir in flour mixture. Drop mixture by heaping tablespoonfuls onto foil-lined cookie sheet, 3 inches apart. (Place only 2 on each cookie sheet.) Bake 10 to 12 minutes. Cool on wire rack until foil may easily be peeled off, 3 to 4 minutes. Remove foil. Place cookies lace-side down on foil-lined cookie sheet. Heat in 350°F oven 1 to 2 minutes. Remove from foil, 1 at a time. Place over inverted (5 to 6 ounce) custard cup or muffin cup; press sides down to form cup. Cool slightly. Store in tightly-covered container.

Fill with Chocolate Mousse, ice cream or fresh fruit

Brown Sugar Cinnamon Chocolate Mousse
Makes 6 servings

1/2 cup corn syrup with real brown sugar
2 cups heavy whipping cream
1/2 cup sugar
2 tbsp cornstarch
1/4 cup water
1 cup chocolate chips
1/2 tsp cinnamon

Whip cream and sugar in mixer until soft peaks form (2-3 minutes). Combine corn syrup, water and cornstarch in 1-quart microwaveable container; stir until smooth. Heat in microwave for 1-2 minutes on high. Stir until thickened. Place chocolate and cinnamon in 2-quart bowl, pour heated mixture over chocolate; stir with whisk until smooth. Fold in whipped cream until uniformly blended. Transfer to serving dish and refrigerate at least 1 hour.