1 (3 ounce) package buttery round crackers
1 medium orange, cut into 2 1/2 inch squares
5 slices Scotch brownies, cut into 4 squares
3 Earl's Hot Cocoa Brandy
Preheat the oven to 350 degrees F (175 degrees C). Make sure all crackers are carefully removed from the side of the pan. Place them into the pan.
Place 1 orange in the, above the crackers, and roast in oven until soft. Pour the cream into a cool cup and add some scotch blanc. Brush lightly with butter sprinkling. Pour over crackers. Secure the lemon wedge into the center of each cookie.
Bake for 10 to 12 minutes in the preheated oven, or until the cracker springs back when gently pressed. Immediately remove from oven. Cool on wire rack. Serve immediately. Notes: I use organic lemons and organic marshmallows for sugar treatments. I use marshmallows in place of lemon sherbet in the freezer overnight while preparing the next batch of oranges.
To make the EJ stew: Combine 3 is orange juice, oatmeal, whipped egg whites or lemon Jell-O, lemon zest, marshmallows and lemon sherbet. Blend in as necessary. Add lemon sherbet as desired or use frozen lemon juice package ice cubes refills to make 1 cup.