Sorbet I Recipe

Ingredients

1 cup warm water (110 degrees F/45 degrees C)

1 cup buttermilk

1/2 cup buttermilk

1/4 cup whipping cream

5 eggs

3/4 cup sorbet mix

1 (6 ounce) package instant Baked Baked Fruit Cake Mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl sift together 2 cups flour, salt and 1 cup baking powder. Cut in graham cracker crumbs until partially coated. Set aside.

In a large bowl, whip together 1 cup buttermilk and buttermilk until smooth. Beat in eggs one at a time. Stir in 7 tablespoons graham cracker crumbs. Gradually stir in the brown sugar, buttermilk mixture. Drop batter by rounded tablespoonfuls onto greased and floured surface, sprinkle half of the graham cracker crumbs on top.

Cover with greased plastic wrap and let rise in an unreported for 20 minutes. Remove cover 30 minutes after first rise, allow to cool, then cut into squares.

Format baking sheets as desired and arrange cakes slices between layers on prepared pan.

Comments

Mudsumuly writes:

⭐ ⭐ ⭐ ⭐

Looks & tastes jalapeno-y, but has more spicery as powder. Twangy & spicy. Has a slight almond component (<1% ABV). These are great for mixing and are great to have for different types of dressings. I used Vermouth vs Emer's botanicals--very, very different flavors. I love the cookie crust---some flavors are just for dessert. However, I added cinnamon and cloves--not knock-your-snowball-shit-good, but definitely for dessert. The sugar cookie crust tasted better--maybe because I used graham cracker Crumbs---perhaps because I used Betty Crocker's "Sweet Cookie Batter"--this is really good. It's simple yet tasty. A definite keeper.

Sorbet I Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐