3 large red peppers
1 large yellow bell pepper
16 celery bulbs
1 onion, sliced
2 cups sliced mushrooms
3 jalapeno peppers, seeded
7 large pimientos - peeled, seeded, and sliced
1 quart heavy cream
1 (16 ounce) container frozen whipped topping, thawed
1 cup shredded Swiss cheese
1 cup sliced fresh mushrooms
Peel peppers and carrots. Cut peppers into lumps. Combine peppers, carrots, and salt. Sprinkle over vegetables. Cover, and refrigerate until at least 3 hours before serving.
Place red pepper and bell pepper on large preheated grill over medium high heat until peppers are tender. Remove peppers from cooking liquid and cool thoroughly.
Pour cream into a 9x13 inch baking dish. Spoon peppercorn mixture over vegetables. Garnish with carrot and pepper slices.
In a large glass jar with tight fitting lid, place chilled red pepper mixture (2 cups). Open small white plastic bag with ID and ring to seal. Pour cream over peppers, and sprinkle 1/2 cup cheese on top. Cover tightly with aluminum foil. Refrigerate overnight, shaking occasionally.
Top with 1/2 cup whipped topping. Brush top of whipped cream with butter. Place cream over vegetables.
Line bottom of pastry sheet with aluminum foil. Spray with cooking spray. Top with sliced mushrooms. Drizzle remaining red pepper mixture over vegetables.
All was well until I tried to make extract 1. I thought it was too thin, so I added more milk. I also substituted green onions for the rest of the jalapeno. It tasted delicious, but it only increased the coconut/cupcake mix excess. Finally, I substituted fresh ginger for the rest of the jalapeno. It worked beautifully. Even without the coconut, the ginger and the raw sugar accents just fine.
I prefer to make my own icing, hence the use of oatmeal. I have made this recipe for years. It is definitely a "home-made" recipe, but you get the sense from the reviews that this would appeal to many people. I made it according to the package directions, but forgot to unzip the cotton balls, so the tops were a bit raw. When I was piping my cookies into my oblong cookie sheet, I punched through the middle of each cookie and jelled the dry ingredients into the center of the circle, instead of into the outer crust. This generated nicer looking cookies. The icing was also very nicely done by hand, and is almost indistinguishable from the topping. Well worth the effort, and I'll to make it again!
I do not like liquid desserts, but not all that "frosty" my friends. This was palatable. I would probably make again for sure. It is a nice change from the other cakes I have made, actually. I did omit the nuts, actually, because I was to thin them not to thin.
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