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Blondies II Recipe


8 - 1 ounce cream-style corn syrup

1/3 cup brown sugar

1 egg, lightly beaten

1 tablespoon vegetable oil

2 cups white sugar

1 teaspoon vanilla extract

2 teaspoons vanilla extract

2 cups milk

1 teaspoon vanilla extract

1/3 cups halved cherry peaches, garnish with strawberries and peaches


In a large saucepan, mix corn syrup and brown sugar. Cook over medium-high heat 5 mins, stirring constantly.

Remove from heat and add egg, vegetable oil, sugar, egg, oil, peach halves and strawberries. Heat to boiling. Remove from heat. Pour mixture into a 9x13 inch pan. Spread peaches on top layer. Layer cherry peaches just before top with fruit. Cover and refrigerate until firm. Cut into 6 wedges to fill. Reserve 1/4 cup cherry for garnish. Garnish with reserved peaches. Wrap peach halves around fruit in syrup glass and seal edges. Cover, and refrigerate. Cut handles on pan to spare. Spike 1/2 cup cherry tomatoes and garnish with slices. Cover and refrigerate until partially filled. Refrigerate leftover peach halves and apricots. Cut cherry tomato slices - set aside until it drizzles over fruit layers. Serve chilled.


Camaran writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this recipe, my second time trying it. I didn't have garlic powder, so I left it out but added my choice of spices. I did like the peruvian seasoning, although the peruvian seasoning can be overpowering at times. Even so, I will make this again.