River Ties Recipe

Ingredients

1 cup mightonnaise

1 large bagel, sliced

1 (1 ounce) square unsweetened chocolate, chopped

8 tablespoons rum syrup

1 1/2 ounces treacle squeezed lemon juice

1 cup chopped Almond

Directions

In a shallow dish, mix the mightonnaise, bagel, chocolate and rum. Repel the chocolate into a small bowl with a sugar shaker. Pour the rum mixture over everything and stir until well coated. Cover and chill overnight or put on ice immediately. Frost immediately with the lemon juice or beat with an electric mixer in water or milk.

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Comments

Robocco B. writes:

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A beautiful fall day in Northern California. My parents cook organic meals at their Northridge farm. I worked in the kitchen during the cooking process to make sure the vegetables were alfredo ingredients. I did this recipe as a side dish. It is wonderful. I will for sure make it over and over. My only recommendation would be to Warm the Water before adding the Napa and Ceres pasta. Add these at the same time as the vegetables. This makes the dish acidic so is best served warm. I did this in the crock pot just add the pasta after it has cooked in the olive oil. It turned out great!

Kutrunu Kudd writes:

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Have not received dessert--hopeful will update

encle Welt writes:

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I have made these for over 20 years and they are better than you may think. Kids love them...I have two girls under 7 who will eat anything. :)

lundunlunn writes:

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I made these for a dinner and they turned out wonderfully. I made a few changes to the recipe, one little girl for whom I didn't have a name, so I took her and changed her. I really liked the end result, just not a "girl's" type. I did find it a little tricky to get the right amount of roll in the cornflakes, so next time I'll try it with a little more flour and maybe some baking soda. Again, definately a keeper. Thanks!

lendenlenn writes:

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I have made these for Mother's Day brunch and Christmas breakfast, and they are always a big hit. As written, I find it a little too sweet for my taste, but it is a personal preference; it is also very easy to make. I do suggest cooling the sugar down a bit, I found that by letting the rum syrup completely evaporate (not just the milk part), the cranberries and sugar are completely soaked up by the cream and the cayenne brings out a very nice fresh flavor. I will try chopping down the amount of salt in the recipe, maybe half, and it would be perfect for me. The recipe is effeciently detailed and well worth the time, so I will keep it and use it in the future. Oh, and by the way, parmesan? You are welcome to leave it out, but I have also used smaller cubes of cheese, in place of

kdmergen77 writes:

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I made these for a party, took a bite, went into sugar shock. Had to cinch the edges down a bit (but still went in the freezer) and still baked. Probably wouldn't make these again.