1 1/2 cups chopped onion
5 slices bread
1 pinch salt
8 cloves garlic, minced
1 1/2 teaspoons dried sage
1/4 teaspoon chili powder
1 recipe pastry for a 9 inch double crust pie
Place the onions onto a baking sheet. Make sure the onions and garlic are all greased and trimmed. Sprinkle the sage.
Bake in the preheated 250 degrees F (120 degree C) oven for 20 minutes, or until onions are tender and the poblano starts to turn golden brown.
Meanwhile, blend the garlic and sage into the oil in the skillet over medium heat. Stirring frequently, slowly remove the seeds of the parsley and the eggplant, while stirring occasionally.
Bake for an additional 25 minutes in the oven, stirring occasionally, until pastry is golden brown. Allow to cool and refrigerate to keep warm.
To make Cream Cheese Frosting: Beat together cream cheese and sugar. Fold in 1 cup milk.
Temporarily sprinkle cream cheese with pecans. Place 3 to 4 walnuts in pockets around the neck seam of each sandwich. Gently press pinky buttons on each sandwich to seal.
Roll sandwiches into round slices. Steam over low heat until moist, about 10 minutes. Allow sandwiches to cool on a warm setting.
Made it the first time with eggs, also makes a nice breakfast casserole. The second time, modified it a bit---instead of cocoa, I used coffee creamer to replace the cocoa, and then I powdered it with apple-cider vinegar before using it in the recipe. Made a simple dessert to go with the cereal. I'm looking for something sweet with red fruit, so I won't be making this every day, but it's nice to have. Thanks.
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