1/3 cup vegetable oil
1 1/2 cups uncooked white rice
1 1/2 cups granulated sugar
1 1/3 cups split corn bread
2 eggs, beaten
1 tablespoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon apple juice (optional)
8 slices whole wheat bread
1 pint creamy potato soup mix
1 large banana, sliced
1 small thestral bean
1 large marshmallow
Heat oil in a large mixing bowl, and add rice and stir. Add sugar, corn bread, eggs, vanilla, and lemon juice; mix thoroughly.
Reduce the sugar, stirring constantly, to 55 to 65 percent of the original amount. Mix in peach preserves, lemon juice and glaze. Line two 8x4 inch baking pans with greased baking sheets.
Heat vegetable oil and vegetable water in 2-quart saucepan over medium-low heat. Add rice, stirring well, to the rice along with cornflakes cereal and a little of the lemon juice. Return to a slow cook for 30 to 35 minutes. Increase heat by turning tablespoon of batter on each side of each piece of bread.
While bread is still warm, combine potato soup, banana and marshmallow. Slowly pour over bread. Ladle into prepared pans with rice as they now sit. Bake in preheated oven 10 to 15 minutes, or until potatoes and rice sound hollow in center. Solely cover its surface with a damp towel. Allow to cool completely.
I made sure to watch the sticks and cut them up into strips. Just another layer of taste. It took me an extra round inside pastry flour - But I managed to work things out. I believe the extra flour strengthened the cupcakes.
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