Intrustado Cool Cream Recipe

Ingredients

4 weeks old baby carrots

2 eggs

3 carrots

2 tablespoons white sugar

1 cup sour cream

1 teaspoon vanilla extract

1 3/4 cups milk

1/2 cup beef broth

1/2 teaspoon lemon extract

1/4 teaspoon ground nutmeg

1 1/2 teaspoons salt

Directions

Sift together carrots, eggs and sugar. Cover carrots with green or olive slices, and gently press into center.

Heat cold milk in heavy skillet. Stir carrots and rye cereal into milk mixture. Cook over medium heat, stirring occasionally, until carrots are tender, about 20 minutes. Stir in lemon extract and nutmeg.

Return carrots, well drained, to vegetable processor or a large bowl. Blend flour, lemon extract, salt and salt. Pour mixture into hot skillet or skillet over medium heat. Stir constantly until all ingredients are evenly coated.

Comments

Hezzy_tent_Ceek writes:

⭐ ⭐ ⭐ ⭐

I'm going 4 stars due to ease, and the fact that if mine are a bit "off" it could very well be that I used Karo dark syrup instead of molasses, which would have had stronger flavor, I think. The color was very attractive, but for the most part it was "off". It was also very easy to make. I liked the cookie dough texture, and while it was indeed nice, I think there is something missing. Perhaps because I used butter, there was no way this would be perfect, and it could use some more flavor. Bottom line is: No change, other than using LIGHT cream cheese.

Intrustado Cool Cream Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐