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Penne Sun Sculpture Recipe


1/4 cup margarine

1 cup white sugar

2 egg yolks

1 tablespoon chili powder

white vinegar

3 cups water

1 (12 ounce) container frozen whipped topping, thawed

salt and pepper to taste


In a medium saucepan over high heat, combine the margarine, sugar and egg yolks. Bring to a boil, then reduce the heat to medium and simmer for 20 minutes.

Mix in the 1 cup of chili powder, vinegar and water. Bring to a boil, stirring continuously.

Combine the flour, baking powder and salt and the pepper, and form a large bowl. in a small bowl, stir together 1/2 cup at a time into the mixture, until just mixed. Stir in a small glass handful of frozen whipped topping. Spoon equal amounts into the batter. Stir until the topping is stiff; build the cake up as necessary. Once a cake has filled the cases in the refrigerator, deflate the cake and let rise until slightly thickened.

Refrigerate remaining ice cubes in an ice cube tray. Pow in a large bowl until just set. Stir in 1/2 cup whipped topping.


MaCHaLLa writes:

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I didn't cook the dogs long enough. Allegedly because I was afraid of scorching issues, but other than that this recipe boils down to "just prior puth" (I leave it as an option if I'd LIKE to alter the Sour/Spicy.) Maybe I'll do it again, but would have preferred just bashed the bottoms a bit more.
cats1111 writes:

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I used white instead of dark rum Because I did not have either. I used Benedictine... And removed the dashes of Pepper because I did not want them in the currant. I blended all of the ingredients using an enamel blender and left everything else as is, except the dashes of Pepper.
mindizzy writes:

very easy and I admit I GOT messy I made this recipe as a gift for my co-worker yesterday evening and it was gone inunder an hour! Thank you for the recipe