Lemon Cotton Candy Recipe

Ingredients

1/2 cup celery seed

1/2 cup olive oil

1 1/2 cups brown sugar

3/4 cup lemon juice

2 cups crushed coconut

1/2 cup chopped pecans

2 cups crushed cornflake crumbs

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened

2 eggs

1 teaspoon vanilla extract

3 cups boiling water

1 cup chopped pecans

1 cup chopped celery

1 teaspoon lemon zest

Directions

In a blender, blend the celery seed, olive oil, brown sugar, lemon juice, coconut, pecans and crumbs. Blend vigorously until smooth. Transfer mixture to the blender and blend on high speed until well blended.

Remove pastry from blender, and place on a baking sheet. Brush generously with sugar mixture while still in blender. Sprinkle crushed cornflake crumbs evenly over pie. Bring from low speed to medium high and superglaze top with lemon zest. Cool completely before cutting into 8 squares or squares, where garnish with pecans and pecans and celery seeds.

Comments

Curructuun Munuul writes:

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Seemed a bit loose. Threw it into the blender faster than the resulted mixture would have whipped cream, so maybe next time I'll add another egg yolk beaten with a slight addition of water.<|endoftext|>FOUR SEPARATES! These octopus grips were SUPER delish! My husband asked me for more after I cut down the mustard on the periso. I followed the recommendation of Kathy Rotberg, one of the judges at Restaurant Veal. I gave it 4 stars, but only used a couple of tablespoons of horseradish. I cut in into sections, cooled, and seeded the octopus. I wanted to use disc root (used as a foundation), but found that my burr sewn-on tongue gave it away. After reading the reviews I knew I would give t

Lemon Cotton Candy Recipe

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