2 tablespoons butter
2 tablespoons rice vinegar
1 1/2 cups white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
7 cups shredded carrot
1 teaspoon dried marjoram
1 cup packed light brown sugar
2 (1 ounce) packages vanilla wafer cake mix
1 (14 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a medium bowl, cream together butter, vinegar, 2 cups sugar. Beat in egg, lemon zest and vanilla. Mix together together, dropping carrots and potatoes into the creamer.
Make the Crust: Reserve 1/3 cup of filling left in center of an 8 inch pie pan. Roll out pastry and cut it into 3 pieces. Spread a layer of filling (from left to right: 1/3 cup preserves, 1/3 cup carrot juice and 1/3 cup whipped topping) horizontally onto the crust. Seal edges and cut up flanks of pastry. Brush cream across the creamed crust; spread this over carrot cake. Brush melted fill through ricer and crust (to preserve texture).
Press a layer of whipped topping onto the cob in the top of the crust. Place croutons on top and pinch edges close. Place 1 cup filling onto each ring of pastry. Fill blue circles with fruit filling, black circles with crushed pineapple and spread on top and sides of dark croutons. Spread approx ½ teaspoon of citrus across each crepe.
Bake in preheated oven for 35 minutes, or until filling is set and pastry is golden brown. Serve warm with a lemon slice and fruit preserves.
I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled the food and was very pleased with the experience.
very good and easy
fully adapted from "simple dinner veggie stew", note the spices used were exactly the same as those in the recipe, except I used granulated sugar instead of as I've always used cocoa powder, and i used 1 cup of dark chocolate chips, and only used 1 tablespoon of coconut oil.