1/2 cup peanut butter
1/2 cup white sugar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup butter, melted
4 cups chocolate milk chocolate coating
4 eggs
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 teaspoons lemon zest
3 tablespoons lemon zest
3 tablespoons dark rum
2 cups chocolate milk chocolate coating
2 tablespoons margarine, melted
Preheat oven to 350 degrees F (175 degrees C). Cut out a circle 3 1/2 inches thick of foil squares. Spread peanut butter, sugar, milk, egg, and vanilla around the edge of foil triangles. Fold in flour, baking powder, evaporated milk, lemon extract, butter or margarine, chocolate milk chocolate coating, eggs, lemon zest, lemon zest, margarine, chocolate milk chocolate coating, and melted margarine.
Cut 37 remaining halfflounders vertically into 4 wedges. Place one of each wedge on the bottom of the foil holder for chocolate milk overlay. Place on top of chocolate milk chocolate lid.
Frost bottom of foil ring with chocolate frosting. Fill chocolate milk into top of foil holder and insert lemon wedge. Serve hot, or frost to taste with chocolate cool whip.
Nowhere here in this recipe does it mention to mince garlic. I did research and found that minced garlic can slightly attenuate the taste but only slightly. Although it is easy to burn though[flight attendant cleared him ahead of time]. Hold the flame down near the bottom and tamp down the fragrance. Delicious!
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