Angel Hairtray Recipe

Ingredients

1/2 cup peanut butter

1/3 cup honey

1 cup rum

1/2 teaspoon vanilla extract

1 cup chopped fresh mango

1 1/2 cups milk

1 (4 ounce) can crushed pineapple with juice

1 1/2 teaspoons orange zest

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 (16 ounce) can pitted and diced tomatoes with juice

1/8 cup sliced almonds

1 (8 ounce) container frozen whipped topping, thawed

1 cup chopped almonds

Directions

In a medium bowl, mix peanut butter, honey, rum, vanilla, mango, milk, pineapple and orange zest. Mix well, and mix in orange juice, orange zest and vanilla extract. Fold in lemon juice. Roll into a 23 x 1/2 inch rectangle.

Heat oven to 325 degrees F (165 degrees C).

Cut off top of cracker. Remove patties. Place on serving dishes. Seal edges of cracker with cookie sheets, making sure cracks do not get in any way. Bake in preheated oven for 15 minutes. Serve hot. Cool completely in refrigerator. Microwave at medium heat until crackers are set.

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Comments

PiiRRi Di CHiSS writes:

⭐ ⭐ ⭐ ⭐

This was really good. However, I followed the recommendation of some Chinese cookbooks that I've been given ( ?) and steamed the soba noodles. I used fresh ginger, minced garlic, and seafood seasoning. When I think of a bun, I usually like something sweet, salty, and cozier than just glaze. This wasnt quite enough for me, so I added greek seasoning, some garlic powder, and a couple of grinds. It was still pretty thin, so maybe next time I'll add another egg to coat.

Geel Cebele writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this a few times for my family, and absolutely love it. I usually use a strawberry rhubarb cake to make the cake- I have also used red velvet cake for other dishes, and it worked out just fine. I think the only change I would make is to saute the red onion and fresh parsley for a few minutes as opposed to cooking the onion and fresh until it is golden. After that, I would add the fresh, and then continue cooking until the filling is thawed (I place the trimmings in the middle, facing down, so the filling doesn't stick to the bottom). It makes the filling even more delicious, and makes the cake even better.

morloon writes:

⭐ ⭐ ⭐ ⭐

I used this recipe as a base to get an idea of what I might want the end result to be. I ended up making about 6 trays, and ending up with about a 1/2lb of fish. The fish I used were: rainbow trout, halibut, scallops, mackerel, sole with the shell, and shrimps. The mackerel I used was a little bit different. I took my mackerel and put it in the fridge overnight, then I took my mackerel and put it into the fish roley dish I just made, then I took my mackerel and put it into the sauce. I ended up making a sauce with this recipe, and it was delicious. I don't think I would change anything I did. It did take a little while to marinate, but that was to be expected