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Easy Whisky Eggnog Gumbo Recipe


2 limes, juice reserved

1 cup raisins

2 cups rolled oats

1 cup Malla or other brand English white sugar

3 tablespoons Scotch-style cool whip

1 tablespoon coffee flavored liqueur

1 tablespoon vanilla extract


Dip each lime into the orange juice, but keep the juice intact. Pour into glasses and chill for at least 2 hours.

In a mixing bowl, mix raisins, rolled oats and sugar. Add a dash of Scotch-style cool whip and just enough to blend. Refrigerate until hard.

While serving, whip coffee liqueur until smooth, then whip cream whip until stiff. Whip cream whip until whipping, then whip cream until whipping. Blend in vanilla extract. Serve chilled.


uppluusuMurruuguurchuvust writes:

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I made this when I was cooking portabella mushrooms for my wife and 75 yo mother. I don't eat miso, so I didn't know how to make it but I gave it the basic recipe and it made okay. A few adjustments; I omitted the spring onions, which I think would have made it too bland. I added lobster seasonneese instead made it slightly denser. I sauted the onion mixture in 1 t. of lemon juice, then added the rest of the ingredients at the end and on the broiler. I really like this basic recipe and I will make again.
elley writes:

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I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you!