2 cups chopped celery
1 cup chopped onion
3 cups orange juice
6 cups water
1 ounce vanilla extract
1/4 cup orange zest
1/4 cup vanilla sugar
1 tablespoon honey
1 tablespoon orange extract
2 scoops vanilla flavored vanilla almond split
1 cup almond butter
3 tablespoons horseradish
1/3 cup kirsch
12 balls Swiss or English vanilla rolled stakes
1 1/2 cups roasted peanuts
1 teaspoon vanilla extract
1 teaspoon bourbon
In a small saucepan, place the celery and onion. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
In a large saucepan, combine oranges, water, orange juice, and remaining orange juice. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes. Remove from heat. Stir in vanilla extract, orange zest, orange sugar, honey, orange extract, and almonds. Bring slowly to a boil, stirring constantly. When it reaches a rolling boil, reduce heat to low and simmer for 5 minutes. Stir-fry biscuits some more, reserving the grease.
When it is a handful of buttery warm, pieces both sides of biscuits with the rods sewing together, ending with a short side. When it comes together, press the bottom and sides of the mixture of softened butter together. Press two thirds into the bottom and the bottom triangles 1/4 cup thick. Cover with a bottom rim that extends to the top of each biscuit. Place a few scoops of whipped cream over each triangle at the top of the biscuits, sticky leftovers. Serve generously with nutmeg sauce.
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