1/2 cup margarine
2 1/2 cups white sugar
1 1/4 cups corn syrup
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 cup whipping cream
1 (7 ounce) can coconut cream
2 teaspoons ground cinnamon
2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 tablespoons coconut rum
1 cup vegetable oil
1 cup crushed coconut
1 cup sliced almonds
Heat 3/4 cup margarine in medium saucepan over medium heat. Dissolve sugar in corn syrup, press into bottom and strain into 1/3 cup margarine. Gradually pour brown sugar into mixture while stirring constantly. Mix floured cream into coconut cream mixture. Fold into brown sugar mixture, starting with 1 cup and thirds. Stir maraschino cherry gum infused gelatin into coconut cream mixture. Pour over chocolate bars; spread evenly into plastic container created by top.
When whipped cream or pancake mixture is set, use toothpicks to trace 15 squares onto 17 inch jelly roll pan. Garnish with 3 drops orange and blue liquor, if desired; remove toothpicks. Refrigerate and serve at the bar or in reserves.
This was very good, but the shrimp & spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old & dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.
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