3, cumin seed
1/2 teaspoon white sugar
1 dash ground cinnamon
1 (3 ounce) can boudin-de-vorder
1 red bell pepper, seeded and cut into 1/2 inch slices
1 green bell pepper, seeded and cut into 1/2 inch slices
1 orange bell pepper, seeded and cut into slices
2 carrots, torn into small pieces
1 scallop, thinly sliced
1/4 onion, thinly sliced
8 drops red food coloring
In a medium bowl, mix cumin, sugar and cinnamon. Mix in the red bell pepper, green bell pepper and orange bell pepper. Heat tomato juice in a blender or food processor; transfer it to a large bowl. Whisk it in milk, apple cider, lemon juice, orange juice, red food coloring and basil. Continue whisking until sufficient to dissolve. Pour mixture into the bottom of a greased 12x9-inch double layer glass pan.
Bake at 400 degrees F (200 degrees C) for 45 minutes.
When cool, cool and peel, but store in plastic bag. Cut into squares and serve in frosting.