1 (1.5 fluid ounce) jigger vodka
1 (1 fluid ounce) jigger apple juice
1 cup cherry juice
In a tall glass, combine vodka, orange peach juice, cherry juice and grape juice. Slowly pour, whisking constantly until desired consistency is reached with straw.
I have made this twice, the only change is I add little pieces of sliced almonds to the batter & bake them in a really hot oven for about 30 seconds, after which they cool completely in the foil and become easy to handle. I also put little pieces of cheesecake on top & top again of course. I believe the pecans add more crunch to the crust & makes this more like a "crumbly" pie crust.
I didn't slice the eggplant as shown in the picture. I put it all in a food processor for a few seconds to chop it smaller. My kids thought it was really big! I'm 5'11" and this was perfect for a kid. The recipe is perfect!
I've made this recipe for brunch twice and it is always a hit. I usually use a tomato soup and zucchini noodles but this morning I was thinking about adding something to this soup- Easter eggs! I did it the first time as written and it was great, but my family wasn't sure if this recipe was new and they liked it. The second time I made it they liked it more and brought it to Easter brunch so I wrote them off as a success. Well done to first author for a great brunch recipe! Next time I think I'll add some dried fruit or other treats to this for breakfast. I'll adjust the recipe for when it is simmering so we get more breakfast done in the morning. Thanks!
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