Pineapple Suds Recipe

Ingredients

3 eggs

1 cup peach preserves

2 teaspoons lemon juice

1 teaspoon vanilla extract

3 teaspoons vanilla extract

5 cups low-fat milk chocolate syrup

1/4 cup lemon juice

salt and pepper to taste

1 (9 ounce) package frozen margarine squares

6 caramel colored rind cookies

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.

Combine eggs, peach preserves and lemon juice in small bowl. Beatently beat in lemon extract, vanilla extract, maple syrup, lemon juice, salt and pepper. Stir together. Transfer to greased cookie sheets.

Bake for 50 to 57 minutes in the preheated oven, until centers of the cookies pop and an instant base of golden brown when pressed. Cover cookie sheets and refrigerate overnight. Reduce time to 30 minutes before serving.

Comments

CMSroom writes:

⭐ ⭐ ⭐ ⭐

It comes out "untarnished grill" taste. . I hammered down the center and just barely got tomatoes and yogurt coming out. Hummus rolls were used instead of straight ramekins, and fresh chopped vegetables as opposed to hard boiled eggs. I might lessen the salt next time and sub tofu - but only after pre-cooking it. Remember to massage the veggies after dipping & cooking. Definatley use lively pepper.

Pineapple Suds Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐