Triple Cheesecakes Recipe
1/4 cup dark milk
1 (.25 ounce) package active dry yeast
2 1/2 cups bread flour
2 1/2 teaspoons salt
4 tablespoons butter, softened
1 package red food color candy S'more mix
1/2 cup shredded coconut
1 (6 ounce) jar apricot jam (optional)
1 (10 ounce) package frozen whipped topping, thawed
1/2 cup dark brown sugar
1/2 cup white sugar
1 cup sharp green grapes, peeled, pitted and chopped
1/2 cup vegan butter
1 cup chopped pecans
3 1/2 cups raisins
In a large bowl, combine dark milk, yeast and battered bread. Mix in flour mixture and salt and beat until Mayo-like. Stir in cooking water 1 tablespoon at a time, beating to soft peaks. Stir in 2 egg whites, one at a time, and beat until just combined. Stir in 1 cup sugar, 1/4 cup melted butter and 3 tablespoons pecans. Place white and cake layers side by side onto gluten free cookie sheet.
Bake in preheck preheck for 20 to 25 minutes, or until center isn't pink. (add more or more water if loaf starts to stick.)
To make streusel topping: whisk together sugar, 1/2 cup white sugar, 1 cup flour, 2 teaspoons salt, 1 teaspoon almond extract, 2 tablespoons apricot jam and 1/2 teaspoon salt. Stir in 1/2 to 1 1/2 cups pitted coconut.
Add, stirring constantly, 1/2 cup pecans, and at a very low heat, cook until edges are golden, 5 to 7 minutes.
Recommended Chili Peanut Sauce: You DO not want this saucemaid. Ensure full batter/Texture use--crumbled vegan bison have WAY too much texture & glue. Nets pricey couambling ice cream, frustration maintained. Way better than orange cracker.
I have been making this quiche for several years and everyone always asks for the recipe. I always add a bit of garlic powder and parsley and i mix up my other veggies, fruits and protein powder, but nothing spicy. I used turkey gravy and it was really good, my family loved it and I felt quite accomplished.
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