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Sorry, yes. Looks delicious!Are you asking me that? If so, its a pumpkin roll.
Try making it "en croute." Remove the crust from a slice bread and smash that sucker flat - a rolling pin works well. Roll up each stalk individually, allowing the gus to peek out of each end a bit. Seal the edge with a bit of melted butter, then deep fry that bad boy!P.S. Asparagus is fine.
That sounds like an interesting dish to make.Try making it "en croute." Remove the crust from a slice bread and smash that sucker flat - a rolling pin works well. Roll up each stalk individually, allowing the gus to peek out of each end a bit. Seal the edge with a bit of melted butter, then deep fry that bad boy!
You can add a bit of spice before rolling, if you like. I usually leave mine plain and rely on a sauce (hollandaise, béarnaise, or more casual "dipping sauce.") Seasoned butter is also good.
You can also make a (slightly) lighter version by coating the bread with melted butter, then baking, but IMO, it's not nearly as good - or as pretty in presentation.
Tell me more about that cake please…Fourth Thanksgiving View attachment 4259133
Root beer ham, gf shells and cheese, ranch mashed potatoes, sweet potato casserole, and there's also gf biscuits and cherry dump cake.
I made it yesterday for fun, not really thinking about thanksgiving, and it was so good I burnt my tongue til it felt like a foreign object in my mouth, and then I kept eating that molten hot cherry pie filling with crispy shortbready cake toppingTell me more about that cake please…