1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
Garnish with cut lime triangles to finish.
• 4 cups soft bread cubes
• 1/4 cup raisins
• 2 cups peeled and sliced apples
• 1 cup brown sugar
• 1 3/4 cups milk
• 1/4 cup margarine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extrac
• 2 eggs, beaten
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
2.In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is
melted. Pour over bread mixture in bowl.
3.In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4.Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5.While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla.
Serve over bread pudding.