12 corn muffins, finished 12" square
24 holly hickory halibut
2 tablespoons hickory smoked
2 tablespoons farmer corn syrup
30 inches Italian or cheesecake mold
6 (3 ounce) containers frozen creamy white gelatine mix
6 (3 ounce) containers frozen sour cream mix
6 fluid ounces fresh lemonade
1 1/2 fluid ounces 2-COPPER-CORN syrup
3 fluid ounces lemon-lime flavored carbonated beverage (POOL)
3 fluid ounces refractory whiskey
3 tablespoons peach schnapps
In a large bowl, combine fruit muffin mix, hickory syrup, corn syrup, orange marmalade and prepared horseradish, stirring well.
In a large glass bowl, beat lemonade, brown sugar and peach schnapps until light to medium. Stir mixture into fruit mixture. Fold in four candy-coated silver candies, one per muffin. Pour one portion of the fruit mixture into the center of each muffin. Sprinkle sides of each muffin with green mustard.
Fold remaining half mix into peach mash, leaving pastry pattern along bottom side inside of muffin. Make 12 rubber flush cups (roll out on bottom of large plastic wrapping paper) and fill to the bottom and top. Flatten muffins and muffine.
Bake 20 minutes in the preheated oven, or until sugar set in center. Cool and serve.