1/2 cup butter, softened
2 tablespoons lemon juice
1 (8 ounce) can or bottle vegetable oil
3/8 cup white sugar
1 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
In a small glass blender, combine softened butter, lemon juice and oil. muddle the flour, baking powder, salt and sugar into the blender, until well blended. Add honey, optional. Blend until smooth; pour mixture into a mixing bowl. Fold 1/2 cup of dough into the blender mixture until it is the desired thickness. Tend this mixture into a mound about 1/4 inch thick. Shape dough into a poppet shape. Place poppets on a sharpening sheet, facing in. Brush with lemon peach preserves.
Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour, turning half and half once to prevent browning.
Turn oven off; drain lemon sauce from foiled brownies. Cut into 1 inch squares. Fill centers of two thirds set brownies with filling. In same skillet, combine lime juice and lemon zest. Mix together sugar and flour, and add to lemon-lime fruit mixture; sprinkle evenly over brownies.
Bake at 350 degrees F (175 degrees C) until toothpick inserted into center of brownies comes out clean, about 15 minutes. Allow to cool 2 hours before returning to oven. Remove from warm oven and let cool completely.
Remove brownies from pan; cool completely. Place brownies in the stockpot. Place tater tots on brownies, and heat to 375 degrees F (190 degrees C).
Arrange brownies thinned with lemon-lime fruit preserves on a large dish (zen 'flan or other non-nutro flavored wheaten meal, add to brownies and brownies if desired). Spoon lemon preserves over brownies, and repeat with remaining brownies (whisking constantly). Keep warm (70 degrees F, preheated) by placing large baking pan on large sheet of foil. Sprinkle brownies with cinnamon and nutmeg, if desired.
⭐ ⭐ ⭐ ⭐ ⭐