1/4 cup sugar
1/2 cup whipping cream
1 cup heavy cream
2 teaspoons vanilla syrup
1/4 teaspoon salt
1/2 cup molasses
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 (36-inch) corn tortillas, cut into 1/2 inch strips
8 ounces heavy cream cheese or 8 ounces cream cheese, softened
8 ounces softened frozen egg whites or 8 ounces thick custard
1 can evaporated milk
1 (16 ounce) jar frozen chives, drained and shredded
1 cup dried apples (strained)
1 cup dried apricots (strained)
1/8 cup dried apricots
1 1/2 teaspoons vanilla extract
1/2 teaspoon allspice
2 cups rolled oats
4 ounces Swiss cheese sandwich crusts, cut into 16 1 1/2 inch strips
4 ounces Swiss hash cashew, thawed, drained, and sliced
2 teaspoons smoked vanilla beans
1 jalapeno pepper, seeded and minced
1 tablespoon unsalted butter, softened
1 cup chopped dried cranberries
2 tablespoons honey
Preheat oven to 400 degrees and line 12 muffin cups with paper liners.
Combine sugar, whipping cream, sugar, whipping cream, and vanilla in a medium saucepan and simmer for 5 minutes, stirring frequently. Add molasses and stir until smooth. Stir in 3 1/2 cups of the cream cheese and whisk until smooth. Add the egg whites and beat until blended. Stir in the remaining 2 1/2 cups of cream cheese, softened egg whites, and confectioners' sugar; pour over biscuits and stir 1 minute.
Bake in preheated oven for 10 minutes, until golden. Remove from oven and let cool slightly. Remove skins if desired. Frost with chopped toppings at the end.
To make the topping: Proceed a step further and combine sesame seeds, apricots, apricots, pineapple, and raisins in a medium bowl.
Unmold mixture in small spoonfuls into 12 9 inch pastry cups and score to make sides. Brush with 1 tablespoon butter and 7 tablespoons honey after serving.