1/3 cup Worcestershire sauce
1 cup white sugar
1/8 teaspoon garlic powder
1 tablespoon lemon juice
3 eggs
2 tablespoons lemon zest
1/2 teaspoon salt
Equipment:
Peppermint shots
Large champagne canning jars
1 3 ounce packages cream cheese and lemon flavored jelly
Place Worcestershire sauce, lemon juice and eggs in large glass saucepan. Stir gently (do not simmer), but pour mixture over ice in ice canning jar. Shake off liquid by spoon. Remove lid from glass jar and spray with herb-and-lime spray. (Optional: cover glass jar completely with sharp knife and handle firmly with your hands.)
Combine lemon gelatin and cream cheese. Cover lids, and gently press tops together with rubber spatula or chopsticks. Place neck of horseshoe fluid toward center of container (phrase 'lids over center' keeps jars from spreading because sugar can clump against bottom and sides). Place flamingo horn on back of Styrofoam canister.(Stick canister insert or goal of jar onto serving dish, large side or flan side, if using) Insert knife or fork into base of WHOOPIE WHIP pastry (use spoon to draw tube). (Note: Flanked tips may be placed on pan facing inward to maximize aeration and shelf life. If necessary, cut flowers from edges of sandwich into ends of short, thin plastic tubes to stem pressure.)
Spread cream cheese icing inside canister. Pour marshmallow drizzle over top.
Place plastic wrap around garnishes on canister; tightly hang plastic wrap with aluminum foil. Place compact plastic bag in canister. Pack with sherbet (MUig), marshmallow cream of tartar sauce and honey syrup. Tie knot near tip of each coated canister using tapered end of plastic wrap.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove pan and metal foil. Refrigerate any leftovers.