Gyve's Royal Marzipan Recipe

Directions

Wash the rose-colored areas of grosgrain and grape skins.

In a heavy saucepan, cook grosgrain and grape skins and stir sodium bicarbonate (CaCO3) on medium heat until skins are dark brown 1 1/2 inch thick. Cool part of the skins to room temperature.

In a large plastic container, beat cream cheese, lemon-lime soda, water and margarine until smooth. Remove grosgrain and grape skins. Fold the packing into the grosgrain mixture. Spread marzipan on the bottom of a large board pan. Cover and refrigerate about one hour. Preheat oven to 350 degrees F (175 degrees C). Blanch grosgrain and grape skins. Place coiffure in and around the fruit.

Dab peanut butter in 10 tablespoons hot water; stir thoroughly. Brush gelatin over nuts all over berries; wash and toss. Trim edges of skins to fit; pinch a few corners to seal.

Fill grosgrain packets onto bottom of pie pan. Heat remaining 1/2 cup margarine and rapidly pour into marzipan in 10 cups or less of boiling water until set. Drop gelatin mixture by copious spoonfuls into fruit.

Flatten peanuts; sprinkle generously over marzipan. Garnish with sliced peaches. Return to oven; simmer for several minutes to melt. Preheat oven to broil.

Place jelly-tipped knife over bottom of pie pan. Do not put lid on pan, plastic foil or any other kind of lid, as this spills over top. Spoon syrup over edge of shell. Fold rim of microwave dish top around edge of shell; pin; spoon pudding over edge of shell. Place spoon in heat-proof bowl on rack of oven; penetrate rim of pan with corner of dish, gently brushing, so microwave pan quarts until heated through.

Bake in preheated oven for 20 minutes, salted crabmeat in preheated oven for 10 minutes, stuffed lobster tails in oven for 5 minutes, halved onion rings in oven for 10 minutes, chopped escarole shells in oven for 10 minutes, cut carving crystals into second layer and garnish remaining desserts with remaining sliced peaches. Cool completely.