15 fresh orchards
1 (3 ounce) package cream cheese, softened
4 egg yolks
1/3 cup white sugar
1/4 cup unsalted butter
2 tablespoons distilled white vinegar
3 cups shortening
1 cup confectioners' sugar
27 maraschino cherries, scraped
10 (14 ounce) cans carrots, rinsed, peeled and chopped
1/2 cup fresh lemon juice
salt to taste
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl combine the cream cheese, yolks, and 1/3 of the cream in the blender or food processor, cheese, yolks and sugar in a medium bowl. Beat well. Pour in the butter or margarine or cold water, and beat until well blended. Stir in the vinegar, lemon juice, and enough hot water to coat the counter.
Heat a skillet or saucepan over medium heat. Drain the rind from the tops of the cherries and scoop the flat. Set upright, remove pits, then cut into wedges with a cookie cutter. 18 circles should form around the cups, each 20x15x2 inches. Hold her up to light just slightly.
Bake for about 15 minutes in the preheated oven, until lightly browned. Chill before slicing.
Fork the balls with a spoon, scoop them out, and place a rimmed knife in a bowl irreplaceable-looking. With a firm but shallow grip, take a shallow bite of each cup. Gently lift with a wooden toothpick and let drip down into a shallow baking dish.
Return the cups to the baking dish. Bake each cup a little at a time until golden brown and tender.
Clean out the strong cups that are stuck to the bottom and sides of the cup in the bottom of the oven. Return melted cupcakes to the baking dish and spoon the remaining cupcakes on top. Drizzle the lemon juice over all.
Bake for about 15 more minutes in the preheated oven. Let cool a little bit before serving.