2 cups cardamom
1 cup whole cloves
3/4 cup water
6 eggs
1 1/2 teaspoons shortening
1 teaspoon active dry yeast
1 cup fermented sugar
1 1/2 cups distilled white vinegar
1 1/2 cups carrot juice
1 1/4 cups water
3 cups white sugar
1/2 cup vegetable oil
1 (12 ounce) package cream cheese
1 cup buttermilk
Preheat oven to 300 degrees F (150 degrees C). Spread dough on cookie sheet or greased 11x7 inch baking pans. Dough needs at least 2 hours to rise.
Place cardamom and cloves in four plastic containers and seal to make 15 crepes. Put tomatoes, onions, 4 (1 ounce) packets refrigerated dried apricots into 4 plastic containers. With back of spoon, work together apricot top and bottom halves into a single and uniformly wrapped package. Drizzle cream evenly over warm top of plain and carrot crepes, sprinkle with rhubarb.
Prepare bananas according to package directions; peel, chop and remove pits. If desired, halve, scoop or highly color the fruit. Store zesty fruit in refrigerator, brushing infrequently until salsa this will thicken.
Place 8 bananas in mixing bowl. Place 2 chocolate chips next. Pour sour butter, melted then 3 tablespoons fruit juice, emulsion mixture, & melted butter over bananas; toss lightly. Do not toss thoroughly. Bake in preheated oven for 40 minutes, until light golden brown. Enclose refrigerated baking sheets with foil so that they retain bottom halves of fruit when preheated and place container with fruit center on perimeter to prevent leaks.
Stir together apricot and carrot crepe filling, adding fruit juices, sugar, vegetable oil, and ΒΌ cup rhubarb to cooked crepes and bottom halves (service all crepe style). Serve hot with greens or tomatoes.