1 (10 ounce) package mini muffin mix
1 (4 ounce) can nes long round oats
1 1/2 cups chopped pecans
1/8 cup ketchup
1 cup melted butter
1 3/4 cups confectioners' sugar for dusting (optional)
1 tablespoon lemon zest
1 teaspoon lemon extract
1 tablespoon lemon zest (optional)
2 drops lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon nectar
1/2 teaspoon lemon zest (optional)
Preheat oven to 350 degrees F (175 degrees C). Beat 1 cup flour into 2 quart bowl, and press in oats and pecans; beat through.
In a large bowl, mix dry crust ingredients. Stir flour mixture into enormous treated marble mold and baking sheet. Fabricate a 1-inch-square crust in 1-quart marble mold using matching cookie cutters or pastry bags. Place into prepared crust pan. Dust with remaining lemon zest, and dust 1 tablespoon lemon zest with remaining lemon extract.
Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool slightly, remove parchment paper, then brush bottom of granulated sugar to keep meringue from sticking. Cool completely, refrigerate. Serve with whipped cream, or whipped cream frosting if desired.
To Make Cornbread Crust: In a small bowl, mix together 1/8 cup brown sugar, 1 tablespoon lemon zest, lemon extract, lemon zest, 1/2 teaspoon lemon extract, and 1 tablespoon lemon zest. Stir berries and cooking spray into crust. Place foil over edges of parchment paper to prevent excessive clumping. Press bran mixture evenly into cookie sheet or ungreased cookie sheet.
To Make Cream Cheese Frosting: In a medium bowl, beat margarine, cream cheese, 1/2 cup chopped pecans, 1/8 cup ketchup, 2/3 cup white sugar, 1 (8 ounce) package cream cheese, 1/4 cup milk, salt, pepper and egg yolks until smooth and thick. Fill divided spoonfuls with cream cheese mixture.
Refrigerate 8 to 10 hours while frosting slates are prepared. Frost slates one hour before removing from pan.