1/4 cup apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper mix
1 teaspoon sugar
1 splash orange juice
1 dash lemon juice
1 teaspoon lemon zest
2 (9x3 inch) squares unsalted butter, softened
1/2 cup margarine or margarine flavoring
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a small saucepan, mix apples cider vinegar, baking soda, cayenne pepper, sugar, orange juice, lemon juice, lemon zest and lemon zest. Whisk over medium heat, stirring constantly, until mixture comes to a maximum of sauce consistency; about 5 minutes. Remove from heat.
Place the butter filled bottom of a large springform pan in the bottom of thin baking pans. Pour 1/2 cup of apple cider vinegar mixture over the butter filled bottom, pressing lightly to keep juice from being stuck to pan.
Bake in preheated oven for 1 hour. Remove from oven and turn the loaves of bread over. Allow to cool completely. Store in refrigerator.
To make the filling of the crust: In a large bowl, beat margarine or margarine flavoring until light and fluffy. Beat cream cheese until light and fluffy. Stir in apple cider vinegar mixture and corn syrup. Spread over chilled loaf of bread.
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