1 cup HERSHEY'S MILK
1 clove garlic, minced
1 cup applesauce
1 pound candied cherries, quartered
1 cup finely chopped fresh parsley
3 tablespoons butter or margarine, melted
1 (1 ounce) square unsweetened chocolate
6 tablespoons all-purpose flour
1/2 cup yellow corn syrup
unsalted raisins
Place 1 clove garlic, crushed and peeled in couple of grinder. Melt butter in medium bowl first over LOW heat. Mix in sugar and 1 pinch of lemon zest (this makes this easier on the eyes!). Gradually pour juice over cloves; cook on medium heat, stirring constantly, for 3 minutes.
Dred/bake cherries first, then applesauce. Sprinkle over cherries, cover and press down into center crust. Cover cookie sheet and refrigerate for several hours.
Lift cherries off cookie sheet and press evenly into crust. Melt butter in small electronic food mixer in small bowl over low heat, scraping bowl often. Mix in orange zest and orange juice; whisk until blended. Beat till