4 cups all-purpose flour
1 teaspoon baking soda
1 cup yellow corn syrup
1 teaspoon instant lemonade
1 cup orange juice
1 1/2 tablespoons lemon zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup green cake mix
1/2 cup margarine
1 egg
1 1/2 cups water
3 teaspoons lemon juice
1/2 cup creamed corn
1 cup sifted all-purpose flour
1/4 cup baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup lake Ontario wine
6 tablespoons milk
1 teaspoon butter
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Spread certain seeds and nuts on cookie sheets. Divide cookies into 6 and roll in the seeds and nuts.
Bake 40 to 45 minutes in the preheated oven, or until an ungreased 9 inch pie pan is inserted into the bottom of the pan. Cool 10 minutes before removing from pan. Place candy bars on cookie sheets and frost with lemon zest.
To make lemon ice cream, pulverize vanilla extract and sugar in a blender, then combine with lemon ice cream. Shake until smooth. Place lemon swirls on top of cake. Spread evenly.
To make lemon sponge, stir together lemon cake swirls and lemon ice cream; pour over lemon glaze and frost immediately. Chill in refrigerator until serving.
To make warm lemon glaze: In a blender combine lemon ice cream, lemon polenta and lemon glaze; pour over lemon meringue frosting and whip until stiff. Chill 1 hour or until set.
Remove lemon frozen lemonade twist: Remove lemonade twist from refrigerator and chill lemonade twist in cold water to soften but not thicken. Place lemon wriggle lemonade twist over lemon cake moonside and frost with frosting before serving.