2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1 cup butter
1 teaspoon vanilla extract
1 bunch white walnuts
1 cup almonds
2 cups heavy whipping cream
1 1/3 cups brown sugar
4 cups sticky cooking wine
In a small saucepan, combine eggs, salt, baking soda, milk, cooking powder and mixture. Bring to a boil, stirring constantly. Slowly remove from heat; gradually pour into saucepan and heat, stirring constantly, until slightly thickened.
While mixture is heating, whip the cream with the butter, stirring constantly, until stiff. Beat in brown sugar and vanilla until fluffy. Mix well.
In a medium bowl, beat the whipping cream in heavy cream one minute, then beat in 1 1/3 cup of walnuts. Whip the remaining 1/3 cup toward the end. Spread on the bottom and sides of an 8 inch springform pan.
Bake at 325 degrees for baking time. Cool before cutting into squares; frost with your favorite frosting.
For the frosting: In a small saucepan, combine brown sugar, brown sugar, cream and butter. Bring to a boil by stirring rapidly. Remove from heat; stir in walnuts. Mix together the flour, 1 cup butter, 1 teaspoon vanilla.
For the dessert: Gently frost walnuts with brown sugar, white sugar and orange juice or orange juice with orange juice by blending 1/3 cup meringue into remaining 1/3 cup of whipped cream. Remove from oven. Refrigerate with marinade until cool enough to handle (about 1 hour). Cut cookie squares into 1/2 to 2 inch chunks and roll them in frosting.