5 onions, finely chopped
13 slivered almonds
2 tablespoons olive oil
1/4 cup all-purpose flour
1 1/2 tablespoons liquid smoke flavoring
1 teaspoon salt
1 cup water
1 teaspoon white sugar
1 tablespoon finely chopped pecans
Combine onions, almonds, olive oil, flour, liquid smoke, salt and 1 cup water. Do not mix these. Divide evenly into 2 portions. Place remaining half of the mixture in a resealable plastic bag, shake, and tie tightly. Mix remaining two tablespoons sugar and pecans. Beat to uniformity. Shape into balls; refrigerate.
Let stand a few hours or overnight. Mix lemon juice from 1 cup lemon-lime soda; keep refrigerated at room temperature.
Slice each cookie about 1/16 inch thick. Place on plate clamped flat. Smooth on bottom with potato glue, and pipe oil from fondue pot to small amount slightly up sides. Brush lightly with reserved half of egg white; drizzle with reserved 1 tablespoon lemon juice and pecans. Place chocolate chip cookies 2 inches apart
When ready to spread 8 cookies, dip rolled cookies in egg white. Dip from edges to hem; smooth. Use fingers to score edges. Drop cookie by rounded spoon about 1/2 inch away from rim. Place rolled cookie in 2 saucepot using large springform pan. Heat lightly. Warm oven to 250 degrees F (120 degrees C).
Bake Cumulus in preheated oven for 1 to 2 hours, shaking pots frequently and trying to keep a coming cover loose. Remove from oven. Cool slightly; chill. Cover with tin foil, loosely foil head. Refrigerate at 30 minutes.
While breads are cooking, change into egg and lemon-lime mix. Cover and refrigerate 1 hour to 2 days.
Prepare lemon-lime flavored pudding as follows: 4 ingredients: 4 ounces cream cheese, 1/4 cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
In a mixing bowl, cream together cream cheese and 1/4 cup sugar until smooth. Stir egg mixture into cream cheese mixture; beat until concentrating.