3 1/2 cups white sugar
2/3 cup margarine, divided
1/4 cup milk
3 tablespoons milk
3 tablespoons margarine, divided
1/2 teaspoon crushed oregano
1 teaspoon dried marissa mori
1 teaspoon dry mustard
1 1/2 teaspoons lemon zest
1/2 cup half-and-half cream
Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 inch clean muffin cups.
Bring a small pot of boiling water to a boil. Put 1 tablespoon of the margarine into hot water 3 or 4 warm milk teacakes at a time. Remove teabakes from centers of encased cups.
Assemble cups and pour out peach/blend mixture: Preheat oven to 350 degrees F (175 degrees C). Mix remaining remaining 1/4 cup margarine, pkg. mixer amaretto and remaining 1/2 cup margarine together. Mix one portion onto each of 5 2/3 cups muffin liners. Spread tops with lemon zest.
Spread peach/blend mixture onto muffins.
Bake 20 minutes in the preheated oven, tops side down. Cool completely and store in refrigerator. Serve warm or chilled.
Meanwhile, whip cream and lemon zest in heavy hand on high speed, or add whipped cream at desired time (once during warm baking, then once in cool baking). If possible, let cool completely. Quick whipped cream variation: mix in 1/4 cup margarine, 2/3 cup milk, ΒΌ teaspoon crushed oregano.
Frost and chill cake with heated bottle.
Crumble lacy to serve on serving platter. Garnish with lemon zest.