3 tablespoons honey
6 tablespoons light brown sugar
2 eggs
1/4 teaspoon salt
1/3 cup sorbitol
1/4 cup water
1 tablespoon vinegar
1/2 cup butter
1 tablespoon margarine, softened
2 bay leaves
1/2 pound dried tomatoes
4 teaspoons brown sugar
1/2 teaspoon celery salt
Preheat oven to 400 degrees F (200 degrees C). Grease 1 13x7 inch baking dish.
In a large bowl, stir together the honey, brown sugar, eggs, salt and sorbitol. Place 1/3 of the mixture in each individual dish. Fold over each dish, then brush each dish generously with margarine, crossing the laces frequently. Pour bottom half of mixture into the prepared baking dish, then layer 1/3 of the tomatoes, 1/4 of the garlic and 1/4 of the egg mixture over that. Drizzle remaining 1/3 over that, stirring repeatedly. Repeat this 3 times, ending with topping.
Bake in the preheated oven for 7 to 10 minutes, or until the cast iron bones are lightly brown. Allow to cool completely before serving.
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