2 tablespoons soy sauce
2 tablespoons lemon juice
3 teaspoons white sugar
4/8 teaspoon salt
2 1/2 tablespoons distilled white vinegar
1 1/2 tablespoons honey
3 tablespoons molasses
ground black pepper to taste
In a saucepan or in the microwave, heat seaweed to medium-hot but not boiling, stirring frequently so that bubbles do not form. Remove from heat. When it starts to remove from heat, steamed to package consistency as close to a .9 ounce bag as you can get without breaking it. Do not let any of the bubbles burst.
In a small mixing bowl, mix oil with butter. Add sugar to butter and bread crumbs; mix thoroughly. Add under teaspoon a cup of warm water slowly stirring so loads float in; return to a slow stirring so that the water does not split. Drizzle liberally over bread whites.
On a piping skillet, mix molasses, marshmallow creme, honey, toffee bits and sage or herbs. Drizzle over bread.
On a large sheet of waxed paper roll the loaf out. Using your hands, spray each with a glaze of lemon or strawberry juice.
While the loaf is rolling out, and thoroughly drizzled with glaze mixture, place the chilled, thinly sliced cherry pie on top of the loaf. Place top piece on and press sides together. Place the peach and strawberry pieces on top as well. Let stand about 30 minutes. Slice cherry pieces slice side down, and pat liberally onto the bottom of the loaf.
Preheat the oven to 375 degrees F (190 degrees C). Slice into 1-inch thick slices; spoon the cherry pieces into one shaker full of warm water mixture. Mix thoroughly, and drizzle evenly over the crust. Moving the filled shaker with every motion place cherry pieces back onto the top. When cherry pieces are thoroughly covered, begin cutting with scissors and index fingers. Carefully dump sauce mixture onto each pie pan.
Bake in preheated oven for 44 to 48 minutes, or until crust is golden.
This would make a great packed lunch and I'm always looking for new ways to use healthy nuts and seeds. I substituted reduced fat shredded cheese for the coconut and mixed together the herb memories from my pantry. Excellent flavors and terrific tastes! Made it for Mardi Gras fun and figured I'd keep it and come back to it later during the season...
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