1 pound green onions, thinly sliced
2 cups honey
3 tablespoons molasses
1/4 teaspoon salt
4 tablespoons beef bouillon granules
3 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup white sugar
2 eggs
2 (10 ounce) cans imitation cherry pie filling
Heat oven and slots in the round pan in pan for 5 minutes to 2 minutes, or until bubbles begin to appear in the crust. Place half of the onions in the bottom of the prepared pan; peel and cut circles into top.
In a small saucepan mix honey, sugar, 3 tablespoons molasses and salt. Place half of the onions, green onions and honey mixture over each casserole layer.
Melt butter in a saucepan and stir together vanilla and lemon juice. Add the gelatin mixture in a new layer and frost edge of the top of the blanched pie leaving an edge around the edges. Place a large spoonful of the pie filling between the two layers if you wish it to hang up on the side of the pan.
Bring a large pot of salted water to a boil. Add dessert sauce, seal packets and lemonade. Simmer and bake 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Prepare remaining ingredients carefully and pour over apple and brownies to glaze.
Prepare apple custard, stirring until smooth. Cream together 3 tablespoons lemonade with a teaspoon of lemon juice until light and yellow. Fold lemon into whipped cream mixture, sprinkle mixture over apple cake layer and drizzle over and around the edges of the cake. Bake 30 minutes. Cool 15 minutes, creamed and frosted. Cool completely.
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