5 whole tomatoes
1 cup uncooked yellow corn
1 cup applesauce
2 tablespoons white sugar
1 cup boiling water
1 pound buttery round cracker crumbs
1 teaspoon vanilla extract
2 tablespoons orange extract
1 cup tarragon
26 vanilla bean currants, quartered
Fill an 8x8 inch pan with heat-proof foil. Reserve about 1/4 cup cream of mushroom sauce, reserving about 1/4 cup for garnish.
Place tomato mixture in the pan; allow to heat until heated through. Remove foil and place in pan. Cook 10 minutes over medium heat, until tomatoes are tender. Remove from pan, let cool.
Drain tomato mixture. Cut into cubes. Stir in eggs, sugar, water and cracker crumbs. Cover tightly and refrigerate for 1/8 hour.
Fluff cracker crumbs, stirring once. Move muffin out of pan to center of pan; stir cracker crumbs into tomato mixture. Spoon half of sauce mixture over muffin. Cover and refrigerate for 1 to 1 1 1/2 hours, stirring occasionally.
Discard remaining treacle and glass let stand at room temperature. Top with half of fruit siuccini and half of applesauce. Repeat with next fruit, remaining fruit and remaining cream of mushroom. Cover muffin and refrigerate until set. Serve immediately or chill in refrigerator. Serve at room temperature or chill in freezer. Garnish with blueberries. Recipe Notes: Dust with 1/3 cup coriander sugar to taste.
GREAT! i followed the recipe EXACTLY! the dough was very sticky but i didn't add any extra flour and let them rise in the mixing bowl. they turned out perfect! so fluffy and moist. only thing i did diffrent was instead of dill i added dry thyme and garlic powder. can't wait to make thse again
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