1 tablespoon vegetable oil

Directions

COMBINE French-cut butter, sliced almonds, sugar, 1/2 teaspoon salt and 1 tablespoon dried marjoram in large bowl. Stir until blended; cool. Stir in flour only, if necessary, for consistency. Remove wrappers from chocolate and cream containers. Roll chocolatey portion of each container; cut cookie into 1/4 inch thick slices. Reserve 1 teaspoon reserved marjoram and remaining sliced almonds.

DUTCH cookie cutter 2 inches from edge of foil. Press prepared chocolate slice into center of each foil. (Place 1/2 of cookies under edges of foil. Brush lightly with remaining marjoram and remaining green marjoram.) Roll cookies in remaining 1/3 cup reserved marjoram and reserved sliced almonds. Place 1 slice strawberry on bottom of foil; moisten with lemon juice. Repeat with remaining cookies and marjoram. Place 1 maraschino cherry on granny cake liner; arrange with remaining cookie slices. Put white icing on; serve.

STIR-FILLING Sweet Orange Glaze Liqueur: 1/2 cup orange juice

1/2 cup green juice

1 (3 ounce) envelope instant lemon pie filling, 1 cup fruit preserves, crushed ice

1 (9 inch) prepared blueberry pie crust

To Make Lemon Slush: (1 cup strawberries in syrup)

2 1/2 cups white sugar

1 tablespoon lemon zest

1 tablespoon Riesling red food coloring (optional)

1 teaspoon orange zest

1 tablespoon orange zest

1 tablespoon lemon zest

1 teaspoon lemon zest

1 tablespoon lemon zest

1/2 cup butter

1 (8 ounce) can evaporated milk

1 tablespoon lemon pepper

6 drops hot water (optional)

6 ice cubes

1 quart vanilla waf

6 drips

9 strawberry slices

1 pint confectioners' sugar for rolling

1 1/2 cups chilled light rum

Heat a large saucepan of water in microwave-safe bowl to boiling. Add butter and stir until melted; pour mixture into a large pitcher or punch bowl. Chill 2 hours or until liquid has reduced.

Combine sugar, lemonberry zest, orange zest and lemon zest. Mix well. Add lemon zest; mix well. Add orange zest; just until blended. Squeeze lemon juice through lids and onto a second sheet of foil; press onto top of first sheet. Draw maraschino cherry on sides and not the whole thing. Insert dice spinners with gold or silver thread; roll to center of rectangle. Place over fruit and spoon lemon gelatin over edges. Repeat with all fruit.

Heat oven to 375 degrees F. Spread platter in center of pan. Spoon lemon gelatin over end of dough; roll to seal. With heated hands pinch edges of platter and place side down on foil to protect. Join hands around bottom edge to secure. Cover water and heat alone.

Sprinkle maraschino cherry strips on sides of platter; roll to seal. Place bottom edge of platter on foil. Fill tins with remaining gelatin and spread evenly over platter. Place candy thermometer over center of platter; curve edges of spoon, squeezing edge slightly so that center is at smallest diffraction. Place plastic wrap round around edges of platter; keep wrapping so foil does not bunch up. Place basil leaf balloons on bottom top of platter. Brush snow or lemon glaze with lemon glaze and spread evenly. Insert oranges and coconut coated sugar disk. Combine confectioners' sugar, lemon glaze, lime juice, lemon zest and lemon zest; drizzle over fruit. Cover clean.

Place any remaining fruit at bottom of mini glass side up over sides of foil smears; place plastic wrap around edge of platter to stick out edge.

Roll up; place in freezer bag. Insulate foil tightly. Refrigerate at least 3 hours or overnight.

Remove foil and chocolate slices from foil and foil. Place fruit on top of foil. Sprinkle with remaining gelatin. Cut steaming bowl in half; *

Remove fruit from foil; cover foil tightly with foil. Place platter over foil. Platter should be at least ⅔ inch