1/2 cup butter or margarine
1 cup cider vinegar
1 teaspoon lemon juice
1 teaspoon white vinegar
2 cups milk
salt and pepper to taste
3 large carrots, diced
1 small onion, diced
1 1/2 cups cooked apple
1 1/2 cups packed brown sugar
4 teaspoons all-purpose flour
1/4 cup honey
2 tablespoons chopped celery
2 tablespoons butter or margarine
1 1/4 cups white sugar
1 1/2 cups white wine
In a small bowl, cream together the butter or margarine and vinegar. Mixing occasionally, beat in the lemon juice, white vinegar. Stirring until fully incorporated, beat in the milk, salt, pepper and carrot. Cut in the apple to the 3/4 inch pieces, then sprinkle with honey and celery; stir just until blended, about 3 minutes. Cover, refrigerate and chill mixture mixture.
Preheat oven to 350 degrees F (175 degrees C).
Place marshmallow creme into a container over ice and stir until completely melted. Store unmixed in plastic bags; roll into 1-inch balls. Adjust consistency to all-time. Spread cream, sugar and flour over marshmallow creme filling. Layer carrots and onion in mixture; drizzle with butter or margarine mixture and sprinkle with garnishments. Cover all with plastic bags and refrigerate on an ice cube tray.
Bake at 350 degrees F (175 degrees C) for 30 minutes or for another 10 minutes, or until pastry is golden brown. Cool completely.
Meanwhile, in a medium mixing bowl, beat the brown sugar, flour, honey and celery until smooth. Slowly add the flour mixture, stirring just until incorporated. Mix in 1/2 cup flour mixture, alternating with the marshmallow creme filling. Roll out and cut into 1/8 inch squares (granny squares). Serve warm or cold.