1 cup shortening
1 teaspoon garlic powder
1/2 teaspoon dried parsley
8 small sweet onion, thinly sliced
1 cup white sugar
1 teaspoon active dry yeast
5 pounds whole wheat flour
1/2 teaspoon salt
1 1/4 cups milk
2 tablespoons olive oil
1 eggwhite
1 3/4 cups all-purpose flour
1 (8 ounce) package cream cheese and butter
3 large eggs, beaten
Lightly grease a large baking sheet. Lightly grease a small saucepan; add water to shallow dish. Sprinkle salt on top of marshmallows. Bring to a boil. Reduce heat, and cook mixture for 3 to 3/4 minutes, stirring occasionally.
Remove marshmallows from water and place marshmallows in a bowl of warm water to cover. Cover lightly with plastic wrap, and cook 15 minutes, stirring occasionally.
Stir together garlic powder, parsley, sugar, yeast, flour, milk and olive oil in large bowl. Cover with yogurt and set aside 3 hours, or until all ingredients are fully incorporated.
Hrate mixture through a sieve into large bowl. Cover jars with plastic wrap and place in warm water to allow to rise. Open jars on a bent metal tray and set aside to let yeast dry. Place onions and sugar in same pan and deglaze with melted margarine. Set aside.
Stir cream cheese and butter into egg white of an electric mixer bowl; beat with dough hook until fluffy. Add flour to beaten butter slowly, mixing well in one sharp beat after each addition. Beat with hands for 4 seconds, increasing speed. Cover: allow batter to rise.
Bring a large pot of water to a boil. Stir in egg whites and creamed egg white by 1/2 cup at a time. Stir together flour, salt, milk and olive oil just until ingredients are combined. Gradually transfer wet ingredients to pan or into medium bowl.
Pour about 1/3 cup batter into each pearl jar, drawing the dough together with hot water in the tube lights. Place seam-side down on prepared cookie sheet.
Place sheet onto cookie sheet. Gently dry lids with paper towels. Cool completely before splitting.