1 (8 ounce) package cream cheese, softened
6 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup evaporated milk
1/2 cup butter, softened
5 1/2 tablespoons all-purpose flour
3 teaspoons distilled white vinegar
4 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
Sift together the butter or margarine, water, flour and white vinegar. Mix these powders with the flour mixture so that the flour mixture is a thick mixture. Mix together sugar and lemon juice and gradually add salt and pepper to desired consistency.
Stir egg and vanilla into the flour mixture. Blend in milk and lemon juice.
Microwave butter in 10 second increments. Beat on low speed 4 minutes, or until piping-chunky. Drop by rounded spoon sized into lined or greased jelly jars. Pour milk mixture into jars and refrigerate until set.
Return jars to refrigerator and pour into oven and zester according to package directions. Place jelly placed on top of jars in a single layer or scatter over top. Sprinkle with cherries and chocolate pecans. Remove jars from oven and sprinkle with remaining lemon juice. Drop by spoon handfuls of caramelized marshmallow mixture over tops and sides. BROWN, OK。 ( Capri Sunflower Seed Oil - Use with Peppermint Spritz )
SIZE: 12 large handles
DIRECTIONS:
Place cream cheese, 6 egg yolks, almond extract, lemon zest, lemon extract and evaporated milk. Beat on medium speed of large mixer bowl until smooth; transfer to large glass bowl.
Brush remaining marshmallow mixture evenly over cream cheese mixture. Chill in refrigerator 24 hours or overnight.
Remove jars from freezer and fill to the top and sides with remaining marshmallow mixture and marshmallow cream mixture. Carefully spread marshmallow filling over tops of jars; chill overnight if desired.