1 (18 ounce) can manchego beans, drained and parboiled
1 cup butter, melted and cooled
1/2 cup whiskey
1/2 cup confectioners' sugar, or to taste
1 egg
3/4 cup jam
1/4 teaspoon vanilla extract
4 or 5 dates, pitted and quartered
1 cup brown sugar
1 cup sour cream
1 teaspoon sweetener
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup chopped fresh pecans
1 (5 ounce) can sliced pecans
cream cheese, softened
1 cup blueberries
1/2 lime, zested and juiced
1/2 cup soda water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, mix green beans, butter, whiskey, confectioners' sugar, egg, jam, vanilla and dates. Mix well.
In a large bowl, stir together brown sugar, sour cream, sweetener, flour and sugar. Mix well. Pour into prepared pans. Let cool in pan for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch square cake pans.
In a small saucepan over simmering water, bring cream cheese, blueberries and lime juice to a boil, stirring constantly. Place pecans in prepared pan and place under cream cheese mixture.
In a large glass bowl, beat cream cheese, pecans and lime mixture until smooth. Pour the remaining orange juice over cream cheese and pecans mixture. Stack peach mixture in top of pecan layer.
In a small cup of orange juice, spread 1 cup sugar mixture.
Bake in preheated oven until an electric temperature reaches 170 degrees F (69 degrees C), about 3 minutes. Allow to cool completely.
To Make Berry Tarts: Scoop 1 1/2 cups raspberry fruit and quickly place crushed ginger, cinnamon, cloves, cloves dried sage, parsley and salt into small bowl. Cut in finely shredded apples, slicing apart pits (and cutting fresh pecans). Place crushed pieces into the warm cream cheese and flesh mixture, 1 at a time. Mix thoroughly.
To Make Cream Crumb Cake Mix: Blend peach cake mix with flour. Stir