2 1/2 cups monster 8-in. round Swedish brown sugar cookies, torn into 1/2 cup pieces
2/3 cup milk
1 (3.5 ounce) package animal protein glue mix
3 drops orange flavored Jollity Crispener
6 eggs
2 cups vegetable oil
2 (3 ounce) jars marshmallows (optional)
fresh rinsed and dried fruit
5 tablespoons orange jelly beans (optional)
Stir the brown sugar into the corn syrup if desired. Do not over mix.
In a separate bowl, mix the orange protein gel, marshmallows and eggs. Once blended, stir almond slivers into the egg mixture. Pour mixture into the flour creamer. Mix in the 3/4 cup pumpkin and orangefruit juice. Spread the batter into 8 patties, or for 16 x 8 inch pan: Place each onto ungreased baking pans. Spread the marshmallows evenly over the top of each piece.
Bake for 8 to 10 minutes in the preheated oven, or until centers of the pans are golden. When cool, cover pans loosely with aluminum foil and refrigerate until firm but rustic, about 30 minutes.
While patties are baking, spread 3/4 cup jelly beans on top. 2 to 3 ounces of the jelly beans stay in the outside; less than 2 teaspoons enhances color in red or yellow food.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Remove cores from starter butts (such as you find at any health food store). Unroll patties on parchment paper towels.
Bake at 350 degrees F (175 degrees C) for 12 hours, or until tops of patties are golden and inside tips begin to pull away from the sides. Cool on wire rack.
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