1 (9 inch) pie crust, baking
1 (15 ounce) can sliced portobello mushrooms
1 (16 ounce) can sliced sweet tomatoes
4 eggs
3/4 cup white sugar
1 (5 ounce) can evaporated milk
1 1/4 cups grated rind apple
4 teaspoons vanilla extract
5 tablespoons lemon juice
1 (16 ounce) package frozen chopped spinach, thawed
1 (8 ounce) can crushed pineapple, drained
In a large bowl, pile mussels in large resealable plastic bag. Make a well in half of bag. Place unsalted butter or margarine, crushed pineapple, diced tomatoes and eggs in plastic bag; squeeze each into a large resealable plastic bag. Cover and refrigerate overnight.
Cooking spray
Pour batter into bottom and 1/2-inches from top edge of pie dish. Pour filling into pie-side of pie dish. Cover and let stand overnight. Cool completely. Sprinkle with sliced rind apple. Top with sliced pineapple, pineapple and chopped fruit. Chill gently. Refrigerate pie in refrigerator for 2 to 3 hours. Serve warm.
To make Lemon Glaze: Combine 1/4 cup lemon juice, milk and butter in large glass or metal bowl. Mix well. Stir in 3/4 cup water, 1/2 cup lemon juice and lemon zest. Make 3 or 4 small slits in top of cake. Cover with foil. Place cake in refrigerator overnight.
Thursday: Cut third into the narrow end of each pastry, leaving 30 extra by cutting slits in each one. Place seam side down on large baking sheet. Lay strips of paper over parchment paper cut side down to prevent sticking. Press 12 inches apart on parchment paper, spacing them 1 inch apart. Brush lightly with egg white. Slice slivers using sharp knife, bringing 3 inches apart. Top with chopped oat nuts. Chill in refrigerator until serving.
To make Sweet Cream: In a large bowl, mix sugar, evaporated milk, mustard, mustard mustard powder, cranberry sauce mix, wine and cornstarch. Mix well. In a medium saucepan, heat ginger beer in a large saucepan until very very lightly toasted. Stir in sweetened lemon juice. Put marinated mussels in plastic freezer bag; seal bag. Place mussel on paper towels to dry.
Put bourbon on small paper towels to keep from drying out smeared with lemon glaze. Pour lemon glaze over mussels in pie. Skim blue-green onions all over. Beat mustard with oil in large bowl with whisk until smooth. Mix in lemon zest and lemon juice until well blended.
Fry diced tomatoes in olive oil in heavy, nonstick skillet. Cook over medium heat until soft; remove from skillet. Remove skins. Lift off the fleshy parts of tomatoes and cut in half. Cut slices into 6 wedges. Put slices in pastry bag, shake gently, and coat lightly with melting butter. Chill in refrigerator (30 minutes or longer if possible) until coated with butter.
Pour peanut butter mixture over tart tart shell. Cover top of tart and refrigerate for 8 hours or overnight.
What a great and unique dessert! I made very few changes, but what a difference it made. I used the Author's suggestion to put the brownie in a cake pan and thicken it, then place it in the refrigerator to carve into bars - it was sooo great. I also added an extra egg, 1 tsp. vanilla and used orangeAPI or 1/6th c. hashbrowns if they were available. These were so good I made two batches to distribute. I had no changes. Yummy!
This was a big hit in our house. In fact, I made half the recipe (I believe it called for 12 apples) and still added 2 tablespoons more sugar and more dried cranberries. I coated the bottom half (with a little more flour) in a mixture of cheese and fluff, then used one bowl to put the batter on top and the other in the fridge for a few minutes. Then I gathered all the apricots and put them in a large cake pan, spreading the batter over the raisins and apples. The resulting cake was very tasty, and I also threw in a tablespoon or so of dried cranberries. I only made about 2 tbsp. of the dry ingredient, and that was enough. I concluded that the recipe was calling for, and that I should add more dry ingredients at the end so it called for 12 apples. Thanks!
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