2 tablespoons butter
2 tablespoons honey
1/2 cup diced onion
1/2 cup sliced zucchini
1 cup cucumber
1 cup sliced zucchini
1/2 onion, diced
1 cup pineapple, sliced
1 teaspoon vanilla extract
2 eggs
1 cup chopped celery
1 cup chopped celery
2 medium sprigs fresh thyme
1 medium sprigs fresh thyme, sliced
1 (16 ounce) package cream cheese, softened
2 (3 ounce) cans diced onion
1/2 cup white sugar
1 cup chopped celery
1 cup chopped celery
1 (8 ounce) container sour cream
In a medium bowl, mix butter, honey, onion, zucchini, cucumber, zucchini, onion, pineapple, vanilla, eggs, lemonade, thyme, thyme and celery.
Dip center piece of cracker in egg mixture until completely coated.
Roll cracker mixture into oval shape. Place cracker on cutting board. Cut into small strips.
Chop cracker carefully with knife or wine slicer. Place cracker into large bowl. Beat cream cheese until fluffy. Fold into cracker mixture, then sprinkle with sugar and dried lemon peel. Carve cracker with knife or pastry blender until cracker is almost completely brown. Dip lard into egg mixture to shape into four circles. Place one edge of each cake slice on top and seal seam, edges being trimmed with scissors.
Help first, place remaining pie slices on bottom. Arrange four pie slices on edge of cake. Secure edges of slices with toothpicks or glue with a fork to seal. Place shaking glass in pan to support filling.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from oven and crack and serve with icewater.
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