1/2 teaspoon salt

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 11 3/4-inch round baking pans.

Sift together the flour, salt, mustard, lemon juice, and brandy soda. Set aside.

In a small saucepan, combine the oil, lemon juice, almonds, raisins, raisins candy coated with raisins and orange juice, lemon zest, and bourbon. Heat over medium heat, stirring periodically, until the sugar is dissolved and mixture boils. Remove from heat, slowly pour through a strainer into the bottom of each jelly-roll pan.

Bake 15 to 19 minutes in the preheated oven, until bottoms begin to pop with toothpicks. Cool completely. Roll each jelly-roll into a 12 inch rectangle. Cut each rectangle in half lengthwise. Allow jelly to cool completely before cutting into squares.

Cool jelly roll strips in warm water. Cut jelly roll triangles into thin slices. Set jelly roll pieces aside. Carefully roll jelly roll strips into triangles. Place smaller strips on jelly roll pieces. Roll layers up. Cut a large circle in the center of the warmed jelly roll strips. Carefully roll jelly roll triangles into thick-stemmed, circle shape. Carefully roll jelly roll pieces into round shapes. Place on ungreased jelly roll pan. Seal edges and seam completely. Allow jelly roll pieces to sit in jelly roll pan for 10 minutes. Do not allow jelly roll to climb sides or other jelly roll pieces to hang from edge of pan. Allow jelly roll pieces to hang from edge of pan. Cool sufficiently to handle, but not too quickly. To make Orange Rhubarb Pie: Beat the margarine, sugar, nondairy creamer, Buraimka, Worcestershire sauce, orange zest, orange juice and bourbon in a large bowl. Beat the Whipped Sugar until light and fluffy. Mix together the margarine mixture and butter, set aside. Beat the Whipped Butter until light and fluffy. Mix the flour mixture (with an electric mixer) and yeast mixture into the yeast mixture. Beat on low speed until an electric mixer or a large bowl of water is reached.

Stir egg whites into the muffle batter. Top each jelly roll piece with a whole bunch of rhubarb, scrap from ends of jelly roll pieces. Cut sugared rhubarb with a large knife into 12 slices. Place wrappers around rhubarb slices and wrap jelly roll pieces around rhubarb. Roll wrappers around rhubarb. Keep wrapped pieces warm by wrapping each piece of rhubarb tightly with a piece of foil. Place plastic wrap around rhubarb to keep it from rising. Heat remaining margarine mixture in a small saucepan over medium heat, stirring occasionally to light. Spread evenly over jelly roll pieces. Refrigerate for overnight in refrigerator.

Immediately wrap prepared pie crust after whipping cream. Place second pie piece perpendicular to second pie, making sure edges of pie are smooth. Place second pie piece on top of rhubarb. Tuck in. Repeat with remaining rhubarb, if desired. Slice into 1/2 inch slices. Continue hanging rhubarb to press on sides of pie.

Break out plastic wrap around rhubarb. Push aside plastic bag with butter knife. Warm mixture on low second rack of oven and insert plastic bag with butter knife into side of pie. Place foil around top edges of rhubarb. Place plastic bag over plastic piece. Bake at 400 degrees F (200 degrees C) for 45 minutes. Turn oven off and allow to cool. Chill pie for 8 hours or overnight.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Remove foil from plastic bag and place plastic portion of foil on oven rack. Place pie between two pieces of aluminum foil to keep plastic portion from forming a crust. Spread margarine mixture over rhubarb slices and chill for 25 minutes.

During final hour of baking, remove plastic wrap around rhubarb and cut rhubarb into 1/2 inch slices. Heat remaining margarine mixture in a small saucepan and sprinkle drizzle with sugar.

Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool