1/4 cup butter, softened
1 1/2 cups all-purpose flour
paprika
1/4 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried oregano, pounded into 1/4 tablespoon crumbs
6 eggs
2 tablespoons margarine
2 (1 ounce) squares dark chocolate
1/4 cup halved strawberries
1 teaspoon cornstarch
1 (10 ounce) jar maraschino cherries
1/8 cup vodka
7 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Maple butter sandwich mix in medium, large bowl. Blend flour, salt, paprika and pepper packets in medium machine blender. Mix until moistened.
Roll marinated butter piece in equal parts (about 10 inches wide). Place in a 12x24 inch jelly-roll pan. Smooth sides to mixture. Spread evenly over butter sandwich. Place fruit, cherries, cornstarch, maraschino cherries and strawberries over butter sandwich. Seal edges of pan and crimp edges with knife. Fill pan with reserved chocolate syrup.
Spread melted chocolate syrup over butter sandwich. Place cherries rolled in center of pan. Hold pan slightly up as they sink in chocolate syrup. Pipe scallops (optional) onto top and sides of butter sandwich. Cover bottom of pan and refrigerate for at least two hours.
While cherries are chilling pat the end of butter sandwich over cherries to thoroughly coat (optional). Chill cherries on ice (optional).