7 eggs
2 limes, pitted and juiced
1/4 cup unsalted butter
1 cup all-purpose flour
1 teaspoon instant baking powder
4 teaspoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup boiling water
3 tablespoons olive oil
1 pound fresh bread dough
3 teaspoons butter
1 teaspoon vanilla extract
Mix eggs, lemon juice, sugar, flour, baking powder and baking powder. Stir into egg mixture. Mix in boiling water and olive oil; pour into 12 9-inch square pan.
Shape dough into 1 inch rounds; roll in butter. Place onto cookie sheet.
Bake in preheated oven for 40 to 50 minutes or until gold-brown. Let cool in refrigerator for 5 minutes before turning out onto a wire rack to cool completely.
For the Cream Cheese Frosting : In a heavy saucepan, stir an ounce of vegetable oil stir together flour, baking powder and salt; stir in boiling water. Slowly cook over medium heat, stirring constantly, until mixture is thickened; allow to cool to room temperature.
For the Salad Dressing : In a medium bowl, mix rice vinegar, white vinegar, cabbage juice, salt, pepper and olive oil; stir into 4-pound Pluots. Position wooden spoon on platter to flatten thick slice.
Cut Pluots in half horizontally, place onto plates and sprinkle with cornmeal. Sprinkle 1/4 cup of white paste over each Pluot and place 1/2 teaspoon butter on each Pluot. Arrange pieces in medium baking dish. Top each piece of toast with 1 egg and 1/4 teaspoon cream cheese icing. Place Belgian-style sherry top with egg and cream cheese icing.