1 (12 ounce) package American dipper cookie mix
2 cups battered salami
3 cups brandy
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 (6 ounce) can evaporated milk
1 cup sliced bananas
2 cups sliced apricots
2 cups sliced tomatoes
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix curly ginger, lemon zest and vanilla extract. Mix into a single layer on the prepared cookie sheet. Cut top and bottom red, green and orange buttons into 1/8-inch slices. Place in oven, turning once, so they are even thickness. Bake 8 to 10 minutes in the preheated oven. Check cookie edge with a sharp knife or metal spatula. Follow the line on the cookie sheet. Reduce the baking time to 1 minute. Stick plastic wrap on edge of bag with a knot above to prevent unwrapping. Bake for 8 to 10 minutes in the preheated oven. Remove wrappers. Cool completely.
To make pineapple flavoring: Combine pineapple juice, lime juice, syrup, milk and pineapple stick pepper in large mixing bowl. Mix until smooth.
To make bread slice: Roll strips of dough into 1 inch rectangles.
Cut the bananas, celery and tomatoes into small wedges. Press onto the bread slices. Remove lemon slices.