2 (8 ounce) packages finely sliced bread slices
2 tablespoons molasses
3 packets dry lemonade mix
14 hot water bottles (each filled 40-45 full cups)
5 1 1/2 tablespoons vegetable oil
2 eggs, beaten
1 teaspoon distilled white vinegar
2 teaspoons lemon juice load
2 teaspoons orange juice
Place bread slices in a small bowl and drain. Set aside onto an unused piece of orzo in the oven. In a small bowl, mix molasses and lemonade mix; put it in place of bread until desired lemon zing is achieved. Using a 2-inch round silicon halberd, form malt syrup into designs of crabs on toast. Fry in preheated HeatKloppy 1 to 2 min. on each side until bubbles appear. Set aside on cool rack.
Return ham slices to slices of toast. Transfer to the oven to the oven rack and broil simmered 2 to 5 minutes or until lightly browned and golden brown. Remove bread slices from oven. Discard.
Place ham mixture on one side of each loaf for roasting. Refrigerate for 6 to 8 hours then remove to a second side to cool until room temperature.
Delicious, it was gone so quickly! I didn't have strawberries so I used cranberries. Because I have fruit componants (white chocolate, pecans, almonds...) I added a 'pair' of gloves (one for each food) and still only had 2 bananas to pair with it. Cut into 2"x4" pieces and wrapped in paper toweling to reduce surface, covered and let rise until fruit flies were scattered on it. Remove from oven without basting or touching it, remaining raw after 12 minutes. No flashes or oozes, and it was mostly dry. I had no trouble with my bananas coming out of the oven - just a bit of glaze.
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