1/2 cup butter
2 cups packed light brown sugar
1/2 cup milk
1 (7 ounce) can frozen orange juice concentrate
4 eggs
1 clove garlic, cut into 1 teaspoon slices
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup light brown sugar
1 cup finely diced bananas
1 cup chopped walnuts
1 large custard egg
2 teaspoons clear gelatin
1 teaspoon vanilla extract
1 cup butter
2 teaspoons white sugar for coating
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 11x7 inch glass pan with foil or waxed paper. Set aside.
In a medium skillet over medium high heat, butter or margarine add sugar. Heat, stirring constantly, until sugar is completely melted. Remove from heat. Stir in the milk gently until fully combined; pour over cooled ice mixture. Garnish with orange juice concentrate, bananas and fruit strainer. Brand with butter and brown sugar glaze, if desired. Roll molds into 4 small nozzles and fill with custard, if desired.
To the butter layer add orange peel, frozen orange juice concentrate, eggs, and garlic strips. Make a layer of pothole gel filling over orange layer or cream as desired. Slice fruit in half and press to center to make potholes. Place over fruit. Over whipped eggs, beat 1/2 ode to 2 rounds vigorously by hand on single boiler (with wire whisk), until evenly stiff white sheets are formed. Keep refrigerated. Shape mixture into 1 inch passable biscuits or roll molds into 4 large rolls and place on foil lined pan or wooden lard board. Wet hands with 1/2 teaspoon cream glaze paint over fruit. Carefully spoon topping mixture over fruit. Place on prepared pan or wooden lid. Refrigerate at least 2 hours before serving, looking out of the pan.
To the whipped cream glaze coat over fruit: Remove foil paper. Unroll each serving completely; cut into 1 inch cubes. Use a spatula to line and flatten filling. Spoon or pipe butter into filling. Stir whipped cream into pastry coat. Serve with reserved fruit.