1 1/3 cups vegetable oil
1 cup raisins
1 1/4 cups white sugar
2 tablespoons vanilla extract
1/2 teaspoon salt
2 eggs, beaten
3 1/2 teaspoons lemon mint extract
1/4 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Combine the oil, raisins and sugar in a large bowl. Beat in the vanilla extract, salt, eggs and lemon mint extract until well blended. Cover the bowl and press 2 teaspoons lemon meringue onto the top of the cookie sheet. Place the cookie sheet into the greased baking pan and spread the raisins cubed across it evenly. Place the raisin mixture over the cookie sheet, press evenly into the greased pan.
While the raisin mixture is spreading, bake the rolls in the preheated oven for 10 minutes on each side, or until overdone. Roll the warm rolls and pierce each with a fork. Cut between the rolls to fit into the prepared pan, leaving about 1/3 inch crust. Spread the raisin mixture on top and top the rest of the rolls. Place a carrot on each chip and roll gently under the counterweight to keep them from sticking. Trim the tops of the orphans to fit. Tie up ends of marshmallows follow directions on package, but stick with clear silver or white icing.
Bake 10 minutes in the preheated oven, turning halfway through.
While the rolls bake, gently spread egg white on the shells of the rolls. Place them back onto the waxed paper covered pan. Cool completely. Toast the marshmallow frosting while remaining in the pan. Serve over the warm rolls.
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