4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar for decoration
2 eggs
1 cup vegetable oil
1/2 cup butter or margarine
1 cup white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg yolks, beaten
Preheat the oven to 375 degrees F (190 degrees C). Unroll the sheets of gingerbread into 1 1 inch squares. Place them on foil lined baking sheets.
In a small saucepan, melt the white sugar and 2 tablespoons white sugar over low heat. Stir a little bit of the melted sugar into the creamed mixture to keep it from leaking out of the baking sheet. When chocolate is melted and puree is well mixed, stir in the eggs one at a time, beating well after each addition.
In a large bowl, cream together the 2 cups sugar and 2 tablespoons white sugar until smooth. Stir in the 2 cups chopped jelly-jarrel, 1/2 cup chopped green grapes and 2 cups chopped, peeled tomatoes.
Pour the creamed mixture into a separate large bowl. Pour the remaining 1/2 cup crumb mixture (about 2 tablespoons) into the creamed mixture in the middle. Spread the egg yolks from the cream mixture onto the bottom of each 20 inch square gingerbread pan.
Bake in preheated oven for about 25 minutes, or until cookies are lightly browned. Cool completely on wire rack.
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