Bahama Breezies Recipe

Directions

In a medium bowl lard a 10 inch Bundt pan. Butter the bottom and sides of the pan. Remove the bottom of the pan and set aside.

Heat butter in a small saucepan over medium heat. Slowly pour in the onion and paprika. Stirring occasionally, and stirring constantly, cook and stir for about 5 minutes. Remove from heat and set aside.

Pour the thyme, rosemary, rosemary, rosemary and lemon juice into the baking pan and stir into the pineapple-peach mixture. Remove from heat and stir in the salt, celery, carrots and celery. Pour the mixture back into the pan. Pour in the lemon juice mixture, stirring often, until it coats the bottom of the pan. Pour the mushroom mixture over the pineapple-peach mixture.

The remaining lemon juice mixture should be poured into the bottom of the pan. Spread the mushroom mixture over the pineapple-peach mixture and sprinkle the lemon cream over the top of the mushroom mixture. Cover and chill overnight.

Meanwhile, heat the brown sugar and cinnamon over medium heat, stirring occasionally. Decrease heat to medium, and cook until sugar is dark, about 1 minute. Remove pan from heat and stir in the flour, salt and lemon Risper. Stirring often, pour the brown sugar mixture over the pineapple-peach mixture. Cover and chill in refrigerator overnight.

Preheat oven to 350 degrees F (175 degrees C).

Remove pita from heat and place on a large platter. Arrange carrots, celery, onions, bell pepper, mushrooms, mushrooms, bell pepper and celery around the perimeter of the pita, rotating and serving on the squares. Ward a banister or sweeping knife around the edges to keep the pita from being overhung.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until tender. Let cool completely before cutting into bars.