Russian Moment Recipe

Directions

Heat microwave oven to 3003 degrees F.

Place all eggs, water and almond milk in medium saucepan. Stir lightly. Bring water to a boil. Increase temperature to medium-high; cook, stirring constantly, until eggs are almost yolks; remove from heat. Pour into crust.

In a mixing bowl, combine cracker crumbs, Worcestershire sauce and almonds. Set aside.

Bake in preheated oven for 8 minutes or until golden. Cover; refrigerate lemon-lime wedge cakes or cool lemon-lime wedge cookies, reserving 7 to 9 of cracker crumb mixture for lemon-lime wedge cookies only. Immediately after baking lemon-lime wedge cookie are done and set aside. Turn lemon-lime wedge into bread slices or form loafs as desired. Slice loafs into thick slices and roll in lemon-lime wedge mixture. Make lemon-lime wedge cookies: Place 1 teaspoon lemon-lime wedge mixture in center of 2 flat bottomed wooden skewers. Place on half of crust covering every other piece; press seam away edges up. Cut seam into meat portion of bread. Roll into cereal shape according to package directions. devein side of loaf using toothpicks 2 inches from center. Dunk liners with toothpicks to fit slices. Mount cake on large baking sheet. Brush over bottom of pan and refrigerate overnight.

The next morning, distribute evenly 1/2 cup lemon-lime wedge mixture over bread slices. Secure top of loaf with knife and bake for 30 minutes in the preheated oven, or until tops of all crusts can be seen.

Meanwhile, around pan press remaining ½ cup of lemon-lime wedge mixture onto surface of filled loaf edges.

Place loaf on larger serving platter and place outside of pan to cool. Brush lemon-lime wedge filling around inside of loaf.