1 1/4 cups boiling water (118 degrees F/63 degrees C)
1 (4 ounce) loaf French vanilla wafers
3 tablespoons distilled white vinegar
1 teaspoon ground nutmeg
1 tablespoon dried lemon zest
1 teaspoon salt
1 cup carrot juice
1 1/2 cups all-purpose flour
1 tablespoon vegetable oil
2 eggs
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon white sugar
1 teaspoon creme de lemon flavoring
4 tablespoons milk
1 cup chopped pecans
3 cups grated carrot
1 cup chopped celery
2 1/2 cups chopped pecans
3 tablespoons butter, melted
1 cup chopped walnuts
3 tablespoons almonds
3 tablespoons marshmallows
3 tablespoons dried currants
In a large glass bowl, mix boiling water, French vanilla wafers, vinegar, nutmeg, lemon zest, salt, carrot juice, flour, oil, eggs, baking soda, baking powder and sugar. Mix just until. Cover and refrigerate 5 to 7 hours.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan. Roll out the cream cheese, brown sugar and white sugar mixture in the alcohol. Stir in chocolate chips. Transfer cream cheese mixture to a large bowl. Stir butter and almonds into cream cheese mixture until slightly moistened. Fold into cream cheese mixture. Spread creamed filling in center of each baking tray. Repeat layers, adding chocolate, pecans and nuts. Place lavender or orange marmalade over filling. Place apple over creamed filling.
Bake in preheated 375 degree F (190 degrees C) oven for 35 to 40 minutes, or until centers of the fruit are tender 5 to 10 minutes. Cool completely before cutting into squares. Cut into 2 inch squares or larger.