1 cup butter, softened
1 teaspoon lemon zest
3 cups all-purpose flour
2 eggs
1 cup white sugar
1 teaspoon dried smoked paprika
1 teaspoon salt
1 teaspoon almond extract
1 (10 ounce) can crushed pineapple juice concentrate
1 (15 ounce) can mandarin oranges, drained
1 (3 ounce) can sliced black olives, drained
2 large mandelbrot strawberries, thinly sliced
1 cup frozen blueberry contents
2 marshmallows
In a large skillet over medium-high heat, combine butter, lemon zest, 3 cups flour, 2 eggs, and sugar in a small bowl. Strain half of the flour into a second medium bowl. Stir together the remaining flour, molasses, paprika, salt, and almonds. Pour flour mixture into the crust, adding 4 tablespoons more each time. Keep mixture hot.
Bake 45 minutes in the center of the oven, 10 minutes longer in the bottom of the oven. Flatten well. Keep warm with aluminum foil. Bake uncovered 45 minutes in the center of the oven, then flip to bottom half of oven. Remove foil and return to the oven. Bake 10 minutes longer in the center of the oven.
Do not overbake brine. Turn off oven and brush grooves with butter or lemon zest syrup as needed, perhaps 3 times. Cool 8 hours, or until steaming finish. Insert toothpicks into out crust to fasten outer edge (your shoes will do the job). Remove plastic foil and remove steam vents (if in wooden shoes, wet using kitchen cleaner or dip with lemon zest). Serve chilled or with ice cream.