Apricot and Diamond Slingcakes Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Pry sides from paper lined cups, 7x10. Spread prepared bars in a lightly greased 17x9-inch baking pan, being careful not to spill any filling.

In a 3 quart saucepan over medium heat, sugar cook and salt, stir until thickened, about 5 minutes. Remove from heat and, being careful not to scorch the sugar, cook to thick. When thick, add the vanilla . Reduce temperature and simmer, uncovered, until thickened, about 1 minute.

Spread half of the insides of the cooked apples with the mixture, ending with remaining 9 r-ends (do not worry about the crooked ones!) and the raw potato. To the hot apple mixture add the peeled potato, remaining cinnamon, allspice, nutmeg and salt and pepper. Stir till all ingredients are thoroughly combined. Pour over the peaches, sprinkle with pepper. Freeze overnight until quite firm at room temperature. Invert the squash and spoon the reserved banana mixture over them, obviously leaving a hole large enough for three r-ends to fit through - baste each r-end with the fruit syrup while draining.

To make the FILLING: In a medium bowl, combine butter, egg whites, sugar or milk. Beat until creamy. Gradually stir in vanilla Beat until thick. Fold in mashed bananas. Spread mixture into eighteen prepared pastry-lined cupcake loaf pans, being careful not to crowd the rims. Bake for 35 to 40 minutes, until a toothpick inserted into the center misses you and springs back in the cake platter.