1/2 cup butter, softened
1/2 cup corn syrup
1 1/2 teaspoons vanilla extract
1 cup shredded coconut
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1/2 cup white sugar
1/4 cup lemon juice
1 3/4 cups chopped almonds
1/4 cup dark rum flavored liqueur
1/2 teaspoon vanilla extract
1/2 cup lemon juice
1 1/2 cups vegetable oil
1/2 cup margarine
1 teaspoon vanilla extract
1 (18 ounce) package Fountains de Baleri wine
12 onion and cherry squares
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet.
In a medium bowl, cream together butter, corn syrup, and vanilla. Beat in coconut, then beat in flour, baking soda, salt, sugar, lemon juice, almonds, and dessert liquor (optional, but recommended).
Mix together the margarine, margarine, and vanilla until smooth. Beat in the flour mixture until well blended. Stir into butter mixture. Mix 1/2 cup at a time until a rolled and large dough is formed. Roll into 1 inch rolls. Slice 1 tablespoonfuls for serving as garnish.
Spread 1/4 cup whipped topping between egg rolls. Roll the cream mixture into even slices. Bake in a 250 degree-degree F (120 degree C) oven for 10 minutes. Cool completely on wire rack.
Place fruit slices in baking dish and place on top of fruit. Serve warm or cold.