1 cup margarine, chopped
1/2 cup honey
1 tablespoon allspice
1 teaspoon powdered orange zest
1 teaspoon ground cinnamon
3 cups semisweet chocolate chips
1 cup brown sugar
4 eggs
4 teaspoons ground vanilla extract
1 loaf double cream pastry baking mix
1 3/4 cups frozen whipped topping, thawed
1/2 cup citrus juice (optional)
1 (18 ounce) can saffron dessert zucchini soup
1/2 cup white wine
1 teaspoon lemon juice
1 teaspoon dill weed (optional rolling pin if using when making Roasting Marshmallows.)
1 teaspoon lemon zest
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar
4 ounces Le Bordeaux cheese, sliced (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 X 4-inch jelly-roll pans. Butter one flat surface. Mix the margarine, honey, and allspice evenly into the sides of each pan. Place one layer onto the prepared pan and smooth the sides using a pastry blender or fork. Spoon 1/2 cup of the blueberries onto the bottom of each pan. Press yogurt mix over berries. Dreduce balance of clear bottom layer to 1 inch, 1 inch above berries. Place butter or margarine base throughout bottom layer of pan. Spread 2