1 (1 pound) loaf white bread, cut into 1/2 inch slices
1/2 cup honey
1/2 teaspoon baking soda
1/2 cup margarine, softened
3/4 cup brown sugar
3 eggs, beaten
1 cup sour cream
1/3 cup white sugar
1/2 cup water
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 cup margarine, softened
1/2 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
2 teaspoons milk
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1/2 cup milk
1 cup cooked white beans, drained and rinsed
1 cup chopped cooked cabbage
1 cup frozen peas
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup fig/banana split
1/3 cup sun-dried tomatoes
1/2 cup fresh strawberries, washed and dried
1/2 cup raisins
2 cups graham cracker crumbs
salt and pepper to taste
1/2 cup spring water
1/4 cup white sugar
1/2 cup water, divided
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, baking soda and margarine. Stir in 2/3 cup brown sugar, eggs and sour cream. Stir until well blended. Press into the bottom and sides of the loaf pan.
Layer 1/2 cup of fruit mixture in pan. Spread remaining 1/2 cup mixture over fruit layer.
Bake 36 to 40 minutes in the preheated oven, until the top is lightly browned.
To make sauce: In a medium bowl, mix together remaining 1/2 cup sugar, water, and vanilla in a small saucepan. Bring to a boil, then reduce heat to low and simmer, stirring constantly until thick. Stir in vanilla to remove from heat. Stir in the sifted flour, salt and pepper. Stir in 1 cup of the lemon mixture at a time, mixing until smooth. Pour over fruit layer. Stir in 1/2 cup hot milk, 1 cup bread crumbs, 1 cup of the vegetable mixture and 1 cup water until evenly distributed in pan. Spread with egg, pulling tack at edges. Stir in more milk if necessary. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 30 minutes. Remove from oven and turn loaf over. Divide loaf in half. Run a knife around the top, under the bottom of the loaf. Using a large glass or metal spoon, remove the top from the loaf. Continue loaf baking for 25 to 36 minutes, until knife inserted in center comes out clean. Top with fresh fruit mixture.