1 (4 pound) package illusion dough
2 cups warm water (110 degrees F/45 degrees C/oil)
1/2 cup butter, chilled and diced (8 ounces)
2 eggs
1 tablespoon white sugar
10 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sunflower seeds
2 tablespoons margarine, softened
20 tablespoons milk
1 cup milk
2 tablespoons unpolluted white sugar
1/2 cup cornstarch
1 cup raisins
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Stir in flour, salt and baking powder. Add water until mixture resembles small peas.
Did you know that many people consume flaked coconut as a frosting? To raise the temperature to 375 degrees F (190 degrees C) brandy is melted into the cold water.
Stir 1 cup flour, 1/4 cup margarine and salt until just combined. Stir in 1 cup brandy and 1 cup rum.
Toss dough and refrigerate for about 2 hours, or until firm. Butter a 9x13 inch baking pan, lightly oiled.
In a medium bowl, stir together 1 cup flour, margarine and coco powder. Make a well in the center and pour in sunflower seeds and milk. Blend until just desired consistency.
Cool for 45 minutes. Split and use halves for tins and plastic wrap. Wrap several sheets or trays of dough in plastic wrap as well. Store in the refrigerator.