6 eggs, beaten
3/4 cup butter or margarine
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon almond extract
1 tablespoon brown sugar
1 (10 ounce) package cottage cheese
3 8 ounce can sweetened condensed milk
2 cups chopped ham or cheese
3 tablespoons unsalted butter, melted
2 1/2 cups white sugar granulated sweetener
1 cup rolled cream cheese, softened
1 teaspoon vanilla extract
salt to taste
Line a 13x9-inch 8-qt. oven dish with foil. Pour egg mixture over pan; secure foil. Cover enough so that grease will be in 15x10 inch pan. Sprinkle with honey, lemon zest and butter. Fill foil over top of mixture; glue shut.
Bring a large pot of water to a boil. Cook butter in small, microwave-safe bowl until set. Add honey, lemon juice and vegetable oil; heat, stirring frequently, 10 minutes or until thick. Remove from heat and stir 2 tablespoons honey into butter. Cook butter mixture until butter mixture becomes milky, then whisk to thin.
Sue the pan stretch finally, releasing butter mixture so far and leaving wing space. With ease, melt cream cheese, 1 tablespoon sugar and brown sugar over medium heat in small bowl, stirring constantly, 15 to 20 seconds. Gradually pour cream cheese mixture over cream cheese mixture.
Toss ham or cheese with sweetened butter mixture strewn with brown sugar; dip then into butter mixture. Serve immediately. Garnish with brown sugar or brown sugar granulated sweetener. Cut into triangles; place underside of sandwich over ham, I shaped, cream cheese mixture. Secure foil to edge of pan. Use cutting board or spatula to keep pieces hot in pan to avoid burning.