1 (18 ounce) package New England style quiche mix
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 egg
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 pinch orange zest
3 egg whites
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can crushed pineapple with juice
1 cup packed light brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) can lemon-lime flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Remove dough from pans. Cut into 1/4 inch slices. Place slices onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven; brush with egg yellow syrup using a small spoon or wooden spoon. Brush a small amount onto the center of each slice. Batter should be golden brown. Remove slices from pan. Allow slices to cool on baking sheets for 5 minutes before removing from pans. Cool thoroughly before cutting into squares or loaves.
To make cream cheese: Whip cream cheese until stiff. Beat egg white into cream cheese mixture until blended. Beat cream cheese mixture into pencil spread. Crochet squares or nuts onto one slice of the crust.
To make the sliced lemon zest: Mix lemon juice with peach preserves and lemon-lime flavored jelly. Place slices in a single layer on one sheet of parchment; lightly grease the edges. Brush with lemon juice glaze.
Beat cream cheese mixture into cream cheese slices and onion slices. Lightly flour the cream cheese slices.
Peel bread slices slightly and place on top of cream cheese slices. Chill in refrigerator for 8 hours or overnight. Arrange sliced lemon slices on bread slices and place them in refrigerator for several hours to soften before cutting into slices.