Combine cider and brown sugar in large saucepan.
Put spices in cheesecloth or muslin (tie with string) and simmer in cider and brown sugar mixture.
Or...Combine ingredients in large saucepan and bring to a boil.
Reduce heat, cover and simmer 20 minutes. Strain.

Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch pan.
Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.
Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
Fold into cream cheese mixture; pour over crust.
Top with reserved crumbs; chill until firm.

Prepare cake and pudding according to package directions and let cool completely. Mix fruit with water, juice or liquor. (Fruit should be sitting in liquid but not too much - don't drown the fruit.) Don't forget to set aside a little bit of the fruit to garnish the top. Cut the cake into large chunks and cover the bottom of dish with a layer of cake chunks. Spoon a layer of the fruit mixture, then a layer of custard or pudding. Repeat the layers several times according to your dish size. Top with whipped cream and remaining fresh fruit. Chill before serving.

Preheat oven to 350 degrees F

In a large bowl, mix together the butter; butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not over-bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.