Janet Nass developed this recipe, which she serves to garden club members who visit the Nass Daylily Farm. We love this spread; it is also delicious on banana bread as well as any apple, pear, or spice cake or bread. These stuffed daylilies make an exotic dessert. Serve with a well-chilled Freelings Creek Semi-Dry Riesling or with Johnson Estate's Traminette or Sparkling Traminette.