Recipe: Recipes Using Marshmallows (19)
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10-13-99 Recipes Using Marshmallows
Becky,LA (09:34:49) :
BROWNIES
Recipe By : BECKY RECIPE)
Serving Size : 25
2 cups sugar
1 1/2 cups flour
2 sticks butter -- melted
4 eggs
2 teaspoons vanilla
6 tablespoons cocoa
1/2 cup nuts
ICING:
1 box powdered sugar
4 tablespoons cocoa
1 stick butter
6 tablespoons pet milk
miniature marshmallows
Mix all ingredients for brownies.
Bake at 350 degrees for 30 minutes.
ICING:
Boil ingredients.
Cover brownies with miniature marshmallows.
Place in oven to melt marshmallows.
Drizzle icing over all.
Kelly,WA (08:59:59) : Rice Krispie Pops
5 cups Rice Krispies
1/4 cup butter or margarine
4 cups small marshmallows
Popsicle sticks
Melt margarine in saucepan on stove. Add marshmallows, stirring constantly until melted. Remove from heat, add Rice Krispies and stir until coated. Shape an oval around a Popsicle stick.
Kelly,WA (08:59:02) : S'mores
graham crackers
marshmallows
any plain chocolate bar cut in pieces
Place a square of chocolate on graham cracker. Place marshmallow on top of chocolate. Place another piece of chocolate on top of marshmallow and top with another graham cracker. Microwave on medium until marshmallow begins to *grow*. Do not over cook. Or....at a campfire - do same procedure except roast marshmallow first. The warm marshmallow will melt the chocolate when *squished* together.) :
Susan,IL (03:43:24) : Pistachio Salad
Recipe By : Susan Wilson
1 can crushed pineapple (with juice) -- 20 ounce can
1 box Pistachio instant pudding -- 3 ounce
1 cup mini-marshmallows
1 container cool whip -- 9 ounce
Stir together pineapple and instant pudding. Add marshmallows; stir in Cool Whip. chill
Susannahoh (02:23:26) : CHRISTMAS RIBBON SALAD
Eliese Stivers
1st layer:
1 (6-ounce) package red Jell-O
2nd layer:
1 (6-ounce) package lemon Jell-O
11/2 cups hot water
1/2 cup mini-marshmallows
1 cup drained pineapple juice
1(8-ounce) package cream cheese
1 can drained crushed pineapple
1/2 pint real whipped cream
1 cup mayonnaise
3rd layer:
1 (6-ounce) package green Jell-O
Make the first layer of red Jell-O and chill until firm.
For second (creamy) layer: dissolve lemon Jell-O in hot water. Add mini marshmallows and stir until they melt. Add pineapple juice and cream cheese. Beat with spoon or mixer until well blended. Stir in drained crushed pineapple. Cool so mix is not warm and fold in whipped cream and mayonnaise. Pour over first layer and chill.
Third layer: Dissolve green Jell-O in hot water, and get it cold and almost jelled (syrupy) before pouring it on creamy layer. Let it harden several hours.
Kelly,WA (02:15:23) : Home Made Marshmallows
1/4 c Cornstarch
1/3 c Icing sugar (or confectioner's sugar) or vanilla sugar*
1 Gelatin;unflav -1 envelope
1/3 c -Water
2/3 c Sugar; granulated
1/2 c Light corn syrup
1 pinch -Salt
1 ts Vanilla extract
Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan.
Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved.
In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form.
Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set.
With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar. Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly.
Store in airtight container. Marshmallows will keep for a month. MAKES: 3 Dozen
* Vanilla Sugar (Granulated or Powdered) Simply bury one, two or even more vanilla beans in a jar of sugar and cover it with a tight lid. If you want to the beans to flavor the sugar more quickly, cut them lengthwise with kitchen shears. do this over the container of sugar so the tiny seeds ~ source of much of the flavor - will land where they belong. ) :
susannahoh (02:12:17) : BANANA/PINEAPPLE JELLO MOLD
Jane Zachman
3-4 ripe bananas, sliced
1 large can drained crushed pineapple (save juice)
1 (6 ounce) package lemon
Jell-O
2 cups boiling water
2 cups cold 7-up
1 cup mini-marshmallows
Topping:
1 cup pineapple juice from canned pineapple
1 egg, beaten
2 tablespoons cornstarch
1/2 pint whipping cream
1/2 cup powdered sugar
Slice bananas in the bottom of large baking dish. Add drained pineapple Make the Jell-O using boiling water to dissolve Jell-O and then 7-up instead of cold water. Add marshmallows to the Jell-O and pour over bananas and pineapple. Chill until firm. To make the topping combine one cup pineapple juice (add water if needed to make one full cup), egg and cornstarch; cook until thick; cool. Beat whipping cream and add powdered sugar when it is nearly whipped. Fold into the cooled topping mix; spread on top of mold; chill
Gina,.Fla (12:14:24) : Mississippi Mud Cake
12-15 servings
1 c. butter
1/2 c. cocoa
2 c. sugar
4 eggs, slightly beaten
1 1/2 c. flour
pinch salt
1 1/2 c. chopped pecans
1 t. vanilla
1 c. mini marshmallows
Preheat oven to 350. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans and vanilla; mix well. Pour batter into a buttered 13x9x2" baking pan and bake 35-45 mts. Sprinkle marshmallows on top of warm cake and then cover with frosting.
Frosting:
1/2 c. butter
6 T. Coca-Cola
3 T. cocoa
1 box powdered sugar
1 c. chopped nuts
In a small saucepan combine butter, Coca-Cola and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over the powdered sugar, add chopped nuts and mix well. Pour over cake while still warm.
Gina,.Fla (12:07:17) : Seven Cup Salad
8 servings
1 c. grated coconut
1 c. cottage cheese
1 c. sour cream
1 c. chopped nuts
1 c. crushed pineapple
1 c. fruit cocktail, drained
1 c. mini marshmallows
Combine all ingred. and refrigerate until ready to serve. Flavors improve in fridge.
Gina,.Fla (12:05:07) : Holiday Lime Salad
6-9 servings
1 3 oz. package lime gelatin
12 large marshmallows
1 1/2 c. boiling water
1 3 oz. pkg. cream cheese, softened
1 c. crushed pineapple
1/2 c. pineapple juice
1 c. chopped pecans
Dissolve gelatin and marshmallows in hot water. Refrigerate until slightly thickened. Cream the cheese and combine with pineapple and juice. Add nuts and mix with gelatin mixture. Refrigerate overnight.
Gina,.Fla (12:02:09) : Turtle Creek Cranberry Salad
16 servings
Salad:
2 16 oz. cans whole cranberry sauce
2 c. water
1 16 oz. pkg. cherry flavored gelatin
1 20 oz. can crushed pineapple
1 c. chopped nuts
Topping:
1 8 oz. cream cheese, crumbled
1 6 1/4 oz. pkg. mini marshmallows
1 pint whipping cream
Salad: In a saucepan combine cranberry sauce and water, boil until sauce is dissolved. Add gelatin, pineapple and juice and nuts. Chill in a 9x13" pan for 15 hours.
Topping: Place in a large mixing bowl, in layers, crumbled cream cheese, marshmallows, and whipping cream. Chill for 15 hours in fridge. When ready to serve, whip the topping mixture and spread on top of salad.
Gina,.Fla (11:53:59) : Onelia Fredora's Southern Sweet Potato Souffl
This tastes just like Boston's...
8-10 servings
3 c. cooked, mashed sweet potatoes
1 t. vanilla
1 c. sugar
1 egg
1/4 c. milk
3 T. flour
1/4 c. orange juice
1/2 c. margarine, melted
1 t. cinnamon
1 c. chopped nuts, optional
miniature marshmallows
Oven at 350
Combine all ingred. except marshmallows in a mixing bowl. Mix well. Pour into a greased 2-quart casserole. Bake at 350 for 35 mts. Remove from oven and top with marshmallows and return to oven for 10 mts.
Fleigh,.wa (11:41:01) : Dip for fresh fruit
Blend 1 jar marshmallow cream with 1 pkg of cream cheese. Chill. Serve with fresh fruit. Yummy!
Dawn-NY (09:32:30) : "Cement" (Ambrosia Fruit Salad)
I guess we started calling this cement a long time ago because it had a little of everything in it - anyway, it has found its way as a staple at most family holiday meals!
1 c mini marshmallows
3/4 c sour cream
3/4 c whipped cream
1/4 c walnuts
1 large can fruit cocktail, drained
1/2 c coconut, flaked
small can mandarin oranges
Mix all ingredients and let stand, covered, in refrigerator a few hours before serving. Store any unused portions in there too. Keeps about 4 days, then it may turn a little dark.
Dawn,NYS (09:20:47) : Peppermint-Marshmallow Sauce
1 (7 oz.) Marshmallow Creme
1/4 c. crushed peppermint candy
1/4 c. milk
1/4 tsp. peppermint extract
red food coloring
Combine marshmallow creme, candy, and milk in saucepan over low heat. Stir until blended; remove from heat and add peppermint extract and food coloring. Makes 1 1/3 cups.
Dawn,NYS (09:20:12) : MICROWAVE MARSHMALLOW CRISP
1/4 c. butter
5 c. Rice Krispy cereal
1 pkg. (10 oz.) large marshmallows (about 40) - or 4 c. miniature marshmallows
In a 3-quart casserole, place butter and microwave on high for about 1minute. Add marshmallows; cover and microwave on high for 3 to 4 minutes. Remove from oven and stir until butter is melted and the marshmallows are well-blended. Add cereal, stirring until well coated. Press warm mixture evenly and firmly into lightly buttered 12 x 8 x 2-inch dish. Use a buttered spatula to press firmly into even layer.
When cool, cut into squares. Makes 24 (2 inch) squares.
Variations:
Peanut: Add 1 cup whole or chopped peanuts or stir 1/4 cup peanut butter into marshmallow mixture just before adding the cereal.
Dawn,NYS (09:19:23) : SOFT MAPLE CREAMS
3 cups brown sugar
1/2 cup water
1/2 cup butter
1 cup heavy cream
1 cup marshmallow cr me
1/3 teaspoon invertase
1 teaspoon maple flavor
1 cup finely chopped nuts (I prefer pecans)
Dipping chocolate or melted chocolate chips. Cook brown sugar, water, and butter to 215 degrees F on a candy thermometer. Add heavy cream slowly so boiling does not stop. Cook to 238 degrees F on the candy thermometer. Pour on slab and let candy cool to warm lukewarm.
Work with spatula until cloudy and heavy. Add marshmallow cr me and maple flavor. Continue to work until almost set up and then add nuts. Let rest until it is easy to handle, then form into 1-inch balls and dip in melted chocolate. Makes about 75.
Dawn,NYS (09:18:59) : CHOCOLATE MARSHMALLOW FUDGE
1 (10 oz.) jar marshmallow cream
1 (12 oz.) bag semi-sweet chocolate chips
1 1/2 tsp. vanilla
3/4 c. nuts
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
Combine marshmallow cream, chocolate chips, vanilla and nuts in a bowl and set aside.
In a saucepan combine sugar, milk, butter, and salt. Bring to a boil, stirring constantly over medium heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat and pour over marshmallow mixture. Stir until well blended and all chips are melted. Pour into buttered pan. Chill until firm.
Makes about 2 pounds
Dawn,NYS (09:18:21) : Mississippi Mud Cake
2 sticks butter
2 c. sugar
4 eggs
1 1/2 c. flour
2 Tbsp. cocoa
1 tsp. vanilla
1 (7 oz.) jar marshmallow for top
Icing:
1 stick butter
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. evaporated milk
1/2 c. cocoa
1 c. pecans
Mix above ingredients, except for marshmallow creme. Bake in 9 x 12-inch pan for 30 - 35 minutes at 350 degrees. Cool completely and the spread marshmallow creme over cake. Mix icing ingredients together and spread on top.
10-13-99 Recipes Using Marshmallows
Becky,LA (09:34:49) :
BROWNIES
Recipe By : BECKY RECIPE)
Serving Size : 25
2 cups sugar
1 1/2 cups flour
2 sticks butter -- melted
4 eggs
2 teaspoons vanilla
6 tablespoons cocoa
1/2 cup nuts
ICING:
1 box powdered sugar
4 tablespoons cocoa
1 stick butter
6 tablespoons pet milk
miniature marshmallows
Mix all ingredients for brownies.
Bake at 350 degrees for 30 minutes.
ICING:
Boil ingredients.
Cover brownies with miniature marshmallows.
Place in oven to melt marshmallows.
Drizzle icing over all.
Kelly,WA (08:59:59) : Rice Krispie Pops
5 cups Rice Krispies
1/4 cup butter or margarine
4 cups small marshmallows
Popsicle sticks
Melt margarine in saucepan on stove. Add marshmallows, stirring constantly until melted. Remove from heat, add Rice Krispies and stir until coated. Shape an oval around a Popsicle stick.
Kelly,WA (08:59:02) : S'mores
graham crackers
marshmallows
any plain chocolate bar cut in pieces
Place a square of chocolate on graham cracker. Place marshmallow on top of chocolate. Place another piece of chocolate on top of marshmallow and top with another graham cracker. Microwave on medium until marshmallow begins to *grow*. Do not over cook. Or....at a campfire - do same procedure except roast marshmallow first. The warm marshmallow will melt the chocolate when *squished* together.) :
Susan,IL (03:43:24) : Pistachio Salad
Recipe By : Susan Wilson
1 can crushed pineapple (with juice) -- 20 ounce can
1 box Pistachio instant pudding -- 3 ounce
1 cup mini-marshmallows
1 container cool whip -- 9 ounce
Stir together pineapple and instant pudding. Add marshmallows; stir in Cool Whip. chill
Susannahoh (02:23:26) : CHRISTMAS RIBBON SALAD
Eliese Stivers
1st layer:
1 (6-ounce) package red Jell-O
2nd layer:
1 (6-ounce) package lemon Jell-O
11/2 cups hot water
1/2 cup mini-marshmallows
1 cup drained pineapple juice
1(8-ounce) package cream cheese
1 can drained crushed pineapple
1/2 pint real whipped cream
1 cup mayonnaise
3rd layer:
1 (6-ounce) package green Jell-O
Make the first layer of red Jell-O and chill until firm.
For second (creamy) layer: dissolve lemon Jell-O in hot water. Add mini marshmallows and stir until they melt. Add pineapple juice and cream cheese. Beat with spoon or mixer until well blended. Stir in drained crushed pineapple. Cool so mix is not warm and fold in whipped cream and mayonnaise. Pour over first layer and chill.
Third layer: Dissolve green Jell-O in hot water, and get it cold and almost jelled (syrupy) before pouring it on creamy layer. Let it harden several hours.
Kelly,WA (02:15:23) : Home Made Marshmallows
1/4 c Cornstarch
1/3 c Icing sugar (or confectioner's sugar) or vanilla sugar*
1 Gelatin;unflav -1 envelope
1/3 c -Water
2/3 c Sugar; granulated
1/2 c Light corn syrup
1 pinch -Salt
1 ts Vanilla extract
Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan.
Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved.
In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form.
Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set.
With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar. Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly.
Store in airtight container. Marshmallows will keep for a month. MAKES: 3 Dozen
* Vanilla Sugar (Granulated or Powdered) Simply bury one, two or even more vanilla beans in a jar of sugar and cover it with a tight lid. If you want to the beans to flavor the sugar more quickly, cut them lengthwise with kitchen shears. do this over the container of sugar so the tiny seeds ~ source of much of the flavor - will land where they belong. ) :
susannahoh (02:12:17) : BANANA/PINEAPPLE JELLO MOLD
Jane Zachman
3-4 ripe bananas, sliced
1 large can drained crushed pineapple (save juice)
1 (6 ounce) package lemon
Jell-O
2 cups boiling water
2 cups cold 7-up
1 cup mini-marshmallows
Topping:
1 cup pineapple juice from canned pineapple
1 egg, beaten
2 tablespoons cornstarch
1/2 pint whipping cream
1/2 cup powdered sugar
Slice bananas in the bottom of large baking dish. Add drained pineapple Make the Jell-O using boiling water to dissolve Jell-O and then 7-up instead of cold water. Add marshmallows to the Jell-O and pour over bananas and pineapple. Chill until firm. To make the topping combine one cup pineapple juice (add water if needed to make one full cup), egg and cornstarch; cook until thick; cool. Beat whipping cream and add powdered sugar when it is nearly whipped. Fold into the cooled topping mix; spread on top of mold; chill
Gina,.Fla (12:14:24) : Mississippi Mud Cake
12-15 servings
1 c. butter
1/2 c. cocoa
2 c. sugar
4 eggs, slightly beaten
1 1/2 c. flour
pinch salt
1 1/2 c. chopped pecans
1 t. vanilla
1 c. mini marshmallows
Preheat oven to 350. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans and vanilla; mix well. Pour batter into a buttered 13x9x2" baking pan and bake 35-45 mts. Sprinkle marshmallows on top of warm cake and then cover with frosting.
Frosting:
1/2 c. butter
6 T. Coca-Cola
3 T. cocoa
1 box powdered sugar
1 c. chopped nuts
In a small saucepan combine butter, Coca-Cola and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over the powdered sugar, add chopped nuts and mix well. Pour over cake while still warm.
Gina,.Fla (12:07:17) : Seven Cup Salad
8 servings
1 c. grated coconut
1 c. cottage cheese
1 c. sour cream
1 c. chopped nuts
1 c. crushed pineapple
1 c. fruit cocktail, drained
1 c. mini marshmallows
Combine all ingred. and refrigerate until ready to serve. Flavors improve in fridge.
Gina,.Fla (12:05:07) : Holiday Lime Salad
6-9 servings
1 3 oz. package lime gelatin
12 large marshmallows
1 1/2 c. boiling water
1 3 oz. pkg. cream cheese, softened
1 c. crushed pineapple
1/2 c. pineapple juice
1 c. chopped pecans
Dissolve gelatin and marshmallows in hot water. Refrigerate until slightly thickened. Cream the cheese and combine with pineapple and juice. Add nuts and mix with gelatin mixture. Refrigerate overnight.
Gina,.Fla (12:02:09) : Turtle Creek Cranberry Salad
16 servings
Salad:
2 16 oz. cans whole cranberry sauce
2 c. water
1 16 oz. pkg. cherry flavored gelatin
1 20 oz. can crushed pineapple
1 c. chopped nuts
Topping:
1 8 oz. cream cheese, crumbled
1 6 1/4 oz. pkg. mini marshmallows
1 pint whipping cream
Salad: In a saucepan combine cranberry sauce and water, boil until sauce is dissolved. Add gelatin, pineapple and juice and nuts. Chill in a 9x13" pan for 15 hours.
Topping: Place in a large mixing bowl, in layers, crumbled cream cheese, marshmallows, and whipping cream. Chill for 15 hours in fridge. When ready to serve, whip the topping mixture and spread on top of salad.
Gina,.Fla (11:53:59) : Onelia Fredora's Southern Sweet Potato Souffl
This tastes just like Boston's...
8-10 servings
3 c. cooked, mashed sweet potatoes
1 t. vanilla
1 c. sugar
1 egg
1/4 c. milk
3 T. flour
1/4 c. orange juice
1/2 c. margarine, melted
1 t. cinnamon
1 c. chopped nuts, optional
miniature marshmallows
Oven at 350
Combine all ingred. except marshmallows in a mixing bowl. Mix well. Pour into a greased 2-quart casserole. Bake at 350 for 35 mts. Remove from oven and top with marshmallows and return to oven for 10 mts.
Fleigh,.wa (11:41:01) : Dip for fresh fruit
Blend 1 jar marshmallow cream with 1 pkg of cream cheese. Chill. Serve with fresh fruit. Yummy!
Dawn-NY (09:32:30) : "Cement" (Ambrosia Fruit Salad)
I guess we started calling this cement a long time ago because it had a little of everything in it - anyway, it has found its way as a staple at most family holiday meals!
1 c mini marshmallows
3/4 c sour cream
3/4 c whipped cream
1/4 c walnuts
1 large can fruit cocktail, drained
1/2 c coconut, flaked
small can mandarin oranges
Mix all ingredients and let stand, covered, in refrigerator a few hours before serving. Store any unused portions in there too. Keeps about 4 days, then it may turn a little dark.
Dawn,NYS (09:20:47) : Peppermint-Marshmallow Sauce
1 (7 oz.) Marshmallow Creme
1/4 c. crushed peppermint candy
1/4 c. milk
1/4 tsp. peppermint extract
red food coloring
Combine marshmallow creme, candy, and milk in saucepan over low heat. Stir until blended; remove from heat and add peppermint extract and food coloring. Makes 1 1/3 cups.
Dawn,NYS (09:20:12) : MICROWAVE MARSHMALLOW CRISP
1/4 c. butter
5 c. Rice Krispy cereal
1 pkg. (10 oz.) large marshmallows (about 40) - or 4 c. miniature marshmallows
In a 3-quart casserole, place butter and microwave on high for about 1minute. Add marshmallows; cover and microwave on high for 3 to 4 minutes. Remove from oven and stir until butter is melted and the marshmallows are well-blended. Add cereal, stirring until well coated. Press warm mixture evenly and firmly into lightly buttered 12 x 8 x 2-inch dish. Use a buttered spatula to press firmly into even layer.
When cool, cut into squares. Makes 24 (2 inch) squares.
Variations:
Peanut: Add 1 cup whole or chopped peanuts or stir 1/4 cup peanut butter into marshmallow mixture just before adding the cereal.
Dawn,NYS (09:19:23) : SOFT MAPLE CREAMS
3 cups brown sugar
1/2 cup water
1/2 cup butter
1 cup heavy cream
1 cup marshmallow cr me
1/3 teaspoon invertase
1 teaspoon maple flavor
1 cup finely chopped nuts (I prefer pecans)
Dipping chocolate or melted chocolate chips. Cook brown sugar, water, and butter to 215 degrees F on a candy thermometer. Add heavy cream slowly so boiling does not stop. Cook to 238 degrees F on the candy thermometer. Pour on slab and let candy cool to warm lukewarm.
Work with spatula until cloudy and heavy. Add marshmallow cr me and maple flavor. Continue to work until almost set up and then add nuts. Let rest until it is easy to handle, then form into 1-inch balls and dip in melted chocolate. Makes about 75.
Dawn,NYS (09:18:59) : CHOCOLATE MARSHMALLOW FUDGE
1 (10 oz.) jar marshmallow cream
1 (12 oz.) bag semi-sweet chocolate chips
1 1/2 tsp. vanilla
3/4 c. nuts
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
Combine marshmallow cream, chocolate chips, vanilla and nuts in a bowl and set aside.
In a saucepan combine sugar, milk, butter, and salt. Bring to a boil, stirring constantly over medium heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat and pour over marshmallow mixture. Stir until well blended and all chips are melted. Pour into buttered pan. Chill until firm.
Makes about 2 pounds
Dawn,NYS (09:18:21) : Mississippi Mud Cake
2 sticks butter
2 c. sugar
4 eggs
1 1/2 c. flour
2 Tbsp. cocoa
1 tsp. vanilla
1 (7 oz.) jar marshmallow for top
Icing:
1 stick butter
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. evaporated milk
1/2 c. cocoa
1 c. pecans
Mix above ingredients, except for marshmallow creme. Bake in 9 x 12-inch pan for 30 - 35 minutes at 350 degrees. Cool completely and the spread marshmallow creme over cake. Mix icing ingredients together and spread on top.
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