Lightly grease two 8 x 4-inch loaf pans tins. Line bottom and sides with parchment paper, leaving a 1-inch overhang.
Combine Turkish delight, marshmallow, nuts and coconut in a large bowl; mix well. Stir in chocolate.
Divide mixture evenly among prepared pans and press down well. Refrigerate until firm. Cut into slices to serve. Store in an airtight container in the refrigerator for up to 1 month.
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
plenda(R) and vanilla (and marshmallow flavored oil if using.).
powdered sugar, rosewater and Turkish delight in a medium bowl. Whip
o temperature indicated on package/recipe.
Roll out dough on
nd nuts.
Dip each marshmallow into margarine and then into
Blend or process raspberries with the powdered sugar.
Coarsely chop the Turkish delight bars.
Layer scoops of ice cream with the raspberry puree, Turkish delight and pistachios in serving glasses. Serve immediately.
In a large bowl, combine all the ingredients.
Mix nicely.
Spoon into individual serving bowls or 1 large bowl.
Chill for 30 minutes.
Garnish as desired and serve the too good for words delight!
ake another batch of the recipe while the first is baking
Grind cranberries in blender or food chopper.
Add drained pineapple and sugar.
Let stand for 2 hours or overnight.
Whip the cream; add Marshmallow Creme and fold in cranberry mixture. Add nuts. Chill.
Break the chocolate bars into small pieces in a large bowl. Add marshmallow cream, morsels and vanilla.
Put sugar, salt and milk in a heavy kettle; bring to a boil, stirring constantly. Reduce heat and continue to boil for 10 minutes.
Pour at once over chocolate ingredients in large bowl.
Stir until smooth and all melted.
Add nuts (optional) and pour into well-buttered pan (1/2 sheet cake size would be the largest).
Cool before cutting.
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
Mix Cool Whip and Marshmallow Creme together.
Layer with strawberries.
Keep chilled. Can be used as a fruit dip.
Dissolve marshmallows in milk on stove in top of double boiler until they are thoroughly melted, then set aside to cool.
Whip the cream.
Roll graham crackers fine and put 1/2 of them in bottom of pan (9 x 13-inch).
When the pineapple is well drained, add to marshmallow mixture.
Fold in whipped cream.
Spoon mixture on crumbs and sprinkle rest of crumbs on top.
Place in refrigerator about 8 hours so as to serve cold.
Combine flour and sugar.
Cut in margarine. Add nuts.
Press into a 9-inch spring-form pan. Bake at 350\u00b0 for 10 minutes. Cool. Gradually add lemon juice to Marshmallow Creme, mixing until well blended.
Stir in strawberries.
Fold in whipped cream.
Pour over crumb crust and freeze.
Makes 8 to 10 servings.
an.
For the marshmallow layer, warm the marshmallow spread in a
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
Melt marshmallows in milk; cool thoroughly. Whip cream; fold into milk and marshmallow mixture. Add fruit and nuts. Place half of crumbs in a 13 x 9-inch dish. Add mixture and cover with remaining crumbs. Chill for several hours. Serves 12 to 15.
Soften cream cheese and beat in with Marshmallow Fluff.
Dip with strawberries, peaches or other desired fruits.
ntil stiff.
Fold into marshmallow mixture.
Fold in strawberries