o room temperature.
Mix marshmallow fluff and 1/2 cup butter
Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
Grease 2 - 9 inch cake pans. Prepare cake mix according to package
Beat egg yolks and sugar till fluffy and pale in color.
Then mix in the oil and milk.
Mix flour, baking powder and salt, in a measuring cup.
Fold marshmallow fluff into the egg yolk mixture.
Sift in the flour and fold it in, a few lumps are okay.
Then pour the mixture into a 8 by 8\" pan.
Sprinkle on the marshmallows and tap the pan to get our the air bubbles.
Bake for 25-30 minutes.
Then let it cool upside down so that the moisture stays inches.
Dust in powdered sugar if desired.
DIG IN!
Sift flour and sugar in large mixer bowl.
Combine cocoa, water, margarine and shortening in small pan; bring to a boil. Pour over dry ingredients; stir well.
Add remaining ingredients. Grease a 16 x 11-inch pan.
Pour batter into pan.
Spoon cherry pie filling over batter.
Bake at 350\u00b0 for 30 minutes.
Melt marshmallows, or use jar of Marshmallow Fluff.
Spread marshmallows over hot cake.
Mix sugar, oleo and milk, stirring constantly.\tCook to soft ball
stage.
Put
Marshmallow Fluff, chocolate chips and vanilla in large
bowl
and
set
aside
while
cooking
sugar mixture. When it reaches soft ball stage, pour over marshmallow
mixture and beat until thoroughly mixed and begins to get stiff.
Pour into a buttered glass dish or cake pan (11 3/4 x 7 1/2 x 1 3/4-inch pan).
Refrigerate until set.
ngredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until
Cream sugar, margarine, cocoa and eggs.
Add flour, nuts, Marshmallow Fluff and coconut.
Beat until mixed.
Bake in 13 x 9-inch greased pan at 350\u00b0 for 30 to 35 minutes.
ream cheese spread and strawberry marshmallow fluff in a small bowl; mix
Combine milk, marshmallow cream, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Beat in eggs one at a time; mix in rum. Fold in whipped topping with a spatula.
Chill eggnog until serving.
Prepare brownies according to package directions.
Bake.
Let cool for 5 minutes.
Put jar of Marshmallow Fluff on brownies and spread to cover.
Drop 3 to 4 tablespoons of chocolate frosting on Fluff and swirl.
Sprinkle with pecans on top.
IN the top of a double boiler over simmering water, melt the chocolate.
Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
Freeze until firm without stirring.
Serve.
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy.
Stir in chunky peanut butter and the Marshmallow Fluff.
Pour onto a buttered cookie pan, cool and cut. Very good.
Put cream cheese in medium mixing bowl and allow to become room temperature.
Add jar of marshmallow fluff and beat until all lumps have disappeared and mixture is a smooth creamy texture.
Clean and cut fresh fruit to bite sized pieces.
Soften cream cheese at room temperature.
Blend with Marshmallow Fluff and beat until smooth and fluffy.
br>Then fold in the marshmallow fluff in just until combined.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.