Dip marshmallows in melted butter, then roll in sugar-cinnamon mixture.
Place 1 sugar coated marshmallow in center of 1 section of crescent roll.
Wrap crescent roll tightly around marshmallows to seal.
Dip entire roll in melted butter, then place in muffin tin.
Bake at 375\u00b0 for 10 to 12 minutes.
Mix shortening, sugar, egg and vanilla.
Sift together flour, salt, soda and cocoa and blend alternately with milk.
Stir in nuts.
Bake 7 minutes at 375\u00b0.
Remove from oven and press marshmallow in half, cut side down, on each cookie.
Return to oven 4 minutes; cool and spread with icing.
first melt the cooking chocolate in a bowl set over simmering
Broiler method marshmallow toasting:
Move one of the shelves in your oven
d 2 tablespoons of water in a microwave or double boiler
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.
irst four dry ingredients.
In a large bowl, cream Crisco
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
cake mix, and egg white in a large mixing bowl until
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.
Preheat oven to 325 degrees.
Put the Wilbur cocoa and sugar into bowl.
Add the water and mix until the sugar is dissolved.
Separate the eggs and beat the yolks until light.
Add to the Wilbur cocoa, sugar and water.
Sift the flour and baking powder and salt into mixture.
Beat the whites of eggs until dry and add lightly to the mixture.
Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
Remove the paper and spread marshmallow whip onto a layer of cake.
Put cake layers together.
dden.
When the cereal/marshmallow mixture is cooled enough to
In medium bowl, blend cream cheese and marshmellow creme until smooth.
Thoroughly blend in caramel topping.
Cover: refrigerate until serving time.
Use as a dip for fresh fruit; especially apples!
yrup.
Stir in Splenda(R) and vanilla (and marshmallow flavored oil
he olive oil and garlic in a small saucepan over medium
In serving bowl mix all ingredients together well. If fluff doesn't blend well, nuke a few seconds or set outside your fallout shelter overnight, loosely covered.
Refrigerate for at least an hour.
Use as a fruit dip-bananas, apples, cantaloupe; or for mortar.
*Be sure to use non-irradiated oranges for the zest.
5 minutes.
Meanwhile, in a heavy 2-quart saucepan
d yeast; blend well.
In small saucepan, combine milk, water
Preheat oven to 375 degrees. In a medium bowl, whisk together