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      How to make Cherry Fluff (sugar-free)

      Step1

      Bring 1 cup of water to boil.

      Step2

      Dissolve gelatin in the boiling water.

      Step3

      Stir in cold water and chill in your refrigerator until the gelatin

      is the consistency of an unbeaten egg white.

      Step4

      Remove from refrigerator and beat the gelatin with the wire whisk

      until it is light and fluffy.

      Step5

      In a medium-sized bowl, beat egg whites to form soft peaks with the

      wire whisk.

      Step6

      Fold in whipped gelatin until smooth.

      Step7

      If you have 6 sherbet glasses, pour the mixture evenly into each one

      and chill until firm.

      Step8

      Serve with whipped cream. There are sugar-free varieties on the

      market shelves that taste good!



      Marshmallow Fluff Treats (Valentines Day Red)

      1/4 c. margarine or butter

      1 Jar (7 1/2oz) Marshmallow Fluff

      5 cups crispy rice cereal

      Red Food Color

      Melt margarine in large saucepan over low heat. Add Marshmallow Fluff

      (tinted with red food color) and cook over low heat about 5 minutes,

      stirring constantly. Remove from heat. Add crispy rice cereal.

      Stir

      until well coated. Using buttered spatula or waxed paper, press

      mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into hearts

      with cookie cutters when cool.



      Fruit Fluff Shake

      Into blender container put

      1 c. chilled fruit juice (orange, cranberry, grape, apricot nectar),

      2 large spoonfuls Marshmallow Fluff.

      3 ice cubes.

      Blend 30 seconds or until smooth. Makes 1 serving.



      Fluff 7-Minute Frosting

      1 c. Marshmallow Fluff

      2 egg whites, at room temperature

      1 c. sugar

      1/4 tsp. cream of tartar

      1/8 tsp. salt

      1/4 c. water

      1 tsp. vanilla extract

      In double-boiler top over hot, not boiling water, combine all

      ingredients except vanilla. With hand mixer, beat until soft peaks

      form. Remove from heat and continue beating until stiff. Beat in

      vanilla. Makes enough to fill and frost two 8-or 9-inch layers



      Never-Fail-Fudge

      2 1/2 c. sugar

      3/4 tsp. salt

      1/2 stick butter or margarine

      1 5.33 oz. can evaporated milk (3/4 c.)

      1 Jar (7 1/2oz) Marshmallow Fluff

      3/4 tsp. vanilla

      1 12-oz. package semisweet-chocolate pieces

      1 /2 c. chopped walnuts

      Grease a 9-inch square baking pan; set aside. In large saucepan

      combine first 5 ingredients. Stir over low heat until blended. Heat

      to a full-rolling boil being careful not to mistake escaping air

      bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.

      Remove from heat, stir in vanilla and chocolate until chocolate is

      melted. Add nuts. Turn into greased pan and cool.

      Makes 2 1/2 pounds.



      Lynne’s Cheesecake

      24 oz. cream cheese, softened

      1 Jar (7 1/2oz) Marshmallow Fluff

      2 eggs

      3 Tbsp. flour

      1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

      Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff,

      eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or

      just until edges begin to brown. Turn off heat and let cheesecake

      cool in oven with the door cracked open for about 1 hour. Remove to

      wire rack and cool completely. Refrigerate at least 4 hours before

      serving. Makes 12 to 14 servings.



      Holiday Sweet Potatoes

      4 large sweet potatoes, peeled, cooked* and cut into chunks or

      1 40-oz. can sweet potatoes, well drained

      1 8-oz. can pineapple chunks, well drained

      1/4 tsp. ground cinnamon

      1 Jar (7 1/2oz) Marshmallow Fluff

      1/4 c. butter or margarine

      1 c. coarsely chopped walnuts

      Heat oven to 325 F. Arrange sweet potatoes and pineapple in a shallow

      2-quart baking dish; sprinkle with cinnamon. In a small saucepan

      combine Marshmallow Fluff and butter or margarine. Heat to boiling

      over high heat, stirring constantly. Pour over sweet potatoes;

      sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly.

      Makes 6 to 8 servings.

      * To cook sweet potatoes quickly, arrange them on microwave-safe

      plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or

      until tender.*


      Kelly in IL

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