3 Ingredient Cathedral Windows Food

CATHEDRAL COOKIES

Steps:

• In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate.
• Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.
• Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.
• When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

CATHEDRAL WINDOWS

Steps:

• 1. Melt chocolate and margarine over low heat. Remove from heat; add egg; mix well.
• 2. Cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mixture over them; mix well.
• 3. Divide mixture in half. On wax paper sprinkled with confectioners sugar, shape eatch half into a roll approximately 8 inches long.
• 4. Chill several hours. Slice to serve.

3 INGREDIENT CATHEDRAL WINDOWS

Steps:

• Melt chips in the microwave.
• Remove from microwave & let cool a few minutes before adding marshmallows. Stir.
• Divide onto 3 pieces of wax paper.
• Roll up without touching the chocolate.
• Twist ends and freeze.
• When frozen cut into slices.

CATHEDRAL WINDOWS II

Steps:

• Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
• Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
• Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

CATHEDRAL WINDOW CAKE

Steps:

• 1. Grease and flour a large tube pan or Bundt pan. Set aside. Preheat oven to 250°.
• 2. In a medium bowl, with a rotary mixer, cream together the butter and sugar until smooth.
• 3. Add eggs to the butter/sugar mixture, one at a time, beating well after each addition. Set aside.
• 4. In a separate small bowl, stir the baking soda and buttermilk together until soda is dissolved. Add this to the creamed butter/sugar/eggs mixture. Mix well with rotary mixer, and set aside.
• 5. Place flour in a large bowl (you might want to use a clean dish pan). Add the chopped dates, chopped jellied candies, nuts and coconut. Stir these well, coating each piece, so the dates and jellied candies don't clump and stick to themselves.
• 6. Add the creamed butter/sugar/eggs/buttermilk mixture to the flour mixture. This makes a very stiff dough, and should be mixed with the hands. When it is well mixed, put it into the prepared tube or Bundt pan.
• 7. Bake at 250° for 2 hrs. 10 mins., to 2 hrs. 30 minutes ... check for doneness, as ovens do vary and this cake is in the low oven for quite awhile!
• 8. Combine the orange juice and powdered sugar. Mix well to dissolve all the powdered sugar, then pour over the hot cake in the pan. Allow to stand in pan overnight.