Fruit Marshmallow Cake Food

FRUITED MARSHMALLOW DESSERT

Steps:

• Combine all ingredients together except marshmallows. Mix well.
• Add marshmallows. Stir until well coated.
• Chill overnight. You will not want to skip this step; it does make a difference.
• Serve.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

CHERRY MARSHMALLOW MAGIC CAKE

Steps:

• Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
• Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
• Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
• Spoon cherry filling evenly over cake batter.
• Bake in a preheated 350°F oven 30 to 40 minutes.
• Top of cake will be bubbly and marshmallows will be sticky.
• Let cool before serving.

ICE BOX FRUITCAKE II

Steps:

• Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired.
• Melt marshmallows in top of double boiler.
• Add milk to melted marshmallows and mix well.
• Remove from heat and pour onto wafer mixture. Mix well.
• If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper.
• Chill at least 24 hours before serving -- the longer the chilling, the better.
• Serving Suggestions Slice into 1/2" slices and arrange on small platter.
• Best served cold.
• Can be made 2 weeks in advance.

UNBAKED FRUIT CAKE

Steps:

• Melt butter and marshmallows in a double boiler.
• Mix all ingredients and pour marshmallow mixture over dry ingredients. Mix thoroughly.
• Place wax paper in a loaf pan. Press mixture tight in pan and chill. May be frozen.

FRUITY MARSHMALLOW CAKE

Steps:

• 1. Spray coat a 9x13 baking pan. Spread the 4 cups of mini marshmallows in the bottom of the pan.
• 2. Prepare your cake mix as directed on package. Pour batter over the marshmallows. Using the fruit filling, drop fruit filling over the batter until all the filling is used. Place in 350 degree oven.
• 3. Bake in 350 degree oven until cake tests done, at least 45 minutes. As the cake bakes, the marshmallows melt and come to the top forming a "glaze".
• 4. Remove cake from the oven upon testing done. Cool completely. Dust with powdered sugar before cutting to serve. Can be served with fresh whipped cream or vanilla ice cream as well.

FRUIT-FLAVOR MARSHMALLOWS

Steps:

• Dissolve jello in the boilling water in a saucepan over very low heat.
• Add the sugar; cook and stir just till sugar is dissolved. Do not boil.
• Blend in the corn syrup. Chill till slightly thickened.
• Beat at highest speed of electric mixer until mixture is thickened and will stand in soft peaks -- about 8 to 10 minutes.
• Pour into an 8-inch square pan which has been lined on sides and bottom with waxed paper and the paper greased with butter or margarine. Chill overnight.
• Turn firm mixture onto a board heavily dusted with confectioners' sugar. Carefully peel off waxed paper and dust surfaces heavily with sugar.
• Cut into 1-inch squares. You may also use small cookie cutter to cut into shapes. Be sure to dip the cutters in the sugar. Roll edges of squares or shapes in sugar.
• Store covered in refrigerator.

VANILLA-BROWN BUTTER CAKE WITH SPRING FRUIT AND BERRY COMPOTE, MINT OIL AND TOASTED MARSHMALLOW SAUCE

Steps:

• For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.
• Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.
• Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.
• Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.
• For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.
• Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.
• Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.
• For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes
• For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.
• To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.