Fruit Marshmallow Cake Food

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.

CHOCOLATE-MARSHMALLOW MUG CAKES

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

CHERRY MARSHMALLOW CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 13x9x2 inch baking pan.
• Prepare cake mix according to package directions.
• Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
• Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.

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.

BLUEBERRY BOTTOM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.
• Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.

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.

MARSHMALLOW CAKE

Steps:

• In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
• In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
• In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

FRUIT & MARSHMALLOW CAKE

Steps:

• Preheat oven to 360 degrees.
• Pour marshmallows in bottom of 9 x 13 cake pan. Mix cake as directed and pour over marshmallows. Spoon pie filling on top of cake mix.
• Bake 45 minutes. Let cool and top with Cool Whip.

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.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

BANOFFEE MARSHMALLOW CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.
• In the bowl that contained the flour, mash the bananas until smooth and lump-free - whizz with the electric mixer if needed - then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.
• Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.