14784 martha homemade marshmallows Recipes

marshmallows, pretzel sticks (2 3/4 inch), chewy fruit snacks, any flavor, black decorating gel

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

marshmallows, melted caramels, gingersnaps, decorative elements (sprinkles, royal icing, pretzel sticks, spice drops, fruit leather, food coloring and pink cake mate decors)

marshmallows, white craft sticks, semi-sweet chocolate chips, shortening, garnishes: candy sprinkles , toasted coconut, chopped nuts

marshmallows, milk, lemon extract, crushed pineapple, drained, heavy whipping cream , whipped, graham cracker crumbs, butter, melted

marshmallows, milk, heavy cream, lemon juice, vanilla extract, nuts, chopped

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

marshmallows, water, sugar, milk, light corn syrup, vanilla extract

marshmallows, caramel candies, butter, condensed milk, crispy rice cereal

marshmallow cream, cocoa powder, peanut butter, milk, peanuts

marshmallows ( 10 oz/283 g), half and half cream, pure vanilla extract, heavy cream

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).