Peach Fruit Salad with Marshmallows Recipe | How to make Peach Fruit Salad
Cool off with this sweet Peach Fruit Salad with Marshmallows, we used seasonal fruits such as Peach, Mandarin Orange and Pineapple but they readily available because they are in can.
This Salad recipe is very easy to prepare and it will only take a few minutes, great for Christmas and other festive occasion.
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Ingredients:
2 cans 460g Jolly Peach Halves, drained and sliced
3 cans 172g Jolly Mandarin Orange in Syrup, drained
1 can 257g Pineapple Chunks, drained
2 cups Mini-Marshmallows
1 cup Mango flavored Marshmallows (optional)
1 cup 250ml Nestle All-Purpose Cream
¼ cup Alaska Sweetened Condensed Milk
1 tsp. Vanilla or Almond Extract
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Coconut Marshmallow Cream Meringue Pie. EASY!
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Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8
INGREDIENTS:
For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water
Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar
METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
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Cool Whip Ambrosia Salad
This recipe for Cool Whip Ambrosia Salad is not only delicious but super simple to make. This fruit salad is filled with maraschino cherries, pineapple, mandarin oranges, coconut and whipped topping. Serve this classic for dessert or a side dish that your friends and family are sure to love.
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Make it Mini: Mini Red Velvet Whoopie Pies with Marshmallow Filling
Abigail Johnson Dodge, author of Mini Treats & Hand-Held Sweets, demonstrates her recipe for Mini Red Velvet Whoopie Pies with Marshmallow Filling. It's all the goodness of Red Velvet Cake―right in the palm of your hand.
Whoopie pies - recipe
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Today we'll be cooking with Sonia the whoopie pies, amazing American treats with a marshmallow cream filling! Find this and many more recipes with pictures on the Giallozafferano App (in English)
***
Today we'll be cooking together the whoopie pies, amazing American treats with their origins in the Amish community. Do you know why they are called whoopies? Because when children found them in their lunch boxes, they shouted whoopee, expressing joy! Let's make them together!
Whoopie pies
(36 pieces)
• 2 cups (250 g) of flour
• 1 pinch of salt
• ½ tbsp (8 g) of baking powder
• 1 cup (80 g) of unsweetened cocoa powder
• 1 ½ sticks (180 g) of butter
• ¾ cup (150 g) of sugar
• 1 medium egg
• 1 tsp of vanilla extract • ¼ cup (60 ml) of buttermilk
• ¼ cup (60 ml) of milk
For the marshmallow cream filling
• just under 1 cup (180 g) of granulated sugar
• 1 tsp of vanilla extract
• 1 good pinch of salt
• ¼ cup (60 ml) of water
• 2 egg whites
• 2/3 cup (80 g) of powdered sugar
In a bowl, combine the room-temperature butter with the sugar, and beat with an electric beater, or in a stand mixer if you have one... until you have a pale, fluffy mixture.
This is how the mixture should look. Now add the vanilla extract -- or as an alternative you can use the seeds from a vanilla pod or a pinch of vanilla powder -- the pinch of salt... and continue to beat. Then add the egg, at room-temperature... and finally the buttermilk -- if you can't find buttermilk, you can use the same amount of heavy cream, mixed with a teaspoon of lemon juice -- beat for another 2 minutes.
In a bowl, sift the flour, the cocoa powder and the baking powder, then add to the mixture, one spoonful at a time, alternating with the milk.
And here's our dough, as you can see it's pretty thick. Now take a pastry bag -- I am using a disposable pastry bag, but you can use a cloth one of course -- fold down the outer edge, so it's wide open... in this way; insert a ¾-inch (2 cm) round tip, to squeeze out mounds of dough... fill the bag with the mixture... and we're ready to form our mini-cakes, to sandwich together, on a baking sheet.
Line a baking sheet with parchment paper, then pipe the dough into mounds, about 1 ½ inches (4 cm) in diameter... space them out as they will spread when baking.
This amount makes about 36 pieces; bake in a static oven at 350°F (180°C) for about 13-14 minutes. Once cooked, transfer to a wire rack to cool completely.
While our mini-cakes are baking, move on to the cream filling, so combine the water with the sugar in a small saucepan; allow the sugar to dissolve and come to a boil, then let it simmer for at least 5 minutes.
Meanwhile put the egg whites in a large bowl, add a pinch of salt... and beat to stiff peaks.
When the egg whites are stiff, add the hot syrup in a thin stream, beating constantly... and continue until the mixture has cooled.
All we have to do now is add the vanilla... and the sifted powdered sugar. And the marshmallow cream filling is ready.
At this point, fill another pastry bag with the cream filling... and we're ready to assemble our whoopie pies; cut off the tip of the bag... and pipe the filling onto the flat side... sandwich with another mini-cake, and here's our whoopie pie! Repeat until the ingredients are used up.
Our delicious treats are ready! If you have leftover cream filling, you can pipe into small mounds and bake like meringues... and now: whoopeeeeee!