How To make Raspberry Mallow Pie
35 lg marshmallows
1/2 c milk
1 frozen raspberries
1 frozen whipped topping;
-thawed 1 graham cracker crust
-(9-inches)
In a large microwave-safe bowl, combine marshmallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in the whipped topping. Pour into crust. Refrigerate or freeze.
The Taillon's taillon@access.mountain.net http://access.mountain.net/~taillon/taillon.htm From - Sat Nov 30 23:31:03 1996
How To make Raspberry Mallow Pie's Videos
Recipe for Raspberry Scones | Cupcake Jemma
Hey there! You might remember that I absolutely LOVE scones and, while a plain scone is one of my favourite things to bake and eat, there is one Summery addition I can't do without and that is raspberries. So here is my recipe for Raspberry Scones! (it's still Summer, right?)
Recipe -
500g plain flour
3tbs caster sugar
2 tsp baking powder
1 lemon zest
110g unsalted butter, cold and chopped
-300ml cold whole milk
150g fresh raspberries
1 egg, beaten
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Peanut Butter Marshmallow Mousse Pie with Stabilized Whipped Cream Topping No Bake Make Ahead EASY!
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Round Silicone Pan:
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INGREDIENTS: Makes enough for 1 x 6 Pan
NOTE: Can be left covered in the silicone pan in the freezer for up to one month before un-moulding
BASE:
14 Oreo Cookies
6 Plain crushed cookies
60g Melted Unsalted Butter
FILLING:
3 Teaspoons Gelatine
1/4 Cup Boiling Water
250g Cream Cheese
1/2 Cup Superfine Sugar
1 Teaspoon Vanilla Extract
3/4 Cup Peanut Butter
1 Jar Plain MArshmallow Fluff
300mL Whipping Cream
STABILIZED WHIPPED CREAM TOPPING:
250mL Whipping Cream
1/3 Cup Icing Sugar
1 Teaspoon Gelatine
2 Tablespoons Hot Water
PIPED CHOCOLATE: (left over can be stored in the freezer)
100g Dark Chocolate (Use a chocolate you enjoy eating)
60mL Whipping Cream
EXTRAS:
Extra Peanut Butter for Piping
Crushed Oreos for Garnish
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Creamy Raspberry Mallow Pie Recipe
Creamy Raspberry Mallow Pie Recipe
Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate. The full printable recipe can be found on our website
This is Episode #139 with Whats4Chow.com - for notifications and updates please subscribe to our channel.
Ingredients
For the Pastry
225g Plain flour
15 ml Baking powder
5ml Salt
25g Butter
150ml Warm water
For the Marshmallow Fluff
3 Egg whites
¾ Cup / 180ml Sugar
½ Cup / 125ml Liquid glucose
1 Tsp Pure vanilla extract
Other
125g of your favorite chocolate
Instructions
Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
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Raspberry Marshmallow Gourmet Ice Cream cheekyricho video recipe
Naughty but Nice, Raspberry Marshmallow Gourmet Ice Cream cheekyricho video recipe. Creamy, sweet, tart fruit filled Ice cream with surprise Raspberry Marshmallow pockets throughout. You simply must try this girlie pink ice cream.
INGREDIENTS:
60g milk
150g fresh or frozen raspberries
100g cream
150g sugar
10g vanilla
1/2 jar of Raspberry Marshmallow Fluff
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