Marsala cream sauce

Yield: 1 Servings

Ingredients:

1 Shallot; minced
1 tb Unsalted butter
1 c Dry marsala wine
1 ts Fresh thyme
1 c Heavy cream
2 tb Unsalted butter; cubed

Instructions:

Salt and white pepper; to ta Recipe by: Ana Kurland Saute shallot in the butter covered for 5 min. add wine and thyme and reduce until only about 2 tbsp of liquid remain. Add cream and simmer until reduced by half. add butter and stir continously until fully emulsified. season with salt and pepper. keep warm until ready to serve. Source: The Sauce Bible by David Paul Larousse NOTES: This sauce accompanies "Medallions of Veal Ragout of Wild Mushrooms

innovated by Alan R. Gibson, formerly chef of The Pillar House, as

seen in The Pillar House Cookbook>

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Title: MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

Categories: Muffins, Desserts, Breakfast

Yield: 12 Servings

MMMMM--------------------------MUFFINS-------------------------------

2 1/3 tb BUTTER

2 1/3 tb MARGARINE

1 c SUGAR

1 ea LARGE EGGS

1/2 c SOUR CREAM

2 c SIFTED CAKE FLOUR

1/2 ts SALT

1/2 ts BAKING POWDER

1/4 ts NUTMEG

MMMMM----------------------CINNAMON CRUNCH---------------------------

4 1/3 tb BUTTER

2/3 c BROWN SUGAR

1 c CHOPPED PECANS

1/2 c FLOUR

1 tb CINNAMON

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER,

MARGARINE, SUGAR. CREAM UNTIL LIGHT AND FLUFFY. BLEND IN THE EGGS. IN

A BOWL, COMBINE SOUR CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE

FLOUR, SALT, BAKING POWDER AND NUTMEG TOGETHER. ADD FLOUR MIXTURE AND

SOUR CREAM TO BUTTER MIXTURE. DO NOT OVER MIX. IN A LARGE BOWL,

COMBINE CRUNCH MIX INGREDIENTS WITH A PASTRY BLENDER. MIX WELL. FOLD

IN 1/2 CUP CRUNCH MIX WITH MUFFIN MIX. SPOON INTO PAPER CUP LINED

MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE REMAINING CRUNCH

MIX OVER THE TOP. BAKE FOR 25 MINUTES OR UNTIL GOLDEN BROWN. MAKES 12

MUFFINS.

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Title: MARSHMALLOW BALLS

Categories: Christmas, Cookies, M. c.

Yield: 1 Servings

1/2 lb Candied cherries

1/2 lb Marshmallows, melted

1/2 lb Coconut

1/4 lb Blanched almonds

Put cherries and almonds through food grinder. Add to the melted

marshmallow. If not moist enough to handle add a little egg white.

Form into small balls and roll in fruit sugar or coconut.

NOTES : Really good but sticky to make.

Posted to MC-Recipe Digest V1 #

Recipe by: Mom-Carol Floyd@arnprior.com

From: Bob & Carol Floyd

Date: Sun, 08 Dec 1996 23:19:06 -0500

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Title: MARSHMALLOW BAVARIAN

Categories: Desserts

Yield: 8 Servings

1 c Crushed pineapple

1 c Marshmallow cream

1 c Whipped cream

1 c Chopped nuts

1 pk Sweetened orange flavored

-gelatin

Drain juice from pineapple. Add sufficient hot water to make 2 cups

of liquid. Heat to boiling. Pour over gelatin. Stir until

dissolved. Cool until partially set. Beat until light and fluffy. Add

marshmallow cream, pineapple, and nuts. Fold in stiffly whipped

cream. Pour into molds. Chill. 8 servings.

Mrs. Ella Stedman, Oakwood, IL.

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Title: MARSHMALLOW BUMPIES

Categories: Candies

Yield: 60 Servings

3 oz Softened cream cheese

2 tb Milk

2 c Confectioner's sugar

1/4 ts Vanilla

2 oz Baking chocolate

1/8 ts Salt

3 c Miniature marshmallows

Flaked coconut

1. Blend together cream cheese and milk. Add sugar and vanilla,

mixing

well. Set aside. 2. Melt chocolate over hot water, stirring until

smooth. 3. Combine cream sheese mixture, melted chocolate, and salt,

mixing

together well. Fold in marshmallows. 4. Drop by teaspoonfuls into

coconut, completely coating each candy.

Place on a greased cookie sheet. Chill in refrigerator until

firm. ~--

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Title: MARSHMALLOW BUNNIES & CHICKS

Categories: Holidays, Candies, Easter

Yield: 12 Servings

1/4 c Water

3 1/2 ts Plain gelatin

1/4 c Water

1 1/4 c Sugar

3/4 c Invert sugar

3/8 c Light corn syrup

1/2 ts Vanilla

Flavoring & color, optional

Colored sugar

In mixing bowl, soak gelatin in water. In a saucepan, combine water,

sugar and invert sugar. Heat but do not boil. Pour hot syrup into

gelatin, beating slowly. Gradually add corn syrup and vanilla,

beating on medium high speed of mixer until mixture is fluffy, white,

and doubled in bulk. Color and flavor marshmallow as desired. Keep

mixing bowl in a larger bowl of very hot water to keep marshmallow

from hardening. Butter Easter molds and spoon candy into molds. Set

aside about 1 hour; remove from molds and roll in colored sugar. Dry

candy for a few hours, then pack tightly in covered containers. From

Sweet Thing @5211 March 1994

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Title: MARSHMALLOW CREAM FUDGE

Categories: Candies, Christmas

Yield: 6 Servings

1/2 c Butter/margarine

2 c Sugar

1 cn (5 oz.) evaporated milk (2/3

-cup)

1 pk (12 oz) semi-sweet chocolate

-morsels

OR 2 cups milk chocolate

-morsels

1 Jar (7-10 oz) marshmallow

-cream

1 ts Vanilla

1 c Nuts, chopped (optional)

Place butter in 9x9x2 inch dish. Heat in microwave on full power for

1 to 1-1/2 minutes or until melted.

Blend in sugar and evaporated milk. Mix well.

Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until

soft ball (see note below) stage is reached. Stir mixture frequently

during cooking time.

Blend in chocolate morsels, marshmallw cream, vanilla and nuts. Stir

until smooth. Chill until firm. Cut into 1-inch squares. Store in

airtight container.

NOTE: the soft ball stage is when the candy syrup, when dripped into

very cold water, forms a firm ball which does not flatten on removal

from water.

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Title: MARSHMALLOW CREAM NUT CANDY

Categories: Candies

Yield: 6 Servings

1 1/2 c Sugar

1 tb Butter or butter substitute

1/2 c Chopped marshmallows

2/3 c Milk

1/2 c Chopped nuts

1/2 c Chopped raisins

1 ts Vanilla

1/8 ts Salt

Boil sugar, milk, butter, and salt to soft ball stage (234 - 238 F).

Remove from fire. Add marshmallows. Cool to room temperature. Beat

until thick and creamy. Add nuts, raisins, and flavoring. Pour into

well-buttered, shallow pan. Cut in squares. Ella Davis, Pleasant

Unity, PA.

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Title: MARSHMALLOW CREAM PEACH PIE

Categories: Pies

Yield: 1 Servings

Graham cracker pie crust, 9

18 Marshmallows

1/4 c Milk

1 c Heavy cream; whipped

3 c Diced peaches

(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.

Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker

crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

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Title: MARSHMALLOW CREME OR FRAPPE

Categories: Desserts

Yield: 1 Servings

2 1/4 c Invert sugar*, divided

4 1/2 tb Dried egg whites

2 1/4 c Light corn syrup

1 ts Vanilla

In a mixing bowl, Combine 1 1/8 cups of the invert sugar with egg

whites; whip at low speed of electric mixer to blend. Set aside. In a

saucepan, combine remaining 1 1/8 cups invert sugar and corn syrup.

Heat to approximately 210 degrees F. Slowly add heated syrup to egg

white mixture and beat until light. Add vanilla. Store in covered

container and use in any recipe calling for marshmallow creme. Makes

about 3 1/2 quarts. *NOTE: Invert sugar is Cane sugar in liquid form.

Improves the quality and keeping properties in candy. If it

crystallizes, place over hot water until it liquifies.

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Title: MARSHMALLOW CRISPIES

Categories: Diabetic, Rice, Cookies

Yield: 25 Servings

1 tb Vegetable oil

40 lg Marshmallows (4 cups mini)

4 c Crisp rice cereal

Greas large saucepan with cooking oil. Add marshmallows and melt

over low heat; watch carefully. Quickly stir in cereal; mix well.

With buttered spoon (or spoon dipped in water), press into greased 8

inch square pan. Cut into 25 squares.

1 square = 60 calories, 1 fruit exchange 15 grams carbohydrate, trace

protein, trace fat, 39 mg sodium

Adapted from Exchanges for All Occasions by Marion J. Franz, Third

Edition 1993. ISBN 1-56561-005-9 Shared but not tested by Elizabeth

Rodier Jan 94.

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Title: MARSHMALLOW DESSERT TOPPING

Categories: Desserts

Yield: 6 Servings

1 1/2 c Miniature marshmallows

1 1/2 c Thawed Cool Whip topping

3 c Cold water

1 (3 oz) pkg Jell-o Lemon

-flavored gelatin

1 (3 oz) pkg Jell-o Lime

-flavored gelatin

1 (11 oz) can mandarin orange

-segments, drained

Fold marshmallows into whipped topping; set aside. Bring 2 cups water

to boil. Dissolve lime and lemon gelatin separately in 1 cup water

for each. Add 1/2 cup cold water to each. Stir orange segments into

lemon gelatin. Pour into separate 8 inch square baking pans, chill

until firm. Cut into 1/2 inch cubes. For each serving, layer parfait

glass with lemon gelatin cubes, 1/4 cup marshmallow mixture and lime

gelatin cubes. Top each parfait with remaining marshmallow mixture. 6

servings.

Prep time: 15 minutes plus chilling.

Variation: Spoon dessert topping over prepared pudding, fresh fruit or

pound cake.

From: Kraft advertisement Posted by: Bill McGimpsey

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Title: MARSHMALLOW EASTER EGGS

Categories: Candies

Yield: 26 Servings

-Robbie Shelton

2 Envelopes Unflavored

-Gelatin

2 tb -Cold Water

1/2 c -Boiling Water

2 c Sugar

1/2 ts Salt

1/2 ts Vanilla

Flour

3/4 lb Chocolate for dipping

Regal Icing

Put gelatin in top of double boiler; add cold water. When gelatin

softens, add boiling water and stil well. Add sugar and salt. Put

over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until

misture is thick but not as stiff as beaten egg whites. Add vanilla.

Meanwhile, spread flour 2 deep in a large pan. Push an egg (in shell) into the flour at intervals making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool flat (uncoated) side down. Trim flat side of second half-egg (to make it even) lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together. When chocolate-coated eggs are cool trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs). This recipe is from HOMEMADE CANDY by the authors of Farm Journal.