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Quick and Easy Chocolate Frosting
QUICK AND EASY CHOCOLATE FROSTING HERSHEY'S
3 bars (3 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1 cup miniature marshmallows
½ cup (1 stick) butter or margarine, softened
1/3 cup milk
2½ cups powdered sugar
½ teaspoon vanilla extract
In medium saucepan over low heat, melt chocolate
stirring constantly. Add marshmallows; stir
frequently until melted. (Mixture will be very
thick and will pull away from the sides of the
pan.) Spoon mixture into small mixer bowl;
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beat in butter and milk until smooth. Add sugar
and vanilla; beat to desired consistency.
Yield: About 2½ cups frosting.
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# Quick and Easy Chocolate Frosting
*Recipe by Hershey's*
*Yields about 2 1/2 cups frosting*
## Ingredients
- 3 bars (3 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1 cup miniature marshmallows
- 1/2 cup (1 stick) butter or margarine, softened
- 1/3 cup milk
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, melt chocolate, stirring constantly.
2. Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from the sides of the pan.)
3. Spoon mixture into a small mixer bowl; beat in butter and milk until smooth.
4. Add sugar and vanilla; beat to desired consistency. -
Marshmallow Fudge Sauce
MARSHMALLOW FUDGE SAUCE BORDEN
30 large marshmallows
2/3 cup milk
¼ cup margarine or butter
¼ teaspoon salt
1 (12-ounce) package semi-sweet chocolate
morsels
1½ teaspoons vanilla extract
In medium saucepan, over low heat, combine marsh
mallows, milk, margarine and salt; cook and
stir until marshmallows melt and ingredients
are well blended, about 5 minutes. Remove from
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heat. Add chocolate morsels and vanilla; stir
until morsels are melted. Serve warm over ice
cream. Refrigerate leftovers.
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# Marshmallow Fudge Sauce
*Recipe by Borden*
## Ingredients
- 30 large marshmallows
- 2/3 cup milk
- 1/4 cup margarine or butter
- 1/4 tsp salt
- 1 (12-ounce) package semi-sweet chocolate morsels
- 1 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, combine marshmallows, milk, margarine, and salt.
2. Cook and stir until marshmallows melt and ingredients are well blended, about 5 minutes.
3. Remove from heat.
4. Add chocolate morsels and vanilla; stir until morsels are melted.
5. Serve warm over ice cream.
6. Refrigerate leftovers. -
Rhubarb Dessert
Rhubarb Dessert
4 c rhubarb & 2 c. sugar and
cook to a mush. Remove from
stove and add pkg. strawberry
jello, & 20 large marshmallows.
(stir) and put on stove until
tell it congeals stir constantly.
cool & fold in 1 pkg of dream
whip, and put in graham
cracker crust.
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# Rhubarb Dessert
## Ingredients
### Filling
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 pkg strawberry Jello (3 oz), dry
- 20 large marshmallows
### Topping
- 1 pkg Dream Whip, prepared according to package directions
### Crust
- 1 graham cracker crust (9 inch, pre-baked or store-bought)
## Instructions
1. Combine chopped rhubarb and sugar in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes.
3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated.
4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly.
5. Remove from heat and cool to room temperature.
6. Prepare Dream Whip according to package directions.
7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined.
8. Pour into graham cracker crust.
9. Refrigerate until fully set — at least 3 to 4 hours or overnight. -
Cake Icing
Cake Icing
1 1/3 c sugar (When sugar
1 tb. Karo syrup and
1/2 c water water comes
1 egg white to boil add
6 marshmellows 2 tb of syrup
to beaten egg whites and
let rest of syrup boil until
spins a thread. add to
remaining whites if too stiff
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add few drops of water.
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# Cake Icing
## Ingredients
- 1 1/3 cup sugar
- 1 Tbsp Karo syrup
- 1/2 cup water
- 1 egg white
- 6 marshmallows
## Instructions
1. Combine sugar, Karo syrup, and water in a saucepan. Bring to a boil.
2. When the sugar and water mixture comes to a boil, add 2 Tbsp of the syrup to beaten egg whites.
3. Let the rest of the syrup continue to boil until it spins a thread.
4. Add the remaining hot syrup to the remaining egg whites.
5. If the icing is too stiff, add a few drops of water. -
Krispie Cream Roll
Krispie Cream Roll (10)
1½ cups whipped cream
8 marshmellows
¼ cup honey
½ cup dates
¼ cup chopped nutmeats
3½ cups oven puffed rice
cereal
Method
①Whip cream till stiff reserving ¾ cup. ②
cut marshmellows into small pieces add
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ing them to the cream. Add honey, dates
and nuts.③ Roll the rice cereal into fine
crumbs. add 1 cup to cream mixture
Blend well. ④ spread remainder of crumbs on
piece of wax paper evenly & place mixture on
& mold into a roll & chill for several
hours. Slice & serve garnished with
remainder of whipped cream. Chopped
nutmeats or fruit slices & Berries.
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# Krispie Cream Roll
*Serves 10*
## Ingredients
- 1 1/2 cups whipped cream
- 8 marshmallows
- 1/4 cup honey
- 1/2 cup dates
- 1/4 cup chopped nutmeats
- 3 1/2 cups oven puffed rice cereal
## Instructions
1. Whip cream till stiff, reserving 3/4 cup.
2. Cut marshmallows into small pieces; add them to the cream.
3. Add honey, dates, and nuts.
4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well.
5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours.
6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries. -
Creme de Menthe Pie
Creme de Menthe Pie
25 large marshmallows } Put in double
2/3 c milk } boiler and blend
Cool under low heat.
Add 2T white creme de cocoa &
1/4c creme de menthe.
Cool thoroughly, mix with ½ pint
whipped cream.
Pour into shell. Sprinkle
with choc. crumbs.
Chill 24 hours.
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Chocolate Crust
1½ finely rolled chocolate wafers
Add ¼c sugar
½ c melted butter.
Mix well. Pat into bottom of
pan. Cool at least 1 hour —
saving a little for top
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# Creme de Menthe Pie
## Ingredients
### Chocolate Crust
- 1 1/2 cups finely rolled chocolate wafers
- 1/4 cup sugar
- 1/2 cup melted butter
### Filling
- 25 large marshmallows
- 2/3 cup milk
- 2 Tbsp white crème de cacao
- 1/4 cup crème de menthe
- 1/2 pint whipping cream, whipped
## Instructions
### Chocolate Crust
1. Combine finely rolled chocolate wafers, sugar, and melted butter. Mix well.
2. Pat into the bottom of pan, saving a little for the top.
3. Chill at least 1 hour.
### Filling
1. Put marshmallows and milk in a double boiler. Heat under low heat, blending until smooth.
2. Cool.
3. Add white crème de cacao and crème de menthe.
4. Cool thoroughly, then mix with whipped cream.
### Assembly
1. Pour filling into prepared chocolate crust shell.
2. Sprinkle with reserved chocolate crumb mixture.
3. Chill 24 hours. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
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# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set. -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Chocolate Marshmallow Freezer Pie
Graham Crust
1 c. Choc Milk ) Heat
1/2 c. Choc Chips) till
1/8 tsp. Salt ) chips
melt
add 5 c. Marshmallows
and Stir till smooth.
cool 10 min add 1
carton cream whipped (over)
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pour over crust and
put in freezer
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# Chocolate Marshmallow Freezer Pie
## Ingredients
- Graham cracker crust
- 1 c. chocolate milk
- 1/2 c. chocolate chips
- 1/8 tsp. salt
- 5 c. marshmallows
- 1 carton whipped cream (Cool Whip)
## Instructions
1. Heat chocolate milk, chocolate chips, and salt until chips melt.
2. Add marshmallows and stir till smooth.
3. Cool 10 minutes.
4. Add 1 carton whipped cream.
5. Pour over crust and put in freezer. -
Brandy Alexander Pie
BRANDY ALEXANDER PIE
Crust
1/4 cup butter or margarine
1 1/2 cups vanilla wafer crumbs
Filling
3 cups miniature marshmallows or
32 large marshmallows
1/2 cup milk
1/4 cup dark crème de cacao
1/4 cup cognac
1 cup (1/2 pint) heavy cream
About 1 ounce semisweet chocolate
Microwave cooking
Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie
crumbs into melted butter. Press mix-
ture firmly and evenly over bottom and
up sides of pie plate to form a pie shell.
Cook 1 to 2 minutes, until crust is crisp.
Cool.
Filling. Mix marshmallows and milk
in a large glass bowl. Cook 2 1/2 to 4 min-
utes, until marshmallows swell. Remove
from oven. Stir mixture and when
smooth, beat in the crème de cacao and
cognac, using a wire whisk or rotary
beater. When well mixed, chill 20 to 30
minutes, stirring once or twice, until
mixture mounds slightly when dropped
from a spoon. In a medium-sized bowl
whip the cream with a rotary or electric
beater until stiff. Fold whipped cream
into marshmallow mixture. Pour into
pie shell, cover and chill 4 hours or long-
er. Shortly before serving, "peel" choc-
olate with a vegetable peeler and let the
curls fall on the top of the pie. Makes 8
servings.
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Conventional cooking
Crust. Heat oven to 350° F. Melt butter
in a small saucepan and stir in cookie
crumbs. Press mixture firmly and even-
ly over bottom and up sides of a 9-inch
piepan or pie plate. Bake 10 minutes.
Remove from oven and let cool com-
pletely.
Filling. In a medium-sized saucepan
heat marshmallows and milk over low
heat, stirring constantly, until marsh-
mallows are melted. Remove from heat
and continue as in microwave recipe,
allowing 50 to 60 minutes for liqueur
mixture to chill properly. THE END
This article was prepared under the
supervision of Gail L. Becker, a free-
lance home economist who has worked
extensively with microwave ovens. The
recipes were developed with the assist-
ance of Rose Levy, also a free-lance
home economist.
---
# Brandy Alexander Pie
*Serves 8*
## Ingredients
### Crust
- 1/4 cup butter or margarine
- 1 1/2 cups vanilla wafer crumbs
### Filling
- 3 cups miniature marshmallows (or 32 large marshmallows)
- 1/2 cup milk
- 1/4 cup dark crème de cacao
- 1/4 cup cognac
- 1 cup (1/2 pint) heavy cream
### Garnish
- 1 oz semisweet chocolate, for curls
---
## Method 1 — Microwave
### Crust
1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds.
2. Stir vanilla wafer crumbs into melted butter until combined.
3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell.
4. Microwave 1 to 2 minutes until crust is crisp.
5. Cool completely.
### Filling
1. Combine marshmallows and milk in a large glass bowl.
2. Microwave 2 1/2 to 4 minutes until marshmallows swell.
3. Remove from microwave and stir until smooth.
4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined.
5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into marshmallow mixture.
8. Pour filling into cooled crust.
9. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.
---
## Method 2 — Conventional Oven
### Crust
1. Preheat oven to 350°F.
2. Melt butter in a small saucepan.
3. Stir in vanilla wafer crumbs until combined.
4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate.
5. Bake 10 minutes.
6. Remove from oven and cool completely.
### Filling
1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted.
2. Remove from heat.
3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined.
4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
5. Whip heavy cream until stiff peaks form.
6. Fold whipped cream into marshmallow mixture.
7. Pour filling into cooled crust.
8. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled. -
Sweet Potatoes
Sweet Potatoes boil until
soft then put thru a
ricer, add 2 tb butter and
1 tb sugar and a little
salt. dip by tb. in corn-
flakes and set in warm-
ing oven with marsh mellow
on top in (muffin pans.)
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# Sweet Potatoes
## Ingredients
- Sweet potatoes
- 2 Tbsp butter
- 1 Tbsp sugar
- A little salt
- Cornflakes
- Marshmallows
## Instructions
1. Boil sweet potatoes until soft.
2. Put through a ricer.
3. Add butter, sugar, and a little salt.
4. Dip by tablespoon in cornflakes.
5. Set in warming oven with marshmallow on top in muffin pans. -
Marshmallow Fudge Balls
Marshmellow Fudge Ball
12 marshmellows cut in half.
1 sqr - choc melted add over hot water
1/2 cup Condence Milk - sweet.
about five minutes, roll in
3/4 chopped nuts - drop by spn. on
wax paper & let cool -
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# Marshmallow Fudge Balls
## Ingredients
- 12 marshmallows, cut in half
- 1 oz chocolate, melted over hot water
- 1/2 cup sweetened condensed milk
- 3/4 cup chopped nuts
## Instructions
1. Cut marshmallows in half.
2. Melt chocolate over hot water and add sweetened condensed milk.
3. Cook about five minutes.
4. Roll marshmallows in chocolate mixture, then roll in chopped nuts.
5. Drop by spoonful onto wax paper and let cool.