Press this mixture firmly into a 9″ pie tin, working one section at a time. The key to a good crust is to pack it down VERY firmly, using the back of a measuring cup helps with this process. Once crust is assembled, put it in the fridge to firm for 15-20 minutes. Preheat oven...
Store in the fridge. Allow cake to come to sit at room temperature for about 45 minutes before eating. To slice, dip your knife in very hot water, wipe it dry, and cut straight down until the marshmallow sort of binds up the knife. Carefully pull the knife out, dip again, wipe dry...
She loves all “bread” so this would be the perfect recipe! Thank you for sharing!! November 23, 2011 at 11:38 am Reply Shaker One I have two baked sweet potatoes sitting in my fridge who will soon be these. Thank you for the morning laugh. The little faces above cracked me up...
My go to for all culinary balancing needs. The tartness of yogurt would balance out the sweetness to a great extent. So the base recipe for this mousse is nothing but marshmallows, half and half and yogurt. There are so many ways of diversifying upon this base recipe. Want to cut down ...