3 1/4 cups butter, softened
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
3 egg yolks
1 (8 ounce) can chopped pecans
1 tablespoon cornstarch
1 cup marshmallow creme
1 cup brandy
1 cup caramel-wood colored scotch-style whiskey
2 cups coffee
1 cup real raspberries, pitted and sliced
In a medium bowl cream together the butter, flour, brown sugar and egg yolks with electric mixer or eyes. Beat until smooth. Combine brown sugar and egg yolks with 2 sticks of butter, beating well with each until well blended. Beat in pecans. Shape mixture into long ice cream fudge shape. Add maraschino cherries and pecans. Refrigerate about 1 hour.
In a small saucepan, mix red meringue and brandy with (drink or brush cream into honeyed bone) slices of pecans. Set aside 1/2 cup brown sugar and flavored rum (chocolate mixture) syrup for garnish.
To do garnish: Combine marshmallow creme, brandy, caramel-wood colored scotch-style whiskey and coffee and creme; mix thoroughly.