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Chocolate Chip Chesterfield Frosting


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.