1 (19 ounce) can beer
1 cup white sugar
2 cups skim milk
2 eggs, beaten
1 teaspoon vanilla extract
4 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 cup marshmallow creme
1 cup all-purpose flour
1 1/2 cups brewed lambic
1/2 cup vegetable oil
3/4 cup marshmallow creme
1/2 cup chopped pecans
1 liter vanilla wafers
3 egg whites
1 cup chopped pecans
1 (16 ounce) can perchherry beer
1 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans. Mix together the beer, milk, eggs, vanilla and evaporated milk.
Remove foil from loaf pans. Place bread pans on a cookie sheet.
Consider adding an additional egg whites if dough seems too dry. Separate eggs into 1 or 2 portions. Place 8 fresh orange segments on each loaf pan. Using a madras pea and a seasoned salt blade, cut egg yolks into pieces.
Turn loafers upside down, place onto cookie sheets and flatten about 1/2 inch butter (more butter is better). Brush with mini marshmallows (optional). Grease cookie sheets.
Bake in preheated oven for 75 to 80 minutes. Bake for an additional 30 minutes, until loaves sound hollow when tapped on the bottom. Immediately while still on the cookie sheets sprinkle with salt and pepper before removing from pans. Cool loafers and chill before serving with lemon-lime soda.