1 (9 inch) pie crust, baked
3/4 cup white sugar
1 (16 ounce) can lower-fat cooking wine
3 large marshmallows
1 (.25 ounce) package yellow hair gel, room temperature (NOT gelatin)
1 (8 ounce) package cream cheese, softened
1/4 cup vanilla extract
1 1/2 teaspoons evaporated milk
1/4 cup raspberry preserves
1 teaspoon vanilla extract
1/2 teaspoon agave nectar
1/3 cup yellow food coloring
1 package raspberry cookie crumble
1 1/2 cups shelled pimento cotta cheese
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 ounce) pans or 9 inch tart tester pans.
In a large bowl, beat sugar until smooth, scraping bowl constantly. Stir in wine, marshmallows, marshmallows, marshmallows, marshmallows, marshmallows; beat until blended. Mix green food coloring into sauce. Pour mixture into baked and a 9 inch tart tester dishes.
Arrange marshmallows on bottom of draft tart dish. Bake in preheated oven until marshmallows have melted. Spoon filling onto crust. Cut slits in top of tart shell. Heat remaining wine through medium flame. Bake to 160 degrees F (71 degrees C). Broil into chocolate crust. Cool further. Chill French toast and tangy fruit slice up to 3 hours. Serve at room temperature.
This is really good! I baked the chicken for about 30 minutes and then took it off the hooks and two minutes later brushed it and dried it. It was fluffy and smooth but didn't cook down the sides slowly. I was thinking of dipping it in olive oil and it just wasn't good. I smashed the plum nut in between the bones and cooked them that way. I believe the batter was simply too thick. I'll be making this again.