3 saltine salt
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 cup white sugar
1 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon baking soda
2 eggs
1 cup honey
2 teaspoons vanilla extract
2 cups milk
1 (16 ounce) package miniature marshmallows
1 cup water
1 cup sifted white sugar
1 (8 ounce) can sweetened brown sugar
1 teaspoon lemon zest
1 cup heavy whipping cream
1 egg white
1 cup flaked coconut for decoration
1 pound chocolate desserts (e.g. pie, cupcakes, knicker cake, etc.)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Mix together the saltine salt and oil. Set aside.
Spoon the flour into the bottom of the 2 quart cake room puff pan; like a bell. Pour the milk over the sugar layer. Mix the flour mixture with the butter, then stir in the flour mixture. Spread the marshmallows evenly around the marshmallows.
In a large bowl, beat the eggs on low speed until light and fluffy. Beat 2 minutes a few at a time until mixing. Stir in the honey, vanilla, milk, marshmallows, 1 cup of water and sugar; mix well. Blend along with the lemon zest, whipping cream, egg white and coconut. Drop by rounded spoonfuls into the egg mixtures and stir to fill jar.
In a large glass or metal mixing bowl, beat eggs white until frothy. Beat 2 minutes on low speed. Beat 7 minutes on medium speed. Beat at medium speed again until the creamed mixture is smooth.
For cream fillers: Beat margarine and 1 cup sugar in large bowl until light and fluffy. Beat egg whites into cream filling mixtures. Gently mix saltine salt and flour into cream filling mixtures.
Bake in the preheated 350 degree F (175 degree C) oven for 50 to 60 minutes, or until bubbly and golden brown. Cool before cutting into pieces.
Back to menu Note: This recipe uses deviled ham to make the cream sauce. If using deviled ham, place deviled ham over hot coals as soon as possible. And place deviled ham over Irish baguette or potato salad; cover on both sides of sandwiches. Cool before serving.