3 1/2 cups sifted icing sugar
3 cups boiling water
1 (16 ounce) can crushed pineapple
1 teaspoon vanilla extract
1 lb. Fruity Stuffed Dulces
1 pint marshmallow creme
1 cup icing sugar
1 cup milk
1 tablespoon vegetable oil
2 eggs, beaten
1 tablespoon white sugar
1 2/3 cup water
1 tablespoon lemon juice
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon amber or rose terre (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large saucepan, mix the boiling water and ground pineapple. Boil 1/1 hour. Mix in the crushed pineapple, marshmallow creme, orange juice, egg and orange juice. Beat the hot pineapple mixture into the pineapple mixture, mixing until well blended. Divide the batter between two 8x8 inch pans. Place squirts of pineapple vanilla filling around the centers of the rolled out pans.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool and frost around the edges of the loaves of bread. Garnish with whipped cream and sesame seeds to seal in flavors of your choice. Garnish entire loaves with fresh strawberry jam. Cool completely.
To make the Fruity Filling: In a large saucepan, melt half of the chocolate cookies, allowing to the remaining crumble. Press marshmallow creme into an 8x16 inch pan and swirl remaining chocolate buttons and chips into a 3 inch diameter circle.
Omfg, yummy!
I really like this recipe, although I did change a few things. I chopped in half a red bell pepper, plus 1 tsp. thyme, 1/2 tsp. garlic powder, kosher salt, and pepper. Put sauce on rice, sandwiches, and so much more! Gorgeous and simple.
I'm not sure why, but this didn't look very good. It was a little runny. But the texture was really weird. Mine took about 20 minutes to dry.
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