Raspberry marshmallow bread
Yield: 15 Servings
Ingredients:
- 1 pk Yeast
- 2 3/4 c Better for Bread flour
- 2 tb Gluten
- 1 ts Salt
- 1/8 ts Baking soda
- 1/2 c Miniature marshmallows
- 1/4 c Egg Beaters
- 2 tb Canola oil
- 2/3 c Water; + ->
- 1/2 c Raspberry liquid heated
- 10 oz Red raspberries;frozen in
Instructions:
-heavy syrup defrost and -drain and reserve before -using berries Place the first 9 ingredients into the pan in the order listed set darkness control at 11 o'clock. Selectwhite bread and push "Start." Add the reserved well-drained raspberries (2/3cup) when the breadmaker "beeps 88 minutes into the cycle. (33 minutes with Dak
Turbo II) Shared by Barb Day Delightful with fruit salad, or for a
cholesterol-free fiber-flled breakfastreat, spread toasted slices
with Kaplan's Better than Butter.
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Title: RASPBERRY MERINGUE BARS
Categories: Cookies
Yield: 48 Servings
1 c Butter or margarine,
-softened
1/2 c Firmly packed brown sugar
1 Egg
2 c All-purpose flour
1 cn SOLO or
1 cn BAKER Raspberry Filling
MMMMM----------------------MERINGUE TOPPING---------------------------
3 Egg whites
3/4 c Granulated sugar
1/2 c Shredded coconut
1/2 c Slivered almonds
Preheat oven to 325'F. Grease 13x9 baking pan. Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Add 1 egg; beat until blended. Stir in flour until well combined. Pat dough evenly in prepared pan. Bake 20 minutes. Remove from oven; spread raspberry filling over crust. (Do not turn oven off.) FOR MERINGUE TOPPING beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Add granulated sugar gradually; beat until stiff and glossy. Fold coconut and almonds into beaten egg white mixture. Spread over raspberry filling. Return to oven. Bake 20 minutes or until meringue topping is lightly browned. Cool completely in pan on wire rack. Cut into 48 bars. Makes 48 bars.
