Store Purshased Oatmeal Wheat Bread : )
Marshellow Fluff (recipe follows)
Chocolate chips (I used Ghirdrdelli 60% cocoa)
1 RRIPE Bananas
Peanuts (peanut butter)
about 2 TB butter
I think the procedure if fairly obvious. I used a panini press to cook it.
Cut open bread butter the outside. In the middle thick layer of fluff on one side and PB on the other.
Banana slices on top of one side and chocolate chips on the other.
Assemble and cook until brown on both sides (sorry there’s no picture)
Marshmellow Fluff
Ingredients
3 egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups confectioner’s sugar
1 Tbsp vanilla extract
How to make it
In a large bowl, combine egg whites, corn syrup and salt.
Mix with mixer on high speed for 10 minutes (or until thick).
Add in confectioner’s sugar.
Beat on low speed until well blended.
Add vanilla and mix until blended.
It’s now ready to use or store.
*To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
This recipe may be frozen for later use.
Remove from freezer and stir until fluff is mixed.
It can be kept in the refrigerated for up to 1 week,.
Stir well with a spoon before serving
**You can use this in any recipe that calls for marshmallow creme/fluff.
Equivalents:
1 tablespoon Marshmallow Cream = 1 large marshmallow
3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows
Peanut Butter
Grind 11oz roasteed peanuts. I added about 1/2ts salt and 1/2ts sugar