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Full Online Book HomeLearning KitchenDesserts - Red-hot Candy Fluff
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Desserts - Red-hot Candy Fluff Post by :stoco Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3340

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Desserts - Red-hot Candy Fluff

1 can (20 oz.) crushed pineapple, drained
1/4 cup red-hot candies
2 cups miniature marshmallows
1 carton (8 oz.) frozen whipped topping, thawed


In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving. Yield: 6-8 servings.
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2 cups Concord grape juice 1/4 cup sugar - or to taste 3 tablespoons potato starch or cornstarch in 1/2 cup grape juice 1 pint fresh strawberries, hulled and sliced 3 cups fresh or 12 ounces frozen raspberries 1 teaspoon vanilla Combine the juice and sugar in a saucepan. Pour the dissolved potato starch mixture into the saucepan and slowly bring it to a simmer on medium-high heat, about 10 minutes. As soon as it begins to simmer, stir for about 5 minutes, until the cloudy juice becomes clear. Stir in the strawberries and raspberries and remove from the heat. Stir
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1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 1 pt. half-and-half 1 pt. heavy cream 3 cinnamon sticks 1/4 cup grated orange peel 14 squares (1 oz. each) semi-sweet chocolate, chopped 5 bars (3 oz. each) OR 15 squares (1 oz. each) white chocolate, chopped 1 pt. fresh raspberries OR strawberries, sliced Bake shells according to pkg. directions, removing centers and returning to oven as directed. Cool. Mix half-and-half and cream in 1-qt. measure. Divide mixture between 2 saucepans, adding cinnamon to one and orange peel to the other. Heat to a boil. Remove from heat and let stand 5 min.
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