Wednesday, March 28, 2012

Marshmallow Cherry Slice

It’s the last week of the month and that means recipe week here on the blog.  This is one of my favourites from church teas.  I don’t make it very often for a couple of reasons.

1.       It fills a 9” x 13” pan
2.       I have a really hard time stopping after only one square.  In fact I keep snarfing this down as long as it beckons invitingly to me from the pan.
3.       See #1 again!

There’s very little baking that I can eat in large quantities, but this is the exception.  There’s just something about the delicate cherry flavour mixed with the brown sugar shortbread base that makes the taste buds quiver for more!  Pardon me while I go and get another slice out of the fridge. J

OK I’m back.  No more teasing, this is a MUST do for cherry lovers.

Marshmallow Cherry Slice
¾ cup butter
1/3 cup brown sugar
1 ½ cups flour
Mix into a crumbly mixture and press into a 9” x 13” pan.  Bake at 325 degrees F for 25 minutes.  Remove from oven and cool completely.

2 pkgs unflavoured gelatine
½ cup cold water
2 cups white sugar
½ cup hot water
½ cup chopped maraschino cherries
½ tsp. almond flavouring

Cut up enough drained maraschino cherries to make ½ cup of chopped cherries.

Put cold water in a bowl and sprinkle the unflavoured gelatine over it.  Let stand to soften.

Mix white sugar and hot water in a small pot.  Boil over medium heat for 2 minutes.  Stir constantly.  Remove from heat and add the gelatine mixture.  Stir to dissolve.

Beat this mixture with an electric mixer until very stiff.  (As you beat it the mixture will cool, thicken, and change to a white colour).

When the mixture is very stiff mix in the cherries and almond flavouring.  Spoon the topping onto the base and spread around evenly.  Cool in the fridge.

When you're cutting the slice, moisten a knife with hot water to prevent the marshmallow topping from sticking.  The topping will stick to saran wrap and anything it touches (including moustaches) so I recommend using toothpicks to keep the saran off.

This slice will freeze well but mine never gets that far!


1 comment:

plasterers bristol said...

mm yummy, this with a big pot of tea. Thanks for sharing this recipe.