| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Desserts, Puddings | 6 | Servings |
INGREDIENTS
| 1 1/2 | pk | Marshmallows; quartered (small size packages) |
| 1 | c | Sugar |
| 1 1/2 | c | Water |
| 2 | oz | Chocolate |
| 2 | tb | Margarine |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1/2 | c | Milk |
| Crushed pecans |
INSTRUCTIONS
Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil; pour over marshmallows. Melt chocolate and margarine in saucepan; add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfulls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees for 40 minutes. Serve with whipped cream. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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