Marshmallow Creme Recipes

The Amish Cook: Summer recipes a great way to use up ingredients

We served plenty of this after services yesterday!

1/2 cup creamy peanut butter
1/4 cup marshmallow creme
1 cup light corn syrup

In a medium mixing bowl, combine the peanut butter, marshmallow creme, and corn syrup. Stir with a rubber spatula until the mixture is smooth and evenly combined. Place the mixture in a covered container and refrigerate overnight. Allow the spread to come to room temperature before serving on bread or over ice cream. 

This dish is a great way to use some of the fresh ham harvested during butchering day, and is perfect for a picnic sandwich, since we are in the summer picnic season.

3 cups diced ham
1/2 cup sweet pickle relish
2 teaspoons minced onions
2 teaspoons prepared mustard
1/2 cup mayonnaise
1 cup diced celery
2 hard-boiled eggs, diced
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crushed potato chips
Preheat the oven to 425 degrees.

In a large mixing bowl, combine all of the ingredients, except for the potato chips. Stir until the mixture is smooth and well-combined. Pour into a 2-quart casserole dish and sprinkle the top with the crushed chips. Cover and bake until top is bubbling and golden, 20 minutes. Yield: 8 serving

A nice, cool Cole Slaw, made from fresh vegetables directly from the garden, was one of Elizabeth's favorite summer menu items.

8 cups green cabbage, shredded
1 cup red cabbage, shredded
5 cups shredded carrots
1 cup mayonnaise
2 tablespoons white vinegar
1/2 cup granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper

In a very large bowl, mix together the shredded cabbage and carrots. Set aside. In a small bowl, combine the mayonnaise, vinegar, sugar, salt and pepper and stir until smooth and well-incorporated. Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Refrigerate the coleslaw overnight before serving.

Marshmallow Cream Peach Pie | Delicious Dishes Recipes

This recipe came from my mom.  She used to make it all the time when I was a kid.  I do believe that this was my most favorite dessert during summer.

I grew up in rural Colorado where if you weren’t a farmer, you were a teacher.  So you can imagine all the amazing road side produce stands that were open throughout the summer.  I guess now a days those stands are called “farmers markets”….I grew up on Rocky Ford cantaloupes, fresh sweet corn, homegrown tomatoes and sweet, succulent and fresh peaches.

This dessert requires no oven, which is great during the dog days of summer.  Of course you can make your own graham cracker crust if you so desire, but for the sake of being easy and fast, I used a store-bought pie crust.

3 cups of diced fresh peaches

Melt marshmallows in milk in a small sauce pan over medium heat, watch carefully so it does not burn, stir constantly. Remove from heat and cool slightly.  With an electric mixer with the whisk attachment, beat the heavy cream until fluffy, add the marshmallow mixture to the whip cream. Fold peaches into marshmallow-cream mixture. Pile into graham cracker crust. Chill several hours, or until firm.

Yep, it is that easy and with the fresh peaches, this is one delicious and perfect summertime dessert.  Serves 6-8.

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