Nutsfluff Recipes

NUTTERFLUFFER

Steps:

• For the peanut butter simple syrup: Combine the sugar, peanut butter and 1 cup water in a saucepan and simmer over medium heat until the sugar is dissolved and the mixture has thickened, 5 to 10 minutes. Set aside to cool.
• Pour the vodka, hazelnut liqueur and 1 ounce of the peanut butter simple syrup into a shaker filled with ice. Shake well until chilled and frothy. Pour into small up glasses and garnish with a marshmallow that's been injected/stuffed with the peanut butter. Then try not to eat peanut butter from the jar with your hands.

CREAMY FRUIT FLUFF

Steps:

• PLACE pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.
• STIR in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm.
• SERVE in small custard cups topped with a dollop of whipped topping.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.

NUTS & FLUFF

Steps:

• preheat oven to 250f place 1/2 c ea peanut butter &margarine in large microwave bowl.
• Microwave on med.high 1min.
• Stir and add 1 c marshmallows,microwave 1 min.on high.or until marshmallows are puffed.
• Stir until well blended.
• Add 6c ea.shreddded wheat & popcon and 1 c pecans mix well.
• Spread evenly into 2 greased 15x10x1 in pans.
• Bake 10 minute
• Cool completely and break into small pieces.

BUTTERFLUFF ROLLS

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
• In a small, beat egg and water; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

FLUFFER NUTTER SANDWICH

Steps:

• Spread marsh mallow creme on to first slice of bread.
• Then spread peanut butter on second slice of bread.
• Then put both slices together, filling to filling.
• Eat!
• Then remember your childhood days.

FRUIT SALAD FLUFF

Steps:

• Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. Chill. Just before serving, stir in nuts.