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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

3 Ingredient Cranberry Marshmallow Clouds

These super easy marshmallows are honestly as light and silky as a cloud. The best I have ever tasted and the good thing about them, you can use whatever flavors and colors you desire to be festive. Try lime, cherry or lemon, adding more food coloring while beating for brighter marshmallows. The reason I chose sugar-free, by the way, is not to cut down on sugar(although it helps)but because the sugared variety doesn.t mix well with the little water we use. This is also a good project to get the kids involved in if you don't have  a stand mixer. Let them hold the electric mixer for a few minutes.


For 1 Batch(es)


  • Nonstick cooking spray
  • 1 cup(s) sugar
  • 3/4 cup(s) water, divided
  • 2 (.44-ounce)boxes cranberry-flavored gelatin
  • Powdered sugar to coat

3 Ingredient Cranberry Marshmallow Clouds Directions

  1. Spray a bread loat pan very lightly with nonstick cooking spray; set aside. Or if you want thinner marshmallows, use an 8-inch suare pan.
  2. Place sugar and 1/4 cup water in a medium saucepan. Stir and bring to a boil over medium high heat. Let boil 1 minute and remove. Meanwhile, mix gelatin with remaining water in a deep, large bowl with electric mixer on high for 10 seconds. Reduce speed to medium and slowly pour boiling sugar water into gelatin mixture while beating. When all of it has been drizzled in, increase speed to high and continue to beat for 12 mintues, or until significantly lighter in color and almost tripled in volume. Scrape into the prepared pan, smooth the top, cover and refrigerate utnil completely set, about 2 hours. Loosing the edges with a butter knife and cut into desired sizes with a sharp knife. Place some powdered sugar in a large plate and coat some or all sides so that it isn't sticky. Enjoy.