A simple, quick and delicious filling or topping. It is also delicious by the spoonful! It is perfect in or on a variety of breakfasts or desserts! Great for creampuffs.
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Serves: About 2 cups
Source: Chef-in-Training
The grandson, with his cousin as Sous Chef, made these for Christmas dinner. Easy Bavarian Cream, Chocolate Gnache, and Raspberry (blackberry in our case) filling were served to dip the donut holes. YUM!
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For rolling:
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*For best results, fry only one donut hole the first time you try this, and gauge how thoroughly it is
cooked. After 3.5 minutes has passed, cut into it to check whether it is underdone, just right, or
overdone, and then fry the rest of your donut holes accordingly.
While these should take about 3.5 minutes under optimal conditions with a consistent oil
temperature of 350°, it’s still important to check so that you don’t end up with 1 1/2 dozen donuts
that are still gooey in the middle!
Serves: 1 dozen donut holes
Source: Sugar Spun Run, Samantha Merritt
It’s not a campfire without s’mores, but where did that funny name come from?
AUGUST 14, 2015 The Gooey Story of S’mores
by Rebecca Rupp
Though nobody quite agrees on where s’mores came from (or who gave them their silly name), it’s clear to me that the things could only have been invented by a kid. Nobody over ten years-old would ever think of squishing together a chocolate bar, a toasted marshmallow, and a pair of graham crackers, and calling it food.
That said, the s’more’s long yet vague history, dates back at least to 1927 when a recipe for the more formally designated “some mores” appeared in Tramping and Trailing with the Girl Scouts, a helpful tome which also includes instructions for building 12 different kinds of campfires. Other sources attribute the original recipe to the Campfire Girls; and there’s also an argument that the gooey treat has its origins in the Victorian era, when popular picks for desserts were “sandwich cookies” and sponge cakes, variously filled with jam, cream, or lemon curd.
Alternatively, if the jump from elegant tea cake to sticky campfire snack seems a little much, other inspirational possibilities include the Mallomar—a graham cracker cookie topped with a blob of marshmallow and coated with chocolate, manufactured by Nabisco and first sold in Hoboken, New Jersey, in 1913; or the MoonPie—a pair of graham cracker cookies with a marshmallow filling, dipped in chocolate – that first went on the market in Chattanooga, Tennessee, in 1917.
Well, maybe. But my bet is still on a bunch of messily-experimental little girls.
By the time the Scouts were first scarfing down their s’mores, the marshmallow was no longer the healthful all-natural preparation it had been in ancient times. According to Tim Richardson’s Sweets: A History of Candy, the original marsh mallow (Althaea officinalis) was a swamp plant somewhat resembling a hollyhock, native to Europe and West Asia. Its roots produce a sticky white sap used medicinally for centuries as a sore-throat cure. In the Middle Ages, chunks of the marsh mallow root were candied to make “suckets,” the medieval version of cough drops.
In the mid-1800s, the culinarily adept French came up with the idea of turning marsh mallow sap into something that was simply good to eat, whipping it into a meringue-like froth with egg whites and sugar and pouring it into molds to form fat, squashy confections that Richardson describes as “halfway between air and toffee.” Producing these primal marshmallows was time-consuming and labor-intensive. They were accordingly expensive and only the upper classes got them.
By the late 1800s, however, the mallow plant extract was replaced by the more readily available gelatin, which is what keeps modern marshmallows so light and fluffy. The average marshmallow is over half just plain air. (Don’t believe it? Check out this experiment.) The gelatin – a breakdown product of collagen—provides the skeleton that holds the air bubbles securely in place. Cheap gelatin combined with faster production processes meant that marshmallows were now affordable, and—no longer an elite treat—they were soon increasingly ubiquitous.
By the 1890s, according to period newspaper reports, marshmallow roasts were the latest in summer fads. “The simplicity of this form of amusement is particularly charming,” reads a description of 1892. “One buys two or three pounds of marshmallows, invites half a dozen friends, and that is all the preparation required.” The proper means of consuming marshmallows, the author adds, is to nibble them directly off the end of the stick—or off the end of your neighbor’s stick, which may be why the author also touts the marshmallow roast as “an excellent medium for flirtation.”
The roasted marshmallow—and by extrapolation, the s’more—traditionally requires a campfire. (Unless, like New Zealand climber Simon Turner, you’re brave enough to roast your marshmallows over an active volcano.) Most of us, after a couple of incendiary experiments, come to terms with the best way to brown a marshmallow, though for those who don’t, the National Marshmallow Roasters Institute (which has branches in Sacramento, Columbus, and Paris) provides helpful tips.
Once you’ve mastered the marshmallow, the s’more is simply a matter of assembly. The original 1827 recipe (for 8) calls for eight sticks, 16 graham crackers, 8 bars of plain chocolate (each broken in half), and 16 marshmallows.
“Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit.”
Nowadays alternative fillings for s’mores include everything from raspberry jam to peanut butter, hazelnut butter, Nutella, caramel, and lemon curd; substitutes for graham crackers include chocolate chip cookies and wheat crackers. The U.S. Department of Agriculture, cautioning that the traditional s’more is hardly a healthy snack, proposes substituting low-fat vanilla yogurt and strawberries for the chocolate and marshmallow. The graham crackers, says the government, are still OK.
Or s’mores eaters can simply exercise restraint.
“Though it tastes like ‘some more,’” the 1827 directions conclude dampingly, “one is really enough.”
Source: theplate.nationalgeographic.com
PS If you put leftover marshmallows in the freezer, they will not stick together.
An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart. Bonus – a few cookies to eat!
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Serves: 8
Source: Foodandwine.com Grace Parisi, August 2011
“Despite the fact that I have an ice cream maker, I often opt to make the no-churn variety. No ice cream is truly instant (well, unless you have your own liquid nitrogen), but no-churn ice cream is about as fast as it gets. And you don’t have to freeze your ice cream canister 1 to 2 days in advance of wanting it. Just whip together a few ingredients, freeze for 4–5 hours, and you’re in business!
I will say though that the ice cream definitely has the flavor of sweetened condensed milk to it, so if you’re not a fan of sweetened condensed milk (this isn’t usually a problem, right?) then you won’t like the flavor of the ice cream.”
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Or line loaf pan with plastic wrap, unmold and slice.
Food and Wine variation. Add 3/4 c pure pumpkin puree, 1 tsp vanilla,. 1/2 tsp ground cinnamon, kosher salt
Other possibilities: chopped Reeses pieces, honeycomb candy, or go to Coldstones and make a list of the stuff on the counter.
Serves: 12
Source: thepioneerwoman.com
This peachy ice cream uses sour cream as the base to make a sweet and tart frozen treat! Delish!
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Yield: 1 pint
Source: Food52 Adapted from Sinfully Easy Delicious Desserts (Artisan, 2013) —Alice Medrich
Really red! We used apples, brownie bits, bananas, marshmallows, and angel food cake to dip. Great for Halloween, might work for Christmas or Valentines Day.
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Yield: Enough to run through the largest home fountains. Use 1/3 to 1/2 for smaller home fountains. Multiply quantities by 4 for large commercial fountains.
Source: Sephra Catering Creations, By Jacob Muir
This dessert will only work for Halloween!
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Serves: 50
Source: A fiendishly disturbed mind.
Traditionally served with scones at high tea, this makes a great topping for many pudding type deserts or fresh fruit (even jello).
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Serves: Makes about 1/4 c – enough for 2 desserts.
Source: Bobby Westling at Girl Scout Camp Scherman
An Even More Wicked Mock Devonshire or Clotted Cream
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Servings: 4
Source: Pioneer Woman, May 22, 2016
An old Girl Scout favorite. Good for breakfast, dessert, or snack. Also good with pork.
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Leftover bread in many forms happens an every country. Most have some variation of bread pudding. This recipe definitely falls in the category of “a suggestion” . Your grandmother never measured anything!
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