Tag Archives: smores

Please Sir, May I Have S’more?

Two days ago, I made homemade graham crackers. They were certainly more crackerish than the last recipe that I had used. Today, I wanted to made an easy and fun twist on s’mores. I looked around on the internet and found a few recipes for a s’more pie. I decided to use these recipes as a starting point for my dessert and off I went. I used my graham crackers and some chocolate animal crackers for a base crust. Then, in the last first minutes of baking, I added some marshmallow and let them melt over it. As the crust was cooling, I made a homemade chocolate pudding and poured it over the base. And voila, S’mores Pudding. This was my first time making a pudding from scratch and it turned out pretty well. There were no clumps or lumps and the flavor was pleasing, so I would say it was a success. Tomorrow, I am having a real s’mores roast, sans chocolate,for me.

~thechildcooks

S’mores Pudding

1 cup crushed graham crackers(crushed chocolate animal crackers mixed in are optional, add to your liking)

1 tablespoon sugar

2 tablespoons butter, melted

2 jumbo marshmallows or about 30 minis

1 recipe chocolate pudding

Preheat oven to 350F. Mix the graham cracker crumbs, sugar and butter in a bowl then press into the bottom of a 9x5x3 loaf pan. Bake for 5 minutes. While the base is baking, tear the jumbo marshmallow into bits slightly smaller than your thumb(if using minis, leave untorn). After 5 minutes take the crust out and sprinkle the marshmallow evenly over the top, bake for 5 more minutes. Take out of the oven and let cool. While the base is cooling, make the chocolate pudding and then pour over the base. refrigerate until set.  

Chocolate Pudding from Betty Crocker

1/2 cup sugar

2 tablespoons corn starch

1/8 teaspoon salt

1/3 cup cocoa powder

2 cups milk

2 egg yolks, slightly beaten

2 teaspoons vanilla

Mix sugar, cornstarch, salt and cocoa powder in 2-quart saucepan. Stir in milk gradually. cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir some of the mixture into the eggs, then blend into the mixture in the saucepan. Boil and stir 1 minute. Remove from heat and add vanilla. Pour into dishes. Cool slightly and refrigerate.

Graham Crackers from King Arthur

2 cups (8¼ ounces) whole-wheat flour
¼ cup (1¾ ounces) sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup (1¾ ounces) vegetable oil
¼ cup (3 ounces) honey
2 to 3 tablespoons (1 to 1½ ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.

Advertisements

Leave a comment

Filed under Sweet

Not Just White Bread

The recipe for Not Just White Bread from my 4-H book is a winner. The bread is light and tasty, not to mention easy to make. It is similar to the recipe for white bread in the Betty Crocker cookbook, but calls for making a sponge instead of mixing everything together at once. The method for shaping the loaves is also different, Not Just White Bread does not get rolled before placing into the pans, you just put it in. All in all, I will be making this recipe again.

For those of you wondering why I have not posted in a while, I am fine, I was just on vacation on the Atlantic coast. While there, I dicovered that eating crabs freshly steamed out of their shells seasoned with liberal amounts of Old Bay is awesome. I packed away about 36 in one sitting at an all you can eat place and it has enlightened me. I also visited two Indian restaurants where I stuffed myself with deliciousness. My father told me, that this summer, we might have a seafood boil similar to the east coast steam pots. It was really relaxing to be on vacation, but I missed baking in m kitchen and need to make up for lost time. Tomorrow, I plan on making graham crackers, in order to start experimenting for the best s’mores. Hope you all are have a good summer!

~thechildcooks

Not Just White Bread

Yeast Breads on the Rise

Sponge

1 1/2 cups warm water

2 tablespoons sugar

1 package active dry yeast

2 cups all-purpose flour

Dough

1 cup warm milk

2 tablespoons sugar

1 tablespoon salt

3 tablespoons shortening

5 cups all-purpose flour

Use a large bowl to make the sponge. Measure the water and 2 tablespoons sugar into the bowl. Sprinkle in the yeast and stir until smooth. Beat in the 2 cups flour by hand until the mixture is smooth. Let the mixture rise in a warm place until light and spongy, about 1 hour.

While the sponge is rising, combine sugar, salt, and shortening with warm milk, cool to room temperature.

Stir the sponge down when light and spongy and sitr in the milk mixture. Stir in additional flour until dough leaves the sides of the bowl. Turn dough onto a lightly floured boar and knead until smooth, about 8 to 10 minutes. Add small amounts of flour while kneading if dough is too sticky.

Place in a greased bowl and brush with shortening. Cover and let rise until doubled in size, about 45 minutes. Punch down and turn out on a lightly floured board. Divide in half, let rest 15 to 20 minutes.

Shape dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover, let rise in a warm place until the center is slightly higher than the edge of the pan, about 1 hour.

Bake at 400F about 50 minutes. Remove from pan and cool.

1 Comment

Filed under 4-H, Breads, Yeast Bread