Recipe Corner2/5/09

February, chocolate and s’mores

Feb. 5, 2009

By Ginger Isham

February trivia: 150 years ago, on Feb. 14, 1859, Oregon became our 33rd state. Thirty years later on this day, the first oranges were shipped by rail from California to the East Coast. Also on this day, in 1760, Richard Allen was born; he eventually became the first black man to be ordained by a Methodist-Episcopal Church.

Chocolate dessert cups

Melt 12 ounces of Hershey’s dark chocolate chips and 2 tablespoons shortening over hot water or in microwave. Drop about 1/2 tablespoon into small cupcake papers (use more if using large cupcake papers) and spread over bottom and up sides of the papers with a knife. Let set in fridge for couple of hours. Peel off papers and fill with the following:

Peppermint mousse

5 ounces evaporated milk

1 10-ounce bag marshmallows

1/2 cup milk

1 1/2 cups whipping cream

1/2 teaspoon peppermint flavoring

few drops red food coloring

Melt the evaporated milk and marshmallows in microwave for 1 1/2 minutes. Stir every 30 seconds. Remove from microwave and let stand 10 minutes. Stir in 1/2 cup milk, then cover and put in fridge to chill and thicken. Can stir a few times. Whip cream until stiff and fold in peppermint flavoring (use more or less to taste) and 2 to 3 drops food coloring. Chill in fridge 4 hours. Fill chocolate cups and serve. Can decorate with crushed peppermint candy or spray a little whipped cream on top. Serve on a red heart-shaped doily for Valentine’s Day. Can make an hour or two ahead of time and keep in fridge. If you prefer not to fuss with chocolate cups, put small amount in a pile on dessert plate surrounded by chocolate chips or chocolates. Be creative.

S’more sandwich cookies

Here is another version of campfire s’mores:

3/4 cup butter (I use 1 or 2 tablespoons less)

1/2 cup white sugar

1/2 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 1/4 cups flour

1 1/4 cups graham cracker crumbs (about 20 squares)

1/2 teaspoon baking soda

pinch of salt

1/8 teaspoon cinnamon

2 cups semi-sweet dark chocolate chips

24-28 marshmallows

Cream butter and sugars and beat in egg, milk and vanilla. Combine dry ingredients and gradually add to this mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Cool on wire racks. Place 4 cookies with bottom side up on a plate. Place one marshmallow on each cookie. Microwave uncovered for 16 to 20 seconds, just until marshmallows begin to puff. Top each with another cookie. Repeat procedure. Makes about 24 s’mores. Very good when served right away.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.