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Dash of Class: Recipe Roundup

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Food column by Nora Sweat

By Nora Sweat

Recipe Roundup is a week early this month to make way for Halloween recipes next week.

The recipes I am sharing this month seem to be really good.

The S’ mores Brownies was requested by Catherine Smith, mother of some of my former students.

The Minty Meringue Drops recipe was one given to me as a thank you gift by friend Doris Campbell, who was the wife of my former English teacher, the late Shannon Campbell. Mike and I had made a large tin of bourbon balls for her son Jeffrey’s wedding reception in Florida.

I love Andes mints and these taste so much like them. They also remind me of Forgotten Cookies. There’s no gluten in this recipe, so those of you having issues with gluten should try them. They area  great sweet to have on hand.

Inside-Out S’ mores Brownies

1/2 cup butter

2 ounces unsweetened chocolate

1 cup sugar

2 large eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

9 honey graham crackers

1 cup mini marshmallows

Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.

In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.

Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.

Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars. Makes 16 brownies

Source: Better Homes and Gardens Magazine, February, 2012

 

Minty Meringue Drops

2 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1/8 teaspoon vanilla

4 - 6 drops of green food coloring, optional

1 package (10 oz) mint chocolate baking chips

Lightly grease baking sheets or line with parchment paper. Beat egg whites until foamy. Gradually add cream of tartar and sugar; beat until egg whites are stiff. Add vanilla and food coloring;beat some more. Fold in the bag of mint chocolate baking chips. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake at 250 degrees for 30 to 35 minutes. Remove to wire racks to cool. Store the cookies in an airtight container. Yields about 2 - 2 1/2 dozen  

Source: Doris Campbell

Nora Sweat, author of “Mama and Me,”is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.comor by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701