Would you like S'more? - Cooking S'mores IndoorsWritten by Anthony Tripodi
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We saved best way to make s'mores for last. Once you taste s'mores fondue, you'll be hooked on indoor s'mores. S'mores fondue puts all messy ingredients in fondue pot and then you dip marshmallows. Using a fondue pot eliminates hot chocolate dripping in your hands and graham cracker crumbs in your lap.
S'mores Fondue 1 Cup Mini Marshmallows Full Sized Marshmallows (at least 20) for dipping 2/3 Cup Graham Cracker Crumbs 1/2 Cup Evaporated Milk 3/4 Cup Semi-Sweet Chocolate Chips
Over low flame, heat mini marshmallows and evaporated milk while stirring until melted (DO NOT BOIL) Slowly add chocolate chips while stirring Slowly add graham cracker crumbs while stirring Keep stirring until mixture becomes smooth
No matter which method you choose to prepare them, S'mores are a delcious way to spend an evening. They're easy to make, taste great and bring back great memories. You can't go wrong with S'mores. Even if you do feel need to venture outdoors, don't forget to bring marshmallows, chocolate and grahams.
Anthony Tripodi is the webmaster of GoFondue.com - The Home of Fondue. For more information about fondue including recipes, ideas and equipment, visit GoFondue.com
Juniors CheesecakeWritten by Gary Gresham
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5. Cool cake on a wire rack for 1 hour. Then cover cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove sides of spring form pan. Slide cake off bottom of pan onto a serving plate. Or if you wish, simply leave cake on removable bottom of pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in refrigerator. Thin Sponge Cake Layer for Cheesecake One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for cake to turn light golden and set on top. 1/2 cup cake flour, sifted 1 teaspoon baking powder Pinch of salt 3 extra-large eggs, separated 1/3 cup plus 2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar 1. Preheat oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift cake flour, baking powder and salt together in a medium-sized bowl and set aside. 2. Beat egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with mixer still running, gradually add 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in bowl, about 5 minutes more. Beat in vanilla and lemon extracts. 3. Sift flour mixture over batter and stir it in by hand until no more white flecks appear. Then blend in butter. 4. In a clean bowl, using clean dry beaters, beat egg whites and cream of tartar together on high speed until frothy. Gradually add remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of whites into batter, then gently fold in remaining whites -- don't worry if a few white specks remain. 5. Gently spoon batter into pan. Bake cake just until center of cake springs back when lightly touched, only about 10 minutes (watch carefully). Let cake cool in pan on a wire rack while you continue making cheesecake filling. Do not remove cake from pan. Serves 12 to 16. Source: From cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant". Enjoy Juniors cheesecake one way or other, you won’t be sorry.
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