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| Offering Great Ideas! |
| Picnic Recipes! |
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| JULY 2008 |
Junselle's Turkish Gold
Golden
Shepherd Salad
1 large chopped
English cucumber (the
ones that are really
long, available at
grocery stores)
3 medium tomatoes,
cut into chunks
1 thinly sliced red
onions (not too big)
1/2 cup Crumbled Feta
Cheese
1/2 cup Junselle's
Turkish Gold
2/4 cup Vinaigrette
Dressing of your choice
1 teaspoon fresh
lemon juice
parsley
Toss all ingredients
and sprinkle with cut
parsley, serve right
away or cover and
refrigerate until ready
to indulge in an
awesome salad!
www.junselle.com
Happy Birthday
America!
Golden
Shepherd Salad
1 large chopped
English cucumber (the
ones that are really
long, available at
grocery stores)
3 medium tomatoes,
cut into chunks
1 thinly sliced red
onions (not too big)
1/2 cup Crumbled Feta
Cheese
1/2 cup Junselle's
Turkish Gold
2/4 cup Vinaigrette
Dressing of your choice
1 teaspoon fresh
lemon juice
parsley
Toss all ingredients
and sprinkle with cut
parsley, serve right
away or cover and
refrigerate until ready
to indulge in an
awesome salad!
www.junselle.com
Happy Birthday
America!
| Another great recipe idea straight from Junselle's Turkish Gold Kitchen to yours! She's starting a recipe club and if you'd like to be included just EMAIL HERE! |
Celebration Sweet Bread
printable version
printable version
Flavor and fill this basic dough as suggested, or use our favorite brioche dough; find the
recipe at kingarthurflour.com.
Dough
2 3/4 cups King Arthur Unbleached All-Purpose Flour or 3 cups Mellow Pastry Blend
2 1/2 teaspoons instant yeast
1/2 cup water
1 large egg plus 2 egg yolks
6 tablespoons butter
1 1/4 teaspoons salt
1/8 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract or Buttery Sweet Dough Flavor
1 tablespoon orange or lemon zest (optional)
Filling
1 to 1 1/2 cups dried fruit and/or nuts
Glaze or topping
1 tablespoon melted butter, orange marmalade, or apricot jam; OR chopped nuts
To make the dough: Combine all of the dough ingredients. Mix and knead them together
till you've made a soft, sticky dough. Mix in dried fruit or nuts. Place the dough in a
greased bowl, turn to coat all sides, cover, and place in a warm spot to rise for 3 to 4
hours. This rich dough is slow to rise; give it plenty of time, especially if the room is cold.
Turn the dough out of the bowl onto a lightly greased or floured work surface, and gently
deflate it. Divide it in half (if you're making two small loaves), or roll into a ball for one large
star-shaped loaf. Use about two-thirds of the dough for the tall fluted pan.
Place the dough in the greased pan(s), set it in a warm place, cover, and allow it to rise till
it's about even with the top of pan. This will take 2 to 4 hours, depending on the warmth of
the room. Another option is to cover the dough in the pan with lightly greased plastic wrap,
then refrigerate it for 12 to 14 hours. Remove it from the refrigerator 1 hour before baking.
Bake the small loaves in a preheated 350°F oven for about 25 minutes. Bake the star and
tall brioche in a preheated 300°F oven for 45 to 55 minutes, until deep golden brown all
over, and the internal temperature is 195°F. Tent breads with foil if they appear to be
browning too quickly.
Remove the bread from the oven, and allow to cool in the pan for 15 minutes. Loosen the
edges, and turn out onto a serving plate. Brush with melted butter or warmed jam, sprinkle
heavily with confectioners' sugar, or drizzle with confectioners' sugar glaze and sprinkle
with chopped nuts. Yield: 1 large or 2 small loaves.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
recipe at kingarthurflour.com.
Dough
2 3/4 cups King Arthur Unbleached All-Purpose Flour or 3 cups Mellow Pastry Blend
2 1/2 teaspoons instant yeast
1/2 cup water
1 large egg plus 2 egg yolks
6 tablespoons butter
1 1/4 teaspoons salt
1/8 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract or Buttery Sweet Dough Flavor
1 tablespoon orange or lemon zest (optional)
Filling
1 to 1 1/2 cups dried fruit and/or nuts
Glaze or topping
1 tablespoon melted butter, orange marmalade, or apricot jam; OR chopped nuts
To make the dough: Combine all of the dough ingredients. Mix and knead them together
till you've made a soft, sticky dough. Mix in dried fruit or nuts. Place the dough in a
greased bowl, turn to coat all sides, cover, and place in a warm spot to rise for 3 to 4
hours. This rich dough is slow to rise; give it plenty of time, especially if the room is cold.
Turn the dough out of the bowl onto a lightly greased or floured work surface, and gently
deflate it. Divide it in half (if you're making two small loaves), or roll into a ball for one large
star-shaped loaf. Use about two-thirds of the dough for the tall fluted pan.
Place the dough in the greased pan(s), set it in a warm place, cover, and allow it to rise till
it's about even with the top of pan. This will take 2 to 4 hours, depending on the warmth of
the room. Another option is to cover the dough in the pan with lightly greased plastic wrap,
then refrigerate it for 12 to 14 hours. Remove it from the refrigerator 1 hour before baking.
Bake the small loaves in a preheated 350°F oven for about 25 minutes. Bake the star and
tall brioche in a preheated 300°F oven for 45 to 55 minutes, until deep golden brown all
over, and the internal temperature is 195°F. Tent breads with foil if they appear to be
browning too quickly.
Remove the bread from the oven, and allow to cool in the pan for 15 minutes. Loosen the
edges, and turn out onto a serving plate. Brush with melted butter or warmed jam, sprinkle
heavily with confectioners' sugar, or drizzle with confectioners' sugar glaze and sprinkle
with chopped nuts. Yield: 1 large or 2 small loaves.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Key Lime Sparkler Cookies
printable version
Mouth-puckeringly tart AND satisfyingly sweet,
these crunchy, sugar-coated cookies are bound
to quickly become a family favorite.
Cookies
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons Key Lime Juice
1/8 teaspoon lime oil
1/8 teaspoon sour salt (citric acid)* OR 1/2
teaspoon Tart & Sour Flavor
1 large egg 2 1/2 cups King Arthur Unbleached
All-Purpose Flour
printable version
Mouth-puckeringly tart AND satisfyingly sweet,
these crunchy, sugar-coated cookies are bound
to quickly become a family favorite.
Cookies
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons Key Lime Juice
1/8 teaspoon lime oil
1/8 teaspoon sour salt (citric acid)* OR 1/2
teaspoon Tart & Sour Flavor
1 large egg 2 1/2 cups King Arthur Unbleached
All-Purpose Flour
Coating
1/8 teaspoon sour salt (citric acid*)
1 cup glazing sugar or confectioners' sugar
2 tablespoons white edible glitter (optional)
*Sour salt (citric acid) is what gives the cookies their sour bite—if you want less tang,
use just a pinch.
In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well
blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the
flour thoroughly.
Roll the dough into 1" balls, and place them on lightly greased or parchment-lined
baking sheets. Bake the cookies in the top third of a preheated 350°F oven for 14 to 16
minutes, until the cookies are browned on the bottom. Remove them from the oven, and
cool on the pan for about 10 minutes before transferring to a rack.
Mix together the sugar coating ingredients in a pan or bag. Gently shake and roll the
still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely,
then repeat, coating again with the sugar. (If you're freezing the cookies, you may
choose to recoat the cookies in sugar once they've been removed from the freezer,
before serving.) Yield: 3 dozen cookies.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
1/8 teaspoon sour salt (citric acid*)
1 cup glazing sugar or confectioners' sugar
2 tablespoons white edible glitter (optional)
*Sour salt (citric acid) is what gives the cookies their sour bite—if you want less tang,
use just a pinch.
In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well
blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the
flour thoroughly.
Roll the dough into 1" balls, and place them on lightly greased or parchment-lined
baking sheets. Bake the cookies in the top third of a preheated 350°F oven for 14 to 16
minutes, until the cookies are browned on the bottom. Remove them from the oven, and
cool on the pan for about 10 minutes before transferring to a rack.
Mix together the sugar coating ingredients in a pan or bag. Gently shake and roll the
still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely,
then repeat, coating again with the sugar. (If you're freezing the cookies, you may
choose to recoat the cookies in sugar once they've been removed from the freezer,
before serving.) Yield: 3 dozen cookies.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Presidential Cherry Squares
printable version
Part bar, part fruit crumble, these tangy treats are a sweet way to commemorate, yet again, that childhood story of
George Washington chopping down the cherry tree. While you can use cherry pie filling as their center, homemade
cherry filling is much, MUCH tastier. Because these squares are crumbly-crisp, for easiest handling they're best
served on a plate, with a fork (and with ice cream or whipped cream, just to take them totally over the top!) Warm
them in the microwave briefly, if desired.
Filling
Two 14.5-ounce cans pitted sour cherries (2 1/2 to 3 cups
drained, juice reserved, 20 ounces); or 6 cups (24 ounces) frozen pitted sour cherries, thawed, drained, juice
reserved
2/3 cup (5 3/8 ounces) reserved cherry juice
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) cornstarch
1 teaspoon vanilla extract
1/8 teaspoon almond extract
Crust
1 1/2 cups (5 1/4 ounces) traditional rolled oats
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose
Flour or King Arthur Organic White Whole Wheat Flour
1 cup (7 1/2 ounces) brown sugar, light or dark, packed
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, melted
1/2 cup (2 ounces) sliced almonds
Preheat the oven to 350°F. Lightly grease a 9" x 9" pan.
To make the filling: Measure out 2/3 cup of the reserved cherry juice. In a small saucepan, combine the cherries,
juice, and salt. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes. Whisk the sugar with
the cornstarch, and stir into the cherries. Simmer the mixture, stirring frequently, for 5 minutes (if you're using
canned cherries); or for 20 minutes (if you're using thawed frozen). It'll thicken and look like canned cherry pie filling
(but taste a WHOLE lot better). Remove the pan from the heat, stir in the vanilla and almond extracts, and set aside
to cool slightly while you prepare the crust.
To make the crust: In a medium-sized mixing bowl, whisk together the oats or barley, flour, sugar, baking soda, and
salt. Add the melted butter, stirring till everything is well combined.
To assemble the bars: Press 2 1/2 cups (about 14 ounces) of the crust mixture into the prepared pan, smoothing it
out to completely cover the bottom of the pan, with no gaps showing. Top the crust with the filling. Add the almonds
to the remaining crust mixture, and sprinkle it over the filling.
Bake the squares for 25 to 30 minutes, or until the crust is golden brown. Remove the squares from the oven, and
allow them to cool before cutting into 2" squares. Yield: 16 squares.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Part bar, part fruit crumble, these tangy treats are a sweet way to commemorate, yet again, that childhood story of
George Washington chopping down the cherry tree. While you can use cherry pie filling as their center, homemade
cherry filling is much, MUCH tastier. Because these squares are crumbly-crisp, for easiest handling they're best
served on a plate, with a fork (and with ice cream or whipped cream, just to take them totally over the top!) Warm
them in the microwave briefly, if desired.
Filling
Two 14.5-ounce cans pitted sour cherries (2 1/2 to 3 cups
drained, juice reserved, 20 ounces); or 6 cups (24 ounces) frozen pitted sour cherries, thawed, drained, juice
reserved
2/3 cup (5 3/8 ounces) reserved cherry juice
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) cornstarch
1 teaspoon vanilla extract
1/8 teaspoon almond extract
Crust
1 1/2 cups (5 1/4 ounces) traditional rolled oats
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose
Flour or King Arthur Organic White Whole Wheat Flour
1 cup (7 1/2 ounces) brown sugar, light or dark, packed
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, melted
1/2 cup (2 ounces) sliced almonds
Preheat the oven to 350°F. Lightly grease a 9" x 9" pan.
To make the filling: Measure out 2/3 cup of the reserved cherry juice. In a small saucepan, combine the cherries,
juice, and salt. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes. Whisk the sugar with
the cornstarch, and stir into the cherries. Simmer the mixture, stirring frequently, for 5 minutes (if you're using
canned cherries); or for 20 minutes (if you're using thawed frozen). It'll thicken and look like canned cherry pie filling
(but taste a WHOLE lot better). Remove the pan from the heat, stir in the vanilla and almond extracts, and set aside
to cool slightly while you prepare the crust.
To make the crust: In a medium-sized mixing bowl, whisk together the oats or barley, flour, sugar, baking soda, and
salt. Add the melted butter, stirring till everything is well combined.
To assemble the bars: Press 2 1/2 cups (about 14 ounces) of the crust mixture into the prepared pan, smoothing it
out to completely cover the bottom of the pan, with no gaps showing. Top the crust with the filling. Add the almonds
to the remaining crust mixture, and sprinkle it over the filling.
Bake the squares for 25 to 30 minutes, or until the crust is golden brown. Remove the squares from the oven, and
allow them to cool before cutting into 2" squares. Yield: 16 squares.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Shortcut S'mores
printable version
Cooking on the grill? S'mores, that serendipitous combination of graham crackers, chocolate, and marshmallow,
are a great comfort-food dessert, the perfect coda to a casual meal of barbecued chicken and potato salad. Wrap
them in aluminum foil and throw them on the turned-off grill when you sit down to dinner; by the time you're
through, the s'mores will be ready: nice and warm, and oozing chocolate and marshmallow.
The following recipe for homemade graham crackers makes delicious, crisp crackers, if you take the time to roll
them out and cut them. When you simply roll the dough in balls and flatten it with a glass, the crackers won't be
quite as crisp, but they'll still taste wonderful. It's your choice which path to take.
Crackers
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (7 ounces) King Arthur whole wheat flour, preferably
King Arthur Organic White Whole Wheat Flour
3/4 cup (3 ounces) confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 1/2 ounces) honey
2 tablespoons (1 ounce) cold milk
2 tablespoons (1 ounce) cold water
Filling
Marshmallow Fluff*
Chocolate Schmear*
*This is the shortcut part. Feel free to use regular marshmallows, cut in half around the equator; and chocolate
bars, or chocolate ganache.
Preheat your oven to 325°F. Tear or cut out two sheets of parchment the size of your cookie sheets.
In a medium-sized bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon. With a pastry
blender, two knives, or your fingertips, cut the butter into the flour mixture until it's evenly crumbly. In a separate
bowl, combine the honey, milk, and water, stirring until the honey dissolves. Add the liquid to the dry ingredients
and toss lightly with a fork until the dough comes together. Add additional water, if necessary.
Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the
dough in half. Wrap each half, and refrigerate till firm, several hours or overnight
Remove one piece of dough from the refrigerator.
There are two ways to approach shaping. For the crispest crackers, place the dough on a piece of parchment and
roll it into a rough rectangle that's slightly larger than 8" x 14", then trim off the rough edges, to make an 8" x 14"
rectangle (approximately). The most important part of this is to roll the dough no more than 1/16" thick, as this will
yield the crispest crackers. Use a rolling pizza wheel or baker's bench knife to cut the dough into sixteen 2" x 3 1/2"
rectangles (three cuts-to make four strips-each way). Leave the crackers right on the parchment; no need to
separate them or move them. Pick up the parchment, and put it on a baking sheet. Prick the crackers several times
with the tines of a fork.
If you're afflicted with rolling pin-phobia, roll the dough into 1/2-ounce balls (about the size of a small horse
chestnut). Place them on parchment-lined or lightly greased baking sheets, and use the flat bottom of a drinking
glass, dipped in sugar, to flatten them as thin as possible. You won't be able to get them 1/16" thick, but you
should at least try to press them to 1/8" or slightly less. Prick the crackers decoratively with the tines of a fork.
Whichever method you choose, repeat with the remaining piece of dough.
Bake the crackers for about 16 minutes, or until they're medium gold, and a darker gold around the edges.
Remove them from the oven and let them cool on the pan for 8 to 10 minutes, until they're just barely warm. If
you've made rectangles rather than circles, carefully break each cracker along the lines where you cut them, and
cool completely on a rack. Store the cooled crackers tightly wrapped. Yield: about 40 round crackers or 32
rectangles.
Variation: Rather than graham crackers, make linzer cookies; any of the Baker's Catalogue linzer cookie cutter
sets come with a recipe. Simply make the cookies up to the point where they're ready to be filled, then fill them as
directed below.
To make s'mores: Here's what I like to do. Since my husband is a Marshmallow Fluff fanatic, we always have some
on hand, and it's always fresh and soft (unlike "real" marshmallows, which invariably turn themselves into rock-hard
little pellets if you open the bag and then don't use them right away). Also, I've become enamored of Chocolate
Schmear, a spreadable sweet chocolate that's great for spreading on cookies, dropping into muffins or cupcakes
to make chocolate filling... or making grilled chocolate sandwiches!
Spread half the crackers with Fluff, the other half with Chocolate Schmear, and sandwich them together. Place the
s'mores on a plate, cover with plastic wrap, and place in the freezer while dinner is grilling. Why? Because the
chocolate and marshmallow tend to ooze as they sit, and unless you put the s'mores in the freezer, they'll become
quite messy as they await their turn on the grill.* Once the grill is turned off, loosely wrap each serving (one or two
s'mores) in its own foil packet, and place them on the cooling grill. They should warm nicely as you eat. Unwrap,
and be prepared to enjoy a gooey, chocolate-y, finger-licking-good dessert.
*You may also choose to prepare s'mores in advance and freeze till you're ready to use them. Wrap each serving
in plastic wrap, and freeze for up to a month. Before serving, remove from the freezer, unwrap, and wrap each
serving loosely in its own foil packet. Place on the cooling grill; frozen s'mores will take longer to warm than
unfrozen (obviously!), so take that into account.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Cooking on the grill? S'mores, that serendipitous combination of graham crackers, chocolate, and marshmallow,
are a great comfort-food dessert, the perfect coda to a casual meal of barbecued chicken and potato salad. Wrap
them in aluminum foil and throw them on the turned-off grill when you sit down to dinner; by the time you're
through, the s'mores will be ready: nice and warm, and oozing chocolate and marshmallow.
The following recipe for homemade graham crackers makes delicious, crisp crackers, if you take the time to roll
them out and cut them. When you simply roll the dough in balls and flatten it with a glass, the crackers won't be
quite as crisp, but they'll still taste wonderful. It's your choice which path to take.
Crackers
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (7 ounces) King Arthur whole wheat flour, preferably
King Arthur Organic White Whole Wheat Flour
3/4 cup (3 ounces) confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 1/2 ounces) honey
2 tablespoons (1 ounce) cold milk
2 tablespoons (1 ounce) cold water
Filling
Marshmallow Fluff*
Chocolate Schmear*
*This is the shortcut part. Feel free to use regular marshmallows, cut in half around the equator; and chocolate
bars, or chocolate ganache.
Preheat your oven to 325°F. Tear or cut out two sheets of parchment the size of your cookie sheets.
In a medium-sized bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon. With a pastry
blender, two knives, or your fingertips, cut the butter into the flour mixture until it's evenly crumbly. In a separate
bowl, combine the honey, milk, and water, stirring until the honey dissolves. Add the liquid to the dry ingredients
and toss lightly with a fork until the dough comes together. Add additional water, if necessary.
Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the
dough in half. Wrap each half, and refrigerate till firm, several hours or overnight
Remove one piece of dough from the refrigerator.
There are two ways to approach shaping. For the crispest crackers, place the dough on a piece of parchment and
roll it into a rough rectangle that's slightly larger than 8" x 14", then trim off the rough edges, to make an 8" x 14"
rectangle (approximately). The most important part of this is to roll the dough no more than 1/16" thick, as this will
yield the crispest crackers. Use a rolling pizza wheel or baker's bench knife to cut the dough into sixteen 2" x 3 1/2"
rectangles (three cuts-to make four strips-each way). Leave the crackers right on the parchment; no need to
separate them or move them. Pick up the parchment, and put it on a baking sheet. Prick the crackers several times
with the tines of a fork.
If you're afflicted with rolling pin-phobia, roll the dough into 1/2-ounce balls (about the size of a small horse
chestnut). Place them on parchment-lined or lightly greased baking sheets, and use the flat bottom of a drinking
glass, dipped in sugar, to flatten them as thin as possible. You won't be able to get them 1/16" thick, but you
should at least try to press them to 1/8" or slightly less. Prick the crackers decoratively with the tines of a fork.
Whichever method you choose, repeat with the remaining piece of dough.
Bake the crackers for about 16 minutes, or until they're medium gold, and a darker gold around the edges.
Remove them from the oven and let them cool on the pan for 8 to 10 minutes, until they're just barely warm. If
you've made rectangles rather than circles, carefully break each cracker along the lines where you cut them, and
cool completely on a rack. Store the cooled crackers tightly wrapped. Yield: about 40 round crackers or 32
rectangles.
Variation: Rather than graham crackers, make linzer cookies; any of the Baker's Catalogue linzer cookie cutter
sets come with a recipe. Simply make the cookies up to the point where they're ready to be filled, then fill them as
directed below.
To make s'mores: Here's what I like to do. Since my husband is a Marshmallow Fluff fanatic, we always have some
on hand, and it's always fresh and soft (unlike "real" marshmallows, which invariably turn themselves into rock-hard
little pellets if you open the bag and then don't use them right away). Also, I've become enamored of Chocolate
Schmear, a spreadable sweet chocolate that's great for spreading on cookies, dropping into muffins or cupcakes
to make chocolate filling... or making grilled chocolate sandwiches!
Spread half the crackers with Fluff, the other half with Chocolate Schmear, and sandwich them together. Place the
s'mores on a plate, cover with plastic wrap, and place in the freezer while dinner is grilling. Why? Because the
chocolate and marshmallow tend to ooze as they sit, and unless you put the s'mores in the freezer, they'll become
quite messy as they await their turn on the grill.* Once the grill is turned off, loosely wrap each serving (one or two
s'mores) in its own foil packet, and place them on the cooling grill. They should warm nicely as you eat. Unwrap,
and be prepared to enjoy a gooey, chocolate-y, finger-licking-good dessert.
*You may also choose to prepare s'mores in advance and freeze till you're ready to use them. Wrap each serving
in plastic wrap, and freeze for up to a month. Before serving, remove from the freezer, unwrap, and wrap each
serving loosely in its own foil packet. Place on the cooling grill; frozen s'mores will take longer to warm than
unfrozen (obviously!), so take that into account.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Don't forget, King Arthur Flour not only has great recipes, they are brimming with great products and kitchen
gadgets for that 'chef' in all of us too! Get signed up for their newsletter... I get a couple every week and it makes
my mouth water every time. They have baker's clubs, gift certificates and golly, just everything you need to
complete a kitchen. Try them on for size... I believe you'll love them.
gadgets for that 'chef' in all of us too! Get signed up for their newsletter... I get a couple every week and it makes
my mouth water every time. They have baker's clubs, gift certificates and golly, just everything you need to
complete a kitchen. Try them on for size... I believe you'll love them.
