Being an American, I was used to just picking up a bag of granulated sugar at my local supermarket when I wanted to do baking. The only issue I had with sugar was to make sure it was pure cane sugar - no corn sugar, no maltose, etc added (to cheapen and stretch the product).
But, when I moved to the UK and bought what was labeled as pure cane granulated sugar something was different, wrong, weird. It looked wrong, it didn't dissolve right in coffee or in batter mixes.
The problem was classic - same names for different things. In the UK, what I thought of as granulated sugar was called Castor sugar. Now the experts on the web claim that Castor sugar in the UK is the equivalent of Superfine sugar in the US. Perhaps. But UK granulated sugar is absolutely not the same as US granulated sugar. End of.
So if I call for castor sugar in a recipe - and you are in the US, just use granulated sugar.
With liquids we get a whole new set of issues. They still have cups and pints here - but they are also very different. For example: US pint = 16 oz, UK pint = 20 oz
I try to be careful about these issues when I post recipes.
Monday, October 19, 2009
Sunday, October 18, 2009
Sweet Potato, Raisin, and Cranberry Strudel
I saw this recipe in Leite's Culinaria, a blog I follow. I modified it a bit to our tastes and made a test batch at Asti's house yesterday. Sensational! A note about the coarse sea salt. You need to use proper flake sea salt for this. Not kosher salt, not regular salt. I use Malden Sea Salt flakes - absolutely the best, a must in your kitchen supplies! Amazing stuff - and that from a known anti-salt person. Anyway, I worried about the saltiness of the finished dish as I lightly sprinkled salt flakes onto each of the 7 layers of phyllo dough. No need, it was delicious. We'll be serving this as an accompaniment to our Thanksgiving dinner at Asti's house this year instead of the usual maple sweetened baked sweet potatoes; a welcome change.
1/4 cup dried cranberries (I used more of course)
1/4 cup golden raisins (Must use golden ones! And more is ok, too)
3 medium sweet potatoes, peeled and sliced
Salt and freshly ground black pepper
2 large carrots, peeled and sliced
2 sticks (US) or 1 250 gr block unsalted butter
1/2 pound (8 ounces) phyllo pastry, thawed (1/2 a standard box usually)
1/4 to 1/2 cup pecan pieces, finely chopped (
Coarse sea salt
3/4 cup spiced crème fraîche or sour cream (optional)
1. Put the cranberries and golden raisins in a small bowl and cover with hot water; set aside to plump for 10 minutes, then drain.
2. Put the potato and carrots in a medium saucepan, cover with hot water, and add a little salt. Cook over high heat until fork-tender. Drain the potatoes and carrots in a strainer and set aside.
3. Put the butter in a small saucepan over high heat. Let the butter melt and then stir continuously until the butter starts browning on the bottom of the pan. It will also start bubbling and foaming a little. The butter should have a medium golden-brown color. Immediately pour the butter into a small dish and set aside.
4. Smash the soft-cooked potatoes and carrots with a fork. You are looking for a lumpy consistency. Stir 6 tablespoons of the brown butter into the vegetables. Blend in the dried fruit and season to taste with salt and pepper.
5. Preheat the oven to 375°F (190°C) and fit a baking sheet with parchment paper or a nonstick baking mat.
6. To make the strudel, unroll the phyllo dough and lay it flat on a clean work surface. The dimensions of the dough will be 9 by 13 inches, or cut large sheets of phyllo dough to 9 by 13 inches. To help prevent the dough from drying out while working with it, cover with a slightly dampened clean kitchen cloth. Carefully place one sheet of dough on the prepared baking sheet. Brush with the melted brown butter, and lightly sprinkle with pecans and coarse sea salt. Lay another sheet on top and continue layering with brown butter, sea salt, and pecans. Layer and stack seven sheets together.
7. Carefully spoon the vegetable-dried fruit filling along one of the long edges of the dough, packing it with your hands into a tubelike shape. Starting with the filling side of the dough, roll the strudel tightly into a log. Place the strudel in the center of the baking sheet, brush with the remaining butter, and sprinkle with pecans and a little sea salt.
8. Place the strudel in the center of the oven and bake until golden brown, about 25 - 45 minutes depending on your oven. Remove the baking pan from the oven to a cooling rack. Transfer the strudel to a cutting board. With a serrated knife, cut the strudel using long sawing motions. This will help prevent excessive flaking of the pastry. Serve warm or at room temperature with spiced crème fraîche or sour cream (stir in some ground cinnamon, nutmeg, allspice to flavor the cream).
Tuesday, September 22, 2009
Chocolate mousse
This is a classic mousse which means there is no cooking of ingredients involved. If you are one of those people with issues about raw eggs - umm scroll back and find the chocolate pudding post and make that instead. Sorry but for me it's real mousse or nothing.
A quick note about chocolate. Of course, always use the best chocolate you can buy. But for this and many other recipes calling for dark chocolate, be careful about using a high % chocolate. I tried this recipe with my usual 70% dark chocolate and it was too intense and concentrated. I'd stick with the 60% range or so for this particular recipe or use less chocolate.
2 egg yolks
4 egg whites
7 oz dark chocolate
2 oz caster sugar (US: superfine sugar if possible)
1 teaspoon golden syrup/maple syrup/light corn syrup
½ cup double cream
1 oz unsalted butter
1 TBs espresso or strong coffee or cognac or rum
1 tsp vanilla
1. Use a large pyrex measure/mix bowl with handle for this ideally. Break up the chocolate and place in the bowl with the syrup and butter.
2. Nuke for 60 seconds in microwave. Remove from microwave and stir gently to make sure all the chocolate is melted - the residual heat will melt all the remaining bits quickly. Set aside to allow to cool slightly while you start the next step.
3. Whisk the egg yolks and the cream together, add vanilla and a good splash of espresso or cognac.
4. Take the bowl of melted chocolate and gently stir in the cream and egg yolk mixture until they have combined.
5. Put the egg whites into a large bowl and whisk them with an electric hand whisk until they have reached the soft peak stage (when the whisk is taken out of the egg whites the peaks left by the whisk should be limp and rounded).
6. Pour the sugar over the egg whites and then continue to whisk them until they reach the stiff-peak stage (when the whisk is removed from the egg whites, the peaks left by the whisk should be pointed and firm.
7. Spoon about half of the whisked egg whites into the chocolate mixture and gently fold it in using a spatula (I love silicone for this!) until it is completely combined.
8. Add the rest of the egg whites and fold them in until they have completely combined (Don't beat or stir the mixture as this will break the bubbles in the egg whites, resulting in a heavy mousse).
9. Either put the whole bowl into the fridge or pour the mixture into ramekins/cups for individual portions and put them into the fridge. Cover with saran/cling film, of course.
10. Let the mousse set in the fridge for at least 2 hours before serving. Overnight is fine.
The mouse will keep in the fridge for up to 3 days (are you insane, what kind of household lets mouosse sit uneaten that long?)
You can serve as is or with a dollop of whipped cream on top.
A quick note about chocolate. Of course, always use the best chocolate you can buy. But for this and many other recipes calling for dark chocolate, be careful about using a high % chocolate. I tried this recipe with my usual 70% dark chocolate and it was too intense and concentrated. I'd stick with the 60% range or so for this particular recipe or use less chocolate.
2 egg yolks
4 egg whites
7 oz dark chocolate
2 oz caster sugar (US: superfine sugar if possible)
1 teaspoon golden syrup/maple syrup/light corn syrup
½ cup double cream
1 oz unsalted butter
1 TBs espresso or strong coffee or cognac or rum
1 tsp vanilla
1. Use a large pyrex measure/mix bowl with handle for this ideally. Break up the chocolate and place in the bowl with the syrup and butter.
2. Nuke for 60 seconds in microwave. Remove from microwave and stir gently to make sure all the chocolate is melted - the residual heat will melt all the remaining bits quickly. Set aside to allow to cool slightly while you start the next step.
3. Whisk the egg yolks and the cream together, add vanilla and a good splash of espresso or cognac.
4. Take the bowl of melted chocolate and gently stir in the cream and egg yolk mixture until they have combined.
5. Put the egg whites into a large bowl and whisk them with an electric hand whisk until they have reached the soft peak stage (when the whisk is taken out of the egg whites the peaks left by the whisk should be limp and rounded).
6. Pour the sugar over the egg whites and then continue to whisk them until they reach the stiff-peak stage (when the whisk is removed from the egg whites, the peaks left by the whisk should be pointed and firm.
7. Spoon about half of the whisked egg whites into the chocolate mixture and gently fold it in using a spatula (I love silicone for this!) until it is completely combined.
8. Add the rest of the egg whites and fold them in until they have completely combined (Don't beat or stir the mixture as this will break the bubbles in the egg whites, resulting in a heavy mousse).
9. Either put the whole bowl into the fridge or pour the mixture into ramekins/cups for individual portions and put them into the fridge. Cover with saran/cling film, of course.
10. Let the mousse set in the fridge for at least 2 hours before serving. Overnight is fine.
The mouse will keep in the fridge for up to 3 days (are you insane, what kind of household lets mouosse sit uneaten that long?)
You can serve as is or with a dollop of whipped cream on top.
Tuesday, August 11, 2009
Pasta with Smoked Trout in Dill & Cream Sauce
I threw a few things together on Sunday night for dinner and Richard really rated it so I thought I might post it here. Basically, smoked trout (which I absolutely adore) was on special so I loaded up on it. I'd planned to use it on a salad but not everyone in the household was enamored of the idea so I ende up doing the following...
Ingredients:
2 fillets of smoked trout
handful flaked almonds
handful fresh dill
frozen peas (I would have used asparagus or french beans if I had any)
butter
olive oil
lemon juice
white wine
double cream
salt & pepper
farfalle (bow-tie) pasta
First off, toast the almond flakes. I spread a handful in a single layer on a nonstick pan and popped them in the oven. It was a cold (not pre-heated) oven at 180C for 10 minutes but YMMV. I cooked them for 5 minutes the checked to determine how much more they needed. Be careful here as it doesn't take much for almonds to burn.
I'm afraid there are no firm measurements here because I was cooking "off-piste" but basically while the pasta was cooking I melted equal parts butter with olive oil (I would say about 4-5 Tbsp each) then added lemon juice, salt & pepper. When sizzling lightly I added my frozen peas (or whatever green veggie you plan to use). I then added a few ounces of white wine and cokked down a bit. If using fresh veg I would still add them at this point point because, while not frozen they will probably be bigger/thicker so the timing will still be ok.
WHEN THE veg seem cooked, the sauce should have reduced a bit. Swirl through some double cream (single is more likely to split) and freshly chopped dill. Let bubble lightly and then add the smoked trout.
Drain pasta, and serve straight away with a generous helping of the trout & sauce. Sprinkle with toasted almonds.
Sunday, August 9, 2009
Tomato Sauce
So, I figured to hell with it, I'd make it up as I went along. Check out what I did and see what you think, try your own vairents, etc.
Ingredients:
1. 3-4 pounds tomatoes. Tomatoes are in season right now, so they're cheap as hell, so I bought the ones still on the vine. They are usually much much mroe expensive but because it's the season, they were only 50 cents more per pound than the cheap shit, so I said fuck it- I'm willing to pay an extra 2 dollars for the vast increase in quality.
2. 1 large sweet texas onion (it's texan so you know it's huge)
3. 1 little bushell of curly parsely (that's the kind with tiny leaves)
4. 3 sweet red bell peppers
5. ~1/4-1/3 cup extra virgin olive oil (first cold pressed, naturally)
6. 1 bay leaf
7. ~1-2 tbsp balsamic vinegar
8. juice of 1 lime
9. ~1 tbsp cocoa powder
10. ~3 tbsp brown sugar (dark brown, none of that light brown crap)
11. ~4-5 cups cold water
12. 5 cloves garlic.
13. ~2 tbsp sherry.
14. 2 pinches dried dill (fresh is better, but I dind't have any)
Chop up two of the tomatoes. I removed the skin from one but it was too much damn work. Don't worry about the skin, honestly. Chop the tomatoes into rough cubes. Put these into the pot and drissle some olive oil over them. Set the heat on high. Continue chopping the tomatoes and adding them to the pot, stirring them in and adding more olive oil as you go. The tomatoes will heat fraster than you can chop (and I was chopping pretty fast). This is goign to be boiling for ages, so don't worry about getting rid of the juice- you want all of it, all the flavor everything, so dump everything into that pot. Once you've done that, add in the red peppers. Chop in the garlic. I would have liked to have added more but I only had 5 cloves on hand. Chop up that huge white onion- it'll seem lik the pot is half onion. The whole thing will be really thick by now, so add the water. I did this all eyeballed, so you have to add what seems appropriate. Bring the heat down to medium and let it simmer for abotu a half hour. Chop up the parsely and add it. I added balsamic vinegar to give the flavor some body. I rolled and squeezed one lime to give the flavor some highlight and let it continue to simmer another 10 minutes. On tasting it was okay but the lime was a little strong. To cut the sour of the lime, I added a little cocoa powder and some brown sugar (I dind't measure the brown sugar at all- just broke off a couple of chunks into the pot). Stir and let simmer a while longer. Add bay leaf. Add dill. It should taste good. Very good. But you need to add that sherry because the sherry acts to bring all the flavors together, to help them to meld into something different. Taste it and it'll be good. Turn the heat to low, cover, and let it simmer for around an hour or so. Come back occasionally stirring and tasting. After an hour or so the liquid should be very red. To really get everything out, I like to take an old-fashioned potato masher, and mash within the pot to maximize the surface area. Let it simmer another half hour or so (if you do it longer, it doesn't do any harm.). Eventually you'll taste and judge it to be ready. At this point stick the whole thing into a blender and puree it in pulses until fiarly smooth. It'll be dark orange-red. It shoudl be tasty as hell too. You can freeze it for at least 6 months and it'll be garden fresh when you eat it. Probably longer. Oh, don't put it straight into the fridge/freezer, let it cool to room temp or a little warmer first.
Ingredients:
1. 3-4 pounds tomatoes. Tomatoes are in season right now, so they're cheap as hell, so I bought the ones still on the vine. They are usually much much mroe expensive but because it's the season, they were only 50 cents more per pound than the cheap shit, so I said fuck it- I'm willing to pay an extra 2 dollars for the vast increase in quality.
2. 1 large sweet texas onion (it's texan so you know it's huge)
3. 1 little bushell of curly parsely (that's the kind with tiny leaves)
4. 3 sweet red bell peppers
5. ~1/4-1/3 cup extra virgin olive oil (first cold pressed, naturally)
6. 1 bay leaf
7. ~1-2 tbsp balsamic vinegar
8. juice of 1 lime
9. ~1 tbsp cocoa powder
10. ~3 tbsp brown sugar (dark brown, none of that light brown crap)
11. ~4-5 cups cold water
12. 5 cloves garlic.
13. ~2 tbsp sherry.
14. 2 pinches dried dill (fresh is better, but I dind't have any)
Chop up two of the tomatoes. I removed the skin from one but it was too much damn work. Don't worry about the skin, honestly. Chop the tomatoes into rough cubes. Put these into the pot and drissle some olive oil over them. Set the heat on high. Continue chopping the tomatoes and adding them to the pot, stirring them in and adding more olive oil as you go. The tomatoes will heat fraster than you can chop (and I was chopping pretty fast). This is goign to be boiling for ages, so don't worry about getting rid of the juice- you want all of it, all the flavor everything, so dump everything into that pot. Once you've done that, add in the red peppers. Chop in the garlic. I would have liked to have added more but I only had 5 cloves on hand. Chop up that huge white onion- it'll seem lik the pot is half onion. The whole thing will be really thick by now, so add the water. I did this all eyeballed, so you have to add what seems appropriate. Bring the heat down to medium and let it simmer for abotu a half hour. Chop up the parsely and add it. I added balsamic vinegar to give the flavor some body. I rolled and squeezed one lime to give the flavor some highlight and let it continue to simmer another 10 minutes. On tasting it was okay but the lime was a little strong. To cut the sour of the lime, I added a little cocoa powder and some brown sugar (I dind't measure the brown sugar at all- just broke off a couple of chunks into the pot). Stir and let simmer a while longer. Add bay leaf. Add dill. It should taste good. Very good. But you need to add that sherry because the sherry acts to bring all the flavors together, to help them to meld into something different. Taste it and it'll be good. Turn the heat to low, cover, and let it simmer for around an hour or so. Come back occasionally stirring and tasting. After an hour or so the liquid should be very red. To really get everything out, I like to take an old-fashioned potato masher, and mash within the pot to maximize the surface area. Let it simmer another half hour or so (if you do it longer, it doesn't do any harm.). Eventually you'll taste and judge it to be ready. At this point stick the whole thing into a blender and puree it in pulses until fiarly smooth. It'll be dark orange-red. It shoudl be tasty as hell too. You can freeze it for at least 6 months and it'll be garden fresh when you eat it. Probably longer. Oh, don't put it straight into the fridge/freezer, let it cool to room temp or a little warmer first.
Monday, July 13, 2009
Cherry Garcia
I should preface this slightly with a note about my ice cream maker. Mine is such that it is essentially a pre-frozen bowl which is used, rather than the ice and salt or anything subsequently stuck in the freezer. So my method may be a touch different from your own.
You will need:
1. ~1 cup bing cherries, halved and pitted.
2. 1/2 bar dark chocolate.
3. 1 cup milk
4. 2 cups heavy cream
5. 3/4 cup sugar
6. 2 large eggs.
First things first. Make sure all your dairy ingredients are chilled, as well as eggs and such. So, first step is to slice open the cherries and pitt them. Do you have a fancy cherry pitter? Good for you! I, alas, do not. I used a knife and just dug out the pits with my thumbnail. Bing cherries were on sale. It was $2 for a pound of them, so I bought a pound and decided to be picky and select my way through them, using only the choice and firm cherries for the ice cream. I got roughly a cup or so worth of halves.
Now, here is an alternative you may wish to consider. I did NOT use this alternative but I am mentioning it nonetheless. Halfing the cherries is nice for texture and flavor. However, there's not a whole lot of surface area exposed to the cream. You may want to slice them a little thinner. It might also be worthwhile to take a few extra cherries and simply crush them (or slice them thinly, then crush them) to collect the juice. The reason? The end result has a fairly delicate cherry flavor- but then, cherry garcia actually doesn't have a strong cherry flavor either. It's up to you. Try a batch, see if you like it, adjust accordingly.
Cover the cherries and stick them in the fridge.
I bought a bar of Hershey's All Natural Extra Dark, made from 60% cocoa. It costs about as much as a regular chocolate bar.
You don't need to get anything too fancy, but you want some nice dark chocolate. Now this is important. High cocoa percentage means it will melt very readily, so hold the bar fairly lightly with the bar in the foil as much as possible. Make sure your kitchen isn't too warm. With a knife, shave off about half the bar. I alternated between scraping and shaving, getting nice little curls and the like. Don't hack off chunks but don't worry too much if it seems a little thick- it will be breaking up and such. As soon as you are done, cover the bowl and shove it into the fridge. If you were anything like me, now if the time to wash your hand off.
Do not bother to set up your stove top. Nothing is getting heated. Why not? Because that chocolate will simply melt into the milk and be done with. But the whole point is to have these little delicate flakes of chocolate. Does that mean that the ice cream will have raw eggs in it? Yes. Deal with it. So.
Crack open the two eggs, and whisk them until they become light and fluffy- 1-2 minutes. Then slowly add the sugar- I added it 1/4 cup at a time, whisked until dissolved, then added a bit more. You want to keep whisking until it gets fairly thick. Will all of the sugar dissolve? Likely not- but whisk it a couple of minutes anyway to dissolve as much as possible.
To this, add your cup of milk, whisk it, then your two cups of cream, and whisk again. If everything was properly cold, dump your cherries and chocolate in. Whisk the cherries and chocolate in with a few strokes- you don't want the cream mix warming too much and melting the chocolate, and you don't wan tot break up the chocolate if you can help it. Stick the mixture into the fridge for a good hour or two. From here, follow instructions accordingly for your ice cream maker. The shot below was taken VERY quickly as I was giving it a quick stir before I shoved the bowl, covered, back into the fridge.
Thoughts. You may be able to add the chocolate to the ice cream as it stirs and freezes. I didn't because I worry about it breaking up, and a little bit of the chocolate going into the cream might be nice. The couple of hours allows the cherries to flavor the cream a bit. however, if you tried the alternative above, then pour the cherry juice in with the cherries.
This is a delicious home-made version of cherry garcia- one of my absolute favorite ice creams. Let me know what you think. I'd also take some suggestions as to what to do with the greater portion of a pound of cherries.
Edit: I made this again this weekend and I used even more cherries, this time taking out a number and squishing them by hand and pouring the juice and the flesh into the ice cream. The result was a nice purple ice cream with a much more pronounced cherry flavor. I also, for the fuck of it, added about a teaspoon of almond extract. Its the kind of thing that gives a nice background flavor that the other flavors springboard off of. You may not notice the taste, but you notice its disappearance.
You will need:
1. ~1 cup bing cherries, halved and pitted.
2. 1/2 bar dark chocolate.
3. 1 cup milk
4. 2 cups heavy cream
5. 3/4 cup sugar
6. 2 large eggs.
First things first. Make sure all your dairy ingredients are chilled, as well as eggs and such. So, first step is to slice open the cherries and pitt them. Do you have a fancy cherry pitter? Good for you! I, alas, do not. I used a knife and just dug out the pits with my thumbnail. Bing cherries were on sale. It was $2 for a pound of them, so I bought a pound and decided to be picky and select my way through them, using only the choice and firm cherries for the ice cream. I got roughly a cup or so worth of halves.
Now, here is an alternative you may wish to consider. I did NOT use this alternative but I am mentioning it nonetheless. Halfing the cherries is nice for texture and flavor. However, there's not a whole lot of surface area exposed to the cream. You may want to slice them a little thinner. It might also be worthwhile to take a few extra cherries and simply crush them (or slice them thinly, then crush them) to collect the juice. The reason? The end result has a fairly delicate cherry flavor- but then, cherry garcia actually doesn't have a strong cherry flavor either. It's up to you. Try a batch, see if you like it, adjust accordingly.
Cover the cherries and stick them in the fridge.
I bought a bar of Hershey's All Natural Extra Dark, made from 60% cocoa. It costs about as much as a regular chocolate bar.
You don't need to get anything too fancy, but you want some nice dark chocolate. Now this is important. High cocoa percentage means it will melt very readily, so hold the bar fairly lightly with the bar in the foil as much as possible. Make sure your kitchen isn't too warm. With a knife, shave off about half the bar. I alternated between scraping and shaving, getting nice little curls and the like. Don't hack off chunks but don't worry too much if it seems a little thick- it will be breaking up and such. As soon as you are done, cover the bowl and shove it into the fridge. If you were anything like me, now if the time to wash your hand off.
Do not bother to set up your stove top. Nothing is getting heated. Why not? Because that chocolate will simply melt into the milk and be done with. But the whole point is to have these little delicate flakes of chocolate. Does that mean that the ice cream will have raw eggs in it? Yes. Deal with it. So.
Crack open the two eggs, and whisk them until they become light and fluffy- 1-2 minutes. Then slowly add the sugar- I added it 1/4 cup at a time, whisked until dissolved, then added a bit more. You want to keep whisking until it gets fairly thick. Will all of the sugar dissolve? Likely not- but whisk it a couple of minutes anyway to dissolve as much as possible.
To this, add your cup of milk, whisk it, then your two cups of cream, and whisk again. If everything was properly cold, dump your cherries and chocolate in. Whisk the cherries and chocolate in with a few strokes- you don't want the cream mix warming too much and melting the chocolate, and you don't wan tot break up the chocolate if you can help it. Stick the mixture into the fridge for a good hour or two. From here, follow instructions accordingly for your ice cream maker. The shot below was taken VERY quickly as I was giving it a quick stir before I shoved the bowl, covered, back into the fridge.
Thoughts. You may be able to add the chocolate to the ice cream as it stirs and freezes. I didn't because I worry about it breaking up, and a little bit of the chocolate going into the cream might be nice. The couple of hours allows the cherries to flavor the cream a bit. however, if you tried the alternative above, then pour the cherry juice in with the cherries.
This is a delicious home-made version of cherry garcia- one of my absolute favorite ice creams. Let me know what you think. I'd also take some suggestions as to what to do with the greater portion of a pound of cherries.
Edit: I made this again this weekend and I used even more cherries, this time taking out a number and squishing them by hand and pouring the juice and the flesh into the ice cream. The result was a nice purple ice cream with a much more pronounced cherry flavor. I also, for the fuck of it, added about a teaspoon of almond extract. Its the kind of thing that gives a nice background flavor that the other flavors springboard off of. You may not notice the taste, but you notice its disappearance.
Thursday, May 28, 2009
Comfort Food - Rice Krispies Treats
Sometimes you just need the soothing comfort of a childhood favorite -this is so quick and easy to make. Gotta love it.
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR -
4 cups miniature marshmallows
6 cups Rice Krispies
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or buttered lightly. Cool. Cut into 2-inch squares. Best if served the same day.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR -
4 cups miniature marshmallows
6 cups Rice Krispies
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or buttered lightly. Cool. Cut into 2-inch squares. Best if served the same day.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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