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Author Notes: Before the summer has come and gone, I thought I’d post how I made S’Mores recently, sticking with the original concept, but making each of the elements from scratch, and adding jam for additional flavor. Since I had made notlazy.rustic’s Chocolate Cinnamon Swirl marshmallows with success last winter, I used that recipe without the added chocolate, cinnamon, or cocoa (perhaps reverting back to Gourmet’s recipe?), and cut them into narrow squares, about 2” x 2” x1”. To replicate the graham crackers, I took a Butterscotch Slices recipe from an old cookbook, “America’s Cook Book, Compiled by the Home Institute of the NY Herald Tribune”, NY: Ch’s Scribner’s Sons, 1938, and replaced shortening with butter and added wheat germ. I know a lot of peoples’ eyes glaze over at the phrase “from scratch”, but really, it’s worth it! —SallyCan
Makes about 32
The cookies: Wheat Germ Butterscotch Slices
- 3 c sifted flour
- 1 T baking powder
- ½ tsp salt
- 3 T wheat germ
- 1 c butter, softened
- 1 ¼ c firmly packed dark brown sugar
- 1 tsp vanilla
- 2 eggs
- Sift together flour, baking powder, salt and wheat germ
- Cream butter and gradually beat in brown sugar, vanilla, and then add eggs, one at a time
- Stir in flour mixture
- Shape into 2 rolls about 2” in diameter and wrap each in waxed paper or plastic wrap. Chill thoroughly in refrigerator
- Preheat oven to 400
- Cut chilled roll into 1/8” slices, and bake on greased cookie sheet (or on cookie sheet lined with parchment)
- Bake for 7 or 8 minutes, so that they’re cooked through, but still soft and on the underdone side. Run a spatula under them right away, let cool on the pan for a minute or two, and then finish cooling on racks
- 1 batch Wheat Germ Butterscotch Slices
- 1 batch Marshmallows
- Chocolate Ganache, see below
- Peach, Strawberry, Raspberry or other jam of your choice
- The Marshmallows: Make one batch notlazy.rustic’s marshmallows (recipe found here on food52), but omit the chocolate, cocoa, and cinnamon. Cut into 2” x 2” x 1” pieces.
- The Chocolate Ganache: ½ lb dark chocolate, 1/3 c heavy whipping cream: Heat whipping cream, to warm but not boiling Melt chocolate. I use the microwave for this, heating on a med-low setting until the chocolate just begins to melt, and then stirring until completely melted. Add whipping cream to chocolate a few tablespoons at a time, stirring and stirring until it is all incorporated. Cool to room temperature. As it cools, it will thicken to a nice, spreadable consistency.
- To make the S’Mores: Spread one cookie with Chocolate Ganache another with jam. Either toast the marshmallow, skewered, on the flame of your stove or grill, or microwave it for a few seconds until puffed and soft. Sandwich toasted marshmallow between chocolate cookie and jam cookie, and eat it right away.