Back-to-school comfort food
By Alan Suderman
THE ERICKSON TRIBUNE
For kids, September means summer is over and school’s in session. Watermelon-seed spitting contests, splashing in the nearest creek (or pool), and staying up late in the middle of the week have been replaced by reading, writing, and arithmetic.
To help take their minds off of this difficult transition, try making them a new twist on a campfire favorite from Eagle’s Trace Chef de Cuisine Wayne Webb.
Called “Homemade Grandma S’mores,” these treats are a great way to endear yourself by giving them a taste of those carefree days of summer.
“Any recipe tastes better when prepared with a grandparent because of the love that goes into the food,” Webb says.
Eagle’s Trace Chef de Cuisine Wayne Webb began his formal training with Jean Jacque Metrailer at the Tarrytown Hilton and has worked in four-star restaurants in New York City. His favorite type of cuisine is Asian food and he enjoys spending his free time outdoors.
Grandma’s Homemade S’mores
Ingredients
- 2 lbs. semi-sweet chocolate chips
- 2 cups marshmallow cream (fluff)
- 2 dozen of your favorite homemade cookies
- Chopped nuts and/or dessert toppings
Directions
1. Melt the semi-sweet chocolate chips in a double broiler until completely smooth.
2. Spread the chocolate on top of your favorite homemade cookies almost to the edge.
3. Top each cookie with a dollop of marshmallow cream. Lightly brown the top of each s’more with a butane torch or in a microwave. (Do not touch the hot fluff, as it will stick to your skin.)
4. Add the chopped nuts and/or your favorite dessert toppings to finish each s’more.