There’s nothing better than a fresh marshmallow. No… wait…. now there is – chocolate covered fresh marshmallows! Check out the recipe HERE. Lots of good instructional pics too!
Month: September 2012
Banana Jam
Click HERE for complete article and instructions, Here’s a start:
Ingredients
- 5 cups of sliced bananas
- 2 cups sugar
- 1/2 cup orange juice
- 2 tbs. lime juice
- generous pinch of salt
Instructions
- Preheat oven to 250 degrees.
- Put all ingredients in large pot over med heat.
- Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.
- While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
- Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).
Use a Fork to Make a Small Bow
Complete set-by-step photo instructions HERE
Caramelized Apple Chips
1 small apple (I used a Gala)
1 cup sugar
1 cup water
Preheat oven to 350 F. Place a wire rack inside of a rimmed baking sheet and spray the rack lightly with nonstick cooking spray.
Cut the apple into very thin slices (about 1/16-inch, I used a mandoline). You don’t need to worry about coring or peeling the apple, though you’ll want to remove any seeds from the slices.
Add the sugar and water to a 3-qt saucepan and bring to a boil, stirring frequently. Add the apple slices and cook, stirring frequently, for about 10 minutes, or until they are translucent and the syrup has reduced and thickened slightly. Use tongs to remove the slices from the syrup and place them on the wire rack in a single layer. (You can discard the syrup or save it – it’s amazing apple-flavored simple syrup!)
Bake the apples for about 15-20 minutes, or until they’re golden in color. The baking time will vary depending on the thickness of your apple slices – I found the best indicator of doneness to be color. Don’t be concerned if the slices aren’t crisp when they become golden – mine definitely weren’t – the chips will crisp as they cool. Transfer the chips to a sheet of waxed paper lightly coated with nonstick cooking spray and let them cool completely, it’ll only take about 10 minutes.
Do It And How 