On The Banks Of Cedar Creek: February 2011

Thursday, February 10, 2011

Campfire Brownie S'Mores

Campfire Brownie S'Mores

1 (19.8 oz.) box dark chocolate fudge brownie mix
1 (1.7 oz.) jar marshmallow creme
15 graham crackers
7 1/2 (1.55 oz.) milk chocolate bars *
1 (16 oz.) bag large marshmallows **
1 (12 1/4 oz.) jar chocolate fudge ice cream topping, optional

Preheat oven to temperature on brownie-mix box. Line a 13X9" baking pan with foil, leaving a 1" overhang for easier removal of brownies after baking; grease. (I didn't use foil. I just sprayed the pan with cooking spray)

Bake brownies according to package instructions for either fudgy or cakelike brownies.

Spread a layer of marshmallow creme on the brownie layer while still warm. Arrange half of the graham crackers in a single layer over the marshmallow creme.

Layer the chocolate bars over the crackers.

Place 1 large marshmallow on top of each graham cracker/candy bar; cover with remaining graham crackers.

Return to oven 5 minutes to slightly melt chocolate & marshmallows. Using foil, gently remove & cut using whole marshmallows as a portion guide. Zigzag chocolate fudge topping across grahams, if desired.

Makes 24

*I didn't have chocolate bars so I used a half bag of milk chocolate chips instead.

**I also didn't have any large marshmallows so I used mini marshmallows.

Wednesday, February 9, 2011

Cinnamon Rolls & Cream Cheese Frosting

Cinnamon Rolls

1 1/2 sticks margarine, melted
1 c. scalded milk
3 eggs
1/4 oz. pkg. (2 1/4 t.) rapid rising yeast
1/4 c. warm-to-touch water
1/4 c. sugar
4 1/2 c. flour (I had to add an additional 1/2 c.)
1 stick margarine
Cinnamon, as needed
1 1/2 c. brown sugar

In a large bowl, add 1 1/2 sticks of melted margarine, scalded milk & eggs. Set aside. Dissolve package of yeast with water. Add sugar to water & yeast mixture; stir until dissolved. Beat all ingredients until well blended. Gradually beat in flour. You will have to hand stir in the last part of it. Cover bowl & refrigerate overnight or let rise in a warm oven for 1 hr. Roll out on a well-floured surface to a 1/2" thickness. Melt 1 stick of margarine & spread evenly on dough. Sprinkle cinnamon on top to cover. Then sprinkle brown sugar over all. Roll up starting with the long side. Lay with seam-side down & cut into 12 slices about 1 1/2" wide using dental floss. Put into 2 greased 9" pie pans. Place in oven at 150* for 1 hr. until rolls rise. Turn oven to 375* & bake for 13-15 minutes. Remove from oven. Brush with melted butter. Let stand for 5-10 minutes. Spread on cream cheese frosting.

Makes 1 dozen.

Cream Cheese Frosting