macaroni and marshmallows
Dec. 11th, 2007 12:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threeplusfireI know, I haven't posted anything of substance in days. I'll get around to it. In the meanwhile, recipes. I can't find my strawberry pie recipe right now though. The only special kitchen equipment needed is a whisk and a candy thermometer. The marshmallows are way easier with a stand mixer, but you can use a handheld one.
Ingredients:
8 ounces dry macaroni
2 teaspoons nonfat dry milk
2 teaspoons flour
1 tablespoon melted butter
1 1/4 cup boiling water
3 cups grated American cheese
1/2 teaspoon salt
Cook macaroni according to package directions; drain and set aside. Heat oven to 350°.
In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, whisking constantly. Add half of the cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt.
Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 min. Remove foil. Sprinkle with remaining ½ cup cheese. Continue baking 1 min., or until cheese melts.
Ingredients:
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush or spatula to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
Ingredients:
8 ounces dry macaroni
2 teaspoons nonfat dry milk
2 teaspoons flour
1 tablespoon melted butter
1 1/4 cup boiling water
3 cups grated American cheese
1/2 teaspoon salt
Cook macaroni according to package directions; drain and set aside. Heat oven to 350°.
In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, whisking constantly. Add half of the cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt.
Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 min. Remove foil. Sprinkle with remaining ½ cup cheese. Continue baking 1 min., or until cheese melts.
Ingredients:
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush or spatula to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.