After School Treats
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Southern Recipe Restoration Project
Sonya Jones, owner of Sweet Auburn Bread Co., and baker and writer Deborah Geering tested and adapted a fistful of old family recipes to the modern kitchen. This is one of those recipes, submitted by Rebecca Ford Doster, a music teacher at the Westminster Schools. Doster said she got the recipe from her grandmother.
Hands on time: 20 minutes Total time: 7 hours Serves: 25
6 graham crackers, crushed (about 1 cup crumbs)
2 tablespoons butter, melted
1 pound marshmallows (about 1 1/2 10.5-ounce packages)
1 cup milk
1 pint heavy cream
2 cups unsweetened fruit, such as bananas
In a small bowl, combine graham cracker crumbs and melted butter until well-incorporated. Sprinkle half the crumbs in the bottom of a 9-inch-square pan. In a saucepan or in the top of a double boiler, heat the marshmallows and milk, stirring occasionally, until marshmallows are melted and the mixture is smooth. Remove from heat and cool to room temperature. In a mixing bowl, whip the cream until stiff. Fold the whipped cream and fruit into the marshmallow mixture. Pour into the prepared pan and sprinkle the top with the remaining graham cracker crumbs. Chill until set, about 6 hours. Cut into small pieces to serve.
Our testers tried this recipe both with chopped bananas and chopped, well-drained peaches. Fresh sliced strawberries or blueberries would also work. Doster recalled that her grandmother liked to use cans of chunk pineapple (drained).
Per serving: 168 calories (percent of calories from fat, 45), 1 gram protein, 23 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 29 milligrams cholesterol, 50 milligrams sodium.
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