Raspberry Mint Chocolate Smores Recipes

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

LEMON RASPBERRY S'MORES

Steps:

• Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.)
• Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients.
• Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.
• Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey.
• Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd.

CHOCOLATE S'MORES TART

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

MINT CHOCOLATE S'MORES

Steps:

• Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
• Break chocolate graham cracker in half; sandwich the hot marshmallow and creme de menthe thin between the halves. Let cool briefly before eating, 1 to 2 minutes.