Everett cook Ruth A. Johnson writes, “Jeanette Fabello asked for the recipe for a cookie made with chocolate dough over marshmallows. I hope this is the recipe she wants.
“They are very good, but you have to watch them closely as the marshmallows will boil out if left too long in the oven.”
Fudge-y mallow cookies
24regular-size marshmallows
6ounces (1 cup) semi-sweet chocolate morsels
1tablespoon water
1teaspoon vanilla
2cups sifted flour
1/2teaspoon salt
1/2teaspoon baking soda
1/2cup shortening
1/2cup brown sugar
1egg
Freeze marshmallows. When thoroughly frozen, preheat oven to 400 degrees. In top of double boiler, combine the chocolate chips, water and vanilla; place pan over hot (but not boiling) water and stir until chips are melted and mixture is smooth. Remove from heat.
Sift together the sifted flour, salt and baking soda; set aside. In mixing bowl, blend together the shortening and brown sugar; beat until light, add egg and beat well. Mix in the flour mixture gradually, then add the melted chocolate mixture and blend well.
Shape 1 rounded tablespoon of dough around each frozen marshmallow, sealing well. Place dough-wrapped marshmallows on ungreased cookie sheet and bake 6 minutes.
Makes 24 cookies.
SOS: Edmonds reader Dale E. Hoggins tells us, “I am a regular Forum reader, chief recipe clipper, most often the designated cook at our house, and the person in charge of grocery shopping.
“My wife Donna is the household baker. We have a hankering for brownie cherry bars. Our search for a recipe so far has been fruitless, but she remembers a recipe that uses a brownie mix and a can of cherry pie filling. We would appreciate any help you or your readers could provide.”
SOS: Margie Jacobson of Snohomish says, “My husband has Graves disease, and one of the perks is eating gluten-free food. We have had a difficult time trying to find a real good-tasting recipe for bread that does not have to be toasted. Can anyone help? Bread has been my husband’s number one staple food. Keeping him with enough caloric intake is extremely difficult.”
If you can come up with a recipe for the brownie cherry bars or the bread, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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