Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

December 13, 2010

Foodie with Family: Indulge sweet tooth

(Continued)

English Toffee Steamers

2 c. marshmallow crème (preferably homemade, see below)

2 sticks salted butter, softened

1 c. honey (A light-colored honey works best.)

2 t. homemade Pumpkin Pie Spice Blend (see below) or purchased pumpkin pie spices

½ t. freshly grated nutmeg

1 T. pure vanilla extract

Optional for serving: black tea, hot milk, rum and hot water, whipped cream

Add the marshmallow crème, softened butter, honey, Pumpkin Pie Spice blend and freshly grated nutmeg to the bowl of a stand mixer, or a large mixing bowl. Use the stand mixer or a hand mixer to beat on high until a smooth paste forms. Transfer contents to jars with tight-fitting lids and store in the refrigerator for up to 3 months.

-- Gently adapted from Robin Joss of BigRedKitchen.com

To Serve:

For an English Toffee Steamer, stir 1-2 tablespoons of the paste into a steaming hot mug of milk or black tea.

For an English Toffee Coffee, stir 1-2 tablespoons into a mug of freshly brewed coffee.

For a Hot Buttered Rum, stir 1-2 tablespoons into a mug of very hot water with a splash of rum.

In any case, top with whipped cream!

Pumpkin Pie Spice Blend

4 t. ground cinnamon

2 t. ground ginger

½ t. freshly grated nutmeg

½ t. ground cloves

⅛ t. ground allspice

Stir all ingredients together and stir in an airtight container in a dark place for best flavor.

Homemade Marshmallow Crème

3 large egg whites

2 c. light corn syrup or cane syrup

½ t. salt

2 c. powdered sugar

1½ T. pure vanilla extract

Add the egg whites, corn or cane syrup and salt to a large mixing bowl or the work bowl of a stand mixer. Use a mixer (either stand or hand-held) with a whisk attachment to whip the mixture on high for 10 minutes or until thick. It will be very fluffy and expand quite a bit.

Turn off the mixer and sprinkle the powdered sugar over the top. With the mixer on low (to avoid sugar flying everywhere) incorporate the sugar into the fluff. When the mixture is once again even, beat in the vanilla extract.

Transfer the contents to freezer- or refrigerator-safe containers with tight-fitting lids. Store in the refrigerator for up to one week or in the freezer for up to one month.

For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com or Rebecca's new blog, www.icouldeatthat.com. Write to Rebecca at rebecca@foodiewithfamily.com to share your adventures and favorite recipes. For more of Rebecca's Record-Eagle columns, log on to record-eagle.com/rebeccalindamood.

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