Summertime Desserts

Recipes and Photographs by Karista Bennett

SKILLET S’MORES DIP WITH DIPPING TREATS

SKILLET S’MORES DIP WITH DIPPING TREATS

Serves 8

  • 1 tablespoon butter
  • 2 cups semisweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup butterscotch chips
  • 1 bag large marshmallows
  • Assorted dipping treats: graham crackers, cookies,
  •   bananas, strawberries, pineapple, and nut bars, halved

Preheat the oven to 450 degrees F.

Heat a cast-iron or ovenproof skillet over medium heat and add the butter. When the butter is melted, take the pan off the heat and add the chocolate chips and heavy cream and stir. Then top the chocolate chips with butterscotch chips and then add the marshmallows.

Place the skillet in the oven and let it bake for about 5 to 10 minutes or until the tops of the marshmallows are golden brown. Remove the skillet from the oven and serve warm with assorted dipping treats.


CHURROS WITH DULCE DE LECHE

CHURROS WITH DULCE DE LECHE

Makes 10 to 12 churros and 1 cup dulce de leche

  • 1 can sweetened condensed milk
  • ¼ teaspoon salt
  • 1 cup water
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts vegetable oil for frying
  • ½ cup white sugar
  • 2 tablespoons ground cinnamon

To make the dulce de leche, preheat the oven to 425 degrees F.

Pour the sweetened condensed milk into a glass or ceramic pie plate and then sprinkle with salt. Cover tightly with aluminum foil and then place the pie plate into a large roasting pan. Fill the roasting pan with water until it reaches about half way up the sides of the pie plate.

Place the roasting pan in the oven and let it cook for about an hour. Check the water in the roasting pan and be sure to replenish if it gets too low. Check the dulce de leche and if it’s not dark enough let it cook for another 30 minutes.

Once the dulce de leche is done, remove it from the oven and let it cool. Once it’s cool enough, remove it from the water bath and remove the foil. Whisk and then either pour it into a serving bowl or a mason jar. The sauce can be refrigerated for up to 2 weeks (if you don’t eat it all first).

In a small saucepan over medium heat, mix together the water, vanilla, sugar, salt, and 2 tablespoons vegetable oil. Bring the liquid to a boil and then remove it from the heat. Stir in the flour until the mixture forms a firm dough.

Heat the oil in a large pot or deep fryer to 375 degrees F. Fill a pastry bag, fitted with either a churro piping nozzle or regular nozzle, with half the dough. When the oil is ready, pipe strips of the dough into the oil and fry until golden brown. When the churros are done, transfer to a paper towel–lined baking sheet.

Mix together the sugar and cinnamon and roll each churro in the cinnamon-sugar mixture. Place on a platter and serve with the warm dulche de leche.

Shannon Parberry

Shannon Parberry

(907) 232-0227

 

shannonparberry@gci.net

www.ShannonParberry.com

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