"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Marshmallow Dessert, by Joyce Nuttall, is from The Nuttall Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pint whipping cream 1 pkg small marshmallows (10oz) 3/4 cup crushed peppermint sticks 1/2 cup nuts cocoa graham crackers or any chocolate cookies
Whip cream till stiff. Fold all ingredients (except graham crackers or cookies) together. Crush cocoa graham crackers or any chocolate cookies. Put large spoonful cream mixture on crumbs and roll. Set on cookie sheet. Refrigerate for 6 hours. Serve with a dollop of whipped cream and a cherry. Can be frozen. Can also make this in casserole dish by putting crumbs on bottom, cream mixture on top, and cover with crumbs.
Dorothy Squires served this at a women's Relief Society luncheon in 1958 in Orem, Utah.
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