S'mores

What are three items that are always brought along for the camping trip? Graham crackers, marshmallows, and chocolate bars. These three ingredients make up a classic American treat: the s'more. S'mores were most likely the result of some crafty Girl Scouts sitting around a campfire. Their name comes from the request for "some more" of the fun dessert. S'mores are sometimes thought of as a Western or Southern American dessert because of the association with campfires, camping, and quick finger foods. S'mores are a very versatile dessert, but the most common and simplest way to prepare it is to: (1) Roast a marshmallow to the desired doneness, (2) Place the cooked marshmallow on a graham cracker, and (3) top the marshmallow with a piece of chocolate and a second graham cracker. Be prepared: S'mores are a very messy and sticky food, but fun is had by all during preparation. There are so many different and unique twists to put on a s'more like:

-Try using thin, wafer-like cookies in place of graham crackers.

-Use different flavors of chocolate, like dark chocolate, caramel chocolate, or white chocolate

-Use a hot flavored sauce or spread in place of the chocolate, like chocolate syrup, caramel sauce, or even strawberry sauce or peanut butter

-Add a couple pieces of fruit, like caramelized banana

S'mores are also the inspiration for various desserts and snacks like S'mores granola bars (pieces of marshmallow and chocolate chips), S'mores flavored goldfish snacks, and S'mores sundaes.

Cobblers

On a recent trip to a nearby restaurant, I happened to glance up at the blackboard that displays the daily specials. One of the dessert specials that evening was berry cobbler. As I was looking through the dessert menu, I noticed a chocolate cobbler and another seasonal fruit cobbler. Why is this dessert so prevalent? Well, it is a classic Southern dessert. Peach, raspberry, blueberry, and so on. Name a fruit, and it can be made into a cobbler: "a deep-dish fruit pie with a rich biscuit crust." (dictionary.com) There are many variations on cobblers, such as crumble or crisp. The topping may literally be a crumble opposed to a flaky dough layer. Cobblers are extremely simple to make and came into American history very early. Cobblers are the English colonists' adaptations of their classic dessert recipes when the ingredients they needed were nowhere to be found. Cobblers are made with whatever is available, hence the use of seasonal fruit. Cobbler is typically served with vanilla ice cream. Since the colonists' time, cobblers have become less fruity and more decadent and savory, using fillings from tomatoes and corn to turkey and beef. Obviously, the regional specialty of Atlanta is peach cobbler, which can be found at Mary Mac's tea Room. For a twist on the original flavorings, use a different fruit, such as nectarine or apricots, or use a unique crust, like muffin or a granola crumble (Southern Living Magazine).
To make a fruit cobbler:

Ingredients

• 1 cup sugar, divided
• 1 1/2 tablespoons cornstarch
• 6 cups fresh berries (raspberries, blueberries, blackberries)
• 1 1/2 teaspoons grated lemon rind
• 1 cup all-purpose flour
• 3/4 cup self-rising yellow cornmeal mix
• 1/3 cup butter, melted and slightly cooled
• 1 cup milk

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Southern Living, AUGUST 2006

New York Style Cheesecake

Rich. Creamy. Velvety. Three words typically used to describe a northern dessert staple: Cheesecake. A cheesecake consists of a crust, most often chocolate or graham cracker, and a custard-like filling which can be a variety of flavors. New York cheesecake keeps it simple, traditionally only being made with a few quality ingredients and no fancy flavorings, including sour cream, cream cheese, and heavy cream. Cheesecake has been around for centuries, and continues to be a sweet treat that never gets old. It is documented in the first century a.d. in Rome. Back then it was called libium, and only had three or four ingredients: cheese, flour, eggs, and sometimes honey. There have been restaurants created around this specialty, specifically the Cheesecake Factory, a wildly popular national chain, now serving multiple flavors daily, including traditional New York cheesecake. New York Style cheesecake can be found in many companies around Atlanta, such as the Atlanta Cheesecake Company and Southern Sweets Bakery. Cheesecake is an extremely versatile dessert to which multiple flavorings and toppings can be added. For example, at Vinny's on Windward in Alpharetta, Georgia, a lemon-ricotta cheesecake is served in an almond shortbread crust. or try the pumpkin cheesecake at Pricci. It is glazed with bittersweet chocolate and candied hazelnuts.
For a classic New York Style Cheesecake:

Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

Apple Pie

Apple pie is one of the most American desserts in existence. Apple pie is not so much specific to a certain are, but rather a symbol of the entire country. Pie is defined as "a baked food having a filling of fruit, meat...etc. and often topped with a pastry crust." (dictionary.com) The pastry crust may be better known as a lattice top, the crisscrossed dough on top of a pie. Apple pie is a dessert that dates back to the fourteenth century. Obviously the recipe was extremely different and simplified, but it still resembled a pastry shell with apple filling. Today, apple pie generally includes cinnamon or a streusel top and is accompanied by vanilla ice cream and a mint sprig. It is generally served as a classic Thanksgiving dish or simply a treat during the fall months. Of course, like any other traditional food, apple pie has its many twists and variations. Fried apple pie is common throughout the South, and caramel is typically an added flavor. Looking for a twist on apple pie? The Sundial Restaurant Bar and View in downtown Atlanta serves a fried apple pie served with vanilla ice cream, caramel sauce, and pecan brittle.

The following recipe is for traditional apple pie:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening (recommended: Crisco)
• Ice water
• Filling, recipe follows
• Serving suggestion: warm with vanilla ice-cream

Directions

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture ofcornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Filling:

• 1/2 cup to 1 cup all-purpose flour
• 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings

This video is a tutorial showing how to make a lattice top for a pie: