**image from paskesz.com
Its summer time and time to roast these delicious,sugary fluffs of white. The other day I was wondering how this treat was invented. Well, I did a little internet research and learned it was originally used for medicinal purposes. It was used as a syrup and ointment made from a plant called the marsh mallow, native to eastern Europe and the northern part of Africa. The root sap was mixed with sugar and egg whites. The concoction was made to soothe a sore throat. The leaves from the plant were used to remedy chapped skin and minor wounds. The stuff itself dates back to the ancient Egyptians - but thats going a bit too far for my blog.
Alex Doumak patented the extrusion process of this treat in 1948, meaning he found a way to manufacture this product to where its run through tubes and cut into its cylindrical spongy shape, coated, and packaged.
To end my blog, I'm including a recipe for brownies that I made a few weeks ago that includes this yummy sponge:
I got this recipe from Goodhousekeeping.com and it was delicious! For yummier-ness, I added nuts into the batter. Next time, I'll fold in marshmallows into the batter too and bake. Enjoy.
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
6 ounce(s) unsweetened chocolate
2 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs, lightly beaten
2 cup(s) miniature marshmallows
1 1/2 cup(s) assorted nuts, toasted and coarsely chopped
DIRECTIONS
Preheat oven to 350 degrees F. Grease 13- by 9-inch metal baking pan.
On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture just until blended. Spread batter in pan.
Bake brownie 20 minutes or until toothpick inserted 2 inches from edge comes out clean. Sprinkle top of brownie evenly with marshmallows; top with nuts. Bake 5 minutes longer or until marshmallows melt slightly. Cool in pan on wire rack. When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
6 ounce(s) unsweetened chocolate
2 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs, lightly beaten
2 cup(s) miniature marshmallows
1 1/2 cup(s) assorted nuts, toasted and coarsely chopped
DIRECTIONS
Preheat oven to 350 degrees F. Grease 13- by 9-inch metal baking pan.
On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture just until blended. Spread batter in pan.
Bake brownie 20 minutes or until toothpick inserted 2 inches from edge comes out clean. Sprinkle top of brownie evenly with marshmallows; top with nuts. Bake 5 minutes longer or until marshmallows melt slightly. Cool in pan on wire rack. When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
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