Marshmallow Trees Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marshmallow trees Recipe. Enjoy our collection of wonderful Christmas kids gifts and learn how to make Marshmallow trees. 

8 trees

You will need 8 paddle-pop sticks


24 mega marshmallows (see note)
3/4 cup desiccated coconut
10 to 20 drops green food colouring
1 1/2 cups white choc melts


Line a large, flat baking tray with baking paper. Thread 3 marshmallows, pointed side up, onto each paddle-pop stick. Press last marshmallow on to cover top of stick.

Place coconut in a plastic bag. Add 10 drops food colouring. Rub coconut (through outside of bag) to mix colouring evenly. Add more colouring if desired.Spread coconut over a small plate.

Place choc melts in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth, but not hot.

Using a pastry brush, brush chocolate over marshmallows (hold sticks over bowl to catch drips). Don’t make it too thick or the chocolate will run. Roll marshmallows in coconut, sprinkling to coat. Carefully lay marshmallow trees on prepared tray. Allow to set. Gift wrap or serve.


If only regular-sized marshmallows are available, you will need 32. Thread 4 marshmallows per paddle-pop stick.

Super Food Ideas – December 2005, Page 49
Recipe by Tracy Rutherford

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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