Make your Valentine a luscious
chocolate pie in your microwave
with one of today’s recipes.
Both recipes are very quick and
easy. The first calls for melting
chocolate for the filling and mak
ing a chocolate crumb crust. In the
second, Hershey’s Syrup Pie, the
chocolate filling is cooked and
then poured into a micro-baked
pastry crust. Both fillings could be
served in dessert dishes as choco
late mousse or pudding, or layered
with whipped cream and choco
late cookie crumps in parfait
glasses.
Melting chocolate with other
ingredients is quick and carefree.
“Before microwave,” it was either
a long slow process in a double
boiler or a chancy undertaking
with constant stirring in a heavy
saucepan on a burner. The only
thing to remember with the micro
wave method is not to overcook.
Stop microwaving and stir at the
time indicated. Often you’ll be
able to stir enough to melt the cho
colate. If not, continue microwav
ing and stirring at 30-second inter
vals until ingredients are melted
when stirred.
A crumb crust takes only VA to
two minutes of microwaving, ver
sus 10 minutes in your conven
tional oven. Ingredients should be
well mixed in; otherwise the more
sugary parts can bum. Be careful
not to overcook. When done, the
Chocolate Crumb Crust (below)
has lost it*s shiny, wet look in
most spots.
The filling for Hershey’s Syrup
Pie is a thick pudding, so it’s per
fect for microwaving. Stir well at
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MICROWAVE
MINUTES
By JOYCE BATTCHER
the times indicated to keep the
mixture satiny smooth. Using a
wire whisk (which must be
removed during cooking) or one
of the new microwave plastic
whisks (which can be left in dur
ing cooking) is ideal.
I’ve added directions for micro
waving a pastry crust. When used
with chocolate filling, instead of
brushing top edges with vanilla to
give a golden brown color, I
sprinkle edges with cocoa. After
micro-baking, I gently rub the
cocoa in to make a smooth baked
look.
Today’s recipes are from a new
cookbook by Hershey Kitchens,
“Simply Chocolate.” While the
96-page softcover book is mostly
conventional cooking (ISO total
recipes), 23 recipes give'micro
wave directions. Many of the
other recipes could be easily
adapted to microwave. Recipes
include other fantastic pies, along
with tempting cakes, cookies,
fudges and desserts. It’s a conve
nient 5'A xB/4 -inch size with
mouth-watering color photos. For
your copy, send either $5.95 or
$2.95 with two proofs of purchase
(UPC symbols) from Hershey’s
chocolate chips. Send a check or
money order to: Simply Choco
late, Box 8251-D, Ronks, PA
17573. Allow six to eight weeks
for delivery.
Chocolate-Marshmallow
Mousse Pie
Chocolate Crumb Crust (Below)
1 bar (8 ounces) milk chocolate
bar
VA cups miniature marshmallows
'A cup milk
1 cup chilled whipped cream
Prepare Chocolate Crumb Crust
(below) and cool completely or
use 8-inch (6 ounces) packaged
chocolate-flavored crumb crust.
Break chocolate bar into pieces;
place in microwave-safe medium
bowl with marshmallows and
milk. Microwave (High) 1 to 114
minutes, stirring after 45 seconds,
just until mixture is melted and
smooth when stirred; cool to room
temperature. In small mixer bowl
beat cream until stiff, fold into
cooled chocolate mixture. Pour
into cooled crust. Cover; chill
until firm, about 2 to 3 hours.
Garnish as desired. Makes 8
servings.
Hint: If desired, substitute 114
cups milk chocolate chips for cho
colate candy bar.
Each serving: 497 calories, 6g
protein, 32g fat, 49g carbohydrate,
327 mg sodium, 70 mg
cholesterol.
Microwave Chocolate
Crumb Crust
14 cup butter or margarine
1/4 cups graham cracker crumbs
6 tablespoons unsweetened cocoa
14 cup confectioners’ sugar
In microwave-safe small bowl,
microwave butter (High) about 1
minute until melted. Stir in gra
ham cracker crumbs, cocoa and
confectioners’ sugar until well
blended. Press on bottom and up
•sides of microwave-safe 9-inch
pie plate. Microwave (High) VA
to 2 minutes, rotating pie plate
after 1 minute. When done, crust
is dry and blistered-looking in
most spots. (Do not overcook).
Cool completely before filling.
Hershey’s Syrup Pie
9-inch micro-baked or baked
pastry crust (below)
2 egg yolks
'/j cup cornstarch
'A teaspoon salt (optional)
VA cups milk
1 cup Hershey’s Syrup
1 teaspoon vanilla extract
Syrup Whipped Topping (below)
Fresh fruit
Prepare pastry shell; cool. In
microwave-safe medium bowl
beat egg yolks. Add cornstarch,
Lancaster Fuming, Saturday, February 11,1989-B5
salt, milk and syrup; mix until
smooth. Microwave on Medium-
High (70% power, 450-500 watts)
6 to 8 minutes, stirring every 2
minutes with wire whisk or until
mixture is smooth and very thick.
Stir in vanilla. Pour into crust.
Press plastic wrap directly onto
surface; chill several hours or
overnight. Garnish with Syrup
Whipped Topping and fresh fruit
Makes 8 servings.
Hint: If your microwave does
not have Medium-High power,
microwave on High (650-700
watts) 5 to 6 minutes, stirring after
each 114 minutes.
Each serving without top
ping and fruit: 268 calories, 5g
protein, 1 Ig fat 42g carbohydrate,
191 mg sodium, 66 mg cholesterol.
Each serving with topping:
410 calories, 6g protein, 21g fat
57g carbohydrate, 21 Img sodium,
lOOmg cholesterol.
Syrup Whipped
Topping
1 cup chilled whipping cream
14 cup Hershey’s syrup
2 tablespoons confectioners’
sugar
'A teapsoon vanilla extract
In small mixer bowl combine
chilled whipping cream, Her
shey’s syrup, confectioners’ sugar
and vanilla extract. Beat just until
cream holds definite shape. (Do
not over beat). Makes about 2'A
cups topping.
Pastry Crust
Riteway Model 37
Wood/Coal Heater
A product of Riteway’s 90 years’ experience
Your family will be warm and comfortable
CAST IRON PARTS: The Model 37 gives you cast iron
where it counts • ahakeable grate bars (with specially*
designed reinforced nbs for coal burning), center bar,
flue baffle, easy*lo bold grate shaker, bnck retainers and
draft louvres
HUGE CAPACITY: You can easily load fuel in your
Model 37 • up to 11 inch diameter logs and 24 inches
SAFETY: The Model 37 is UL listed as a radiant heater
(no accessories)'
“POSITIVE LOCK" DOOR LATCHES: Rite way's
door latches close eaaly and "lock" into place • doors
won't pop open unexpectedly
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RD #l, BOX 126, Marietta, PA 17547
(717) 426-3135
Prepare pastry crust according
to favorite recipe and place in
microwave-safe pie plate. Prick
bottom and sides well with fork. If
desired for more color, brush top
edges with vanilla. Microwave
(High) 3 to 5 minutes, rotating pie
plate and watching carefully tow
ards end of cooking. Pastry is
done when top looks dry and blis
tered and feels firm.
Frozen crust: Thaw 1 to 3
minutes on Medium Low or
according to package directions. If
in foil Pan, remove crust from pan
white still frozen by bending pan
edges and popping crust out into a
microwave-safe pie plate.
Continue as above.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, c/o Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of
“Microwave Family Favorites”
and editor of “A Batch of Ideas”
newsletter.
© 1989 Extra Newspaper
Features
■■AD
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FARMING
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In a Model 37. you get Rlteway's patented
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When you purchase your Riteway Model 37.
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For efficient and versatile wood/coai heating,
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O Copyright, Riteway Mfg Co, Inc 1981