86-Lancaster Farming, Saturday, FebTuary in, T 990
Home On The Range A
Chocolate:
The Ultimate Indulgence
Ahhhhh...chocolate! The word
alone inspires yearnings.
These luscious recipes enhance
the most revered of foods with
ingredients that only make it bet
ter...whipping cream, butter,
cream, and more.
For those who love chocolate,
but need to watch calories, fat and
cholesterol, Hershey Foods has
prepared a brochure called Lighter
Chocolate Desserts and another of
nutritional information for con
sumers. For the brochures that
include a diabetic exchange list,
send a self-addressed, stamped
envelop to Consumer Relations
Department, Hershey Foods Cor
poration, P.O. Box 815, Hershey,
PA 17033-0815.
COLD CHOCOLATE
SOUFFLE
2 ounces unsweetened
chocolate
tablespoons cold water
cup milk
teaspoon salt
package unflavored gelatin
cup confectioners’ sugar
teaspoon vanilla
2 cups whipping cream
Sprinkle gelatin over cold
water. Melt chocolate. Stir in con
fectioners’ sugar. Set aside. Heat
milk until hot but not boiling. Stir
chocolate and sugar mixture into
milk. Stirring with a wire whisk,
heat to boiling point. Stir until
mixture is smooth and evenly col
ored. Remove from heat; add salt,
softened gelatin and vanilla. Chill
until as thick as raw egg whites.
Beat whipping cream until stiff.
Fold cream into thickened choco
late mixture. Pour into serving
dish. Freeze until firm. Thaw one
half hour prior to serving.
Anonymous reader
Ephrata
YUMMY CHOCOLATE
SQUARES
1 pound marshmallows
2 cups chocolate chips
3 tablespoons butter
Melt marshmallows, chocolate
chips and butter. Add:
'A teaspoon salt
2 cups rice crispy cereal
1 teaspoon vanilla
Mix well. Pour into 8-inch but
ter pan. Cut in squares.
Krystene Lynell Musser
Manheim
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Feb.
17-
24-
March 3-
10-
HO-HO CAKE
3 cups flour
6 tablespoons cocoa
2 teaspoons soda
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
10 tablespoons oil
2 tablespoons vinegar
2 cups cold water
Cake: Pour into greased
?xl3-inch pan. Bake at 350
degrees until toothpick inserted in
center comes out clean. Cool.
Slit cake in half. Put filling in
the middle. Top with frosting.
Filling:
4 tablespoons flour
1 cup milk
Cook over low heat, stirring
until thickened. Cool. Combine:
1 cup sugar
'/i cup butter
14 cup shortening
1 teaspoon vanilla
Beat until fluffy. Add milk mix
ture. Beat.
Frosting;
1 stick plus 2 tablespoons butter,
melted
6 tablespoons cocoa
2 tablespoons hot water
1 egg, beaten
1 teaspoon vanilla
3 cups confectioners’ sugar
Beat together ingredients. Frost
cake.
CHOCOLATE
MINT SQUARES
1 cup sugar
14 cup margarine
4 eggs
1 cup flour
Vi teaspoon salt
1 teaspoon vanilla
1 can chocolate syrup
Mix sugar, margarine, eggs,
flour, salt, vanilla and chocolate
syrup. Bake in 9x13-inch pan at
350 degrees for 30 minutes. Cool.
Topping:
2 cups confectioners’ sugar
2 tablespoons creme de menthe
'A cup margarine
6 ounces chocolate chips
6 tablespoons margarine
Mix sugar, creme de menthe,
Vi margarine. Spread on cooled
cake. Mix and melt chocolate
chips and margarine. Cool. Spread
on mint layer. Refrigerate. Cut in
squares when chocolate is firm but
before it hardens.
Recipes Using Nuts
Cherry Desserts
Peanut Butter Month
Nutritious Recipes
CHOCOLATE CHIP
COFFEECAKE
l A cup milk
'A cup butter
Vs cup sugar
1 teaspoon salt
2 packages dry yeast
'A cup warm water
2 eggs, beaten
3 cups flour
% cup semi-sweet chocolate
morsels
Coffeecake topping
Scald milk', stir in butter, sugar
and salt. Cool to lukewarm.
Sprinkle yeast into warm water in
large, warm bowl. Stir until dissol
ved. Add lukewarm milk mixture,
eggs, and 2 cups flour. Beat al
medium speed of electric mixer
until smooth, about IS to 30 sec
onds. Stir in remaining 1 cup flout
and chocolate morsels until well
blended, about 1 minute. Turn intc
well greased 10-inch tube pan with
removable bottom or 9-inch
springform pan. Cover; let rise in
warm, draft-free place until
doubled in size, about 45 to 6C
minutes. Bake at 400 degrees for
25 minutes; remove from oven and
sprinkle with coffeecake topping.
Return to oven and bake additional
15 minutes or until done. Cool in
pan for 10 minutes. Remove from
pan and cool upright on wire rack.
Coffeecake topping:
'/«cup butter
'/j cup flour
'A cup sugar
VA teaspoon cinnamon
A cup semi-sweet chocolate
morsels
A cup pecans, chopped
Cut butter into flour; stir in
sugar, cinnamon, chocolate
morsels and nuts.
Denise Wenger
Mifflintown
Melt candy and margarine. Add
nuts and cool. Combine the
remaining ingredients as you
would for any other cake. Fold in
candy mixture last. Pour into
greased and floured pans (two lay
er pans or a bundt pan. Bake in pre
heated 325 degree oven for 45
minutes or until the cake springs
back when touched lightly in the
center. Frost with chocolate cream
frosting.
Chocolate Cream Frosting:
Combine and cream;
Denise Wenger
MifTlintown
'A cup soft butter
3 (1 ounce each) packages Nes
tles chocolate bake
1 teaspoon vanilla
'A teaspoon salt
Gradually beat in 214 cups con
fectioners’ sugar, alternately with
V* cup milk.
MILKY WAY CAKE
6 Milky Way bars
1 stick margarine
2 cups sugar
1 cup nuts
4 eggs
154 cup buttermilk
2/a cups flour
'A teaspoon soda -
2 teaspoons vanilla
Dash of salt
1 cup shortening or margarine
1 cup confectioners’ sugar
Susanna Lemmon
Ashland, MA
I*/' h%
Win the hearts of chocolate lovers with a giant valentine
cookie.
ALMOND JOY CAKE
1 box milk chocolate cake mix
1 can evaporated milk
1 cup sugar
24 large marshmallows
14 ounces coconut
Prepare cake mix according to
box directions; bake in
16x10x2-inch pan. While cake is
baking, mix evaporated milk with
sugar, bring to a rapid boil; remove
from heat. Stir in marshmallows;
stir until melted. Add coconut; mix
well. Spread marshmallow and
Featured Recipe
“Lean On Beef’ is a free booklet that provides facts and nutri
tional information for people concerned with developing heart
healthy diets.
The 17 page booklet is a handy resource guide for doctors, dieti
tians and patients concerned with heart health. Copies are available
by calling the New York Beef Industry Council (800)292-6922
between 8:30 a.m. and 4:30 p.m. weekdays.
The featured recipe is one of the heart healthy recipes included in
the booklet.
BEEF STIR-FRY
1 pound top round, sliced thin
2 tablespoons soy sauce
1 to 2 tablespoons fresh grated ginger, optional
2 cloves garlic, minced
1 tablespoon olive or vegetable oil
1 large onion, chopped
6 scallions, sliced lengthwise into 4-inch pieces
2 carrots, sliced thin
1 cup celery, sliced
2 cups snow peas
1 sweet red pepper, sliced
1 cup sliced mushrooms
1 tablespoon cornstarch
A cup cold water
Pepper to taste
Marinade: Combine meat with soy sauce, ginger, and garlic in a
bowl. Cover with plastic wrap and marinate in the refrigerator for
one hour.
In a wok of heavy, nonstick skillet, heat oil over medium heat.
Add onion and scallions, saute until onion is translucent While
onion is sauteing, remove meat from marinade and set aside. Add
marinade, carrots, celery, snow peas, and red pepper to wok.
Stir approximately 4 minutes until vegetables begin to soften.
Add mushrooms; stir. Push vegetables up the sides of the wok.
Increase heat to medium-high. Add sliced meat and stir until meat is
browned on all sides (be careful not to overcook). Reduce heat to
medium-low and push meat up the sides of the wok. Combine
cornstarch and water. Add cornstarch mixture to the sauce; mix
until the sauce begins to thicken. Combine all ingredients, add pep
per to taste, and stir until hot Serves 6.
coconut mixture over cake as soon
as it is finished baking.
In saucepan, combine 'A cup
butter, 'A cup sugar and A cup eva
porated milk. Bring to a rapid boil;
remove from heat Stir in 12
ounces milk chocolate bits; stir
until melted. Spread over coconut
layer. Sprinkle with slivered
almonds.
Mary Jaymes
Shade Gap
(Turn to Page B 8)