® On those festive oc- casions when nothing but the best will do-and you want to show off a bit to boot--what could be more impressive than an assortment of delectable pastries, served with demitasse and, perhaps, liqueurs. It maybe an elegant grand finale to a holiday dinner or a sumptuous little party all by itself. Any fine chef would be proud to offer the torte, eclairs and napeleons. Even at home, these are really not difficult to’ create. All feature chocolate--almost eve- ryone’s favorite flavor. And each is made using a base of Hershey's Cocoa, amore concentrated form of chocolate, so it is extra rich and moist and luscious--actually more chocolatey. (Hershey's Cocoa is easier to work with. too. You measure and add directly from the can with no premeltiny necessary, so there is no waste or risk of scorched pans, and less danger of “lumpiness’’.) This Double Chocolate Torte is inspired by the legendary ‘‘coffee house" desserts of Vienna. It has dense, deep chocolate flavor and succulent te x- ture. Layers of pink and green whipped cream provide a pleasing con trast. Chocolate Almond Napoleons are sur- prisingly simple to put together. Build them using frozen patty shells-- a handy shortcut--and super-chocolatey almond filling, then crown with the decorative frostings: Another treat with a French accent is Chocolate Eclairs. Versatile Her shey’s Cocoa blends readily to help give both filling and glaze velvet smooth consistency. These should literally melt in the mouth and are sure to win raves! Hershey’s Cocoa has many more delicious recipes, which will be pre- sented at the 1983 Home- makers School. Plan to attend this exciting event. Orange DOUBLE = CHOCOLATE TORTE Makes 1 8-inch 3 layer ake) eggs, at perature I « sugar 1 !. vanilla '» c¢. flour 2» ¢. Hershey’s Cocoa Blue Bonnet nergarine, melted room tem- Cream Filling (recipe below) Chocolate Cream Frosting (recipe below) Grease and flour three 8-inch layer cake pans. Beat eggs till light and fluffy in large mixer bowl. Gradually add sugar’ con- tinue. beating till very thick. Blend in vanilla. Ih oeroughly co mbine flow And cocoa; gradually told into egg mixture. Fold in melted margarine till well blended. Divide batter evenly between prepared pans. Bake at 350 degrees for 15 minutes or till top springs back when touched lightly. Cool in pans 5 minutes. Remove from pans; cool com- pletelyh. Prepare Cream Filling. Spread one layer with pink whipped cream, another layer with green hand-crafted perfection. Olin s it's time to We whipped cream. Stack the three oayers ending with plain layer on to p. Prepare Chocolate Cream Frosting. Frost top and sides; refrigerate till ready to serve. CREAM FILLING Whip 1 cup whipping cream with 1 confectioners’ sugar. Tint '> (ream pink with red food coloring; tint remaining amount green with green food coloring. CHOCOLATE CREAM FROSTING ty - ic. =:Blue ' Bonnet margarine '» c¢. Hershey’s Cocoa 1 L. vanilla one third c. light cream or milk, heated slightly 2's e. confectioners’ sugar, divided (hmbine = margarine, coco a, vanilla, half of hot cream or milk and 1% cup: confectioners’ sugar mall mixer bowl: beal ili smooth. Gradually add emaining sugar and nik. Beat till spreading « uiristency. CHOCOLATE ALMOND NAPOLEONS vakes 16 servings) 10-ounce) packages thocen patty shells, thawed hiocolate Almond Filling recipe below) vanilla Frosting (recipe below) Chocolate ‘recipe below) Frosting 4 CYLINDER $3295, 6 CYLINDER 539°2... V-6 TRANSVERSE op n—T= IT==F Press together 4 shells; roll out on lightly floured boar-intoa 15x9-inch rec- tangle. Place on prick with fork. Place in 450 degree oven; im- mediately reduce tem- perature to 400 degrees. Bake about 15 minutes or till golden brown. Cool on wire rack. Repeat with remaining patty shells, making three rectangles. When pastry layers are completely cooled, care fully trim sides so layers are the same size. Prepare Chocolate Almond Filling. Spread 2 layers with filling, stack ending with plainlayer on top. Prepare Vanilla Frosting and Chocolate Frosting; spread top with Vanilla Frosting. Drizzle with Chocolate Frosting or pipe on stripes using a small pastry bag. Refrigerate at least 1 hour. Just before serving, cut in half lengthwise; cut each half into 8 pieces. CHOCOLATE ALMOND FILLING 1 envelope unflavored gelatin V2 ¢. sugar Va ¢. Hershey's Cocoa V4 c. cornstarch dash salt 2 ¢: milk 3 egg yolks, beaten 1 t. almond extract V» ¢. whipping cream slightly Reg. $132.49 THE RIGHT GIFT PRICED RIGHT $4977 Reg. $60.69 washer-safe. Reg. $31.29 SELF- CLEANING “SHOT OF $2499 HANDMIXER $9 A499 2 Reg. $34.69 “Burst of Power" Mix- master has extra power for any mixing job. 5-speed setting, heavy duty for long life. shut-off. *%:- pidden Cord Almond Color 2-SLICE TOASTER $ 2 4 29 $35.59 Easy up-front controls plus. wide wells for thick slices! In sparkling chrome finish with cool-touch han- dies & feet Reg. $49.79 $34 9 9 DuPont SilverStone interior for no- stick cooking, no-scour cleaning! Removable control for immersi- bility. 2 a Sprinkle gelatin over Yi cup cold water to soften. Combine ~ sugar, cocoa, cornstartch, and salt in medium saucepan. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, till mixture boils. Stir in gelatin; boil and stir 1 minute. Remove from heat; add almond extract. Press Saran Wrap onto surface; chill. Whip cream; fold into chilled mixture. VANLIA FROSTING Combine 1Y% cups confectioners’ sugar, 1 tablespoon light corn syrup, Y teaspoon almond extract, and 1% tablespoons hot water. Beat till spreading con- sistency. CHOCOLATE ING Melt v4 cup Blue Bonnet margarine in small saucepan. Remove from heat; stir in % cup Her- shey’s Cocoa. FROST- SQUIBB (Heo Ong) (Seu, 2 eo Un Sle bristle CHOCOLATE ORANGE ECLAIRS 1c. water Vo teas Blue margarine Vs t. salt 1 c. flour 4 eggs Bonnet (recipe below) Chocolate Glaze pelow) (recipe Heat water, margarine and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or till mix ture leaves side of pan and forms a ball. Remove from heat; add eggs, one al a lime, beating till smooth and velvety. With ipatula, spread about cup of mixture into rec tangle 5 inches by 's inch onto a greased baking sheet. Bake at 375 degrees about 40 minutes or till Reach for the Original ANGLE puffed and golden brown. Cut a slit in side of each and bake 10 minutes longer. Cool on wire rack Prepare Chocolate Orange Filling. Slice top from each eclair; fill each shell. Replace tops; set aside. Prepare Chocolate Glaze; spread onto top of each eclair. CHOCOLATE ORANGE FILLING Y% c. Hershey's Cocoa one third c. cornstarch Ys t. salt 3 c¢. milk 3 egg yolks, beaten 11% t. vanilla 5» ¢. whipping eream 2 T. orange-flavor liqueur Canine sugar. cocoa, and salt in lie ava saucepan; gradually stir in milk and slightly cornstarch WHOLE MILK Skim MILK PAGE TWENTY THREE Cook over stirring constantly till mixture boils; boil and stir 1 minute. Remove from heat; add vanilla. Pour into bowl; press Saran Wrap onto surface. Chill. Whip cream with liqueur till = stiff. Fold into chocolate mixture. egg yolks. CHOCOLATE GLAZE Melt 2 tablespoons Blue Bonnet margarine in small saucepan over low heat; add % cup Her shey’s Cocoa and 3 table- spoons water, stirring unl mixture thickens. Do not boil. Remove from heat; blend in 1% cups confectioners’ sugar and 1» teaspoon vanilla. Whisk if necessary, beat till 95° 2 Gal. 90° 2 Gal. 2 Gal HOURS : TT - Dairy Store 696-2881 Greenhouse 696-1117 675-4949 - gn TY p——- Bo 4 FRR Ag a SBC aN ER ER Tigh A NR By ig gg pp ag ny a © APE RE ER REL ERR GT Reg SS RE ay ag CERFUDMBTEL REE SP
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