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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 9, 1961)
Family Weekly Cookbook Imperial Chocolate DnMrt to prepare: about 1 hr. to bake: 30 min. (allow time for cooling dessert-layer) -H eup double-strength coffee ' 12 o. semisweet chocolate pieces eup (about 9) cm yolks 1 cap sugar Hi. teaspoons vanilla extract 54 teaspoon almond extract m eups (about 9) egg whites teaspoon salt M cap wear ,'.;..',.".'. 2 cops chilled! whipping cream 0 tablespoons sifted confectioners1 sugar . , .: 2 teaspoons vanilla extract 1. Grease bottom of a 15xl0xl-in. jelly-roll pan. Line with waxed paper leaving about 2 in. of paper extending over ends; grease paper (bottom only). 2. Combine chocolate and hot coffee in double-boiler top; heat over simmering water until chocolate is melted, stirring occasionally. Finally, stir until smooth; set aside to cool. 3. Combine in a large bowl egg yolks, 1 cup sugar, and a mixture of 1 teaspoons vanilla and the al mond extract; beat until thick and lemon colored. Set aside. . 4. Using clean bowl and beater, beat egg whites and salt until frothy. Add the cup sugar gradually, beating well after each addition. Continue beating until rounded peaks are formed. Thoroughly blend cooled chocolate with egg-yolk mixture. Gently stir in beaten egg whites. Turn into pan. (Batter will completely fill pan.) 5. Bake at 350F 30 min. Remove from oven and set . on cooling rack to cool completely, 1 to 1 hrs. 6. Run a knife along sides of pan to loosen layer, then invert onto cooling rack covered with waxed paper. Carefully lift off pan and gently peel off paper. Trim edges with a sharp knife. YcaU draw asarty acehs treat .; : 5"SS!5v ' ' " " 'il ; tb asHdM redact la tfch kT JBb ! -Klu Me Cook" fL S ceeUee J UM by Fatally Weeky ewa Malaakt Da PraH, HdnnannanlaVB 41 at -- w"' al IV lvll,,fVVBfasaal favfaVaWiajPff fjajftfJinaW - a? yw U caocelele, yeal km j L 1 THf CHOCOLATE COOKIOOK '-l lirsim -' ' - b Mat Lyil4. a..... J J, V Poa4s, this is eae af tha hasHellar cask- ' kaolu la tfcla series. Fro Hi aMMaMeaat, i usiitawelailag. diocoto frsstod cake aa lbs : i J Prrar If, ducclata a sWWaaai YOUK fOK ONLY 50 tACH fostpaid j TO. AMHT WMsUY OOKI ! Its N. MsuakjM Ave. Cbleage 1, M. J faclessd Had far wkka please, smd at. aortpeM I.) J City State I MELANIE DE PROFT Food Editor 7. Beat the whipping cream (one cup at a time) un til soft peaks are formed when beater is slowly lifted upright. Into each portion of whipped cream with a final few strokes, beat 3 tablespoons confectioners' sugar and 1 teaspoon vanilla extract 8. To serve, cut dessert -layer into 16 pieces.' Trans fer 8 to plates. Spoon half of the whipped cream onto the pieces. Top with remaining pieces and whipped cream. Sprinkle with shaved unsweetened chocolate. 8 servings Note! To make the dessert as shown in photo, pre pare dessert recipe twice and use about 3 cups whip ping cream. Cut each dessert-layer into halves. Spoon whipped cream generously between layers and on top of dessert and garnish with the shaved chocolate. - CrtfpM au Chocolat Here is our version of a mouth-watering dessert spe eialty served in a quiet, intimate Zurich, Switzerland, "feeller" renowned for its fine food. Hot Chocolate Sauce to prepare: 15 tan. cap batter 2 sq. (2 os.) unsweetened chocolate - cap sugar cap cocoa Vl cap undiluted evaporated milk ' 2 teaspoons vanilla extract Few grains salt ' 1. Melt butter and chocolate together in top of double boiler over simmering water. Remove from heat and stir in a mixture of sugar and cocoa. Gradually add the evaporated milk, extract, and salt, blending well. 2. Cook over simmering water, stirring constantly, , until sauce is thickened, 3 to 4 min. Keep over hot water while preparing crepes. About 1 cups - . ' CrtpM to prepare: about 30 min. 2 tablespoons butter ' 1 cup sifted flour Y cup sugar ' H teaspoon tall S eggs, beaten 1 cup milk 1 teaspoon vanilla extract 1. Melt butter in an 8-in. skillet; set aside. 2. Sift the. flour, sugar, and salt together into a bowl.. 3. Beat the eggs, milk, and extract together. Beat in the melted butter. Combine egg mixture with dry in gredients and beat with rotary beater until smooth. 4. Heat skillet, in which butter has been melted, to moderately hot. Pour in scant one-fourth cup batter or just enough to thinly cover bottom. Immediately tilt skillet back and forth to spread batter evenly. 5. Cook over medium heat until light brown. Loosen edges with a spatula; turn and brown second side. -Repeat until all batter is used. Lightly grease skillet with additional butter for each crepe. . 6. As crepes are cooked, transfer to baking sheets; two or three on each sheet Spoon a generous amount of the hot chocolate sauce on one-quarter of each crepe, then fold one-half of crepe over other half; fold into quarters. Press surface lightly with a spat ula to distribute chocolate sauce to edges of crepe. 7. Sift confectioners' sugar lightly over each crepe, then quickly place under broiler about 3 in. from source of heat. Heat about 30 seconds, or until sugar melts slightly. 8. Serve piping hot on heated serving platter or in dividual dessert plates. About 10 crepes family Weekly, April f , ltd frn. J1 r includes these distinctive recipes for dessert, coke, cookies, and candy delicious treats aimed at pleasing chocolate lovers everywhere w SI v Rich with chocolate and whipped cream, sensational Imperial Chocolate Dessert is regal in appearance and a joy to eat. Quick Cocoa Cako OOOOKM ftllNO For another attractive, easy-to-make dessert, toe sug gest baking this cake batter in a greased, two-quart ring mold. When unmolded and completely cooled, frost cake ring and fill center with scoops of ice cream. to prepare: IS ion. to bake: about 35 Mm. 1 V& cups sifted cake flour 1 cup sugar Vfc cup cocoa 1 teaspoon baking powder teaspoon baking soda Yt teaspoon salt 6 tablespoons hydrogenated vegetable shortening or aU-pnrpose shortening 2 eggs, well beaten Yt enp milk lH teaspoons vanilla extract eup milk 2 teaspoons eider vinegar 1. Sift dry ingredients together into a large bowl; blend to distribute cocoa. Add shortening. 2. Beat eggs, V cup milk, and extract together until well blended; add to dry ingredients. Beat with elec tric mixer on medium speed for 2 min. (or beat vig orously about 300 strokes). Scrape sides and bottom of bowl occasionally. 3. Blend the Vi cup milk and vinegar together and add to batter. Beat on medium speed for 1 min. (or beat vigorously about 150 strokes). Turn batter into greased (bottom only) 8x8x2 in. pan. 4. Bake at 350F about 35 min., or until cake tester or wooden pick comes out clean when inserted in center of cake. 5. Remove from oven to cooling rack and cool cake completely in pan. Frost with Rich Chocolate Frost ing, preparing only one-half the recipe. One 8-in. square cake Frozen Mocha Chocolate Pudding: eooe fos miitao to prepare: 25 min. to freeze: about 3 hrs. (allow time for chilling gelatin mixture) i cup cold water 1 tablespoon (1 env.) unflavored gelatin 1 cup hot double-strength coffee 2 sq. (2 os.) unsweetened chocolate . eup sugar Vi teaspoon almond extract M eup cold water Yi eup nonfat dry milk 2 tablespoons lemon juice 1. Sprinkle gelatin evenly over Vs cup cold water in a bowl; let stand 5 to 10 min. to soften. Dissolve gela tin over very hot water. - 2. Put chocolate and hot coffee into double-boiler top over simmering water. Heat, stirring until blend ed. Add sugar and stir until dissolved. 3. Remove from heat Stir dissolved gelatin and blend into chocolate mixture. Set aside to cool slightly. Stir in the extract 4. Chill mixture in refrigerator or over ice and water until slightly thickened. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir fre quently. ' 5. Combine the cup cold water and dry milk in a bowl; beat with rotary beater until soft peaks are formed. Add lemon juice and continue beating until stiff peaks are formed. Add gelatin mixture gradually, beating until thoroughly blended. 6. Turn into refrigerator tray or individual molds. Freeze until firm. About IV qts. Frosted Chocolate Nut Drops TO PREPARE COOKIES: 30 MTN. TO BAKE: 12-15 MIN. 4 sq. (4 ox.) unsweetened chocolate, melted over simmering water and cooled 2 cups (7 ox.) black walnuts, chopped 3 cups sifted flour Y teaspoon baking powder Yl teaspoon baking soda Yt teaspoon salt 1 cup butter or margarine ' 2 teaspoons vanilla extract 2 cups sugar 3 eggs, well beaten 1 cup soured milk ; Rich Chocolate Frosting 1. Sift first four dry ingredients together. 2. Cream butter and extract until softened. Add sugar gradually, creaming until fluffy after each addition. 3. Add eggs in thirds, beating thoroughly after each addition. Stir in the cooled, chocolate. 4. Alternately add dry ingredients in fourths, soured milk in thirds, to creamed mixture, beating only until smooth after each addition (do not overheat). Blend in the nuts. Drop by tablespoonfuls onto greased cookie sheets. - 5. Bake at 350F 12 to 15 min. 6. Remove cookies to cooling racks immediately; cool completely. 7. Prepare one recipe of Rich Chocolate Frosting. Spread each cookie with about 1 tablespoon frosting. About 4 doz. To sour milk measure 1 tablespoon cider vinegar into a measuring cup and fill with milk to make 1 cup. Rich Chocolate Frosting to prepare: 25 min. 4 sq. (4 ox.) unsweetened chocolate Vl cup butter or margarine 2 cups sifted confectioners' sugar - 1 egg ... 6 tablespoons water 2 teaspoons vanilla extract Ys teaspoon salt 1. Melt chocolate and butter together in double boiler top over simmering water. Stir in the sugar, then the egg, water, extract, and salt. 2. Place double-boiler top in a bowl of ice and water. Beat with electric mixer about 5 min., or until frost ing is of spreading consistency. About 3 cups frosting Luscious Fudge This creamy-soft fudge keeps moist for several weeks stored in a tightly covered container. to prepare: 20 min. (allow time to cool) 3 4 16 -ox. plain milk chocolate bars, broken in pieces 12 ox. semisweet chocolate pieces 1 7-oE. jar marahmallow cream 4V4 cups sugar Few grains salt 1 144. can (1 cups) evaporated milk 2 teaspoons vanilla extract 1 to 2 cups chopped walnuts '' . 1. Combine milk, chocolate and chocolate pieces in a large bowl. Stir in the marahmallow cream. 2. Combine sugar, salt and milk in a large, heavy saucepan; stir until thoroughly blended. Bring to boiling over medium heat and boil 6 min., stirring occasionally. 3. Immediately pour boiling mixture over mixture in bowl and beat until thoroughly blended and creamy. Stir in the extract and nuts; turn fudge into a buttered 13x9x2-in. pan. 4. Let stand about 2 hrs., then cut into 1-ln. squared. Cool thoroughly. About 5 lbs. fudge Family Weekly, April S, Mil
