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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 27, 1963)
FEATURING Wafer-Striped Dessert l't cups whipping cream , cup sifted confectioners' sugar 1 tablespoon vanilla extract 20 chocolate wafers 1. Whip cream until stiff peaks are formed when beater is slowly lifted upright. With final few strokes, beat in the sugar and vanilla extract until blended. 2. Spread whipped cream generously on wafers; put together in stacks of four or five. Lay stacks on edge on a serving platter to make one long roll of frosted wafers. 3. Spread remaining cream on outside of roll to resemble a log. (See photo.) Chill in refrigerator about 3 hrs. Garnish with chocolate curls. 4. To serve, slice diagonally (at a 45 angle). 6 to 8 servings Chocolate curls Slightly soften, but do not melt, a large bar of sweet chocolate. Use a vege table parer to shave curls from back of bar. Velvet Chocolate Pie Pastry for a 1-crust 10-in. pie (your favorite recipe or a prepared mix) 1 tablespoon (1 env.) unflavored gelatin Vi cup sugar i teaspoon .salt 3 egg yolks, slightly beaten 1 cups milk 1 6-oz. pkg. semisweet chocolate pieces 1 teaspoon vanilla extract 3 egg whites ', cup sugar 1. Prepare and bake pastry shell; set aside on cooling rack to cool. 2. Mix gelatin, Vi cup sugar, and salt together in a double boiler top. Blend slightly beaten egg yolks and the milk together and stir into the gelatin mixture. 3. Cook over simmering water, stirring constant ly, until mixture coats a spoon. Remove from sim mering water. 4. Add chocolate pieces and vanilla extract; stir until chocolate is melted. 5. Chill until mixture begins to gel (gets slightly thicker). If chilled in refrigerator, stir occasion ally; if chilled over ice and water, stir mixture frequently. 6. Beat egg whites until frothy; add the Vi cup sugar gradually, beating well after each addition. Continue beating until rounded peaks are formed (peaks turn over slightly when beater is slowly lifted upright). 7. Fold egg whites into cooled gelatin mixture. Turn filling into baked pie shell and chill until set, about 2 hrs. 8. Just before serving, garnish with whipped cream and chopped pistachio nuts, if desired. Ons 10-in. pie Whipped cream striped with flavor-rich chocolate wafers produces the pleasant blend in this party refrigerator dessert. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Bittersweet Chocolate Sauce De Luxe 12 oz. semisweet chocolate 2 sq. (2 oz.) unsweetened chocolate 1 cup whipping cream 1 teaspoon vanilla extract 1. Heat all ingredients together in a double -boiler top over hot (not steaming) water, stir ring frequently until melted and smooth. 2. Sauce may be stored, covered, in the refrig erator. Serve hot for ice cream sundaes or par faits. 2 cups sauce Homemade Chocolate Soda For each soda, blend 1 small scoop of softened vanilla ice cream with 2 tablespoons Bittersiveet Chocolate Sauce De Luxe in a tall glass. Thorough ly mix in Vi cup cold milk and Vz cup sparkling water. Float 1 or 2 scoops of vanilla ice cream in soda mixture. Serve immediately. soda . Bittersweet Cake Filling Slowly add Vz cup whipping cream to 1 cup Bit tersweet Chocolate Sauce De Luxe, beating con stantly with an electric mixer until light and fluffy. Split a sponge cake into four layers and fill with the chocolate mixture. Top with sweet ened whipped cream and garnish with shaved chocolate. Filling for a 6-in. tubed sponge cake Semisweet Chocolate Sauce Heat 1 cup whipping cream and either cup sugar or 1 cup firmly packed light brown sugar together in a heavy saucepan, stirring frequent ly, until sugar is completely dissolved. Mean while, start melting 12 oz. semisweet chocolate over hot (not steaming) water. When chocolate is partially melted, remove from heat, add the hot cream mixture and stir constantly until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla extract. Serve sauce hot. Family Weekly, January 27, 1963
