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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 1, 2006)
Page 6 The INDEPENDENT, June 1, 2006 Food for Thought This food column tends to emphasize recipes that are both nutritious and tasty. Today, however, we will concentrate on tasty. The primary ingre- dient is CHOCOLATE! MOLTEN MOCHA CAKES Individual servings are served hot, just out of the oven. 1 pkg (8 squares) semi-sweet baking chocolate 1 cup (2 sticks) butter 2 cups powdered sugar 1/2 cup instant coffee, flavor of your choice 5 eggs 4 egg yolks 3/4 cup flour powdered sugar raspberries (optional) Preheat oven to 425 degrees. Butter eight 3/4-cup custard cups or soufflé dishes and place them on a cookie sheet. Microwave chocolate and butter in a large microwavable bowl for 2 minutes on high, or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in 2 cups powdered sug- ar and flavored instant coffee until well blended. Whisk in eggs and yolks. Stir in flour. Divide batter among custard cups and bake 14-15 minutes, or until sides are firm but centers are soft. Let stand one minute, then run a small knife around cakes to loosen. Invert cakes onto dessert dishes and sprinkle with powdered sugar. Gar- nish with raspberries, if desired. Serve immediately. BETTER THAN SEX CAKE The cook who named this recipe must really like to eat. 1 18.25-oz package devil’s food cake mix 7-oz canned sweetened condensed milk 6-oz caramel ice cream topping 3 1.4-oz bars chocolate covered toffee, chopped 1 8-oz container frozen whipped topping, thawed Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, being careful not to cut through the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping; stir until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, let- ting it sink into the slits. Sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool completely, then top with whipped topping. Dec- orate the top of the cake with more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan! CHOCOLATE DREAM BARS Cookies don’t get any sweeter without becoming candy! Crust 1 cup flour 1/2 cup brown sugar 1/2 cup shortening, margarine or butter Preheat oven to 350 degrees. Combine flour, brown sugar and shortening as for pie crust. Pat into 9x13 inch pan and bake for 12 minutes OR until slightly browned. Topping 1 cup brown sugar 2 tsp flour 1/2 tsp baking powder 1/4 tsp salt 1 12-oz package chocolate chips (2 cups) 2 eggs - slightly beaten 1 tsp vanilla Stir together brown sugar, flour, baking powder and salt. Stir in chocolate chips, then eggs and vanilla. Spread gently over baked crust. Bake at 350 for 20 - 25 minutes. Cool THOROUGHLY and cut into 1/2”x1” bars. Cook’s note: While the recipe says cool thoroughly, I have found that the cookies release from the pan better if just slightly warm. I cut the pan into quarters and remove by quarters to a bread board to fa- cilitate cutting. CHOCOLATE-CREAM CHEESE BROWNIES These are easy to make and even easier to eat. 1 4-oz package sweetened cooking chocolate 2 tbls butter or margarine 3 eggs 1-1/2 tsp vanilla, separated 1 cup sugar, separated 1/2 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/2 cup chopped walnuts 1 3-oz package cream cheese, softened Preheat oven to 350 degrees. Melt chocolate and butter, cool. In separate bowl, beat togeth- er 2 eggs and 1 tsp vanilla; gradually add 3/4 cup sugar and con- tinue beating till thick and lemon-colored. Stir together flour, bak- ing powder and salt; add to egg mixture and beat well. Blend in chocolate mixture and set aside. Cream together cream cheese and 1/4 cup sugar till fluffy; blend in remaining egg and vanilla. Spread half of the chocolate mixture in a greased and floured 8x8x2-inch. Pour cheese mixture over; top with remaining choco- late mixture. Swirl layers with knife to marble. Bake 40 - 45 minutes. Cool and cut into squares. CHOCOLATE CRISPIES This recipe is for those who like crunchy treats. 1/4 cup butter or margarine, softened 1 cup sugar 2 eggs, beaten 1/2 cup sifted all-purpose flour 2 oz (2 squares) unsweetened chocolate, melted 1/2 tsp vanilla extract 1 cup finely chopped nuts Preheat oven to 400 degrees. Cream butter, add sugar and eggs, and mix well. Stir in flour, chocolate and vanilla. Spread thinly in buttered jellyroll pan (15x10 Inches) and sprinkle with nuts. Bake for 15 minutes. Cut into 2-inch squares while warm. Makes 2 dozen. Adults needed to help kids’ camp Echoing Evergreens Day Camp will hold a meeting for all adult volunteers (part- or full time) June 27, at 7:00 p.m. at Anderson Park. Camp informa- tion and sign up sheets will be available. Volunteers are needed to lead groups and man craft and adventure stations. If you have a specialty that you’d like to share, you can participate for a day or for the entire week of August 7-11. Bring any and all new ideas to the meeting. For more infor- mation, contact Katie Poetter at mkpoetter@verizon.net or 503-429-0700, or Robin Den- nis at 503-429-8041. Vacation Bible School will held evenings Get ready to Set Sail with Vernonia Community Church’s Vacation Bible School coming June 19-23, from 7:00 p.m. to 8:30 p.m. All kids who pre-register can purchase a Set Sail t-shirt for only $5.00. To pre-register, or for more information, call Corrie Smith at 503-429-1052. Church Directory V ERNONIA C OMMUNITY C HURCH S T . M ARY ' S C ATHOLIC C HURCH F IRST B APTIST C HURCH Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. *B.L.A.S.T. w/Nursery 10:00 a.m. *Bible Learning and Scripture Training Wednesday Prayer Meeting 7:00 p.m. Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. V ERNONIA F OURSQUARE C HURCH N EHALEM V ALLEY B IBLE C HURCH Carl Pense, Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Gary Taylor, Pastor Grant & North Streets Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. A SSEMBLY OF G OD David Jenkins, Pastor 662 Jefferson Ave., Vernonia, 503 816-1989 Sunday School 9:45 a.m. Morning Worship 11:00 a.m Sunday Evening Service 6:00 p.m. Wednesday Bible Study 7:00 p.m. (in the parsonage) C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S EVENTH D AY A DVENTIST John Aitken II, Pastor, 396-1856 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Morning Worship, 9:15 a.m. Bible Study 10:30 a.m. S T . A UGUSTINE (C ANTERBURY ) E PISCOPAL C HURCH 375 North St. (Vernonia Grange Hall) Vernonia, 503 705-2173 Please call for service schedule. V ERNONIA C HRISTIAN C HURCH Sam Hough, Evangelist 410 North Street Vernonia, 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m.