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Show Good things come in small packages - l 5 r n r K "SX JIo Chocolate Mousse Filled Tartlets include crusty, tiny pie shells -filled with creamy, chocolaty mousse filling. After baking, the pie shells are filled with more chocolate mousse filling and whipped cream and vanilla. Even in dessert, good things come in small packages! Bite-sized cakes, candies, baby cheesecakes, miniature tortes and tartlets allow everyone's plate to include a variety of favorite sweets. Just because the size is small does not mean the flavor also has to be small. In fact, Shannon Peterson Edgel, Homeinakers Schools home economist, recommends that bite-sized bite-sized desserts be filled with big chocolate flavor. Edgel suggests Chocolate Mousse Filled Tartlets, Party Petits Fours, Sacher Tone Squares and Simple Chocolate Cheesecakes--a collection of delicate miniature treats. These bite-sized desserts are perfect for whenever the situation calls for more than an ordinary dessert that is beautiful enough for those special entertaining occasions. occa-sions. Chocolate Mousse Filled Tartlets include crusty, tiny pie shells filled with creamy, chocolaty mousse filling. The shells, made with butter, cream cheese, flour and confectioners confec-tioners sugar, are shaped into balls and then pressed into an un greased muffin pan. After baking, the pie shells are filled with Chocolate Mousse Filling, a delectable nurture nur-ture of HERSHEY'S Cocoa, sugar, KNOX Unflavored Gelatine, whipping whip-ping cream and vanilla. Party Petits Fours, rich chocolate mini-cakes, include eggs, sugar, almonds, HERSHEY'S Cocoa, flour, almond extract and vanilla. Edgel lines a jelly-roll pan with aluminum foil and uses it to bake the rich chocolate cake. Then she forms Petits Fours using small cookie cutters in various shapes and sizes. Home economist Edgel also reviewed the easy preparation of Simple Chocolate Cheesecakes which include vanilla wafer cookies, cream cheese, sour cream, sugar, HERSHEY'S Cocoa, eggs and vanilla. A vanilla wafer is placed plac-ed on the bottom of a paper-lined muffin cup, onto which the filling is poured. The little cheesecakes bake for 15 minutes before a whipped topping made with sour cream and sugar is added. To garnish for a grand finale she suggests spooning on a dollop of cherry pie filling just prior to serving serv-ing the desserts. JVUIXV PETJTS FQLJBS , i ta, panate4 .'. ' .r 34 C sugar, divided ' 34 C ground blanched almonds 1 C all-purpose flour 13 C HERSHEY'S Cocoa 12 tsp. baking soda 14 tsp. salt . 14 C water .. 1 tsp. vanilla extract 14 tsp. almond extract Semi-Sweet Chocolate Glaze (recipe follows) Assorted decorating icing or gel Heat oven to 375 degrees. Line jelly-roll pan, 15-12 x 10-12 x 1 inch, with aluminum foil; generously generous-ly grease foil. In small mixer bowl beat egg yolks on medium speed 3 minutes. Gradually add ifl cup sugar, continue beating 2 minutes. Combine almonds, flour, cocoa, baking soda and salt; add alternately alter-nately with water to egg yolk mixture, mix-ture, beating until just blended. Stir in vanilla and almond extract whites until foamy; gradually add remaining 14 cup sugar and continue con-tinue beating until stiff peaks form. Carefully fold chocolate mixture into egg whites. Spread batter evenly even-ly in prepared pan. Bake 16 to 18 minutes or until top springs back when touched lightly. Carefully invert onto towel on cooling rack; remove foil. Cool. To prepare Petits Fours: With small cookie cutters (approximately 1-12 inch shapes) cut cake into assorted shapes. Place on wire rack with wax paper-covered cookie sheet below to catch drips while glazing. Prepare Semi-Sweet Chocolate Glaze. Spoon glaze over cake pieces until entire piece is covered. (Glaze that drips off can be reheated and used again.) Chill until glaze is set. pipe decorations with icing or gel. Cover; store in cool place. About 2 dozen Petits Fours. Semi-Sweet Chocolate Glaze 1 C HERSHEY'S Semi-Sweet Chocolate Chips 14 C unsalated butter 2 tsp. vegetable oil In top of MAGNALITE Double Boiler over hot, not boiling, water melt chocolate chips with butter and oil, stirring until smooth. Cool slightly, stirring occasionally. SACHER TORTE SQUARES 1 C butter or margarine 1-23 C sugar 23 C HERSHEY'S Cocoa 3 eggs 1-12 tsp. vanilla extract 1-14 C all-purpose flour 14 tsp. baking powder 14 tsp. salt 12 C apricot or seedless black raspberry preserves Chocolate Glaze (recipe follows) Sliced almonds Heat oven to 325 degrees. Line jelly-roll pan, 15-12 x 10-12 x 1 inch, with wax paper or aluminum foil In medium MAGNALITE Saucepan melt butter. Add sugar and cocoa; blend well. Remove from heat Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking bak-ing powder and salt; gradually add to chocolate mixture, beating until well blended. Spread in prepared pan. Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 10 minutes. Invert onto cookie sheet Carefully peel off paper. Cool thoroughly. Cut cookie in half lacgth wise,, theji croswvis, forming 4 fee tangle. Spread preserves over two rectangles. rec-tangles. Top with remaining two rectangles. Cut into squares, about 1-12 inches; place on wire rack with wax paper beneath to catch drips while glazing. Prepare Satiny Chocolate Glaze. Spoon glaze over each square, allowing some to drizzle driz-zle down sides. Garnish with sliced almonds. 2-12 dozen cookies. Satiny Chocolate Glaze 2 T butter or margarine 3 T HERSHEY'S Cocoa 2 T water 1 C confectioners sugar 12 tsp. vanilla extract In small MAGNALITE Saucepan over low heat melt butter, add cocoa and water, stirring constantly con-stantly until mixture thickens. Do not boil. Remove from heat; gradually grad-ually add confectioners sugar and vanilla, beating with wire whisk until un-til smooth. Add additional water, 12 teaspoon at a time, until desired consistency. About 34 cup glaze. |