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Show Friday, February By ELAINE STRONG li in Provo. A reception will honor the couple that evening, 6:30-8:3- 0 p.m. at Provo Eagles Lodge. The bride-to-b- e graduated from Orem High and is currently working at Stouffer's in Springville. Her fiance graduated from Orem High and is currently working for Westroc in Pleasant Grove . Grove, will marry Dale Alan Calder, son of David G. Calder and Shirley Calder of Orem, on Saturday, Feb. 6, in the Jordan River LDS Temple. A reception will honor the couple that evening, from 6 p.m. at the Pleasant Grove East Eighth LDS Ward, 1222 E. Nathaniel Drive, Pleasant Grove. 1 Wedding Guideline The Daily Herald's policy is to publish as many engagement and wedding notices as possible. Notices are published on a first-com- e, d basis as space allows. 4-- first-serve- e The graduated from Pleasant Grove High bride-to-b- . 1 j: 1 Is School and is now attending Brigham Young University as an education major. Her fiance graduated from Orem High School and now works as a manager for Ernst Home Centers. Bridal attendants are Traci Robinson and JaNae Stueck. The deadline for submission is two weeks before desired publication. Information for weddings must be submitted on a Herald form. Announcements are free; photos cost $8. Unclaimed photos are discarded 30 days after publica tion. Golden wedding and anniversary announcements and photographs are published without charge. We reserve the right to edit all copy. Chris J. Gatenby Keele, Peterson Rogers, Gatenby Starlet Keele, daughter of Ned and Angel Jolley of Orem, and Virgil D. Keele, Jr. of Layton, will marry Bret Peterson, son of Lynn and Kay Peterson of Pleasant Grove, on Saturday, Feb. 6, in Orem. A reception will honor the couple that evening, from 6-- 8 p.m. at the Aspen LDS Ward Cultural Hall, 1485 N. 800 West, Orem. The bride-to-b- e graduated from Mountain View High School and is employed at Novell, Inc. Her fiance graduated from Pleasant Grove High School, Utah Valley Community College and is currently employed at WordPerfect Corp. Bridal attendants are Tonja Roberts, Stacy Redd, Kristen Jolley, Holly Bassett, and Lisa Juliano. Best mart is Bret Framptom, with Chris Clark and Steve Olsen attending. Shannon Ostler Rogers, daughter of Mrs. and Mrs. David R. Ostler of Provo, will marry Chris J. Gatenby, son of Mr. and Mrs. Bob Gatenby of Provo, on Saturday, Feb. 6, in Provo. A reception will honor the couple that evening, from 9 p.m. at the Women's Cultural Center, 310 W. 500 North, Provo. 7-- The bride-to-b- e graduated from Provo High School and LDS Seminary. She is employed as manager at Aztec Copy in Provo. Her fiance graduated from Provo High School and LDS Seminary. He served an LDS mission to Germany-Dusseldor- f. He will attend Utah Valley Community College this fall. Bridal attendant will be Delicia Sadler. Best man is Tom Torgesen. c. 2 sugar c. heavy (whipping) cream 1 c. commercial marshmallow creme V c. smooth-styl- e peanut butter, at room temperature 1 1. vanilla extract Line an square baking pan with aluminum foil, keeping foil as smooth as possible and ov1 erlapping at ends by at least inch. and fit invert foil, pan (To easily mold foil around bottom. Turn pan upright and insert shaped foil in pan, folding overlapping edges outside.) In a or larger heavy heat, saucepan over medium-lostir together butter and chocolate until melted. Gradually stir in corn syrup and sugar; blend until warm. Gradually stir in cream. Heat over medium heat, stirring with a wooden spoon, until mixture just comes to a full boil. Cover "The International Chocolate Starlet Keele Bret Peterson Shannon Ostler Rogers CHOCOLATE February, a sweetheart's In Pres-twic- Natalie Marie Stueck, daughter of Arthur W. Stueck and Karen Stueck, of Pleasant C3 PEANUT BUTTER FUDGE Vi c. unsalted butter, cut into chunks 2 oz. unsweetened chocolate, cut into chunks 2 T. light or dark corn syrup a thoughts turn to chocolate since Aztecs the love of symbol used it as an aphrodisiac. Thankfully, the Aztecs didn't keep chocolate to themselves. Aztec ruler Montezuma introduced a beverage brewed from ground cocoa beans to Spanish conquistador Hernando Cortez in 1519, Nancy Baggett writes in Pres-twic- h, h son of Mr. and Mrs. Ed of Orem on Saturday, Feb. 6, Stueck, Calder Page for best results. Colorado Springs Gazette Telegraph k Laura Suzanne Morrey, daughter of Mr. and Mrs. James A. Morrey Dale Alan Calder Natalie Marie Stueek - Woo your sweetheart with chocolate valentines Laura Morrey Rick M. Prcstwich of Orem will marry Rick M. THE HERALD, Provo, Utah. 5, 1993 Cookbook" (Stewart, Tabori & Chang, $40). Prepared with spices and only a bit of honey, the beverage tasted bitter. But Cortez, like the Aztecs, soon succumbed to its powers, and took the recipe and ingredients back to Spain. From there, visiting Italians took it home, and before long travelers had carried it throughout Europe. French royalty embraced it. And, by the 1600s, the British had become so enamored of the drink that chocolate taverns sprang up in London. During the 1700s, the Austrians discovered that cocoa bean paste could be used in baking, and during the 1800s, the Dutch learned how to press the paste and extract its butter to make cocoa powder. in the It was the English who made the first choco840s late candy, Baggett writes. w long-handl- pan with a tight-fittin- ed lid; boil 2 g minutes. Meanwhile, wash and dry stirring spoon. Remove lid; adjust heat so mixture boils steadily, but not hard. If using a candy thermometer, clip it to pan side, inserting so tip is completely submerged but not touching Throughout its development, chocolate steadily gained popularipan bottom. Boil mixture 3 minutes longer, occasionally slowly ty as a gift of love. Chocolatier Ethel M. Chocostirring and scraping pan bottom in motion. Test for lates in Las Vegas has collected a figure-eigdoneness by dropping a teaspoonthese tidbits about chocolate: ful of mixture in a cup of very cold In Colette's novel, "Gigi," water and allowing it to cool about Gilberte wooed Gigi with choco15 seconds. When the mixture lates. forms a slightly firm but flexible Queen Victoria kept a private stock of chocolate creams for her ball that holds its shape upon removal from water (or mixture beloved Prince Consort Albert. Victoria's son, Edward VII, reaches degrees on therit Remove pan is done. sent chocolates to his mistress. mometer), Madame de Pompadour ate from heat immediately. Gently stir chocolate to maintain her stamina, in marshmallow creme, peanut butter and vanilla. Turn out fudge so she could keep up with Louis into prepared pan. shaking pan XV. several times; rap on counter to Chocolate even has its own maglevel mixture. (Do not try to azine, Chocolatier, which is sponspread with a knife as fudge will soring the ultimate chocolate lovCaribbean er's already be setting up.) Cool and set cruise, April 1 on the S.S. fudge in pan, about 2 hours. (To Norway. During that week, chocoholics speed cooling, let stand 20 minhour. If can sample 380 chocolate dishes utes, then refrigerate is still soft, while cruising to St. Maarten, St. fudge refrigerate 4 to 5 Isor hours and John Paradise St. overnight.) Thomas, land. Using overlapping foil as hancall If the cruise tempts you, dles, remove slab from pan. Peel foil from slab. For best appearAlice Miller, (800) Mary ance, refrigerate fudge a few minweekdays. You can woo your sweetheart utes before cutting. Working on a with some of these chocolate Valcutting board with a sharp knife, trim off and discard unev en edges entines. of slab, if desired. Wiping off This fudge from "The Internaknife between cuts, cut slab into comtional Chocolate Cookbook" square or rectangular of flavors bines the as desired. pieces peanut butter and chocolate. To Store in a cool place in an airas it stir only prevent graininess, directed, Baggett advises. For her tight container with wax paper between layers up to one week. Scottish toffee, Baggett recomYield: about 2 pounds of fudge. mends using a candy thermometer 1 ht More 'Death by Chocolate' recipes for chocophile By ELAINE STRONG 1 Colorado Springs Gazette Telegraph The following recipes are from "Death by Chocolate: The Last Word on a Consuming Passion" by Marcel Desaulniers (Rizzoli, $25). (See Page cake pan with 1 teaspoon butter; batter into prepared cake pan, flour pan with teaspoon flour, spreading evenly, including corshaking out excess. Sift together ners. Bake in preheated oven unremaining lA cup flour, cocoa, til toothpick inserted in center baking powder and salt onto comes out clean, about 40 minwaxed paper. Set aside. utes. Remove brownies from Heat 1 inch of water in bottom oven and allow to cool in pan at room temperature 10 to 15 minhalf of double boiler over medium-high heat. Place unsweetened utes. Use serrated slicer to cut chocolate, remaining 4 T. butter into 12 portions. and semisweet chocolate in top half of double boiler. Tightly The following recipe may also cover top with film wrap. Heat be 4V2-prepared using a hand-hel- d from minutes, remove mixer (mixing time may increase heat; stir until smooth. slightly), or by hand, using a wire Place eggs, sugar and vanilla whisk (mixing time may double). in bowl of electric mixer fitted with balloon whip. Mix on high DARK CHOCOLATE MOUSSE until slightly thickened, about 1 'i minutes. Add melted choco3 oz. unsweetened chocolate, late mixture to egg mixture; mix broken into pieces 2 c. heavy cream on medium 30 seconds. Add siftV c. granulated sugar ed ingredients, mix on low 10 Heat inch of water in bottom seconds, then on medium 10 seconds. Add sour cream and mix on half of a double boiler over medi- medium 5 seconds. Remove bowl um heat. Place unsweetened from mixer and use rubber spatuchocolate in top half of double la to combine thoroughly. Pour boiler. Tightly cover top with CI.) SIMPLY THE BEST CHOCOLATE BROWNIE 1 T. plus 1 1. unsalted butter lA c. plus 1 t. flour 2 T. unsweetened cocoa 1 1. baking powder Vi t. salt 3 oz. unsweetened chocolate, broken into pieces 2 oz. semisweet chocolate, broken into pieces se 'z-in- ch ce 3 eggs c. granulated sugar pure vanilla extract Vic. sour cream 1 5 Vi-o- z. 1 1 1. Preheat oven to 325 degrees. square Lightly coat 9- - by film wrap and allow to heat 4-- 5 minutes. Remove from heat and stir until smooth. Transfer melted chocolate to a stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler. 243-24- 6 Place heavy cream and sugar bowl of an electric mixer fitted with a balloon whip. Mix on medium until soft peaks form, about 4 to 5 minutes. in well-chill- well-chill- ed 24-M- ay With a hand-hel- d whisk, vigorc. whipped cream into the melted chocolate, scrape down bowl with a rubber spatula and continue to whisk until the cream and chocolate are smooth. Add combined whipped cream and chocolate to remaining whipped cream and use rubber spatula to fold together until smooth. Transfer mousse to a plastic container and refrigerate 2 to 3 hours before servings. Yield: 1 1 l'2 ously whisk 274-822- to quart. SWEET: " (Continued from Page C2) PIE 2 oz. unsweetened chocolate 2 oz. semisweet chocolate Vi c. (1 stick) margarine 1 T. instant coffee 1 c. sugar Vi c. light corn syrup By JEANE DIXON For Feb. 6 MOCHA-ALMON- ARIES Iderful 19): A won(March day for friendship and romance. iGood things happen close to home. A loved one is in a nostalgic mood. Jot .down your ideas for a project before you forget them. 20): House-- ! TAURUS (April hold security and property matters capture your attention. You enjoy working Ground your home. Pleasures shared J with neighbors bring you closer together. Be practical about money matters. 20): A working GEMINI (May 'partnership is fine, provided you avoid forcing issues. A lost love could return " when least expected. 22): Although CANCER (June your efforts produce interesting results, ' you cannot be sure of the final outcome .for another month or so. Tend to the needs of a loved one. Plan a special touting. 22): Organized LEO (July activities hold special appeal now. Give more thought to an exercise or health .'program. Clear up the confusion that ' exists regarding a social commitment. 22): Speak your VIRGO (Aug. 'mind to a troublesome neighbor but -keep a promise you made to a relative Romantic partner helps you ; or friend. upgrade your lifestyle. 22): Problems J LIBRA (Sept. "connected with travel, or folks at a distance, can be resolved if you keep to your poise. Good people invite you to "join a group effort. Call a halt spending. 'unnecessary 21): Changes ;. SCORPIO (Oct. in your household situation are followed Lly travel. It is good to have a partner ho shares both your ideals and aims. Singles should go out and "mingle tonight. 21): To Z SAGITTARIUS (Nov. or living mate's partner's your improve bcituation, you will need the cooperation "of the whole family. Do not hesitate to rput a clever suggestion into practice. 19): You CAPRICORN (Dec. "can go lots of places now, provided you refuse to worry about schedule chars. VDo what you can to help someone who flacks your advantages. A plantonic tionship intensifies. 18): An AQUARIUS (Jan. and serious conversation produces some excellent ideas. You like to plan to things In advance, leaving nothing 'chance. Someone fishes for complt-Mnent- s. Be generous. 20): People PISCES (Feb. sense your sympathetic nature and ask Be careful not ! you for extra assistance. t to take on more work or debt than you I can handle. 't ; ' r t. long-!'ter- m c. - D 0 T. sour cream vanilla 1 unbaked pastry shell A c. sliced almonds Heat oven to 350 degrees. Micro- 2 Chocolate cream-fille- d hearts are a sweet treat for Valentine's Day. Give valentine chocolate By The Associated Press "All sweethearts love to be remembered with a gift from the heart." says Debbi Fields, author of "Mrs. Fields Cookie Book." And one way to celebrate the day is d with cookies, filled w ith chocolate cream. CHOCOLATE CREAM-FILLEHEARTS For the cookies: 1 Vi c. salted butter, softened VA c. confectioners' sugar 4 1. pure vanilla extract flour 3 For the chocolate cream filling: lA c. heavy cream 1 c. (6 ounces) semisweet chocolate chips For the topping: V c. confectioners' sugar Cream butter in a medium bowl with electric mixer set at medium speed. Add the Vi cups confectioners' sugar; beat until smooth. Add vanilla; mix until creamy. Scrape bowl. Add flour; mix at low speed until thoroughly mixed. Gather dough into two balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an heart-shape- D call-purpo- se 1 heart airtight plastic bag. Refrigerate for 1 hour or until firm. Preheat oven to 325 degrees F. Using a floured rolling pin. roll dough on floured board to hearts thickness. Cut out with cookie cutters. Continue using dough scraps, rerolling and until all the dough is used. Be careful not to overwork the dough. Place cookies on an ungreased cookie sheet. Vi inch apart. Bake in F oven for 16 to 18 a minutes or until firm. Transfer to cool, flat surface w ith a spatula. To prepare the chocolate cream filling: Scald the cream in a small saucepan and remove from the heat. Stir in the chocolate chips; cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside; cool to room temperature. teaspoonful of the Spread chocolate filling on the bottom half of the cookies. Top with bottom side of another cookie, forming a sandwich. Repeat with remaining cookies and cream. If you wish, sift confectioners' sugar over the finished cookies. Makes 2 dozen ch 325-degr- ee 1 cookies. 1 1. ch wave chocolates, margarine and instant coffee on high 2 min. Remove, stir until chocolafe is melted. Stir in sugar and corn syrup. Beat in eggs, sour cream and vanilla. Pour into pie shell; sprinkle with almonds. oven 45 min. Bake in 350-degr- ee i J 1 AM f I r V ft A I N N I 6 J50 OFF 1 OR 2 YEAR MEMBERSHIP ft S CHftliCE fI AU f OV RI NECESSARY PURCHASE NO 1 H C I PLAN i Great Gifts Come Straight Prom The Heart! find that perfect handmade gift for Come weddings, birthdays, Valentines, holidays or any special occasion! ' Straight From j'yrSs h XJ f I I " FREEPERSOmtZEPmiCt 'imusEOFEmFWE TheHearT "Year-Roun- d Craft & Gift Boutique" f 200 EAST 300 SOUTH 0 PROVO H0LLADAY 375-260- rS3iyS IiSiifiiS gefSaiS F ft ram IliiSiff IT 3 eggs AP Photo 2, Hours: li? am to 6 pm Mcm.-So- i. 278-284- 4700 S HIGHLAND DR. I WIST 966-138- VALLEY 8 41 22 SOUTH 785 WEST 268-060- 6 6 1033 EAST 2100 SOUTH 155 EAST 6100 SOUTH OREM 0G0EN 621-635- 0 1 MURRAY SUGARKXJSE 484-878- 6 3354 HARRiSON BlVD 225-775- 703 0 SOUTH STATE |