Show i Fcraily Wccldy Cookbook MELANIE DE PROFT - i t f i v j Food Editor Rich with chocolate and whipped cream FrczZzd CI:2cc!z23 Hrl Drcps sensational Imperial Chocolate Dessert is regal in appearance and a joy to eat TO rsrTAEB COOKES: 4 1 TO PREPARE: ABOUT I 20 M2? TO BAKE: XSH (allow time for coding cup doaMs-rtrcns'- I coffee 12 os ccmlswect chocolate pieces §i cop (about 9) ss yelks dossert-laye- r) it i U t r i 1 Clip - SB: "HP 111 teaspoons vaollla extract 14 teaspoon almonJ extract Hi cups (about 9) e2 whites 4 I ‘ teaspoon salt 14 cup sugar 2 cups chilled stMppiBj erecra 6 taLlcspoor sifted ecrfectioners sugar 2 teaspoons vanilla extract 1 Grease bottom of a 151xlQ14xl-- m jelly-ro- ll 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-boil- er top heat over simmering water until chocolate is melted stirring occasionally Finally stir until smooth set aside to cocb 3 Combine in a large bowl egg yolks 1 cup sugar and a mixture of 1 teaspoons vanilla and the almond extract beat until thick and lemon colored 14 i f t i Set aside 4 Using clean bowl and beater beat egg whites and salt until frothy Add the 14 cup sugar gradually beating well after each addition Continue beating until rounded peaks are formed ‘Thoroughly blend "3 id cooled chocolate with egg-yo- lk in beaten egg whites Turn completely fill mixture Gently stir into pan (Batter will pan) 5 Bake at 330°F SO min Remove from oven and set on cooling rack to cool completely 1 to 114 fcrs 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 7 Beat the whipping cream (one cup at a time) until 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 C To serve cut dessert-lay- er into 16 pieces Transfer 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 Notes To make the desert as shown in photo prepare dessert recipe twice and use about 3 cups whipinto halves Spoon ping cream Cut each dessert-lay- er whipped cream generously between layers and on top cf dessert and garnish with the shaved chocolate K ONm Militate easy-to-ma- ke 1 teaspoon baking powder 14 14 6 teaspoon baking soda teaspoon salt tablespoons hydrogenated vegetable shortening or shortening eggs well beaten cap milk teaspoons vanilla extract cap milk teaspoons eider vinegar aU-pnrpo- Crdpss cu CItsccIst 114 14 Here is cur version of a mouth-wateridessert speserved o in intimate Zurich Switzerland cialty quiet "heller renowned for its fine food ng 2 1 se Sift dry ingredients together into a large bowl blend to distribute cocoa Add shortening 2 Beat eggs 14 cup milk and extract together until well blended add to dry ingredients Beat with elec- list Chocolate Sauce 15 MIN tric mixer on medium speed for 2 min (or beat vigorously about 300 strokes) Scrape sides ami bottom cap halter 2 si (2 ex) unsweetened chocolate 14 of bowl occasionally 14 14 cup sosmr cup cocoa H cup 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 Mending 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 3 Blend the 14 cup milk and vinegar together £Bd add to batter Beat on medium speed for 1 min (or beat vigorously about 150 strokes) Turn batter into greased (bottom only) 8xSx2-i- n pan 4 Bake at 350°F about 35 min or until cake tester or wooden pick comes out dean when inserted in center of cake 5 Remove from oven to cooling rack and cool cake completely in pan Frost with Rich Chocolate Frostthe recipe ing preparing only one-ha- lf One 8 --in square cake v IVJ 'J ' ’ ‘ 1 7 5 if kV hi ‘7 I K f " t J : c !J " f j ” ewn fi :rU rst j j 7 C 30 MIN Frozen Gscha Chsscbta Pud ’z m HillNM to prepare: 25 min to freeze: about 3 hrs 2 tables poo ns hatter 1 cup sifted Roar 14 sugar 14 teaspoon salt 3 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 I Pidf t ibs r::‘ ‘j yxs'3 hv the melted butter Combine egg mixture with dry ingredients and beat with rotary beater until smooth 4 Heat skillet in which butter has been melted to moderately hot Pour in scant cup batter to or just enough 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 of each fold on of then crepe crepe over other half fold into quarters Press surface lightly with a spat- (allow time for chilling gelatin mixture) 14 cap cold water 1 tablespoon (1 env) anfiavored fehtia 1 cap hot doable-- treEgth coffee 2 sq (2 os) unsweetened chocolate 14 cap sugar 14 teaspoon almond extract 14 cap cold water 14 cup nonfat dry milk ' 2 tablespoons lemon juice v 1 one-fou- rth ( i f ' trrc t' :7 FlrT Is ' ' ' f rCi r-- - ir : r 1 s -- i? : 177 T7- - s c s £-:- -r cf fli $ C i "Tfi C 3: j cf csol me-nl'U- &pt on fibs rcv wwj i rj 113 f7 Cc'tack O rrney of i C ff -! rrr:s far fcgpfOJr rtfjr’i ) i f- - (S- one-quar- ter e-h- - alf 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 beat Heat about 30 seconds or until sugar melts slightly 8 Serve piping hot on heated serving platter or individual dessert plates About 10 crepes Gy LZ'ztz ! Pr"-- I fartoI? of t! freon 7 c&l £ i'r AJJ-cc- © itrks rr- - c: J J T VT Is f j® c::v rc VC- -- J rtl$ rvt'wrrcf3 ' T cch‘-- : f Wei V Family Weekly April 9 j r i I I I baiter cr margarine 2 teaspoon vanilla extract 2 cup Kigsr 3 eggs well beaten 1 cap soared milk j q 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 creamed1 mixture beating only until smooth after each addition (do not overbeat) Blend in tiie nuts Drop by tablespoonfuls onto greased cookie sheets 5 Bake at 253F 12 to 15 min 6 Remove cookies to cooling racks immediately cool v completely 7 Prepare one recipe of Rich Chocolate Fronting Spread each cookie with about 1 tablespoon frosting -- includes these distinctive recipes for dessert cake cookies and candy — delicious treats aimed at pleasing chocolate lovers everywhere Sprinkle gelatin evenly over 14 cup cold water In a bowl let stand 5 to 10 min to soften Dissolve gelatin over very hot water 2 Put chocolate and hot coffee into double-boil- er top over simmering water Heat stirring until Mended Add sugar and stir until dissolved 3 Remove from heat Stir dissolved gelatin and Mend 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 nd water stir frequently 5- ' Combine the cup cold water and dry milV 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 Mended 6 Turn into refrigerator tray or individual molds Freeze until firm About qts k I I I E t About 4 doz V HI:h Chssolata Frcsilns ! to prepare 25 min 4 sq (4 os) unsweetened choechcte 14 cop batter or margarine 2f4 cap sifted confectioners agr 1 ’ £ 6 tablespoons water 2 teaspoons vanilla extract 14 teaspoon salt I i v - Melt chocolate and butter together in double-boil- er top over simmering water Stir in the sugar then the egg water extract and salt 2 Place double-boil- er top in a bowl cf ice and water Beat with electric mixer about 5 min or until frosting is of spreading consistency About 3 cups frosting This fudge keeps moist for several weeks stored in a tightly covered container to prepare: 20 min (allow time to cool) 3 411-o- x plain milk chocolate bars broken in f I ( I creamy-so- ft pieces 12 ex sexnisweet chocolate pieces 1 x jar marshmallow cream 414 caps sugar Few grains salt 1 1414'OX can (114 caps) evsporated milk 2 teaspoons vanilla extract 1 to 2 cups chopped walnuts 1 Combine milk chocolate and chocolate pieces in 7-o- ' a large bowl Stir in the marshmallow cream 2 Combine sugar salt tmd milk in a large heavy saucepan stir until thoroughly Mended 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-i- n pan 4 Let stand about 2 hrsn then cut into in squares Cool thoroughly About 5 tbs fudge 1-- 1951 I it To sour milk — measure 1 tablespoon cider vinegar into a measuring cup and fill with milk to make 1 cup 1 Cr£pe TO P1SPAES: ABOUT 1 cup art ‘ 1 MET 14 teaspoon baking powder 14 teaspoon baling soda 14 teaspoon tali 3 For another attractive dessert tse sugthis cake batter in a greased two-qugest baking ring mold When unmolded and completely cooled frost cake ring and fill center with scoops cf ice cream to fbepabe: 15 min to bake: about 35 min 114 caps sifted cake Hour 1 cap sugar 14 cap cocoa 14 !"' 12-- 15 3 cep sifted Hour 3 TO FKZTAKX: TO BAKE: over simBterirg water ml ceded 2 cep (7 os) Mack wsksU dbepped I ntcr::I Chzzzlzts Ccrecrt 23 MIN 4 sq (4 os) unsweetened choccL?' raektJ I t I Family Weekly April 9 1961 9 t I I ! |