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Show D8 Wednesday, June 20, 1990 CLIPPER DAVIS COUNTY Chocolate desserts are summer favorites because they are easy to make and enjoyed universally. Just looking at this picture makes a person want to grab a plate and a fork and dish up a large helping Special people and special occasions just naturally mean special desserts. So, whether the celebration is a birthday or anniversary, holiday or other celebration, one of the nicest ways to show someone you care is by preparing his or her favorite food. If the guest of honor is a Devils Food Cake with Chocolate Fudge Frosting is an easy one at that. the answer-a- nd Because cocoa blends easily with other ingredients, a moist, product is assured every time. A true classic, Chocolate Fudge Frosting, also made with cocoa, is used between the layers and swirled over the sides and top. Prepare for compliments with chocolate-love- r, fine-textur- ed Torte. This three-laycake pairs the wonderful flavor of chocolate with the fabulous taste of peanut butter. A luscious Peanut Butter Chip Filling made with naturally flavored peanut butter chips so easy to measure when poured a straight from the finishing touch. Chocolate and fresh fruits make very special desserts when teamed Chocolate together. Strawberry Shortcake does just that This simple chocolate shortcake is made with cocoa, so you know it will be extra chocolatey. Its also easy to prepare and bakes in less than 20 minutes. Top it with strawberries and mounds of whipped cream. e er bag-prov- ides DEVILS FOOD CAKE V cup butter or margarine cups sugar 1 Vi tsp. vanilla 2 eggs 1V cups unsifted 1 Vi se flour cup cocoa tsp. baking soda V tsp. salt Vi cup buttermilk or sour milk Vi cup boiling water Chocolate Fudge Frosting (recipe lA 1 below) Cream butter or margarine, sugar and vanilla in large mixer bowl. Add eggs; beat well. Combine flour, cocoa, baking soda and salt, add alternately with buttermilk or sour milk to creamed mixture. Add boiling water; beat until smooth. Pour batter into two greased and floured layer pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely. Frost with Chocolate Fudge Frosting. To sour milk: Use 1 Vt tsp. vinegar plus milk to equal One-ha- lf ch cup. CHOCOLATE FUDGE FROSTING Vi cup butter or margarine cup cocoa 2 Vi cups confectioners sugar 4 to 5 tbs. milk 1 tsp. vanilla Melt butter or margarine in small saucepan over low heat; add cocoa. Heat just until mixture begins to boil, stirring constantly cups frosting. CHOCOLATE STRAWBERRY SHORTCAKE 6 cups fresh strawberries 3A cup sugar, divided lVi cups unsifted se ; 1 Celebrating the Light returns to Valley Promised Valley Playhouse an- nounces its 1990 summer produc- tion of Celebrating the Light, once again featuring the world- -' renowned BYU Young Ambas- sadors. Celebrating the Light opens June 21, and plays Tuesdays through Saturdays through Sept. 1, the final performance being a 2 p.m. matinee. All evening performances ; begin at 7:30 p.m. cup cocoa tbs. baking powder Vi tsp. salt Vi cup butter or margarine 1 egg, beaten Vi cup milk 1 cup heavy cream 2 tbs. confectioners sugar Select 6 strawberries; set aside. Slice the remaining berries. Combine sliced berries and Vi cup sugar; set aside. Combine flour, cocoa, Vi cup sugar, baking powder and salt in medium mixing bowl. Cut in the butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in greased round layer pan, building up edge slightly. Bake at 450 degrees for 15 to 18 minutes. Cool 10 minutes on a wire rack. Remove from pan; place on a serving plate. Beat heavy cream and confectioners sugar until soft peaks form. Arrange some sliced berries atop cake. Spoon whipped cream over top. Garnish with reserved whole Vi 1 ch strawberries. Serve shortcake sliced warm. Pass remaining strawberries. Eight servings. TWO-TON- Food 4 Less TORTE E cup cocoa cup boiling water Vi cup butter or margarine Vi cup butter flavor shortening 2 cups sugar V tsp. salt 1 tsp. vanilla 2 eggs 1 Vi tsp. baking soda 1 cup buttermilk or sour milk VA cups unsifted flour 3 tbs. buttermilk or sour milk Peanut Butter Cream Filling (recipe follows) Grease bottoms and sides of three 8 or layer pans; line bottoms with waxed paper. Combine cocoa and boiling water, blending until smooth;, set aside. Cream butter or margarine, shortening, sugar, salt and vanilla. Add eggs and beat until light and fluffy. Stir baking soda into 1 cup buttermilk or sour milk; add alternately with flour to creamed mixture. Measure 1 Vi cups batter into small bowl; stir in 3 tbs. buttermilk. Pour into one prepared pan. Blend reserved chocolate mixture into remaining batter; divide evenly between remaining two pans. Bake at 350 degrees for 30 to 35 minutes for layers; 25 to 30 minutes for layers or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans and peel off paper. Cool completely- filling of vacant space Fleming Foods celebrated a grand opening and Five Points Mall celebrated a when Food 4 Less opened its doors on June 6. The location had been empty for several months after seeing different supermarkets come and go. Vi long-await- Vi ch ch ch prepare Peanut Butter Cream Filling. Place one chocolate layer on serving plate; spread with A of filling. Top with yellow layer and spread with filling. Top with remaining chocolate lA layer; spread top with remaining filling. Garnish with shaved, chocolate and peanut butter chips. until smooth. Pour into small mixing bowl. Cool completely. Add confectioners sugar alternately with milk, beating to spreading con- -, sistency. Blend in vanilla. About 2 ed flour Meanwhile, Vi world-renown- of chocolate. Chocolate desserts for special people Two-Ton- BYl) Young Ambassadors will perform in the Promised Valley Playhouse production of The "Celebrating the Light beginning June 21 . Several Davis County residents, including Laurie Behunin and Brooke Anderson, are involved in the production. PEANUT BUTTER CREAM FILLING 1 Vi cups miniature mar- shmallows 1 cup Peanut Butter Chips V cup milk 'A tsp. vanilla Place marshmallows, peanut butter chips and milk in top of double boiler over hot, not boiling, water. Stir until marshmallows and Host families needed folr foreign exchange students By MICHELLE EMERY school. He describes easy going and honest. himself as Kathleen Cultural (CHI), a Institute Homestay educational exchange program, urgently needs two families to host exchange students for the coming school year. Two boys, one from Brazil and one from Japan, have not been placed yet, and CHI is anxious to find volunteer non-prof- it families. The host families are asked to provide the students with room and board. The students bring money for personal items, entertainment, school fees, books and other activities. The state also allows each host family to deduct $50 from .their taxes each month the student is with them. Marcelo, 16, from Brazil describes himself as a shy, intelligent boy. He plays the piano and the bass guitar and is interested in music and arts. His mother is an artist, and he also has artistic abilities. Shigehito, 16, from Japan loves skiing and was ecstatic to hear that he would be going to Utah where he has heard so much about this sport He is now attending an intensive English course in Boston so that when he comes to Utah, he will be able to understand and do well in chips are melted and mixture is smooth; cool to lukewarm. Whip cream in chilled bowl until stiff; fold in vanilla and lukewarm peanut butter mixture. Chill. To sour milk: use 1 tablespoon vinegar plus milk to equal 1 cup; use Vi tsp. vinegar plus milk to equal 3 tbs. Peterson, academic program coordinator for CHI, has had four exchange students in the last few years. She says this pro gram has helped her family appreciate the culture here in America and those abroad. This program made us appreciate what we have, she said. The students will arrive about a week before school begins and will stay until June. For more information, or if you are interested in becoming a host family, call Kathleen Peterson at 544-486- 2. Plus 65 program introduced for Utahs low income elderly by MICHELLE EMERY A new program to help Utahs e' elderly has been introduced by the Utah Medical Association. The program, called Plus 65, was created to provide increased access to health care for them. The program works along with Medicare by allowing patients to simply hand a Plus 65 Medical Courtesy Card to a participating doctor who considers this full payment, with the exception of any copayment required by Medicare. Applicants must be 65 years or older and make no more than $11,000 a year for a single person or $15,000 for a couple. Applicants must fill out a one-pag- e form and send it to the Utah Medical Association. The form asks for the persons name, social security number, Medioare information, and other income verification, details. If applicants qualify, the courtesy card is then sent to diem and they may call the Utah Medical Associa low-incom- tion at 355- - 7477 to find a physician in their area. Over 800 doctors in Utah have agreed to participate in this program. One of diem, Dr. Leroy Taylor of Bountiful, said, We have an obligation to help these people. They need it. The program keeps patients from paying the difference between what Medicare will pay and what the services cost Brent Rufener, a spokesperson WB for the UMA says, The Utah Medical Association is committed to ensuring that no person should forego needed medical care for financial reasons. Anyone interested in applying can pick up an application at the Golden Years Center located at 726 S. 100 E. in Bountiful. Applications are also available at Davis County Aging Services, the Utah Medical Association, and at participating physicians offices. gb3 po, American Heart Association ()y i ! I |