TE CESS eneHERSHEY'S CHOCOLATE SS CLASSICS) All About Chocolate ____2 Ghowstoppers Cakes & Cheesecakes ___ 16 Pies & Pastrics os eee) Cookies & Bar Cookies ____ 46 Puddings, Mousses & Soufflés _____ 56 Candies satin eae sit iiss OO) Breads & Cope eee Microwave Specialties __________ 80 . Sauces & Frostings — —_____ 88 Copyright 1988 JE Hershey Foods Corporation. All rights reserved. Index Sta ap MARIN 6A ic a RES 94 Alexis devel and tested by the Hershey Kitchens Pictured on the front cover: Créme de Cacao Torte (er page 6 iy av any questions or ommansaoat hse igs ay of Hey fe i i ten Hey Kh 0 Tan ie kaye Hater ine, : nnn ODDIE DOPAll About Chocolate ‘An “orignal American” the aca bean was one f the treasures Comb foarte New Wot, Bat nser ne nore pao, erinand repels Spin understood is potenti pleasure icak Corer, we San Men rs ma tt hae nes ong Spent pe Notre sds A Golden goblets notwithstanding, the ich chocolate tiga was nt to Spar See eee ded atk of sagas anda drop oe wel vr, heated fui and ioppea ira non sick Wh ht chee eae in drink he cay in Spain, Evetwally, chocolate fever spread t aly then to Branee and Holland and finaly to England. Theres populaty was sivgrest that thre wore actualy Choctate Houses, where meeting gectin and sipping were the order of the day. ie ha Choesate, however was stil considered exo, twas aa ut expensive 8 the aca ane were il gown, Fed ad pecesid ‘och as they had Jenin Corer’ ine: Dug the industri Ravletion, methods were deve tea tomate cholate ne and smother. But pera the gst lp fas Cheol so we know i tay wan ken sh Sweeandin the 1 Men Donel er added mk to bac chest, He alg developed he fr Mla or making the is cld chocolate, Chocolat inal aed ack ners the Atlantic, and it was Milton S. Hershey who made it a true All-American. {nds ofPenneylvanids Lebanon Valley. I's an association that’s even stronger today, and one that we're very proud of. "es nec the yeas thousands upon thousands of choclate pes have buen Cree Year tet nthe Hehey Kahan Te lowe pages fre athe es at deny hve ey hen oats emda yor cae led se oe aint agnor oem casa ida oma We ope yo wi ny mmping the wie vay telps offered fo every taste an for every casio. 2 ALL AnoUT CHOCOLATE LUUTU TTT Tee ee Noro CHOCOLATE IS CHOCOLATE. . OR IS IT? Purists would limit the use of the word “chocolate” to just two forme: solid Purists Wied chocolate or its liquid form, chocolate liquor, They're right, of a eee ienr the feat of the world is happily willing to accept a much broadey courte Oat Hore’s little background on chocolate in its various phases and forms: ‘Cacao (Cocoa) Beans are the starting point. They are the fruit of the cacag cc Foch grows ina very limited climate zone—only 20 degrees north and eetih of the Equator—and mainly in West Africa and Latin Ameri ‘Cacao Nib are the “meat” of the beans. The beans are cleaned and then: acs Neatly controlled temperatures to bring out their fll vor and roasted When the outer shells are remaved, the nibs are ready to go on ' etter tings. (They contain more than 50% cocoa butter, and that's ich eae sure indeed.) ‘Chocolate Liquor is what makes all real chocolate products possible. The hits srorehitcd by a process that generates enough heat to igualy the cocoa Ba ae reareating the quot, (The term “liquor” isused indts true sense, that of Tiguid essence it has nothing to do with alcohol.) ‘Cocoa Butler is the vegotable fat that’s extracted when the chocolate liquot is Soressed” under high pressure, This butter has a dntintive meting quality that gives chocolate products their unique texture Cocoa Powder made by the American process (such as HERSHEY'S Cocos) is doco rerio by-product that remains after most ofthe cocoa butler has beee the mary fom tec liquor.Ithas no additives and no preservatives, s0 i's 100% caret And because most of the cocoa butter hasbeen removed) it has thee Pte Aa ent of any chocolate product, Stored in a tightly closed containey co at tt olan its freshness and quality almost indefinitely —and without frigeration, Dutch-Procese Cocoa Powder is made from chocolate liquor that has been Pate Minit an alkali agent, This makes a darker powder, with a flavor that tlffers from that of American-process cocoa. Bitter Chocolate, commonly referred to as unsweetened, baking or cooking a ance chocolate au nature. It is pure chocolate liquor, cooled and ‘molded, usually in blocks, Semi-Sweet Chocolate is a combination of chocolate liquor with added eocos eer errel ugar: To qualify for this term, the product must contain at Jeoot ates an ste quot, Available in bars, this form is more popularly available in chips Sweet (Dark) Chocolate combines the same ingredients as semi-sweet, but aoe oar i different. This form must contain atleast 15% chocolate Liquor, but it has a higher sugar level, Milk Chocolate also uses the same ingredients but with the addition of mi aaa sno east 10% chocolate liquor is required in milk chocolate products. ALL ABOUT CHOCOLATE 3pao ntrsdn ONIN DO White Chocolate, also called confectioners) chocolate, is known in the coco, Pei iy as compound chocolate Te istseally chocolate at all. Most 0 4 tthe coco batter has been removed and replaced by another ‘vegetable fal Othe coors no chocolate liquor. Also called confectioners coating, itis ang ible in a range of colors, from dark to white and even pastels. CChocolate-Flavored isthe term applied to food products that derive thelr fi chee at on andor chocolate liquor but do not contain» sufficient quantity Weihoee ingredients to meet the government's definition of “true” chocolate Oi nes aeflavored syrups, which combine chocolate liquor o» cocoa, s¥at Choco ard sometimes other flavorings, aze among the products that all under this category. “amtificial Chocolate is 4 product of the chemical industry, not chocolate tidal ch products comtain no ingredients derived from the cacao bean dnd, atthe extreme, contain no sugar or milk MELTING CHOCOLATE Using a Double Boiler: This isthe preferred method for melting all SPS of een a eveidng both scorching and the formation of steam droplets. Sim hp place chocolate blocks or chocolate chips in the tp ofa double boiler over hot, not boiling, water. Using Direct Heat: Because chocolate scorches so easily this method = 2 SERS recommended, Tere ae three “musts”: very low heat; « heavy saucepan; constant stirring Using a Microwave Oven: Note that inthe microwave oven, chocolate tks sip 3s wil Keep their shape even when they are softened. Stir to deter: Shine whether chocolate is fuid and melted. « Unsweetened Baking Chocolate and Semi-Sweet Baking Chocolate: UrovtaP, pairs in half and place desired amount in micro-proof measuring uP ee Microwave at HIGH (100%) for half the minimum time listed below or ow Nie to microwave until chocolate is softened: sti. Allow to sianc st cuimutes to finish melting: sti again. QF unmelted chocolate stil re Sever ten to mitowave and heat for an additional 30 seconds; stir unt fluid.) 1 block (1_ounce) 2 blocks (2 ounces) 3 blocks @ ounces) 44 blocks (4 ounces) + Chips (Semi-Sweet, Mitk, MINI CHIPS Chocolates or Peanut Butter): Psee [RMaout 6 ounces) chips in 2-cup miero-proof measuring cup or Paw? Jeu oe HIGH (100%) for 1 1s minutes or until softened; str. Allow to Gland for several minutes to finish melting; stir until smooth. 1 to 12 minutes Tis to 2 minutes 2 to 2a minutes 2¥a to 3 minutes For Small Amounts: If melting less than 2 ounces, place in a small heatproot Pop. Place small amount of warm water in a shallow par set cup in pan. Str Eihcotate until smooth, (Or use a microwave oven.) 4 ALL Anour cHOCOLATE Nonsense AMON DO ‘ips from the Experts Tips fom the Exper lingutenil thoroughly alter each use. Any residue Sul ater the Ravor of chocolate. wil affect the favor of Crensation of steam droplets can cause chocolate to 5A wetter Gry’ pa, Asan omergeney meer, get ail arse abe stent bots for every Zunes of choco spoon sold eget ate ically witha wire Whisk to help blending dnd discourage scorching ae cour egnt Tanch pieces to speed the melting proces. STORING CHOCOLATE Chocolate products wil stay fresh for well over a year if stored in a coo) Gry flac (65"-70°F). I's best fo keep an eye on temperature and humic “Femperatares above 76*F wil cause chocolate fo melt, The cocoa bute: Temperatne surface and forms a grayish discoloration called “cocoa butter Te te Condensation on milk or semi-sweet chocolate may cause the SHEtt tec con ine tothe surface as "sugar bloom.” Neither “bloont, affects teaitsaliy or flavor of chocolate and, once melted, the chocolate WE TEeTy te aS colo Thus, isa good iden to Keep chocolate (well WaPPe4, of 1s origin lola place us possible during protonged periods of heat nd high humidity. USING COCOA INSTEAD OF CHOCOLATE Cocoa sso convenient to use that many cooks use it asa substitute for choco- ate in theis favorite recipes. Here's an easy formula: For unsweetened baking chocolate: 3 level tablespoons cocoa plus 1 table Fpoon shortening (liquid or solid) equals 1 lock (1 ounce) For premelted unsweetened chocolate: 3 tablespoons cocoa plus tablespoon aa ermclted shortening equals 1 envelope (1 ounce) For cemi-eweet chocolate: 6 tablespoons cocoa plus 7 tablespoons sugar Bs Fo Sem ortening equals one 6-ounce package (1 cup) semi-seet chocolate hips or 6 Blocks (1 ounce each) semi-sweet chocolate For sweet baking chocolat: 3 tablespoons cocoa plus $s tablespoons Sugar plus 245 tablespoons shortening equals 1 bar (# ounces), ‘A Note About Butter or Margarine | Regular butter or margarine in sicks shouldbe used in Hershey soe Reps ts rain se eet ant | eer and baking than reglay butter or stick margarine and may cause ‘unsatisfactory rests [ALL ABOUT CHOCOLATE 5CREME DE CACAO TO) a 4s cup butter or margarine, 11s teaspoons bal softened "is teaspoon bal 1 cups sugar 15 cups mille 3 eags 2 tablespoons créme de cacao 1s teaspoon vanilla Creme de Cacao Filling 2 cups unsifted all-purpose flour Chocolate Ganache Glaze “is cup HERSHEY'S Cocoa Cream butter, sugar eggs and vanilla in lange mixer bow unt light and fat anibine flour cocoa, baking soda and baking powder, add alternately with milk to creamed mixture, blending just until combined, Pour into two greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until cake tester comes out clean, Cool i0 minutes; remove fron, Pans, Sprinkle each layer with 1 tablespoon créme de cacao; eool completly Meanwhile, prepare Créme de Cacao Filling. Split each cake layer horizon. tilly info 2 layers, Place one layer on serving plate; spread with one-third of jhe filling. Repeat layering with remaining cake and filling, ending with cake layer: Cover tightly chill at least 8 hours. Prepare Chocolate Ganache Claes Spoon on top of chilled cake, allowing glaze to drizele down side Chill Con, nish as desired 10 fo 12 servings (CREME DE CACAO FILLING cup heavy or whipping cream 1 tablespoon HERSHEY'S Cocoa 2 tablespoons eréme de cacao Beat cream, eréme de cacao and cocoa until stiff. Cover; chill (continued) 6 sHoWsropPrRs | Te saat) aaa ee “9 PPO nm, eeueeee (Crome de Cacao Torts CHOCOLATE GANACHE GLAZE HERSHEY'S SPECIAL DARK a cup heavy or whipping cream ING weet Chocalas Bat 1 ablepocn bute or rgerine Gouncen, broken into ae txopoonserme decane pieces SHOWSTOPPERS 7Pare au Chocolat PEARS AU CHOCOLAT pe i CHOCOLATE SAUCE ‘Us cups HERSHEY'S MINI CHIPS ‘Semi-Sweet Chocolate 6 tablespoons water 6 tablespoons sugar ‘is cup butter or margarine ‘Combine water, sugar and butter in small saucepan; bring to full bol, Remove from heat; stir in MINI CHIPS Chocolates. Stir until chocolate has completely ‘melted; beat or whisk until smooth, Cool, 8 sHowsroprers e¢ oe al. + ©s es es €s es nn ee DPN DODO PEANUT BUTTER SHELLS. WITH CHOCOLATE-ALMOND CREAM, eee eee eee 2 cups (12-ounce package) Chocolate-Almond Cream 'REESE’S Peastut Butter Chips Filling 2 tablespoons shortening* ‘Melt peanut butter chips and shortening in top of double boiler over hot, not boiling, water; stir until smooth. Remove from heat; cool slightly. Place 15 pa~ pper baking cups (22/4 nches in diameter) in muffin pans, Using a narrow, soft- bristled pastry brush, thickly and evenly coat the inside pleated surface and bottom of each cup with peanut butter mixture. (Reserve any remaining pea- rut butter mixture for touch-up. Chill 10 minutes; coat any thin spots. (If pea- fut butter mixture thickens, stir over hot water until mixture becomes fluid again.) Cover; chill at least 1 hour or until firm. Remove only a few peanut butter shells from refrigerator at a time; carefully peel paper from each cup. Unfilled cups will keep for weeks in an airtight Container in the refrigerator.) Fill each cup with Chocolate-Almond Cream Fill- ing; chill several hours or overnight. 1S desserts "Do not use butter, margarine or oil CHOCOLATE-ALMOND CREAM FILLING HERSHEY'S Milk Chocolate cup milk Bar with Almonds 1 eup hesty or whipping cream (ounces) 1 cape miniature or 15 large marshals Cut chocolate bain pices, chopping almonds into small pices, Pace in top of double boiler and mel with snarshenallons and rake over hot not boing, Mater. Str until chocolate and marshmallows are melted and misture Is Snooth: Remove from hea; coo, Whip cream unt sand fold to choco” Inte miture. Cover, chil unt ready © use Tip: You may prepare the shells weeks in advance of use, but for Best results take the fling no earlier than «day ahead of serving timeO° ON OD PPD ONDINE. CHOCO-COCONUT CAKE ROLL a eae nae eal 4. egg whites, at room 4s cup HERSHEY'S Cocoa Temperature 4 teaspoon baking powder is cup sugar ‘ia teaspoon baking soda 4 egg yolks, at room temperature ‘is teaspoon sell “is cup sugar “is cup water 1 teaspoon vanilla Cherry-Coconut Filling Ys cup unsifted all-purpose flour Confectioners’ sugar Line 1542>0t Linc ely ol pan with aluminum fol generously grease fol. Set aside, Beat egg whites in ange miser bow! unt ata eal ed Ys cup sar and beat un stil perks form. Se ate Beat exg yolks in small mixer bow! 3 minutes on high speed. Gradually adal%p GuP sugar and the vanilla; continue beating 2 additional minutes, Combine four, cocoa, baking powsles, baking soca and sal add altcmately with over {« €88 yolk mixture, beating on low speed just until batter is smooth. Cracks {ily fold chocolate mixture into beaten egg whites until mixture ‘wcll blended. Spread batter evenly in prepared pan. Bake at 375° for 12 to 15 minutes or une {i cake springs back when touched lightly. Invert onto towel sprinkled with, confectioners’ sugar; carefully peel off foil. Immediately roll cake and towel ee gether starting from narrow end; place on wire rack to cool completely Peppers Cherry-Coconut Filing, Carefully uncoll cake; remove towel. Spread Saks ith filling; reroll and chill. Sprinkle with confectioners sugar jast be- fore serving 810 10 servings (CHERRY-COCONUT FILLING cup heavy or whipping creams cup chopped maraschino 3 tablespoons confectioners cheriey well drained sugar 2 cup flaked coconut Few diops red food color ‘optionad pat team until slightly thickened, Add confectioners’ sugar and food color; beat until stiff. Fold in cherries and coconut Choco-Coconut Cake Roll 40 suowsroperrs"OOO OND DDO DUO GEORGIA PEACH SHORTCAKE EE 4 egg yolks teaspoon vanilla sa cup sugar egg whites Ye cup unsifted all-purpose flour _2 tablespoons sugar ¥s cup HERSHEY'S Cocoa 2 cups heavy or whipping cream Ms cup sugar Sie cup confectioners’ sugar 1s teaspoon baking soda teaspoon vanilla ie teaspoon salt 3 cups sliced peaches, well "is cap water drained” Grease bottom of two 9-inch square or layer pans, Line with wax paper; ‘arease paper Set aside. Beat egg yolks 3 minutes on medium speed in lange Tixer bow, Gradually add "2 cup sugar; continue beating 2 minutes, Com bine flour, cocoa, ¥s cup sugar, the baking soda and salt; add alternately with Water and 1 teaspoon vanilla on low speed just until batter is smooth. Beat eg ‘Whites in small mixer bowl until foamy; add 2 tablespoons sugar and beat un til stiff peaks form, Carefully fold beaten ogg whites into chocolate mixture. Spread batter evenly in prepared pans. Bake a 375° for Ido 16 minutes or un ‘i cake springs back when touched lightiy. Cool 10 minutes; remove cakes from pans. Peel off wax paper; cool completely. Beat cream, confectioners’ sugar and 1 teaspoon vanilla in large mince bow! until tif. Place one cake layer upside dovrn on serving plate; fost with about 1 cup of the whipped cream. With pasty tube or spoon, make a border of ‘whipped cream vo inch high and 1 inch Wide around edge of layer Fl eerter vith peach sices, reserving 12 peach slices for top of cake: Carefully place see. ond layer top side up, on tiling. Gently spread all but 1 cup whipped cream cn top of cake, With pasty tube or spoon, make a border of whipped cream around edge of top layer of cake. Arrange remaining peach siced in center, Chill sbout 1 hous belore serving 10013 servings "Use fresh peaches or 16-ounce package frozen or 29-ounce can peach slices, Georgia Peach Shortcake MEXICAN COCOA TORTE 4 cup sugar 2 cups heavy or whipping cream 4s cup HERSHEY'S Cocoa HERSHEY'S MINI CHIPS teaspoon cinnamon Semi-Sweet Chocolate 4s cup shortening (optional) 1s eup strong coffee ‘package (11 ounces) pie crust Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan, Cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature. Place pie crust mix in medium mixing bowl; sti in 3s cup ‘of the cocoa mixture, blending thoroughly. Shape into smooth ball; chill 1 hour Divide dough into 4 pieces, Line two cookie sheets with aluminum foil; mark thwo S.inch circles on each, Place balls of dough on foil; press with fingers into marked circles, Bake at 375 for 10 to 12 minutes or until almost set; cool on cookie sheets, ‘Add remaining cocoa mixture to cream in small mixer bowl; beat until stf. Place one pastry round on serving plate; spread with one-fourth of the whipped cream mixture, Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Chill several hours Garnish with MINI CHIPS Chocolates. 8 20 10 servings SHOWSTOPPERS 13~ OD ODN DUNNO HEAVENLY HEART CAKE ae %s cup HERSHEY'S Cocoa 1s teaspoons baking soda 4s cup boiling water Me teaspoon salt 4s cup butter o margarine, 2% cup buttermilk or sour milk* softened Glossy Chocolate Sour Cream 2 cups sugar Frosting 4 teaspoon vanilla ‘Creamy Buttercream Frosting 2 eggs 2 cups unsifted cake flour or 1s cups unsifted all-purpose flour Stir together cocoa and boiling water in small bow! until smooth; set aside. Cream butter, sugar and vanilla in large mixer bow! until light and fluffy; beat {in eggs and cocoa mixture, Combine flour, baking soda and salt; add alter- nately with buttermilk to creamed mixture, Line bottom of two heart-shaped pans with wax paper. Pour batter into pre- pared pans. Bake at 350° for 30 to 35 minutes or until cake tester comes out lean. Cool 10 minutes; remove from pans. Cool completely. Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting, 8 40 10 seo “To sous milk: Use 2 teaspoons vinegar plus milk to equal %4 cup. Note: If you don't have heart-shaped pans, bake cake as directed in two greased Jind floured pans: a 9-inch square and a ’-inch round. Slice round [Byer in half; arrange halves beside square layer to form heart shape. GLOSSY CHOCOLATE SOUR CREAM FROSTING Vr cups HERSHEY'S Semi-Sweet 2 cups confectioners’ sugar ‘Chocolate Chips 1 teaspoon vanilla Sia cup sour cream Melt chocolate chips in top of double boiler over hot, not boiling, water, stir- ring constantly until completely melted, Remove from heat; beat in sour ream, confectioners! sugar and vanilla CREAMY BUTTERCREAM FROSTING 2 cups confectioners’ sugar 242 tablespoons milk 4s cup butter or margarine, ‘is teaspoon vanilla softened, Few drops red food color Combine confectioners’ sugar, butter, milk, vanilla and food color in small bowl until smooth and creamy, Top: Heavenly Heart Cao Bottom: Heliday Chocolate Cookies (se page 54) SHOWSTOPPERS 15ONDINE? (COCOA-SPICE SNACKIN’ CAKE es a cup butter or margarine, a teaspoon baking soda ‘melted, 1s teaspoon cinnamon +a cup HERSHEY'S Cocoa 44 teaspoon nutmeg cup applesauce 1a teaspoon salt ‘cups unsifted all-purpose flour 1 egg, beaten 1 eup sugar ‘is cup chopped nuts ‘Combine melted butter and cocoa; blend in applesauce. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in large bowl. Blend in cocoa mix: ture and egg until dey ingtedionts are moistened. Stir in nuts. ‘Spread in greased 9-inch square pan, Bake at 50° for 30 to 35 minutes or until cake tester comes out clean, Cool in pan, 8 to 10 servings CHOCOLATETOWN SPECIAL CAKE Sse, 5a cup HERSHEY'S Cocoa 2eggs %2 eup boiling water 21s cups unsifted all-purpose flour 5 cup shortening, ‘Li2 teaspoons baking soda 1 cups sugar ‘is teaspoon salt 1 teaspoon vanilla 11s cups buttermilk or sour milk* (continued) To sour milk: Use 4 teaspoons vinegar plus milk to equal 1 cups. 16 CAKES & CHEESECAKES © @ = » » ts id ;> =» oe ‘Chocolatetown Special Cake with Chocolate Fudge Frosting (sce page 92) Stir together cocoa and boiling water in small bowl until smooth; set aside ‘Cream shortening, sugar and vanilla in lange mixer bow! until light and fluffy. ‘Add eggs; beat well. Combine flour, baking soca and salt; add alternately ‘with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured S-inch or two inch layer pans. Bake at 350° for 25 to 20 minutes for &-inch pans or 35 to 40 minutes for 9-inch pans oF until cake tester comes out clean, Cool 10 minutes; remove from pans. Coo! completely; frost as desired (see pages 88-93), 8 to 10 servings CAKES & CHEESECAKES 17« : fan (DADE PDO NO-BAKE CHOCOLATE CHEESECAKE ee ‘Crumb-Nut Crust Ms cup butter or margar ‘ie cups HERSHEY'S Semi-Sweet softened Chocolate Chips Vig teaspoons vanilla 1 package (8 ounces) plus 1 ‘1 cup heavy or whipping cream package ( ounces) cream Peach Topping cheese, softened Grated chocolate (optional) Xb cup sugar Prepare Crumb-Nut Crust; set aside. Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring until smooth. Combine cream cheese and sugar in lange mixer bowl; add butter, beating until smooth, Blend in vanilla, Beat in melted chocolate al at once. Whip cream until stiff fold into chocolate mixture, ‘Spoon into prepared crust; chill while preparing Peach Topping. Spoon top- ping onto chocolate layer and chill thoroughly. Garnish with grated chocolate. 10 to 12 servings CRUMB-NUT CRUST 5 ounces almonds or pecans 4a cup confectioners’ sugar ls cup vanilla wafer erumbs ‘cup butter or margarine, (about 25 wafers) ‘melted [fusing almonds, toast in shallow baking pan at 350° for 8 to 10 minutes, stir- ting frequently; cool, Chop nuts very finely in food processor or blender (you should have 1 cup). Combine nuts with wafer crumbs and confectioners! sugar in medium bowl drizzle with melted butter. Press onto bottom and 1 ee Note: You may substitug 1% ve! Akg the nuts and vanilla water crumbs. ING As ‘TOPPL 1 teaspoon unflavored gelatine 2 tablespoons sugar 1 tablespoon 1 teaspoon vanilla 2 tablespoons boiling water 4a cup sweetened ~~ 1 cup heavy or whipping cream ‘rained and diced Sprinkle gelatine onto cold water in small glass dish; allow to stand a few min- tutes to soften, Add boiling water and stir until gelatine is dissolved. Whip cream and sugar unti stiff; beat in gelatine mixture and vanilla. Fold in diced peaches, ‘Top: No-Bake Chocolate Cheesecake Bottom: Strrwberry Chocolate Chip Cheesecake (see page 20) CAKES & CHEESECAKES 19STRAWBERRY CHOCOLATE CHIP CHEESECAKE Senate Pastry Crust Seags 3 packages (8 ounces each) cream 1 teaspoon strawberry extract, ‘cheese, softened 4 or 5 drops red food color 4s cup sugar 1 cup HERSHEY'S MINI CHIPS 1 package (10 ounces) frozen Semi-Sweet Chocolate sliced strawberries with ‘Sweetened whipped cream syrup, thawed (optional) 31 cup unsifted all-purpose flour Fresh strawberries (optional) Prepare Pastry Crust; sot aside. Beat cream cheese and sugar in large mixer bow! until smooth, Puree strawberries with syrup in food processor or blender; add to ezeam cheese mixture, Blend in floue oggs, strawberry extract and food color. Stir in MINI CHIPS Chocolates. Pour into prepared crust. Bake at 450° for 10 minutes; without opening oven oor, decrease temperature to 250° and continue to bake for 50 to 60 mninutes Co until set. Cool; loosen cake from side of pan, Cover; chill several hours or overnight, Serve topped with sweetened whipped cream and strawberries, 10 20 12 servings PASTRY CRUST ‘vs cup butter or margarine, Legg softened ‘Vle cups unsifted all-purpose flour 4s cup sugar Cream butter and sugar in small mixer bowl; blend in egg. Add flour, mix well, Spread dough on bottom and 12 inches up side of inch springform. pan. Bake at 450° for 5 minutes; cool, LICKETY-SPLIT COCOA CAKE ‘Vhs cups unsifted all-purpose flour 1 cup water Leap sugar vis cup plus 2 tablespoons ¥is cup HERSHEY'S Cocoa vegetable oil ‘teaspoon baking soda 1 tablespoon vinegar Ys teaspoon salt {teaspoon vanilla Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, cil, vinegar and vanilla; stir with spoon or wire whisk just until batter is, smooth and ingredients aze well blended, Pour into greased and floured 9-inch layer pan or S-inch square pan. Bake at 350" for 35 to 40 minutes or until cake tester comes out clean. Cool in pan; frost as desired (see pages 88-93) 6 to 8 sersings 20 CAKES & CHEESECAKES (DLP DUD DDD DD OOO CHOCOLATE-STRAWBERRY CHIFFON SQUARES: 113 cups unsifted cake flour vis cup vegetable oil 1 eup sugar 2 egg yolks 4s cup HERSHEY'S Cocoa 2 egg whites a teaspoon baking soda ‘is cup sugar 1s teaspoon salt Berry Cream ‘cup buttermilk or sour milk* Fresh strawberries Combine cake flour, 1 cup sugar, the cocoa, baking soda and salt in lange mixer bowl. Add buttermilk, oil and egg yolks; beat until smooth. Beat egg, whites in small mixer bowl until foamy; gradually add "/2 cup sugar, beating, luntl very stiff peaks form. Gently fold ege whites into chocolate batter. Pour into greased andi floured 13x9.inch pan. Bake at 350° for 30 to 35 minutes or tuntil cake springs back when touched lightly in center. Cool in pan on wire rack, Just before serving, prepare Berry Cream; frost top of cake. Cut into {squares and garnish with strawberries. Refrigerate leftovers, 10 to 12 servings “To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. BERRY CREAM 1 cup sweetened sliced ‘teaspoon vanilla Strawberries 2 oF 3 drops red food color ‘Leup heavy or whipping cream (optional) ‘Mash or puree strawberries in blender or food processor (you should have "iz cup). Whip cream until sti; gently fold in puree, vanilla and food color. Chocolate Strmberry Chiffon SquaresChocolate Ricotta Cheesecake CHOCOLATE RICOTTA CHEESECAKE Graham Crust Je cup unsifted all-purpose flour 3 cups ricotta or low-fat cottage _ teaspoon salt cheese 1 teaspoon vanilla cup sugar Glazed Fruit eggs ‘Sweetened whipped cream 1 cup heavy or whipping cream + cup HERSHEY'S Cocos Prepare Graham Crust set aside, Place ricotta cheese, sugar and eggs in food processor or blender container, process untl smooth. Add cess cocoa, Flour salt and vanilla; process until smooth Four into prepared crust. Bake 9 350° about 1 hour and 15 minutes or until set Tum cf oven; open door and lel cheesecake remain in oven 1 hour. Coal completly; chill thoroughly Just before serving, arange Glaved Fron top of cheesecake. With pastry tbe, make a border of sweetened whipped cream Sound edge 1018 13 seraings (onic (optional) eee 22 CAKES & CHEESECAKES "ODPL DNDN Dr GRAHAM CRUST Lup graham cracker crumbs Ne cup butter or margarine, 2 tablespoons sugar ‘melted Combine graham cracker crumbs, sugar and melted butter. Press mixture ‘onto bottom and 1/2 inch up side of 9-inch springiorm pan. Bake at 350° for 8 to 10 minates; cool GLAZED FRUIT 4 cup sliced nectarines is cup apricot preserves 4s cup blueberries* Stir together fruit and preserves until fruit pieces are well coated. *You may substitute peaches, pitted sweet cherries, strawberries or canned pineapple chunks for the nectarines and blueberries, PARTY CHOCOLATE CHEESECAKE CUPS Graham Shells 3 eggs 2 packages (8 ounces each) cream 1 teaspoon vanilla cheese, softened 1 cup sour cream 1 cup sour cream 2 tablespoons sugar ‘Ve cups sugar 1 teaspoon vanilla ¥s cup HERSHEY'S Cocoa Cherry pie filling 2 tablespoons flour Prepare Graham Shells; set aside. Combine cream cheese and sour! large mixer bowl. Combine sugas, cocoa and flour; add to cream cheese mix ture, blending well. Add egzs, one at atime, beating well after each addition, Blend in 1 teaspoon vanilla, Fil each prepared cup almost full with choose mixture (mixture rises only slightly doriag baking). Bake at 350" fr 15 to 20 minutes: Turn off every Ie {heese cups remain in oven 45 minutes without opening coos, Combine sour ream, sugar and 1 teaspoon vanilla, stir until sugar is dissolved. Spread heaping teaspoonful sour cream mistire on each cup. Cool completely cil thoroughly. Camish wih dll of chery pie ing just vutoresoriog cen deserts GRAHAM SHELLS 1s cups graham cracker crumbs 4s cup butter or margarine, Ys cup sugar melied Line 24 mutfin cups (2% inches in diametes) with paper baking cups. Com= bine graham cracker crumbs, sugar and melted butter. Press about 1 table~ spoon onto bottom of each cup. CAKES & CHEESECAKES 23,Se eRe RONO REE ETE MARBLE CHIFFON CAKE ‘is cup HERSHEY'S Cocoa “Ws cup vegetable oil 2 tablespoons sugar 7 88 yolks, at room temperature "is cup water 4s cup cold water 2 tablespoons vegetable oil 2 teaspoons vanilla eg a ame alae ope Hoar) era pre We cups sugar Temperature 3 teaspoons baking powder ‘is teaspoon cream of tartar 1 teaspoon salt Cocoa Glaze Srna ect 2 wblepoons suet, Ye cup water and 2 tablespoons on Srl bow usec aide Comin ase oP baking Barrer and atin legs mer tow ad rcp ae a fale and te van Bea on lw ped cal et BE Bh speed With clean beater, beat fon win coed: {it batter in thin stream over tive surface of ogg whites old in lightly, us- fot rn Spatula: Remove one-third of the batter Gee bowl; gently {sin chocolate mixture. Pour haf the vanilla beneatae ungreased 1D-inck {ibs Paty Spread half the chocolate batter over cana Repeat layers; gently or antl a ata Or knife for marbled effet. Bake at 95" ray es minutes funnel os eargenss back when touched lighty: Inver eae heat-proof jinnel or bottle unl completely cool Loose eke tere Pan; invert onto serv ing plate. Spread top with Cocoa Glare 12 to 16 servings COCOA GLAZE butter or 3 tablespoons water margarine ‘is teaspoon vanilla ‘fs cup HERSHEY'S Cocoa Tis cups confectioners’ sugar Meenmettter in stall saucepan over low heat. Sts in cocoa ana water, Cook, in varde sina. until mixture thickens; donot bol. Renee ge heat. Stir Smooth, tually ad confectioners sugar, beet wilh ie until smooth 2 tablespoor ‘Top! Mousse-Filed Cocoa Chiffon Cake fave page 26) Bottom: Marble Chijfon Cake 24 CAKES & CHEESECAKES“OND DDDDNODMPADWL los Deloss MOUSSE-FILLED COCOA CHIFFON CAKE Sere ee ear Dis cups sugar 1 cups unsfied cake flour ¥is cup HERSHEY'S Cocoa 2 teaspoons baking powder Ss cup cold water 2 teaspoons vanilla 7 egg whites, at room temperature 1 teaspoon salt ‘is teaspoon cream of tartar 4h teaspoon baking soda “is cup sugar 1 cup vegetable oil Mousse Filling, 7 egg yolks Chocolate Cream Frosting, Combine 1 cups sugar the cake Nout, cocoa, baking powder salt and bake ing soda in age mixing Bow Makea “wel” ih mitusetond aid sek yolks, woter and vanilla. Beat unt smooth Beat exp whites andrea fara in lange mixing bow untl foams, Gradually ade Tecop tion cea ae ul tif peaks for. Gradually pour chocolte batter ove Deere ely foldng jut unt bended. Pour into ungreased Tinch tapes a #52 for 1 hour and 20 minutes or unt eake springs bak paces lightly: Meanwhile, prepare Mousse Fling and Choeslate Crean Pieenee lever cake over heatproof funnel or bottle until completely cul, Loosen cake from pan, invert ont seri Set aide. Beng careful toleave linch-thick walls and bate cate heen Cake, With fork, remove section of cake beten the ete Shao Neh ing nto cavity, Replace tp of cake: press gently, Fost cake ih chee Cream Frosting. Chil several hours, Rergeawe leerss IS eres MOUSSE FILLING envelope unflavored gel 2s cup sugar 2 tablespoons cold water ‘Ve cups heavy or whipping cream “hs cup water 2 teaspoons vanilla ‘Ws cup HERSHEY'S Cocoa Sprinkle gelatine onto 2 tablespoons water in small las dish; set asige to Soften rings cup water to bot in smal saucepans ste ineseer ose nee Until smooth and thickened. Add sotened gelatine, sting Srl aie ca Remove from heat str n sugaz Cool to room temperature Wine cee at Yana nt it ponks form: Gradually add chocolate mitre We nee ‘on low speed just unt well blended. Chil 50 nes CHOCOLATE CREAM FROSTING 1s cup confectioners’ sugar ‘fs cups heavy or whipping cream 6 tablespoons HERSHEY'S Cocoa J teaspoon vanilla Combine confectioners’ sugar and cocoa in small mixer bowl. Add cream and vanilla; beat until stiff. Cover; chill 26 CAKES & CHEESECAKES Aw . vs i ‘Marble Cheesecake MARBLE CHEESECAKE Grahafn Crust (page 23) : tablespoons flour poe emer aa Pome ree, lu cup sugar ‘Ya cup sugar Se eee er 2 eh: repare Graham Crust st aside, Combine creitn chess cp sug Sean and apr vale mor fon bean Speen smooth. Alt fous blespoon aa tine Bing wel Add Eos Set el Contre os and cap up in al ow A Ter ata an cs AP te era ee mature, nae sh los costo tp ey sl wh Mr spas rae CAKES & CHEESECAKES 27Coty Cd Cente it avs Cheer page 88), ns (See page 92) unl Chacolate-Coconat Frosting (sce (CREME-FILLED CUPCAKES Soe is cup shortening. 4 ¥ "2 cup HERSHEY'S Cocoa is cups sugar 1 teaspoon baking soda eggs ' *ia teaspoon salt 1 teaspoon vanilla ‘Leup milk, 1% cups unsifted all-purpose flour Vanilla Creme Cream shorening and sugar in large mer bow, Ade Cems lange miter bowl, Adi eggs and vanilla blend we Comin ou cocoa oda nda add alr wit inure, Fl paperined mutin cups 2s inches in chaser this fll with batter Bake at 57" for 20s 25 mites oe act ake es comes out clean. Cool completely ee Prepare Vanilla Creme; spoon into past Br : spoon into pasty bag with open sta Hp. Insert i Into center of fop of cupeaker gory squcent unl cepeake hepa poat Cover tp with swis of filing. (Or cut Tisinch cone fom toa eopeets il; replace cone. Swit filing overtop) About 2 docen capes VANILLA CREME 4c cup unsifted all-purpose flour Mz cup milk oa 44 exp butter or margarine, softened fe a cup shortening 2 teaspoons vanilla i teaspoon salt 4 cups confectioners’ sugar Combine flour and milk in small i in small saucepan; cook over low heat, siring eon: Santy vith wire whisk, until mixture thickens and fast Bases ts Eo Be ing fom peat hil Cream batter and shoriening in le mer bon lend in vanilla, salt anc the chilled flour mixture, Gradually sad sontectore es sugar, beat to spreading consistency ada 28 CAKES © CHEESECAKES Vitti (DONO DMO DOOD CHOCOLATETOWN CUPCAKES ag nee nee ‘Vig cups unsifted all-purpose flour ‘Yq teaspoon baking soda 182 cups (Ié-ounce can) HERSHEY'S Syrup ‘is cup butter or margarine, softened Leup sugar 1 teaspoon vanilla eggs Cream butter, sugar and vanilla in large mixer bow! until light and fluffy. Add ‘eggs; beat well, Combine flour and baking soda; add alternately with syrup to creamed mixture. Fill paper-lined muifin cups (22 inches in diameter) half full with batter, Bake at 375° for 15 to 20 minutes or until cake fester comes out clean, Cool; frost as desired (see pages 88-93). About 2 dozen cupcakes COCOA MEDALLION CAKE pee tong Ms cup HERSHEY'S Cocoa 1 teaspoon vanilla Me cup boiling water is teaspoon salt Mi cup butter or margarine, 2 eggs softened ‘Dis teaspoons baking soda is cup shortening, 11 cup buttermilk or sour milk™ 2eups sugar 11% caps unsifted all-purpose flour Stir together cocoa and boiling water until smooth; set aside. Cream butter, shortening, sugar, vanilla and sal in large mixer bowl until light and fluffy. ‘Add eggs; beat well. Stir baking soda into buttermilk; add alternately with flour to creamed mixture. Blend in cocoa mixture. Pour into two greased and wax paper-lined 9-inch layer pans or S-inch square pans. Bake at 350° for 30 to 35 minutes for 9-inch pans or 40 to 45 minutes for S.inch pans, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost as desired (see pages 88-93), 8 f0 10 servings *To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. VARIATION Pienic Medallion Cake: Prepare batter as directed above; pour into greased. and floured 13%9-inch pan. Bake at 350° for 40 to 45 minutes or until cake tester comes out clean, Cool completely; frost as desired, CAKES & CHEESECAKES 28(OOOO DDD ODDO DO ORANGE COCOA CAKI — ee eas 4is cap HERSHEY'S Cocoa ‘Vs teaspoons baking soda “is cup boiling water 1 cup buttermilk or sour milk* ‘cup butter or margarine, ‘Ph cups unsifted all-purpose flour softened, 3 tablespoons buttermilk or sour a cup shortening, milk” 2 cups sugar vis teaspoon baking soda ‘is teaspoon salt Sie teaspoon grated orange peel 1 teaspoon vanilla ls teaspoon orange extract 2 eggs Orange Butiereream Frosting Grease three 8- or 9-inch layer pans and line with wax paper; set aside. Stir together cocoa and boiling water in small bowl until smooth; set aside, Cream butter, shortening, sugar, salt and vanilla in large mixer bow! until light and fluffy. Add eggs; beat well. Stir 1s teaspoons baking soda into 1 cup butter- milk; edd alternately with flour to creamed mixture Measure 1% cups batter ito small bow. Stirin 3 tablespoons buttermilk; Ys teaspoon baking soda, the orange peel and orange extract pour into one pre- pared pan. Blend cocoa mture ito remaining batter, divide evenly among femaining two prepared pans. Bake a 3 for 254030 minutes or unl cake tester comes out clean. Coo 10 minutes; remove from pans. Cool completly. Pace one chocolate Iyer on serving plate, spread wits some of the Orange Buttercream Frosting. Top with orange layer and spread with frosting, Top with remaining chocolate layer and frost entire cake 2; 10 to 12 servings *To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup; use tea spoon vinegar plus milk to equal 3 tablespoons. ORANGE BUTTERCREAM FROSTING 41s cup butter or margarine, 2 teaspoons grated orange peel softened ‘Viz teaspoons vanilla 6 cups confectioners’ sugar 4 t0 6 tablespoons milk Cream butter, 1 cup confectioners’ sugar, the orange pee! and vanilla in large mixer bowl. Add remaining confectioners’ sugar alternately with milk, beating to spreading consistency. x a x ee ee Onnge Cocoa Cake CAKES & CHEESECAKES 31 “HiOD OND DD DDADMIN CHOCOLATE PEANUT BUTTER MARBLE CAKE 41s cup HERSHEY'S Cocoa 1 tablespoon shortening 2 tablespoons confectioners’ 1 package (18/2 ounces) white suger ‘cake mix (pudding-in-the- 2 tablespoons butter or mix type) margarine, softened 2 cup packed light brown sugar 2 tablespoons hot water 1a cups water | cup REESE'S Peanut Butter 3 eggs Chips ‘Combine cocoa, confectioners’ sugar, butter and 2 tablespoons hot water in small bowl until smooth; set aside. Melt peanut butter chips and shortening, in top of double boiler over hot, not boiling, water; set aside. Combine dry, cake mix, brown sugar, Te cups water, the eggs and melted peanut butter mixture in large mixer bowl; beat on low speed until moistened. Beat 2 min. tutes on medium speed until smooth, Add Lz cups batter to reserved cocoa ‘mixture; blend well. Pour remaining batter into greased and floured 13x9- inch pan; spoon dollops of chocolate batter on top. Swirl with knife or spatala for marbled effect. Bake at 350° for 40 to 45 minutes or until cake tester comes out clean, Cool; frost as desired (see pages 88-3), 10 to 12 servings COCOA CHEESECAKE Graham Crust 1 teaspoon vanilla 2 packages (8 ounces each) cream 2 eggs cheese, softened 1 cup sour cream is cup sugar 2 tablespoons suger “is cup HERSHEY'S Cocoa 1 teaspoon vanilla Prepare Graham Crust; set aside. Beat cream cheese, 3/4 cup sugar, the cocoa and 1 teaspoon vanilla in large mixer bowl until light and fuly. Add epee; blend well. Pour into prepared crust. Bake at 375° for 20 minutes. Remove cheesecake from oven; cool for 15 mintates, Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling, Bake at 425" for 10 minutes. Cool; chill several hours or overnight. 10 to 12 servings GRAHAM CRUST ‘Lie cups graham cracker crumbs Js cup butter ot margarine, ‘is cup sugar melted Combine graham cracker crumbs, sugar and melted butter Press mixture conto bottom and halfway up side of Finch springform pan. 32 CAKES & CHEESECAKES FUDGEY PECAN CAKE rn ie cup butter or margarine, 3 tablespoons water ‘melted Ja cup finely chopped pecans 1s cups sugar 3 egg whites, at room 154 teaspoons vanilla temperature 3 ege yolks Ye teaspoon cream of tartar Us cup plus 1 tablespoon ¥is teaspoon salt HERSHEY'S Cocoa Royal Glaze (page 88) 4s cup unsifted all-purpose flour Pecan halves (optional) 3 tablespoons vegetable oil Line bottom of 9-inch springform pan with aluminum foil; butter foil and side ‘of pan, Set aside. Combine “is cup melted butter, the sugar and vanilla in large ‘mixer bowl; beat well. Add egg yolks, one ata time, beating well after each ad sltion. Blend in cocoa, flous oi! and water; beat wel. Stir in chopped pecans, Beat egg whites, cream of tartar and salt in small mixer bowel until stiff peaks form. Carefully fold into chocolate mixture, Pour into prepared pan. Bake at 350" for 45 minutes or until top begins to crack slightly, (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm. Remove side of pan. Prepare Royal Glaze. Pour over cake, allowing glaze to run down side, With narrow metal spatula, spread glare evenly ontop and sce. Allow to harden, (Garnish with pecan halves. 10 to 12 servings (CAKES & CHEESECAKES aChocolate Swirl Cake CHOCOLATE SWIRL CAKE ‘cup butter or margarine, softened 2 cups sugar 2 teaspoons vanilla conan cer Ea cee 2 ened agree "SPS Sine ia peas Gee ne ‘dd coconut to remaining batter; pour into greased and floured 12-cup Bundt an or IDinch tube pan, Pour chocolat batter ever vane st pe zo! i: Bake at 350" about 7 minutes or until cake tester comes ou cleats 091 15 minates; remove from pan. Cool completely; glaze of frost ss dastond (Gee pages 88-83) 12 to ls servings “To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup 54 CAKES & CHEESECAKES Cott Pies & Pastries CLASSIC CHOCOLATE CREAM PIE 9-inch pastry shell or crumb Ys teaspoon salt crust 3 egg yolks 2h blocks (21 ounces) cup milk HERSHEY'S Unsweetened 2 tablespoons butter or Baking Chocolate, broken rgarine into pieces }oons vanilla 2 cups milk 3 egg whites, at room 1 cups sugar ‘temperature 3 tablespoons flour Je teaspoon cream of tartar 3 tablespoons cornstarch, # tablespoons sugar ake pastry shell; set aside. Melt baking chocolate pieces with 2 cups milk in ‘meditim saucepan over medium heat, sticring constantly. Cook ar str just until mixture Boils; remove from heat. Combine 1'/s cups sugar, the flour ‘comstarch and sale in small bowl. Blend egg yolks with Leup milk; add to dry ingredients. Blend into chocolate mixture in saucepan, Cook aver medium heat, stirring constantly, until mixture boils; boil and stir 1 minute, Remove from heat; biend in butter and vanilla, Pour into cooled shell Beat esi; whites and cream of tartar in small mixer bowl until foamy. Gradu- ally add 6 tablespoons sugar; beat until stiff peaks form. Spread meringue ‘onto hot pie filling, carefully sealing; meringue to edge of crust. Bake in pre: heated 350° oven for 8 to 10 minutes or until lightly browned, Cool to room ‘temperature; chill soveral hours or overnight. 8 servings VARIATION, Chocolate Rum Cream Pie: Substitute 3 to 4 tablespoons ram for the vanilla, PIES & PASTRIES 35,(DODD DDD OL DAL D IDO BRANDY ALEXANDER PIE Chocolate Petal Crust 30 large marshmallows 1 to 2 tablespoons brandy Vs cup milk 1 to 2 tablespoons creme de ‘1 cup HERSHEY'S Semi-Sweet cacao Chocolate Chips 2 cups heavy or whipping cream Propare Chocolate Petal Crist et aside. Combine marsharllows and milk in medium saucepan; cook over low heat, siring constany, unt marshima- lows are melted and mixture is smooth, Pour hall the marshmallow rivture into small bow set aide: Ad chocolate chips othe remaining marshmallow mine: rearn 0 low heat and stir nil chype are melted. Remove from heat al li in vail; cool o room temperature: Sir brandy and creme de cacao into reserved marshmallow mixta small bv, cil nl mixture mounds Slightly when dropped from a spoon Whip cram until sif. Fold 2 cops ofthe whipped cream ino cooted choco- late mixture spoon Into cooled eeust, Blend femaining whipped cream into chilled brandy mintoe; spread over chocolate mixture Chill ebout 2 hours ot ‘uni frm. Gamnish as desied 8 rons 1 teaspoon vanilla CHOCOLATE PETAL CRUST ‘cups unsifted all-purpose flour softened ‘is cup HERSHEY'S Cocoa 1 cup sugar 21 teaspoon baking soda Less Xe teaspoon salt 1 teaspoon vanilla Ys cup butter or margarine, Cream butter, sugar, egg and vanilla in lange mixer bow, Combine flour, co- oa, baking soda and salt; stir into creamed mixture. Shape soft dough into two rolls, Tis inches in diameter each. Wrap in plastic wrap; chill several hours. Cut one roll into Ysvinch slices; arrange slices, edges touching, on bot- tom, up side and onto rim of greased 9-inch pie pan. (Small spaces in crust will not affect pie.) Bake at 375° for 8 to 10 minutes. Cool. Enough dough for 2 crusts Note: Remaining roll of dough may be frozen for later use, Os, bake as chocolate refrigerator cookies, Cat roll into 's-inch slices. Place on. ungreased cookie sheet, Bake at 375° for 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet; cool completely on wire rack, Makes about 1s dazen cookies, Top: Brandy Alexander Pie Bottoms: Black Bottom Pie (see page 38) 36 PIES & PASTRIES v3 its acetalOPPO DDD DODD DOOD BLACK BOTTOM PI Sc 9-inch pastry shell or ceumb 4. egg yolks crust Xi cup sugar 4s cup sugar Ya cup comstarch 1s cup HERSHEY'S Cocoa ‘teaspoon vanilla ‘Wc cup butter or margarine, 2 tablespoons rum softened 4 egg whites envelope unflavored gelatine cap sugar 4ie cup cold water Grated chocolate 2 caps mille Bake pasty shel set aside. Combine ls cup sugar, the cocoa and butte in 1medidin bow set aside. Sprinkle gelatine onto cold water n small bow let Stand I minute to soften. Pace boil in pan of simmering water to dcolve gelatine Combine mil egy yolk a cup sug and the ctr nme um saucepan. Cook over medium hest, string constr, until mixture boils; bod and sir 7 minute. Remove from heat; measure Ia cups ofthe cus. lard and blend ino cocoa-sugar mixture. Add vanilla and pour into cooled shell chill un st Combine dissolved gelatine with remaining custard; add rum and set aside Beat ey whites in small miner bowl wil foamy; gradually ads cup sugar and beat uni stiff peaks form, Fold egg whites into geltine-custard mate, Chil 15 minutes of unt partly set Spoon over choclate custard in crust Chill until set. Garnish with grated chovolate Baercings EASY CHOCOLATE MOUSSE PIE Graham Cracker Crust 1 cup confectioners’ sugar 1 package (8 ounces) cream 1D teaspoons vanilla cheese, softened 2 cups heavy or whipping cream 4s eup HERSHEY'S Cocoa Prepare Graham Cracker Crust; set aside. Beat cream cheese and cocoa in large mixer bow] until fluffy and well blended. Gradually add contectioners’ sugar; blend well. Stir in vanilla, Whip cream siti stif; fold into cheese tix- ture. Pour into cooled crust; chill until firm. Garnish as desired, 8 servings GRAHAM CRACKER CRUST ‘Tis cups graham cracker crumbs 3 tablespoons sugar Ms cup butter or margarine, melted Combine graham cracker crumbs, fhelted butter and sugar in small bowl. Press mixture firmly onto bottom and up side of 9-inch pie pan. Bake at 33 {for 10 minutes; cool. 38 PIES & PASTRIES CHOCOLATE BANANA CREAM PIE ‘inch pastry shell ox crumb 3 tablespoons butter or crust ‘margarine 1s cupe sugar 1 teaspoons vanilla “cup HERSHEY'S Cocoa 2 medium bananas, sliced 4s cup cornstarch Swvetened whipped eream “a teapoon sat Additional banana slices 3 cup ml ‘options Bake pastry shel set aside. Combine sugar, coco, commstarch and satin me- dius saucepan; gradually add milk, sting unt smooth. Cook over meds hat sting constantly, until mistare bls bol and tr 3 minutes. Remove from heat blond in butter and vanil, Pour into bowl; press plastic wrap d relly onto tsTace. Cool to room temperate Cover bottom of cooled shell with small amount of filling. Arrange banana slices over filling; cover with remaining filling. Chill 3to 4 Rours or unti firm, Gamish with sweetened whipped eam and banana sce: servings PIES & PASTRIES 39Top: Chocolate Filed Cxam Puffs, Middle: ChcolteAlmond a Bottom: Napoleons (see page 42), oe CHOCOLATE-FILLED CREAM PUFF: 4 eggs Chocolate Cres Flin Confectioners’ sugar . 1 cup water up butter or margarine teampoon salt 1 cup sifted all-purpose flour He once; stir vigorously over ow heat about I munute os unt btees I ‘of pan and forms a ball. Remove from heat; add eggs, one at Eanes well after each addition until smooth and velvety. nt Hie Beating at water, butter and salto rolling boil in medium saucepan, Add flour all at ‘ally slice off small portion of top; reserve tops, Remove any soft filaments of dust with confectioners’ sugar. Chill About 12 eream pfs (continued) 40 PIES & pastries eeeeeee DONDE. CHOCOLATE CREAM FILLING 3 egg yolks, slightly beaten 2 tablespoons butter or ‘margarine 1s teaspoons vanilla Djs cups sugar is cup HERSHEY'S Cocoa ‘Js cup comstarch 4a teaspoon salt 3 cups milk. ‘Combine sugar, cocoa, cornstarch and salt in medium saucepan; stir in milk Cook over medium heat, stirring constantly, until mixture bosls; bol and stir 1 ‘minute, Remove from heat, Gradually stir small amount of chocolate mixture into egg yolks; blend well. Return egg mixture to chocolate mixture in pan, stirand heat just until boiling. Remove from heat; blend in butter and vanilla Pout into bow; press plastic wrap directly onto surface. Cool. VARIATION Miniature Cream Puffs: Drop dough by level teaspoonfuls onto ungreased cookie sheet, Bake at 400* for about 15 minutes. Fill as directed above. ‘About 8 dozen miniature cream puffs CHOCOLATE-ALMOND TARTS Chocolate Tart Shells ‘is cup sugar 1s cup HERSHEY'S Cocoa 2 tablespoons cornstarch 2 tablespoons flour Mis teaspoon salt 2 cups milk: 2 egg yolks, slightly beaten 2 tablespoons butter or ‘margarine ‘Ys teaspoon almond extract Sliced almonds Propaze Chocolate Tart Shells; set aside, Combine sugar, cocoa, cornstarch, flour and salt in medium saucepan; blend in milk and egg yolks. Cook over ‘medium heat, stiring constantly, until mixture boils; boil and stir 1 minute, Remove from heat; blend in butter and almond extract, Pour into cooled shells; press plastic wrap directly onto surface. Chill. Gar- nish tops with sliced almonds. ‘farts CHOCOLATE TART SHELLS 's cup HERSHEY'S Cocoa 6 tablespoons butter or margarine, melted ‘Via cups vanilla wafer crumbs (about 45 wafers) Ys cup confectioners’ sugar Combine crumbs, confectioners’ sugat, cocoa and melted butter in medium bowl; stir until completely blended. Divide mixture among six 4-ounce tart ‘pans; press mixture irmly onto bottoms and up sides of pans. Bake at 350° for 5 minutes. Cool. PIES & PASTRIES 41DOOD ONO NAPOLEONS, rere 2 sheets (17%/ounce package) Vanilla Frosting frozen puff pastry Chocolate Glaze Chocolate Cream Filling, ‘Thaw folded pastry sheets as directed; gently unfold, Roll each on floured. surface to 15x 12-inch rectangle. Place on ungreased cookie sheets; prick each sheet thoroughly with fork. Bake at 350° for 18 to 22 minutes or until pulfed and lightly browned. Cool completely on cookie sheets. Prepare Chocolate Cream Filling ut one rectangle lengthwise into thee equal pieces. Place one piece on sev ing plate; spread with one-fourth of the Chocolate Cream Fillig Top with second piece of pastry; spread with one-fourth of the fing, Place remaining Piece ontop; set aside. Repeat procedure with remaining pastry and fling, Prepare Vania Frosting: spread half the frosting on each rectangle. Prepare Chacelate Gaze dial fall the glaze in decatve dign ows hoetnG on each rectangle, Cover chill atleast hout or un filing is rm. Cu each rec tangle into six pices 12 servings CHOCOLATE CREAM FILLING 4s cup sugar Sj cup HERSHEY'S MINI CHIPS 3 tablespoons comstarch Semi-Sweet Chocolate Vis cups milk 4s teaspoon vanilla 3 egg yolks, slightly beaten Combine sugar, cornstarch and milk in medium saucepan. Cook over me- dium heat, stirring constantly, until mixture ust begins to boil. Remove from heat, Gradually stir small amount of mixture into egg yolks; blend well. Re= ‘tum egg mixture to mixture in pan. Cook over mediim heat, stirring con. stantly, 1 minute, Remove from heat; add MINI CHIPS Chocolates and vanilla, stirring until chips are melted and mixture is smooth. Press plastic wrap directly Onto surface. Cool; chill thoroughly. VANILLA FROSTING is teaspoon vanilla 1 to 2 tablespoons hot water 1 cups confe ‘tablespoon Combine confectioners’ sugar, corn syrup, vanilla and hot water in small mixer bow; beat to spreading consistency. CHOCOLATE GLAZE Ye cup butter or margarine 4s cup HERSHEY'S Cocoa Melt butter in small saucepan. Remoye from heat; str in cocoa until smooth Cool slightly. 42 PIES © pasties DDO OOM DO DOOM DOOD FUDGE PECAN PIE ee lespoons buter of sepia, caked Pie teaspoons vanilla 1 cup sagae 1S cap HERSHEY'S Cocos 2) cap ansifted alepurpose flour *easpoon salt "Sap chopped pecans 1s caps light comm syrup Selnch unbaked pastry shel ‘Beggs Pecan halves: ex and vanilla combine sugar, coca, loa, salt corn syrup eggs, melted butter and fname miu bo bet 30 scons om medium speed (2 rol cee Sn chopped pecans ees a ur ino unbaked paste shel ake at 30> for 5060 minutes; immediate trange peo haves om op. Col (Fo fules lar, cover ane sand one day before soning) ‘or VARIATION Fre Wat le: Sutter pap fr Ht com yu bie pen inition maple favor for vanila and chopped wast and wan Tales for chopped pecan and pacin halves. Prepare and bake 2s directed ahve Fudge Pecan PieSTRAWBERRY CHOCOLATE PIE nro — Cocoa Crum Crust Leap heavy oF whippi >is cup HERSHEY'S Syrup eames” NPPING Ys cup sweetened condensed egg white wal tee 1 ablespoon sugar ‘teaspoon vanifla ee Prepate Cocoa Crumb Crust set aside. Combine syrup, sweet densed milk and egg yk in smal heavy saucepan: Cock over medi hon stirring constantly, until mixture boils, Remove from heat, stir in vanilla, Cocks shill thoroughly. Whip cream until stiff; fold into chocolate mixture. Beat eps white in soll mises bowl unt fosmy; add sugor end bso onl ski peeks form. Fold into chocolate cream mixture. form, Fold ino choco ture. Pour into prepared crust, Cover, Prepare Strawbemy Topping; spoon onto frozen al freeze nl serving time: Gomi os dested. POe}M® Ming, Cover *Do not use evaporated milk **Do not use non-dairy whipped topping. (continued) 44 PIFS & Pastries oes eee bees Maa$Pl mala asl) sll) 9) ea) COCOA CRUMB CRUST 15 cups vanilla wafer erumbs is cup confectioners! sugar {about 45 wafers) 6 tablespoons butter or ‘in cup HERSHEY'S Cocoa ‘margarine, melted ‘Combine crumbs, cocoa and confectioners’ sugar in medium bow]; gradually add melted butter, stirring to completely coat crumb mixture. Press mixture firmly onto bottom and up side of 9-inch pie pan; freeze. STRAWBERRY TOPPING 1 package (10 ounces) frozen 2 tablespoons sugar sliced strawberries, thawed 2 tablespoons light corn syrup ‘Loup heavy or whipping cream Drain strawberries; mash or puree in blender or food processor to equal 3 to 2 cup. Whip cream and sugar until stiff; fold in strawberry puree and corn, syrup, FUDGE BROWNIE PIE gn ge 2 eggs "is teaspoon salt 1 cup sugar 1 teaspoon vanilla Ys cup butter or margarine, 4a cup chopped nuts (optional) melted Ice cream ‘fs cup unsifted all-purpose flour Hot Fudge Sauce 1s eup HERSHEY'S Cocoa Beat eggs in small mixer bowl; blend in sugar and melted butter. Combine flour, Cocoa and salt; add to butter mixture. Stir in vanilla and nuts Pour into lightly greased inch pie pan. Bake at 350° for 25 t0 30 minutes o until almost set (pie will not test done). Cool; cut into wedges. Serve wedges topped with scoop of ice cream and drizzled with Hot Fudge Sauce. 6 108 servings HOT FUDGE SAUCE 2 cup sugar “is cup light comm syrup 4h Gp HERSHEY'S Cocoa “hs Gup butter or margarine 21 cup plus 2 tablespoons 1 teaspoon vanilla (Grounce can) evaporated mull Combine sugar and cocoa in small saucepan; blend in evaporated milk ond om syrup. Cook over medium heat, sting constantly, uni mixture bos; to and stir 1 minate, Remove from heat; sr in butter and vanil. Serve warm. Beit Wee mice PIES & PASTRIES 45Cookies & Bar Cookies SCRUMPTIOUS CHOCOLATE LAYER BARS, 6 2 cups (12-ounce package) 4c cup sesame seeds (optional) HERSHEY'S Semi-Sweet ‘is teaspoon almond extract, ‘Chocolate Chips 3 cups unsifted all-purpose flour 1 package (8 ounces) cream ‘Dis cups sugar cheese 1 teaspoon baking powder a cup plus 2 tablespoons ‘teaspoon salt ‘G-ounce can) evaporated 1 cup butter or margarine mille 2 eggs 1 cup chopped walnuts ‘is teaspoon almond extract, Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in walnuts, sesame seeds and iz teaspoon almond extract. Blend well; set aside. Combine remaining ingredients in lage miner bow blend well on low speed ‘itl mixture resembles coarse crumbs, Press half the minture in greased 1BxSinch par spread with chocolate mixture. Sprinkle rest of crumbs over filing. (Uf inture softens and forms asf dough, pinch off small pieces to use a topping.) Bake a 375" for 35 to40 minutes or unt golden brown Cool, cat into ba. ‘Abou! 3 doe bars Clockwise from top left: Peanut Butter Paisley Brownies (se page 48), Scrumptious (Chocolate Layer Bars and Best Brownies (eee page 88) 46 COOKIES & BAR COOKIES“OD ODO P ODDO“ OuN EN sOmtorionionn PEANUT BUTTER PAISLEY BROWNIES 5 eee mS ‘cup butter or margarine, 1 teaspoon vanilla softened 2 cups unified all-purpose flour cap peanut butter 2 tespoons aking powder 1 eap sugar teaspoon salt cup packed light brown sugar cup (Seon can) 3 egg HERSHEY'S Syrup Blend butter and peanut baticr in lange miner bowl. Add sugar and brown sugar beat well. Add eggs, one at a time, beating wll sie Sach in Blend in vans. Combine fou baking powder and sal add toscana eee stu Spread half the batter in greased 19xS-nch pan, Spoon syrup overtop. Cre- fully sread with remaining batter Swil with spatula or le Oe blog oe fect. Bake a 380° for 35 to 40 minutes or unt ightly browned. Coch carne sare About 3 deze Broumes BEST BROWNIES Sanne ‘a cup butter or margarine, 4s cup HERSHEY'S Cocoa melted, "is teaspoon baking powder ‘Leup sugar is teaspoon salt 1 teaspoon vanilla ‘is cup chopped nuts (optional) 2eggs Creamy Brownie Frosting Ys Cup unsifted all-purpose flour Blend butter, sugar and vanilla in large bowl. Add eggs; using a wooden FRom. eat wll. Combine flous, cocoa, baking powder and sal; gradually blend into egg mixture. Stir in nuts Spread in greased 9-inch square pan, Bake at 350° for 20 to 25 minutes or until Prownie begins to pull away from edges of pan. Cool, irost with Creamy Brownie Frosting. Cut into squares, About 16 brownies CREAMY BROWNIE FROSTING 3 tablespoons butter or “2 teaspoon vanilla ‘margarine, softened 1 cup confectioners’ sugar 3 tablespoons HERSHEY'S Cocoa__1 to 2 tablespoons milk L tablespoon light com syrup oF honey (Cream butter, cocoa, corn syrup and vanilla in small mixer bowl, Add confec- loners’ sugar and milk; beat 0 spreading consistency. About 1 cup frosting 48 COOKIES & BAR CooKiES Macaroon Kise Cookies MACAROON KISS COOKIES = ‘Vis cups unsifted all-purpose flour softened 2 teaspoons baking powder "4s cup butter or margarine, 4s teaspoon salt 5 cups (1d-ounce package) flaked 54 HERSHEY'S KISSES ‘Chocolates (8-ounce package), unwrapped : cheese, softened cole hee Bes 8) Te to minutes or iy browne. Re uly remove from cookie shes; cool completely on wie —_— “aro ences COOKIES & BAR COOKIES 49(DONS ONIN DP. REESE’S CHEWY CHOCOLATE COOKIES ‘V/s cups butter or margarine, *is cup HERSHEY’S Cocoa Softened 1 teaspoon baking soda 2 cups sugar 1is teaspoon salt Denes 2 cups (12-ounce package) 2 teaspoons vanilla ‘REESE'S Peanut Butter Chips 2 cups unsifted all-purpose flour ‘Crmam butter and sugar in large mixer bowl until light and flufy. Add eges ‘and vanilla; beat well. Combine flour, cocoa, baking soda and salt gradually blend into creamed mixture, Stir in peanut butter chips Drop by teaspoonfuls onto ungreased cookie sheet Bake at 350° for 8 to 9 minutes, Do not ovriale. (Cookies will be soft they will puff during baking and flatten upon cooling) Cool until set, about 1 minute, Remove from cookie Sheet; cool completely on wite sack. “About Hts docen cokies HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES 1 cup butter, softened ‘teaspoon baking soda Me cup sugar 4s teaspoon salt ‘ie cup packed light brown sugar 2 cups (12-ounce package) ‘teaspoon vanilla HERSHEY'S Semi-Sweet 2eges Chocolate Chips 2¥is cups unsifted all-purpose flour 1 cup chopped nuts (optional) ream butter, sugar, brown sugar and vanilla in large mixer bow! until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradu- ally add to creamed mixture, Beat well, Stir in chocolate chips and nuts, Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 ‘minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wite rack “About 6 dozen cookies VARIATION. Milk Chocolate Chip Cookies: Substitute 2 cups (11.S-ounce package) HERSHEY'S Milk Chocolate Chips for the semi-sweet chocolate chips, CClocktoise from top lft; Hershey's Great American Chocolate Chip Cookies, Rese's Chewy Chocolate Cookies, Chocolate Chi Whole Wheat Cookies (see page 52) and Chocolate Cookse Sadoiches (se page 52) COOKIES & BAR COOKIES 51nD DNDN DP” CHOCOLATE COOKIE SANDWICHES ee Xz cup shortening 4s eup HERSHEY'S Cocoa Leup sugar 12 teaspoon baking soda Legg Na teaspoon salt ‘teaspoon vanilla 'scup milk ‘11; cups unsifted all-purpose flour Creme Filling Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fully, Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for TL to 12 minutes or just until soft-sct (do no! overbaie), Cool 1 minute. Remove from Cookie sheet, cool completely on wire rack. Prepare Creme Filling. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie, Repent with remaining cookies and Filling, About 15 fillet cookies (CREME FILLING Ys cup marshmallow creme sj teaspoon vanilla 2) cup confectioners’ sugar 2 tablespoons butler or margarine, softened 2 tablespoons shortening Cream butter and shortening in small mixer bowl; gradually beat in marsh- mallow creme. Blend in vanilla and confectioners’ sugar; beat to spreading consistency. CHOCOLATE CHIP WHOLE WHEAT COOKIES a 4 cup shortening is teaspoon baking soda 114s caps packed light brown sugar lz teaspoon salt Legg 2 cups quick-cooking oats is cup water 1 cup chopped dried apricots or ‘teaspoon vanilla Taisins Loup unsified whole wheat flour 1 cup HERSHEY'S MINI CHIPS: Semi-Sweet Chocolate (Cream shortening and brown sugar in large mbser bowl until light and fluly. ‘Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and sel stir into creamed mixture. Stirin oats, dried apricots and MINI CHIPS Chocolates Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake a1 380" for 100-12 minutes oF until golden brown. Remove from cookie sheet; ‘ool completely on wire rack ‘About 5 dozen cookies 52 COOKIES & BAR COOKIES (DLO ODD DODD LOND (CHOCOLATE-CHERRY SQUARES ee oe Combine flour, buter and 1 bowl rosin sugar in lage miner owl. Blend on low speedo form ine cbs about 2 sn She mat Reserve en crumb rixture for topping, pat remaining crumbs into ungreased nck Square pan. Bake at 80" for 10 minutes or until lightly browned. Prepare Fl ingy spread over warm crt. Sprinkle with reserved crumb minture and gat nih with chery haves Bake t 5 for 25 miter ntl ihly bro ool et into squares. Store in refrigerator. “Ato 3 doce spars rN ES Bitar com a Combine cream cheese, sugar, cocos, milk, egg and vanilla in Perper Searcher eee Chocolate-Cheory SquaresPDL DOLD DDD DONO, HOLIDAY CHOCOLATE COOKIES a rs = hs cup butter or margarine, 1s cup HERSHEY'S Cocoa softened, 4 teaspoon baking powder %is cup sugar "a teaspoon baking soda Legg ie teaspoon salt 1 teaspoon vanilla Decorator's Frosting. ‘Vis cups unsifted all-purpose flour Cream butter, sugar; egg and vanilla in large mixer bow! until light and fluty. Combine remaining ingredients except Decorator's Frosting; add to creamed mixture, blending wel. Rolla small portion of dough a a time on ightly floured surlace to eine thickness, (i't00 soft, chill dough until firm enough to oll.) Cut with 24s inch, cutter: place on ungreased cookie sheet, Bake at 325° for 5to 7 minutes or une til only a slight indentation remains when touched lightly. Cool 1 minute. Re- ‘move from cookie sheet; cool completely on wire rack. Prepare Decorator's Frosting and decorate with holiday designs or messages, ‘About 3 dozen cookies DECORATOR’S FROSTING Vi cups confectioners’ sugar 1a teaspoon vanilla 2 tablespoons shortening Red, green or yellow food color 2 tablespoons mille ‘Combine all ingredients except food color in small mixer bowl; beat until smooth and of spreading consistency. Tint with drops of food color, blending, well CHOCOLATE CHIP CHOCOLATE COOKIES 4s cup butler or margarine, 41s cup HERSHEY'S Cocoa Softened 2 teaspoon baking soda Teup sugar 12 teaspoon salt Less ‘is cup milk. 1 teaspoon vanilla, 1 cup HERSHEY'S Semi-Sweet ‘Vie cups unsifted all-purpose flour Chocolate Chips Cream butter, sugas, egg and vanilla in large mixer bow! until light and flutty. Combine flour, cocoa, baking soda and salt; add alternately with milk i creamed mixture, blending well, Sti in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 ‘minutes or until almost set (io not overbate). Cool 1 minate. Remove from cookie sheet; cool completely on wire rack About 33 decor cookies 54 COOKIES & RAR COOKIES OLD? REESE’S COOKIES 1 cup shortening, or cup 2 cups unsifted all-purpose flour ‘utter or margarine, softened 1 teapoon baking soda 1 cup sugar 1 cip REESE'S Peanut Butter “1 cup packed light brown suger Chips 1 ttppoon ila SN 1 cup HERSHEY'S Semi-Sweet Lease Ehocolate Chips Cream shortening or butter, sugar brown sugar and vanilla in large miser bowl unt light sd fully. Add eggs, beat well. Combine flour and being soda; edd to creamed minture, Surin peanut buller chips and: chocolate chips Drop by tesppoanfuls onto ungreased cookie sheet. Bake a 350° fr 10 o 12 rrinstes or unl lightly browsed: Cool slighty, Remove fom cookie shee, oo completely on wie rack “Abt 5 den cas COCOA-PECAN KISS COOKIES —$—<—< 1 cup butter or margarine, 1 cup finely chopped pecans foftened sh HERSHEY'S KISSES 21 cup sugar Chocolates @-ounce 1 tetapoon vanilla package), enmrapped 15 caps unsifted all-purpose flour Confectioners sugar 1. ep HERSHEY'S Cocoa Cream butter, sugar and vanilla in large mixer bowl unt ight and lly. Combine flowe and cocoa bend nto creamed mitre. Add pecans; eat Cn Jow speed until wel blended. Chill Gough 1 hour or until fin enough to handle Shape scant tablespoon of dowgh around each unweapped KISS, covering completely, shape int balls. Pace on ungreased cook shee. Bake at 375° for 0 to 12 minutes or until almost set, Cool slighty. Remove from cookie Sheet; cool completely on wire rack, Rollin confectioners supa ‘About dis dozen cookies COOKIES & BAR COOKIES 55Puddings, Mousses & Soufflés HOT CHOCOLATE SOUFFLE 9s cup HERSHEY'S Cocoa 11 teaspoon vanilla 4 cup sugar 8 egg whites, at room "is eup unsifted all-purpose flour temperature teaspoon salt 4a teaspoon cream of tartar 2 cups milk Nc cup sugar 6 egg yolks, well beaten Sweetened whipped cream 2 tablespoons butter (optional) Lightly buter 242-quart soutilé dish; sprinkle with sugar. Measure length of heavy-duty aluminum foil to ft around souffle dish; fold in thirds lengthwise. Lightly oil one side of collar; tape securely to outside of dish (oiled side in), allowing collar to extend at least 2 inches above rim. Set aside. ‘Combine cocoa, ‘4 cup sugar, the flour and salt in medium saucepan; gradu: ally blend in milk. Cook over medium heet, stirring constantly with wire ‘whisk, until mixture boils; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well. Return egg mixture to chocolate mixture in pan, Add butter and vanilla, stirring until combined. Set, aside; cool to lukewarm, Beat egg whites with cream of tartar in large mixer bow! until soft peaks form. ‘Add tls cup sugar, 2 tablespoons a atime, beating until stiff peaks form. Gent- ly fold one-third of the chocolate mixture into beaten egg whites. Fold in re- ‘maining chocolate mixture, half at atime, just until combined. Gently pour mixture, without stirring, into prepared dish; smooth top with spatula. Place dish in larger pan; place in oven on bottom rack. Pour hot water (continued) 56 PUDDINGS, MOUSSES & SOUFFLES ‘Hot Chocolate Souffle {nto pan to depth of 1 inch (be sure bottom of fol collar does not touch water bath), Bake at 350° for 1hour andl 10 minutes or until cake tester inserted hall- way between edge and center comes out clean. Carefully remove foil. Serve immediately with sweetened whipped cream. 3 to 10 seroings Soufflé Success Tips * To help the sousflé collar stand straight, fasten seam with tape, And be sure the bottom of the collar doest’t touch the water bath, + Don't “overfold’ For a high, light souffle, fold chocolate mixture into eg whites very gently PUDDINGS, MOUSSES & SOUFFLES 57(DONOVAN O EOD STRAWBERRY-CHOCOLATE BAVARIAN CREAM 1 package (10 ounces) frozen 241s cups milk sliced strawberries, thavred 1 teaspoon vanilla 2 envelopes unflavored gelatine 2 cups heavy or whipping cream a cup sugar 1 teaspoon vanilla 1 cup HERSHEY'S Semi-Sweet 2 or 3 drops red food color ‘Chocolate Chips Drain strawberries; reserve syrup. Add water to syrup to equal % cup. Stir laine into liquid; set asice, Puree or mash berries to equal "2 cup; reserve ymbine sugai ps and 42 cup of the milk in medium saucepan. wer low heat, stirring constantly, until mixture is smooth and very hot Add gelatine mixture, stirring until gelatine is dissolved. Remove from h ‘add femaining 1's cups milk and 1 teaspoon vanilla. Pour int bticring occasionally, until mixture mounds when dropped Whip 1 cup ofthe cream until stif fold into chocolate mixture. Pour into oiled of 5-cup mold; chill until frm, Whip remaining 1 cup cream and 1 teas vanilla in'small mixer bowl until stiff. Fold in reserved puree and food color Unmold Bavarian; garnish with strawberry mixture, 8 to 10 serving: DOUBLE CHOCOLATE MOUSSE 2 HERSHEY'S Milk Chocolate 2 egg yolks Bars (8 ounces each) sig cup batter oF margarine 2 blocks @ ounces) HERSHEY'S _1 cup heavy or whipping cream Unsweetened Baking 18 ladyfingers, spi Chocolate ‘4 egg whites 5 tablespoons water ‘Chopped almonds (optional) 2 tablespoons rum or brandy Break chocolate bars and baking chocolate into pieces. Melt with water and rum in ‘boiler over hot, not boiling, water stir until mixture moot. Re eat; blend in egg, yolks. Add butter, 1 tablespoon at a ‘ime, sting until ended; cool slightly: Whip cream unt stiff carefully fold into chocolate mixture, Chill | hout of until mixture begins to set. Meanwhile, line bottom and side of 8- or 9-inch springform pan with Tadyfin- pers, rounded sides against pan, Beat egg, whites until sf but not dry. Care Filly fold into chocolate mixture, Pour into ladyfinger-lined pan and chill 8 ours oF Overnight. Just before serving, remove side of pan. chopped almonds; garnish as desired. Top: Strawberry Chocolate Bavarian Cream Bottom: Double Chocolate Mousse PUDDINGS, MOUSSES & SOUFFLESCHOCOLATE CREAM PUDDING 3 egg yolks, slightly beaten la cup HERSHEY'S Cocoa 2 tablespoons butter or 4s cup cornstarch margarine 14s teaspoon salt ‘Vis teaspoons vanilla 3 cups milk Combine sugary, cocoa, cornstarch and salt in heavy saucepan; add milk and eax yolks, Cook over medium hes, stirring constantly, until enfature bale boil and stir 1 minute, Remove from heat; Blend in bier and vara. Pout Jnwo bowl or individual dessert dishes; press plastic wrap decly onto st face. Cool; chill until set. ie z 6 to 8 servings INDIVIDUAL FUDGE SOUFFLES ‘1s cup butter or margarine, 2is cap unsifted all-purpose flour softened is cup HERSHEY'S Cocoa ‘Hi cups sugar Tir teaspoons baking powder ‘teaspoon vanilla 1 cup heavy or whipping cream 4 eggs 2 tablespoons confectioners’ 35 cup mille sugar 1s teaspoon instant coffee ‘granules Grease and sugar eight 5- or 6-ounce custard cups or ramekins; set aside Cream butter, sugar and vanilla in large mixer bowl until light and flully. Adel ‘eggs, one at a ime, beating well after each addition. Scald milk; remove from. heat and add coffee granules, stirring until dissolved. Combine flows, cocoa ‘and baking powder; add alternately with milk-coffee mixture fo creamed mix. ture. Beat 1 minute on medium speed, Divide batter evenly among prepated custard cups Place in two finch square Bans; place pans in oven. Pour hot water nto pans to depth of each, Bake ot 525 tbe 40 fo 45 minutes for custard cups (0 to 55 manutes for remebinny adding more water if necessary, uni cake tester insered hallway teen edige and center comes cut clean, Remove pans from oven and llow costed cups #0 sand in water 5 minutes, Remove cutarl cups from wats eel slightly Serve in custard cups or invert onto dessert dishes. Boat cent wth conlestoner’ sugar unt st spoon onto warm soulféy "Sars 60 PubpiNes, Mousses & sourrLEs ‘Chocolate Monsse 8 VOrange (CHOCOLATE MOUSSE A LORANGE 2 cups c-ounce package) 2 to 3 tablespoons orange- TReMstIEY's SemiSweet figured que Chocolate Chips 1s cape envy Of whipping ceam ‘block (ounce) HERSHEY'S" 6.egg whites st room Unsweetened Bal Temperture Ghowiate sa eap sugar S tablespoons wales Src whipped cea am ys, a 00m temperature ange sles, Gx iio wedges ess 0 ms et lt chocolat chips and baking chocolate with water in op of double boter er Fol no So Re SH eo ee ea Wala this Dea eps yolks one ata ine into chocolate mtr, coo to akearm Stirn orange favored liquoun Whip cream unl tif fold into chocolate nx tare, Beat ogg whites in lage miner howl unl foamy. Gradually ad sugar; best tnt sit pens fons Pd in chocolatecreamt mitre, Spoon nt dessert dishes. Cover chil several Hours or untl fim, Garnish with swectened whipped ream and ormge wedges, ieee PUDDINGS, MOUSSES & SOUFFLES 61Cold Mocha Sou COLD MOCHA SOUFFLE 2 envelopes unflavored gelatine 1 cup heavy or whipping cream ‘is cup sugar 3 egg whites, at room 1s eup HERSHEY'S Cocoa ‘temperature 1 tablespoon instant eotiee “4 cup sugar sranules Cozumel Whipped Cream 2s cups milk ‘optional 3 egg yolks, beaten ‘Chocolate curls (optional) 4 teaspoon vanilla, Measure length of aluminum foil to fit around T-quart souiilé dish; fold in thirds lengthwise. Lightly oil one side of collar; tape securely to outside of dish (oiled side in), allowing collar to extend 3 inches above that of dish: Se aside, Combine gelatine, v2 cup sugar, the cocoa and coffee granules in medium saucepan; blend in milk and egg yolks. Let stand 2 minutes. Stir over lon heat until gelatine is completely dissolved and mixture coats a metal spoon, do not fil, Remove from heat; add vanilla, Four into lange bowl and chill stirring os casionally, until mixture mounds slightly when dropped from a spoon Whip cream until stiff; fold into chocolate mixture, Beat egg whites in small ‘mixer bowl until soft peaks form; gradually add "cup sugar and beat until Shff peaks form. Fold into chocolate pixture. Pour into prepared dish; chill until set, at least 4 hours. Just before serving, carefully semove foil. Garnish with Cozumel! Whipped Cream and chocolate curls. 6 t0 8 servings (Continued) 62 PuppiNGs, Mousses & sourrLis OND DODD LAA DDO COZUMEL WHIPPED CREAM. 4s cup heavy or whipping cream 1 to 2 teaspoons coffee-flavored ‘tablespoon confectioners’ sugar liqueur Beat cream with confectioners’ sugar in small bowl until stiff. Fold in coffec- flavored liqueur, POTS DE CREME AU CHOCOLAT ounces) HERSHEY'S 2 tablespoons butter or *eitwestened Baking timpariae ouiened ola, broken iio pieces 1 teaspoon vanilla lewligtena Sweetened whipped cream 2h cap supae Eindied violets optional 2 ea yolk lightly beaten ie ine aking chocolate pisces and ceam in medium saucepan. Cook over teal het rng conan with wie wh, unl costa eco die Spear and mites hot Ad supa and conn cooling and sting thie Remove ea ral at bene rng covotanly. Stir utter and vans Pourinto sx créme pots tnase cups pres plastic wrap dire ont sustace. Chl several Routs or ut 2. Cre vith evoeoa sipped rsa and candid vices) 0) Pots de Crime au Chocolat PUDDINGS, MOUSSES & SOUTFLES 63ODO OOOO "OND CHOCOLATE-BERRY PAREAITS aes Chocolate Cream Pudding tbage 60) 1 package (0 ounces) frozen sliced strawberries, thawed, orl cup sweetened sliced fresh strawberries Prepare Chocolate Cream Pudding: cool complet! ree in Bender of sieve fo equal (09 cup Beat sean and contecioneey sugar unt sf fldinstawbery pure, Alea ayer choclate puting ane strawberry cream in pata glasses. Chil unset Carmsh wih sate B10 10 serongs non-dairy whipped topping, thawed, for 1 cup heavy or whipping cream? 1 cup confectioners’ sugar” Fresh strawberries (optional) “You may substitute 2 cups frozen the cream and confectioners sugar, Chocolate-Rerry 64 PUDDINGS, Mousses & SourrLEs ROOD ODDO DMO MOCHA FUDGE PUDDING CAKE sis cup sugar 4s cup milk ‘Lcup unsifted all-purpose flour _1 teaspoon vanilla 2 teaspoons baking powder ‘vs cup sugar ‘is teaspoon salt ‘is cap packed light brown sugar ‘Ja cap butter or margarine tis cup HERSHEY'S Cocoa 1 block (1 ounce) HERSHEY'S 1 cup hot strong coffee ‘Unsweetened Baking Tee cream Chocolate Combine «cup sugar, the flour, baking powder and satin medium bow Melt utter with baking chocolate in small saucepan over low heat, ad to dry ingredients with milk and vanla, Beat unt shoo, Pour int 8- oF Finch square pan Combine Ys cup sugar, thé brown sugar and cocoa in small bow! sprinkle tverly over batter Four cfee oer tp donot fr Bake at 30° for 40 minutes Grunt enter is almost set Serve warm with ce cea 8 fo 10 servings COCOA BAVARIAN CREAM ane en ee 2 envelopes unflavored gelatine 1% cups milk 12 eups cold milk 1s teaspoons vanilla ‘Us cups sugar ‘10 to 12 ladyfingers, split 4 cup HERSHEY'S Cocoa ‘Leup heavy or whipping cream ‘tablespoon light com syrup 3 tablespoons butter or ‘margarine Sprinkle gelatine onto 1s cups milk in medium saucepan let stand 3 40 4 ‘minutes £0 soften, Combine sugar and cocoa; add to gelatine mixture sn Saucepan. Add corn syrup. Cook over medium hest, stirring constantly, until ‘mixture boils, Remove from heat; stir in butter until melted. Blend in 1s cups mnilk and the vanilla; pour into large mixer bowl. Cool; chill until almost set. ‘Meanwhile, line bottom and side of Ma-quart mold with ladyfingers, rounded sides against mold, Whip cream until stiff, Beat chilled chocolate mixture unt Smooth, Add whipped eream to chocolate on low speed just until blended. Pour into ladyfinger lined mold; chill until set. Unmold before serving, 12 servings PUDDINGS, MOUSSES & SOUFFLES 65“ONO ON OOOO DOMINION DMO Candies RICH COCOA FUDGE momen 3 cups sugar 14 cups milk 2s cup HERSHEY'S Cocoa cup butter or margarine 1s teaspoon salt 1 teaspoon vanilla Butter 8- or 9.inch square pan; set aside. Combine sugat; cocoa ancl salt in heavy 4-quart saucepan; stir in milk, Cook over mediuim heat, stirring con. stantly, until mixture comes to full rolling boil, Bol, without stirring, 10 Soft ball stage, 234°F on a candy thermometer (or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from svater) Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla; do not str. Cool at room tempera- (ure to 110°F (lukewarm), Beat until fudge thickens and loses some of its sloss. Quickly spread in prepated pan; cool. Cut into T-to 12-inch squares, About 3 dozen eanaies VARIATIONS. ‘Marshmallow-Nut Cocoa Fudge: Increase cocoa to 4 cup, Cook fudge as dic rected. Add 1 cup marshmallow creme with butter and vanilla; do Cool to 110°F (lukewarm). Beat 10 minutes; stir in leup broken nuts and pour into prepared pan. (Fudge does not set until poured into pan). Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Imtedately stir in 1 cup broken almonds, pecans or walnuts and quickly spread in prepared pan Conte: Chocolate-Almond Fudge (ee page 65) Upper righ: Double-Decker Fudge (ee page 68) Below; Nutty Rich Cocoa FudgeSOM ONOMON AOD? DOUBLE-DECKER FUDGE cup REESE’S Peanut Butter 12/s cups (7-ounce jar) marshmallow Chips creme ‘cup HERSHEY'S Semi-Sweet Js cup evaporated milk Chocolate Chips Ye cup butter or margarine Ds cups sugar 1 teaspoon vanilla Measure peanut butter chips into one bow! and chocolate chips into another; set aside, Butter 8-inch square pan: set aside. Combine sugar, marshmallow ‘creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over me- dium heat, stizing constantly, until mixture boils; continue cooking and stit- ring for 5 minutes. Remove from heat; si in vanilla, Immediately stir half the hot mixture into peanut butter chips anil completely melted, Quickly pour into prepared per Bir remaining hot mixture into chocolate ehipe ant completey melted Quickly spread overtop of peanut butter layer cool. Cut into Finch squares ‘Abt § doen ois CHOCOLATE-ALMOND FUDGE 4 cups sugar 1 HERSHEY'S Milk Chocolate 1s cups C-ounee jar) marshmallow Bar with Almonds creme ounces), chopped, 1s cups (12-ounce can) evaporated 1 teaspoon vanilla ‘ilk 4 cup chopped slivered almonds 1 tablespoon butter or margarine 2 cups (12-ounce package) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Butter S-inch square pan; set aside. Combine suger, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan, Cook over medium heat, stirring constantly, until mixture comes to a full relling boil: boil and stir 7 minutes, Remove from heat; immediately add MINI CHIPS Chocolates and. chocolate bar pieces, stirring until completely melted, Blend in vanilla; sti in almonds, Pour into prepared pan; cool completely. Cut into Linch squares, About 5 dozen candies 66 CANDIES ONO ONO INOND NNO DMMT MDM D VMN CHOCOLATE TRUFFLES a ‘ls cup unsalted butter, softened Centers: Pecan or walnut 213 cups confectioners’ sugar halves, whole almonds, ‘is eup HERSHEY'S Cocoa candied cherries, after-dinner ‘ls cup heavy or whipping cream mints = ‘V2 teaspoons vanilla Coatings: Confectioners’ sugar, flaked coconut, chopped muts Czeam butter in large mixer bowl, Combine 242 cups confectioners! sugar and the cocoa: add alternately with cream and vanilla to butter. Blend well. Chill until fiem, Shape small amount of mixture around desired center; rll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until, firm, ‘About 3 dozen truffies VARIATION Chocolate Rum Truffles: Decrease vanilla to 1 teaspoon and add 1/3 teaspoon rum extract. COCOA DIVINITY oe ae 3 tablespoons shortening 4s cup water 4s cup HERSHEY'S Cocoa 2 egg whites, at room 22 eups sugar ‘temperature 4 teaspoon salt 4 teaspoon vanilla 42 cup light corn syrup a cup chopped walnuts (optional) Malt shortening in top of double boiler over hot, not boiling, water; add cocon tind stir until smooth, Set aside over warm wale Combine sug salt, corn Syrup and water in heavy 2quart saucepan. Cook over medium heat, ting Constantly, until sugar dissolves and mixture boils, Continue to bol without Stiming. When syrap reaches 246"F on's candy theemometet stat beating pg whites in large mixer bowl unl tif peak orm. (Bulb of eandy theron fe: should not est on bottom of saucepan) Continue cooking syrup mixture, without string, to hard-ball stage, 260° (or until syrup, when dropped into very cold water, forms a firm ball that is hard enough to hold its shape, yet plastic). Immediately pour hot syrup in ‘hin stream over beaten egg whites, beating constantly on high speed. Add vanilla; beat until candy starts to become firm. Quickly blend in reserved co- oa mixture with wooden spoon. Sti: in nuts. Drop by teaspoonfuls onto wax paper-covered cookie sheet; cool, Store in airtight container. ‘About 3¥/s dozen candies CANDIES 9CHOCOLATE CHIP NOUGAT LOG ‘cup sugar 4s cup butter or margarine, 25 cup light corn syrup. melted, 2 tablespoons water 2 teaspoons vanilla 4a cup eBg whites (about 2), at 2 cups chopped walnuts room temperature 460% 5 drops red food color 2 cups sugar (optional) ‘le cups light corn syrup, 11 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Line 15¥2x10%2xLinch jelly roll pan with aluminum foil; butter foil. Set aside. Combine 1 cup sugar, * cup corn syrup and the water in small heavy Saucepan, Cook over mediim heat, stirring constantly, until sugar dissolves, Continue cooking without stiring, When syrup reaches 230°F on a candy thermometer, start beating egg whites in large mixer bowl; beat until stif, but not dry. (Bulb of candy thermometer should not rest on bottom of saucepan.) When syrup reaches sof-ball stage, 238°F (or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water), = move from heat, Pour hot syrup in thin stream over beaten egg whites, beat- ing constantly on high speed. Continue beating 4 to 5 minutes or until mixture becomes very thick. Cover and set aside. ‘Combine 2 cups sugar and 1s cups corn syrup in heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cook, without stirring, to soft-crack stage, 275°F (or until syrup, when dropped into very cold water, separates into threads that are hard but not brittle), our hot syrup all at once over reserved egg white mixture in bow blend with wooden spoon, Stir in melied butter and vanilla; add nuts and mix thor- ‘oughly. Add food color. Pour into prepared pan, Sprinkle evenly with MINI CHIPS Chocolates. Let cool overnight. ‘To form logs, invert pan and remove foil. Cut in half crosswise; rol from cut end, jely-roll style, Cut into "inch slices. Store, well covered, in cool, dry place. About 7 dezer:cxndies Note: If desired, nougat can be cut into THinch squares rather than rolled Tap: Chocolate Chip Nougat Log. Bottom Contr: Assortment includes Cocon Divinity (sce page 68) and Creamy Cocoa Taffy (eee page 72). CANDIES 71“ONO\O“O* ONE APMP DNEN NOX DWOnENO WO sarst BUTTER ALMOND CRUNCH a ‘The cups HERSHEY'S MINI CHIPS 1% cups sugar Semi-Sweet Chocolate 3 tablespoons light corn syrup 4s cups chopped almonds 5 tablespoons water Ws cups butter or margarine Soa cup of the MINI CHLPS Chocolates in buttered 13-inch pan; set att gopgead almonds in shallow pan; toast at 350° for about 7 arinates wt tuntil golden brown, Set aside, Mel butter in Reavy 3-quart saucepan; blend in ugar, comn syrup and water ook over mec heat, tring Constant Reese eee ae candy thermometer (or ntl sup when dropped ino very ek wae ce lates toto threads tha are hard and bate) Bulb of ogo Meee $houldl not rest on bottom of saucepan. Remove saucepan om nee Tia cups ofthe toasted almonle Immediately spread minture evenly over MINI CHIPS Chocolates in prepared pan, sng careful ot to ditty chips, Speake wth ener Tee foasted almonds and Ya cup MINI CHIPS Chotslate one Square, Cool completely; eave rom pan, Breakin piece Sine nah ‘Aleut 2 pounds any CREAMY COCOA TAFFY eae eee ec sugar 2 teaspoons white vinegar 2 cup light corn syrup ‘Wc cup evaporated mle 1 cup HERSHEY'S Cheon 1 tablespoon butter oF mary Ws teaspoon salt Butter S-nch square pan; set aside. Combine sugar, corn syrup, and vinogarin heavy Bquart saucepan Cont res ese ‘tering cone Stat, until miture bol; add evaporated milk and Dati Coa ince ee string ocaslonaly, wo femal stage, 28°Fon a candy themes eae tl syrup, when dropped ino very old wate, forme hem oh re a o flatten when removed from water). Bulb of candy themonete sie oot rest on batiom of eaucepan Pour mistre into prepared pan, Let stand nti taffy s cool enough to handle Butter hands; stretch taffy folding and pulling unt light incon Ball. Place taffy on able pl info sunch-wide sib (wit owe see ether ested). Cuinto inch pieces wth buttered schoome, Was et Sal in plastic weap Alon Ve pods candy 72 CANDIES Breads & Coffeecakes CHOCOLATE CHIP PANCAKES ‘is cup HERSHEY'S MINI CHIPS 2 cups buttermilk baking mix ip HERSHEY’ MINI a oe spon al smo Sin it Cs cs rh Pre it lespoons batter onto hot, lightly grease¢ le; cook until ELS ne wa an ug En prt ERE Save wart oth ute marge spe wh oe sone CHOCOLATE WAFFLES: rm 1 oe agence Ho | ¥s teaspoon baking soda melted tain median robin fous ee ESM Mg es aking oda a : bom Adaline wif poten en steel ened ‘adult add melted but ating nl smoot Ba me cortng to manufacturer crctions, Gere warm wth pancake syrup orf a ittlavored syrups and sweetened whipped cream, dessert, with ice cream, fruitflavored syrups erate BREADS & COFFEECAKES 73O° O° OOD G DDN OMEM ON MVD COCOA BRUNCH RINGS 2h cup milk 2 ogg, slightly besten 2h cup sugar 20h te cape unsifted 1 teaspoon salt all-purpose flour “is cap butter or margarine “Ye cup HERSHEY'S Cocoa 2 packages active diy yeast Orange Filling 4s cap warm water Seald milk in small saucepan; stir in sugar, salt and butter, Set aside; cool to lukewarm, Dissolve yeast in warm water (105° to 115°F) in large mixer bowl; ‘add milk mixture, eggs and 2 cups of the flour, Beat 2 minutes on medium speed until smooth. Combine 1 cups of the flour and the cocoa; stir into yeast mixture. Tum dough out onto well-loured board; knead in more flour until dough is smooth enough to handle, Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn to grease top. Cover; let rise in warm place until doubled, about 1 to 1h hours, Punch down dough; tum over. Cover; let rise 30 minutes longer Prepare Orange Filing; set aside. Divide dovgh in half. On lightly floured board, rollout each hal to a 13x9-inch recangle. Spread onefoutth of the Grange Tiling on each rectangle to within inch of edges; reserve remaining fling for frosting Rollup dough rom long sie a for ely rally pinch edge seal, Cut rolls ito Linch slices, Place slices, sealed edges down, in 160 sreased 4 6-cup ring molds, Tit sies slightly, overlapping soiling shows. Cover: lets in warm place stl doubled, about #5 minutes, Bake e330" for 20 (035 minutes or unl filings ghey Brvened. Immediately emove fom ‘molds and place on serving plates. Fost with remaining Orange Filling on ia Blazes preferred, sirin afew drops orange juce unl desied consistency. Spoon over ings: Serve warm ngs ORANGE FILLING 3 cups confectioners’ sugar 1a cup orange juice 6 tablespoons butter or 4 teaspoons grated orange peel ‘margarine, softened Combine confectionens sugar, butter, orange juice and orange peel in small riser bowl: Beaton low speed unl smooth. Top: Cocoa Brunch Ring Bottom: Chocolate-Filled Braid (sve page 76) 74 BREADS & COFFEECAKES“ODDO DON DONOVAN, CHOCOLATE-FILLED BRAID rr Chocolate Filling: “ie cup water 2h to 2% cups unsifted ‘Ne cup butter or margarine all-purpose flour 1 egg, at room temperature 2 tablespoons sugar, ‘Melted butter (optional) 12 teaspoon salt Confectioners’ Sugar Glaze 1 package active dry yeast (optional) 4h cup milk Prepare Chocolate Filling; set asic. Combine 1 cup of the flour, the sugar, salt and yeast in lange mixer bowl; set aside, Combine milk, water and "2 cup but. ‘erin small saucepan; cook over low heat until liquids are very warm (120° 9 130°F)—butter does not need to melt. Gradually add to dry ingredients; beat 2 ‘minutes on medium speed. Add egg and '/2 cup of the flours beat 2 minutes con high speed. Stir in enough additional flour to make a stiff dough. Cover; allow to rest 20 minutes. Tum dough out onto wellfloured board; roll into 18x 1Xinch rectangle Spread Chocolate Filing lengthwise down center third of dough, Cut Linch. Wide strips diagonally along both sides of filling to within 4s inch of filling, Alternately fold opposite strips of dough at an angle across filling. Carefully transfer to greased cookie sheet. Shape into ring, stretching slightly: pinch ends together. Cover loosely with wax paper brushed with vegetable ol; top. ‘with plastic wrap, Chill atleast 2 hours oF overnight Let dough stand, uncovered, at room temperature 10 minutes, Bake at 375° for 30 to 35 minutes or until lightly browned, Remove from cookie sheet; cool ‘completely on wire rack. Brush with melted butter or drizzle with Confection: cers’ Sugar Glaze 10 to 12 servings CHOCOLATE FILLING ‘is cup HERSHEY'S Semi-Sweet 1s cup finely chopped nuts Chocolate Chips 1 teaspoon vanilla, 2 tablespoons sugar 1% teaspoon cinnamon “1s cup evaporated milk Combine chocolate chips, sugar and evaporated milk in small saucepan. Cook over low heat, stirring constantly, until chips melt and mixture is smeoath, Stir {in nuts, vanilla and cinnamon. Coc, CONFECTIONERS’ SUGAR GLAZE 1 cup confectioners’ sugar 41s teaspoon vanilla L tablespoon butter or margarine, 1 to 2 tablespoons milk softened [Beat confectioners’ sugar, butter, vanilla and milk in small mixer bow! until Blaze is smooth and of desired consistency. 76 BREADS & COFFEECAKES "POODLE NOONAN MOCHA-CHIP COFFEECAKE Se Streuse! Topping, 2s cup milk 2 cups buttermilk baking mix egg. 2 tablespoons sugar 1 eup HERSHEY'S MINI CHIPS 1 tablespoon instant coffee ‘Semi-Sweet Chocolate granules Prepare Strousl Topping set aide. Combine baking mix, sugar, eofeegran- tle, mk and ea ne bow) Bat vigorously wih wooden spoon 00 seconds, Spread hall the batter in greased finch round pan, speiile with hal the MINE CHIPS Chocolates and half the Streusel Topping. Cover with remaining batter; repeat ayers of MINI CHIPS Chocolates and pping, Bake a1 00" fo 25 0 0 minutes or unt cake tester comes out cean, Serve warm ‘About 6 servings STREUSEL TOPPING 4is cup buttermilk baking mix 2 tablespoons butter or 1s cup packed light brown sugar margarine, softened teaspoon cinnamon Using fork or pastry blender, combine baking mix, brown sugar, cinnamon and Butter in snall bon ut ruby Mocha-Chip Coffescake: BREADS & COFFEECAKES 77Clockwise from top: Chocolate Chip Mufins, Chocolate Ten Bread and Chocolate hip Bana rend CHOCOLATE CHIP BANANA BREAD 2 caps unsifted al-purpose flour 1 terpata aking powd spoon baking powder 1 teaspoon salt es 15 teaspoon baking soda 1 cup mashed ripe bananas ‘about 3 smal 78 BREADS & cOrrEeCAKES meron 2 cup shorteni eggs = 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate ‘iz cup chopped walnuts (continued) Grease bottom only of 9x5%3-inch loaf pan; set aside. Combine all ingredi= tenis except MINI CHIPS Chocolates and walnuts in large mixer bowl; blend ‘well on medium speed. Stir in MINI CHIPS Chocolates and walnuts, Pour into prepared pan, Bake at 350° for 60 t0 70 minutes or until cake tester ‘comes out clean. Cool 10 minutes; remove from pan, Cool completely on wire rack, 1 loaf CHOCOLATE CHIP MUFFINS png ‘Us cups unsifted all-purpose flour _/s cup HERSHEY'S MINI CHIPS ps Pt > ‘s eup sugar Semi-Sweet Chocolate 2 teaspoons baking powder Ws cup chopped nuts 4a teaspoon salt 14 cup chopped maraschino 4s cup milk. cherries, well drained 4s cup vegetable oil 2 teaspoons grated orange peel 1 egg, beaten Combine flour, sugar, baking powder and salt in medium bowl, Add milk, oil and egg; sti just until blended. Stir in MINT CHIPS Chocolates, nuts, chersies and orange peel. Fill greased or paper-ined muffin cups (212 inches in diameter) two-thirds full with batter. Bake at 400” for 25 to 30 minutos or until golden brown, Re- _move from pan; cool completely About 12 muffins CHOCOLATE TEA BREAD a Ys cup butter or margarine, 1 teaspoon baking soda softened, is teaspoon salt 3) cup sugar 1 cup battermilk or sour milk Legg. is cup chopped walnuts ‘Vs cups unsifted all-purpose flour Ys cup raisins (optional) 1s cup HERSHEY'S Cocoa Cream butter, sugar and egg in lange mixer bow! until light and fluffy, Com- bine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts and rai- Pour into greased 8'/2%4¥»x24/-inch loaf pan, Bake at 350° for 55 to 60 min= ts oe pay ol mienly on wire rack, lo “To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. [BREADS & COFFEBCAKES 79Microwave Specialties MICROWAVE HERSHEY BAR PIE (eee ‘Chocolate Crumb Crust or 445 cup milk Graham Cracker Crust (page 1" cups miniature marshmallows 38) cup heavy or whipping cream 1 HERSHEY'S Milk Chocolate Sweetened whipped cream Bar (8 ounces), broken into Chilled cherry ple filling pieces Bake crumb crust; set aside. Combine chocolate bar pieces, milk and minia- {ture marshmallows in medium micro-proof bowl. Microwave at HIGH (100%) for 12 to 22 minutes or until chocolate is softened and mixture is melted and smooth when stirred. Cool completely ‘Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Cover; chill several hours or until firm. Garnish with sweetened whipped cream; serve with chilled cherry pie filling. 8 servings CHOCOLATE CRUMB CRUST ‘cup batter or margarine 6 tablespoons HERSHEY'S Cocoa Vis cups graham cracker crumbs vs cup confectioners” sugar Grease micro-proof 8-nch pie plate. In small mico-proof bow, microwave butter a HIGH (00%) for 1 minute o antl melted Str in graham cracker ‘crumbs, eocoa and confectioners sugar until yell bleed. Mess on botlomn and up sie of prepared pie plate. Microwave an addtional {to Tis minutes ‘nil Bubbly (Do not evercosk) Cool completely before tng Top: Microwave Hershey Bar Pie Bottom: Crbme de Cacao Pie see page 62) 89 MICROWAVE SPECIALTIES‘DOONAN CREME DE CACAO PIE 9-inch pastry shell 6 tablespoons HERSHEY'S Cocoa 1 envelope unflavored gelatine 3 egg yolks, slightly beaten 4iz cup cold milk Xia cup creme de cacao 1s cup butter or margarine 3 egg whites "cap sugar cup Supae Bake pastry shel set ase, Sprinkle gelatine onto cold milk n stall ow! let stand minutes to soften. Microwave butter in micro proof bon st HIGH, (QD) for 31060 seconds or unt melted; tin Ts cop supar and the cocoa ‘Add gelatine mixture; blend wel, Str in beaten egg yolk, blend well Mico weave st MEDIUM (50%) for 2 to 342 minutes, Staring frequent oF und Inixture i hot do nt bo. Sti in ere de caca co) Beat ogg whites in large mer bowl until foamy; gradually ad cup sug, beating Until sti peaks form, old into chocolate mibture; pour inte cooled Shell: Cover cil unl om. Gatmsh as desired 3 sengs MICROWAVE HERSHEY BAR MOUSSE 1 HERSHEY'S Milk Chocolate —_“« cup water Bar (6 ounces), broken into 2 eags, beaten pieces) Leup heavy or whipping cream Combine chocolate bar pieces and water in medium micro-proof bowl. Micro- ‘wave at HIGH (100%) for Ts to 2 minutes or until chocolate is softened and ‘mixture is melted and smooth when stirred. Stir in eggs, Microwave at ME= DIUM (60%) for 1a to 24/2 minutes or until mixture is hot; do rot bol. Coot slightly. Whip cream until stif; fold into cooled chocolate mixture, Pour into 8 inch square pan. Cover; freeze until firm. Cut into squares, 4 servings A Note About Microwave Ovens Because microwave ovens vary in wattage and power output, cooking times given for microwave recipes may need to be adjusted. Its best t0 rely on the desired result (“until mixture boils” for eample) as well as the recommended cooking time t determine doneness, Results were found to be most consistent if food was stired or rotated several times during microwave cooking, even if cooked in a tuentable-type micro- wave aven. All recipes were tested in several different brands/models of, $2 MICROWAVE spEcTALTIES Top: Chocolate Chip Bran Muffins. Bottom: Cocoa Applesauce Muffin (se page 84). CHOCOLATE CHIP BRAN MUFFINS See ‘Dis cups bran flakes cereal 1s cup boiling water 4s teaspoon salt 4Lcup buttermilk or sour milk* vs cup HERSHEY'S MINI CHIPS ie cup vegetable oil Semi-Sweet Chocolate ‘Legg, slightly beaten 4 cup finely chopped dried ‘Ve cups unsifted all-purpose flour apricots 1s cup sugar 4 cup bran flakes cereal Combine 14/2 cups bran flakes cereal and boiling water in medium bowl; blend well. Cool. Add buttermilk, oil and egg; blend well. Combine flous, suas baking soda and salt in medium bowl stir in cereal mixture, MINT CHIPS Chocolates and apricots just until dry ingredients are moistened, Pace 6 paper muffin cups (2 inches in diamete) in microwave cupcake or nuffin maker of in 6ounce mictoproo! custard cups, Fill ech cup al ull ‘ith batter. Sprinkle teagpoons bran fakes cereal on top ofeach mun, Mie "rovrave a HIGH (100%) for 293 os nates tutning ts turn at end of exch ‘unute, or untlcake tester comes out clean Tops nay sill appear moist) Let Stand several minutes, (elit spots wil disappear upon standing) Repent ooking procedure with ren batter, Serve warm Abou 1 docen mufins “To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. MICROWAVE SPECIALTIES 83SLO ONION DOOM Ester COCOA APPLESAUCE MUFFINS Crunch Topping cup HERSHEY'S Cocoa ie cup vegetable oil ie cup applesauce ‘egg, beaten ‘ih cups unsifted all-purpose flour Prepare Crunch Topping; set aside. Combine cocoa and oil in small bow; stir until smooth, Add applesauce and egg; blend well, Combine flour, sugar, bak. ing soda, salt and cinnamon in medium bowl; sti in applesauce mixture and nuts just until dry ingredients are moistened Place 6 paper muffin cups (2s inches in diameter) in microwave cupeake ox mulin ker on ue micropro cst cup. Fille cap ha all with batter Sprinkle about 2 teaspoons Crunch Topping ontop of each rule fin, Microwave at HIGH (100%) fo 2s to 312 minutes, taming! turn at end of each minute, or untl cake tester comes out lean. (Tops ay stl appear ois Let stand several minutes. (Moist spots wil dcappear upon standing) Repeat cooking proceduze with remaining bate. Serve warm 12 fo 14 muffins Me cup sugar 24 teaspoon baking soda As teaspoon salt 4s teaspoon cinnamon 4 cup chopped nuts CRUNCH TOPPING 1 tablespoon butter or margarine 2 tablespoons HERSHEY'S Cocoa He cup packed light brown sugar Microwave butter in small micro-proof bow] at HIGH (100%) for 15 seconds oF until melted; dd cocoa anc blend until smooth, Stein Brown sugar, mts jour and cinnamon, %s cup chopped nuts 2 tablespoons flour Me teaspoon cinnamon MICROWAVE HOT COCOA mmr — 3 tablespoons hot water 2 cups milk a teaspoon vanilla 5 tablespoons sugar 3 tablespoons HERSHEY'S Cocoa Dash alt Combine sugar, cocoa, slt and hot water in I-quart mico-proof measuring

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  Her Body and Other Parties: Stories

  Carmen Maria Machado

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