Whipped dream

on .

 

The featured recipe is:
Heavenly Chocolate Mousse
by ANNA SHIRK, BARNETT, MO.

8 (1 oz.) squares semi-sweet baking chocolate, coarsely chopped
½ cup water, divided
2 tbls. butter (no substitute)
3 egg yolks
2 tbls. sugar
1 ¼ cups whipping cream, whipped

In a microwave or double boiler, heat chocolate ¼ cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160°, about 1 to 2 minutes. Remove from heat: whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight. Yields 6 servings.

Chocolate Éclairs
by KATHRYN YODER, CLARK, Mo.

Éclair:
½ cup butter or margarine
1 cup water
1 cup all-purpose flour
¼ tsp. salt
4 eggs

Filling:
1 (5.1 oz.) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup whipping cream
¼ cup confectioners’ sugar
1 tsp. vanilla extract
Chocolate icing:
2 (1 oz.) squares semi-sweet chocolate
2 tbls. butter or margarine
1 cup confectioners’ sugar
2 to 3 tbls. hot water

Heat oven to 450°. In a saucepan, combine butter and water. Bring to a rapid boil. Stir until butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves sides of pan and forms a stiff ball. Remove from heat and add eggs one at a time, beating well after each addition. With a tablespoon or pastry tube, spoon or pipe dough into 4 x 1 ½-inch strips on greased cookie sheet. Bake for 15 minutes. Reduce heat to 325°; bake 20 minutes longer. Cool on wire rack. Filling: combine pudding mix and milk; mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells (chill remaining pudding for another use). Icing: Melt chocolate and butter in saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over éclairs. Chill until serving. Yields 8 to 9 servings.

Chocolate Cream Pie
by KATHY GINGERICH, BRASHEAR, Mo.
1 ½ cups sugar
¹⁄³ cup all-purpose flour
3 tbls. baking cocoa
½ tsp. salt
1 ½ cups water
1 (12 oz.) can evaporated milk
5 egg yolks, beaten
½ cup butter or margarine
1 tsp. vanilla extract
1 (9-inch) pastry shell, baked
Whipped topping

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir one cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping. Yields 6 to 8 servings.

Deluxe Chocolate Marshmallow Bars
Katie YODER, CLARK, Mo.
Cookies:
¾ cups oleo
1 ½ cup sugar
3 eggs
1 tsp. vanilla
1 ¹⁄³ cup flour
½ tsp. baking powder
½ tsp. salt
3 tbls. cocoa
½ cup nuts
4 cups miniature marshmallows
Topping:
1 ¹⁄³ cup chocolate chips
3 tbls. Oleo
1 cup peanut butter
2 cups Rice Krispies

Heat oven to 350°. Cream together oleo and sugar. In a large mixing bowl, add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mix; stir in nuts. Spread in greased jelly roll pan. Bake for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes; cool. Topping: Combine chocolate chips, oleo and peanut butter in saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread  over bars. Chill. Yields 30 servings.

Chocolate Chipper Champs
BY MRS. HENRY YODER, CLARK, Mo.

1 ¹⁄³ cup brown sugar, packed
¾ cup butter, softened
1 tsp. vanilla
2 eggs
2 ¼ cup flour
1 cup M&Ms plain chocolate candies
½ cup nuts, chopped
1 tsp. baking soda
½ tsp. salt

Heat oven to 350°. Mix brown sugar, butter, vanilla and eggs in a large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonful, about 3 inches apart, onto lightly greased cookie sheet. Press 3 or 4 additional candies in each cookie if desired. Bake until light brown, 10 or 12 minutes. Cool slightly; remove to wire rack. Yields 2 dozen cookies.

Chocolate Trifle
BY SUSIE GINGERICH, BRASHEAR, Mo.
1 (18 ¼ oz.) package chocolate fudge cake mix
1 (6 oz.) package instant chocolate pudding mix
½ cup strong coffee
1 (12 oz.) carton frozen whipped topping, thawed
6 (1.4 oz.) Heath bars, crushed

Bake cake according to package directions. Cool. Prepare pudding according to package direction; set aside. Crumble cake; reserve ½ cup. Place half of remaining cake crumbs in bottom of a 4 ½- to 5-quart trifle dish or decorative glass bowl. Layer with half of coffee, half of pudding, half of whipped topping and half of crushed candy bars. Repeat layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving. Yields 8 to 10 servings.

Marinades will be featured in the May issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Feb 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Magazine

  • Subscriptions
  • Advertising
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

Support

  • This email address is being protected from spambots. You need JavaScript enabled to view it.
  • FAQ
  • Copyright Notice