From: maura@mitre.org
Subject: Chocolate Recipes
Organization: The MITRE Corporation, Bedford MA 01730
Date: Thu, 8 Oct 1992 20:41:13 GMT

A few people who answered my request for chocolate recipes suggested that I
get a cookbook devoted entirely to chocolate.  Well, a few weeks ago I
travelled to Hershey, Pennsylvania (not in search of a cookbook :-) ) and
while I was there picked up the "Hershey Chocolate and Cocoa Cookbook". This is
a MUST cookbook for chocoholics.  It is published by Ideals Publishing
Corporation, 11315 Watertown Plank Road, Milwaukee, Wisconsin 53226.
 
The following are a few recipes taken from this cookbook.
 
NOTE:  The first two recipes are for the microwave.  If anyone tries them
in a regular oven, please let me know the results.
 
 
 
*****************
Hershey Bar Pie *
*****************
 
Makes 8 servings.
 
Chocolate Cookie Crust, cooled   (SEE NEXT RECIPE)
1 (1/2 pound) Hershey's Milk Chocolate Bar
1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup heavy cream
 
Prepare piecrust; set aside.
 
Break chocolate bar into pieces; place in a glass bowl.  Add milk and miniature
marshmallows.  Microwave on high (full power) until chocolate and marshmallows
are melted and mixture is thick and smooth, about 3-4 minutes; cool.  Whip
cream until stiff; fold into chocolate mixture.  Spoon into crust.  Cover and
chill.
 
 
************************
Chocolate Cookie Crust *
************************
 
1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups unsifted all-purpose flour
1/2 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
 
 
Cream butter or margarine and sugar in large bowl until light and fluffy.  Add
egg and vanilla; beat well.  In a separate bowl combine flour, cocoa, baking
soda, and salt; add to creamed mixture.  Shape into two 1 1/2-inch thick rolls.
Wrap in waxed paper and plastic wrap; chill several hours or overnight.  Cut
1 roll into 1/8-inch slices; arrange with edges barely touching on bottom and
up sides of a greased 9-inch glass pie plate.  Microwave on medium (1/2 power)
for 5-6 minutes (turning pie plate 1/4 turn every 2 minutes of cooking time).
 
 
NOTE:  Leftover dough from above crust may be frozen or sliced for cookies.
Slice roll 1/4-inch thick.  Place 10 cookies on waxed paper in circular
formation.  Microwave on medium (1/2 power) until just set, 4-5 minutes
(turning pie plate 1/4 turn every 2 minutes).  Cookies will continue to cook
after removal from microwave.  Cool.
 
 
 
 
********************
Chocolate Brownies *
********************
 
Makes 16.
 
2 eggs
1 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup butter or margarine, melted
1/2 cup unsifted all-purpose flour
1/3 cup Hershey's Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts, optional
 
 
Beat eggs in small bowl.  Gradually add sugar and vanilla; beat well.  Blend
in melted butter or margarine.  In a separate bowl combine flour, cocoa, baking
powder, and salt.  Gradually blend flour mixture into egg mixture until
thoroughly blended.  Stir in nuts if desired.  Spread in a greased, 8-inch
square baking pan.  Bake at 350 for 30-35 minutes or until brownie begins to
pull away from edges of pan.  Cool in pan.  Frost, if desired.  Cut into
squares.
 
 
 
 
 
I apologize to any overseas readers -- Hershey is a brand-name of chocolate
here in the States.  I am not sure that you will be able to get this brand all
over the world.  Hmmm, I wonder how these recipes would taste if a different
brand was used?  Any thoughts?
 
 
 
Maura Shugrue                        Of course, there's more to life
The MITRE Corporation                than Chocolate, but WHAT???????
Bedford, Massachusetts
Email:  maura@mitre.org
 
 
I speak on my own behalf.
MITRE is NOT the chocoholic here!
Newsgroups: rec.food.cooking