1 cup B. sugar (brown sugar)
1/2 cup cocoa
1/2 cup water
1 cup marshmallows
Also See
Original Recipe
Chocolate Upside Down Filling for Chocolate Cake
Tag: Chocolate
Delicious chocolate treats
Chocolate Pecan Cookies
3 # –sugar
1 # –shortening
1 # –eggs
1 # –chocolate
salt
cinnamon
vanilla
2 1/2 # –flour
1 oz. — B.P. (baking powder)
2 # –nuts
1/2 pt. –water
Also See
Original Recipe
Choc Chip (Chocolate Chip Cookies)
2 lbs. B sugar (brown sugar)
1 lb. 10 oz. shortening
1/2 oz. soda (baking soda)
salt
vanilla
_______________________
5 eggs
_______________________
2 1/2 lbs. flour
1 1/4 lbs. choc chips (chocolate chips)
Also See
Original Recipe
Angel Food Cookies
- 1 # 8 oz. flour
- 2 # 4 oz. powdered sugar
- 2 # 4 oz. shortening
- 1 oz. salt
- 8 oz. walnuts
- vanilla
Mix all together. Cut with cutter and bake white.
Substitute 3 oz. cocoa for 3 oz. flour — Chocolate Angel Food.
Also See
- Almond Crunch
- Crinkles
- Orange Chocolate Chippers
- Cherry Box Cookie
- Angel Food Cookies Home Recipe
- Another Angel Food Cookies – Home Recipe
Original Recipe
“Macaroonies”
Adapted by Ann Pillsbury
Crisp macaroons with morsels of chocolate.
BAKE at 325° for 12 to 15 minutes.
MAKES about 3 dozen cookies.
- 2 eggs
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1/2 cup Pillsbury’s BEST All Purpose Flour
- 1 tablespoon Land O”Lakes Butter, melted
- 2 cups flaked coconut
- 1 6-oz. pkg. (1cup) Nestle’s Semi-Sweet Chocolate Morsels
- 1 teaspoon grated lemon or orange rind
- 1 teaspoon Burnett’s Pure Vanilla
Beat eggs and salt until foamy. Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.
Stir in coconut, chocolate morsels, lemon rind and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased and floured cookie sheets.
Bake at 325° for 12 to 15 minutes until delicately browned. Cool 1 minute; remove from cookie sheet.
Also See
Original Recipe
Peppermint Patties
3 lbs. fondant
Preparation
- Obtain candy patty funnel and stick
- Rubber mats or wax paper dusted with cornstarch.
- Coloring and flavoring as desired
Step I
Place fondant in a double boiler and stir intermittently while heating. The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.
Step II
The coloring and flavoring is added while heating. Any flavoring may be added (as mint) to the desired taste.
Step III
After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.
Step IV
The patties are dropped on wax paper as follows: By lifting the stick up, the fondant drop out forming the patty. A series of patties are made by an up and down motion of the stick while moving the funnel.
Special Comments
- Care must be exercised to get the proper temperature of the fondant. If too hot, the mints will not hold their oval shape when dropped.
- Overheating will cause white spots to form on patty.
- A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
- Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.
Also See
Original Recipe
Rocky Road
(A)
- 3 lbs. French vanilla chocolate
(B)
- 2 lbs. square marshmallows
(C)
- 1 lb. cut Pecans
Preparation
- Obtain double boiler
- Obtain large flat pan
- Obtain two medium flat pans
- Line the two small pans with wax paper
Step I
Break or shave (A) into small parts and place in double boiler. Bring water in double boiler to a boil. Stir chocolate until melted.
Step II
Now chocolate must be cooled to the correct temperature, which is approximately 75° F. To cool chocolate pour melted chocolate into large pan. Smear chocolate back and forth with hands preferably in a cool room.
Step III
Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.
Step IV
Lift the mixture out on the wax paper covered pans. Level off with hands. (Marshmallows are all stuck together. Do not separate.)
Step V
Place in ice box. After chocolate hardens, cut around edges of pan and tip out on table. Strip wax paper off and cut into 2 inch squares.
Special Comments
- Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
- If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
- This is strictly a winter-time candy.
- Store in a cool place.
Also See
Original Recipe
Orange Chocolate Chippers
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 1 cup | shortening | 1 3/4 lbs. |
| 1 cup | sugar | 1 3/4 lbs. |
| 1 3 oz. pkg | cream cheese, softened | 12 oz. |
| 2 | eggs | 13 oz. |
| 2 tablespoons | grated orange peel | 3 oz. |
| 2 teaspoons | vanilla | 1 oz. |
| 2 cups | sifted flour | 2 lbs. |
| 1 teaspoon | salt | 2/3 oz |
| 1 cup | semisweet chocolate pieces | 1 lb. |
Cream together shortening, sugar and cream cheese. Add eggs, orange peel and vanilla; beat well. Sift together flour and salt; add to creamed mixture, mixing well. Stir in chocolate pieces. Drop from teaspoon 2 inches apart on lightly greased cooky sheet. Bake in moderate oven, 350° F. 12 minutes or till done. Cool slightly before removing from pan.
Also See
Original Recipe
English Toffee
A)
- 1 lb. Crisco (or any shortening)
- 1 lb. butter
(B)
- 2 1/4 lb. sugar
No water Preparations
- Grease marble slab
- Obtain 3 lb. French vanilla chocolate or any other good dipping chocolate. Cut into small pieces for melting.
- Crush 1 lb. of roasted almonds.
Step I
Heat (A) in kettle until milted.
Step II
After (A) is melted add (B). Stirring constantly, cook up to 290° F.
Step III
Remove from fire at 290° and pour on greased marble slab. Using spatula, spread out 1/8 in. thick. Before toffee cools mark off in two in. squares with large caramel knife. This will allow breaking into sale-able sized pieces.
Step IV
Melt the 3 lbs. chocolate in a double boiler. Now chocolate must be cooled off to the correct temperature (about 75° F.) To temper (cool) the chocolate pour into a large flat pan and smear the chocolate back and forth until cool.
Step V
After chocolate is tempered (cooled) spread chocolate over toffee with hands. Important: The toffee must be cool before chocolate is spread.
Step VI
Sprinkle crushed roasted almonds on top of the still-soft chocolate and remove to ice box.
Step VII
After the chocolate is hard, turn the toffee over and spread chocolate on the other side of the toffee, using same procedure as above.
Special Comments
- Chocolate on both sides is recommended since the chocolate, being in expensive in comparison to the toffee, adds greatly to the weight of the candy.
- In tempering chocolate never add water.
- The butter in toffee forms air cells, which makes it crunchy as soda does in peanut brittle.
Also See
Original Recipe
Candy Apples (Clear or Colored Syrup)
- Granulated sugar ………. 6 lbs.
- Corn syrup ……………….. 8 oz.
- Water ………………………… 1 qt.
Put the water, corn syrup and granulated sugar into a kettle and boil to 240° F. After it has boiled to the proper degree this syrup may be divided into portions and colored red, yellow or other colors. Pure food colors, of course, must be used for this purpose. Various flavors may also be added if desired. If you dip a highly colored red, or red and green apple, a clear syrup is good as it permits the natural beauty of the fruit to show through to advantage.
Any sort of good eating apple can be used and it may be any color. Get some old-fashioned wood skewers like the butchers used to use, or special sticks that your supply house will carry, skewer the apples on these sticks, dip in the hot taffy and cover the apple completely. Let the surplus syrup drip off, then stand on a smooth slab to cool.
Butterscotch
- Dark brown sugar ……. 3 lbs.
- Corn syrup ………………. 2 lbs.
- Butter …………………….. 5 ozs.
- Water ……………………… 1 pt.
Cook over a brisk fire to 280° F. Dip the apple, allow the surplus to drip off, then cool on a smooth cold slab.
Chocolate
- Brown sugar ……………. 3 lbs.
- Corn syrup ………………. 2 lbs.
- Chocolate liquor ………. 8 ozs.
- Butter or margarine … 4 ozs.
- Water ………………………. 1 pt.
Method
Cook over brisk fire to 280° F. The chocolate must be added after the syrup reaches about 240° F.
Weather conditions play an important part in the success of the coating. In humid or rainy weather it may be necessary to cook to a slightly higher temperature than on clear bright days.
Also See
Original Recipe
