48 — Wednesday, November 7, 1990 ~ North Shore News

Chocoholic’s heaven

These tried-and-true dessert recipes are hard to beat

AN EX-SMOKING friend of mine confided that quitting smoking, for him, was easy. The hardest thing he ever had to give up was chocolate. It was out of bounds after he developed diabetes. Isn’t it odd? So often peaple are forc- ed into situations where they must give up the things they love best — how many people do you hear about forced to

give up squash or spinach? For that matter, I'd have a much harder time forgoing either vegetable than giving up chocolate — if f never saw another piece of chocolate I'd hardiy notice. Anyway, this past week [’ve had more chocolate than in the past five years. First, one of our daughters is planning her wedding and one of the items on the list is

‘chocolate to be handed out in-

stead of those silly little hunks of ““wedding cake.*’ We spent quite a bit of time looking for the best source. Found it!

Old World Fudge in Lonsdale Quay had exactly the mold we were looking fur. Kathy made us up some samples -- they were beautifully done, pronounced delicious by my daughter and the price was within our budget — lower than other places we look- ed.

So, if that wasn’t enough, | ar- rived at the News office and in my mailbox was a lovely box of chocolates — a new format devel- oped by Laura Secord. Brian‘s in heaven — I’m afraid to look at the box — probably empty by now. I tried a couple and they are really lovely.

So, for all the chocolate lovers in town, here are some of my best

chocolate recipes — they've heen printed over the years but are tops.

Creamy Chocolate Fudge Adapted from an old recipe

distributed by B.C. Hydro back in the early ‘60; — it freezes well. Think about making up a batch and dividing it up into several small lots for hostess gifts for the December party season. 412 cups sugar 1 - 15 oz. tin evaporated milk (unsweetened) V2 cup margarine 1-12 oz. mitk chocolate bar 1 - 12 oz. package semi-sweet chocolate bits 1-7 oz. jar marshnaliow creme 2 - 1 oz. squares unsweetened chocolate, shaved 1 teaspoon vaniila lcup chopped nuts

Blend the sugar, milk and mar- garine in a saucepan. Cook over low heat, stirring, unti) mixture boils. Boil 5 minutes. Break the chocolate bar into a large bowl. Add chocolate bits. marshmallow and shaved chocolate. Pour hot mixture over and stir until smooth. Add vaniila and nuts. Turn into a buttered 9° x 14° pan. Cool thoroughly before cut- ting.

The Only Chocolate Cake [ Ever Make

In my early years as a new bride I experimented with more cake recipes than I'd care to count. Every kind of cake known to man. After many years, | devel- oped a file of absolutely perfect cake recipes — each is unique —

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there is only one of cach type — white, silver, chocolate, spice, etc. but who needs more?

2 cups cake flour, sifted before measuring

1 teaspoon sait

* 30 ml $37.00 *50 ml $46.00

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134 cups sugar v2 cup Crisco 2 eggs ‘2 cup cocoa (dry, unsweetened) t cup hat, strong coffee 1 teaspoon soda '4 cup boiling water

Sift flour and sait together sev- eral times. Set aside on a piece of waxed pauper. Beat sugar and Crisco together until very fluffy. Beat in eggs thoroughly. Stir the cecoa into the hot coffee, stirring until completely dissolved. Add to egg mixture, using very low speed -—- it splashes. Beat until well biended. Add the flour gradually, beating well. Dissolve the soda in the boiling water and pour in.

Beat well. Bake in a 9° x 13" cake pan at 350°, about 45 minutes.

Chocolate Brownies ¥3 cup margarine 2 squares (2 oz.) unsweetened chocolate Y% teaspoon sait 1 cup sugar

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2 eggs 1 teaspoon vanilla Vz cup chopped nuts “3 cup flour

These are mixed right in the sauczpan. Melt the margarine and chocolate together over very low heat. Remove from heat and add the remaining ingredients in order, one at a time. stirring well after each addition. Bake in a non-stick 8 x 8 cake pan, 325°, 30 minutes. Cool. Ice with a very thin layer of your favorite icing — prepare about “% the amount you would use for a cake.

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