---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCO-COCONUT CAKE ROLL Categories: Desserts Yield: 8 servings 4 Eggs, separated 1/2 c Granulated sugar; plus... 1/3 c Granulated sugar; (divided) 1 ts Vanilla extract 1/2 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/2 ts Baking powder 1/4 ts Baking soda 1/8 ts Salt 1/3 c Water Powdered sugar CHERRY-COCONUT FILLING 1 c Cold whipping cream 3 tb Powdered sugar 3 dr Red food color (optional) 1/2 c MOUNDS Sweetened Coconut -(Flakes) 1/3 c Chopped maraschino cherries - (well drained) 1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. 2. In large bowl, beat egg whites until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. In small mixer bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 3. Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. 4. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Refrigerate several hours. Sprinkle powdered sugar over top just before serving. Cover; refrigerate leftover cake roll. 8 to 10 servings. CHERRY-COCONUT FILLING: In small bowl, beat whipping cream, powdered sugar and food color, if desired, until stiff. Fold in coconut and cherries. VARIATION Drizzle cake roll with COCOA GLAZE (recipe follows); garnish with maraschino cherries. COCOA GLAZE 2 tablespoons butter or margarine 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water 1 cup powdered sugar 1/2 teaspoon vanilla extract 1. In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. 2. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: EASTER BASKETS AND BUNNIES CUPCAKES Categories: Desserts, Holiday Yield: 33 Cupcakes 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY'S Cocoa; OR... -European Style Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water CREAMY VANILLA FROSTING 1/3 c Butter or margarine - softened 3 1/2 c Powdered sugar; divided use 1 1/2 tss vanilla extract 1/4 c Milk, 10 oz MOUNDS Sweetened Coconut -(Flakes), (tinted)* ----------------------------SUGGESTED GARNISHES---------------------------- Marshmallows HERSHEY'S Mini KISSES Licorice Jelly beans 1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). 3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. 4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes. CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting. NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SPRING SURPRISE CHOCOLATE CUPCAKES Categories: Desserts Yield: 18 Cupcakes 1 1/4 c All-purpose flour 1 c Sugar 1/3 c HERSHEY'S Cocoa; OR... - European Style Cocoa 1/2 ts Baking soda 3/4 c Water 1/2 c Vegetable oil 1 Egg 1 ts Vanilla extract SURPRISE FILLING 8 oz Cream cheese; softened 1/3 c Sugar 1 Egg 1/2 c Sweetened Coconut Flakes -(MOUNDS) Few drops food color ----------------------------------OPTIONAL---------------------------------- Sweetened Coconut Flakes -(MOUNDS) 1. Heat oven to 350 F. Place 18 paper liners (2-1/2 inches in diameter) in muffin pans. 2. In medium bowl, place flour, sugar, cocoa, baking soda, water, oil, egg and vanilla; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablepoon filling onto top of chocolate mixture in each cup. 3. Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired. 1-1/2dozen cupcakes. SURPRISE FILLING: In medium bowl, beat 1 package (8 oz.) softened cream cheese, 1/3 cup sugar and 1 egg; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in few drops food color, if desired.. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: COCONUT CREAM EGGS Categories: Candies Yield: 40 Pieces 6 tb Butter; melted 1/3 c Light corn syrup 2 ts Vanilla extract 1/2 ts Salt 3 1/2 c (1 lb.) powdered sugar 10 oz MOUNDS Sweetened Coconut -Flakes Additional powdered sugar --------------------------SIMPLE CHOCOLATE COATING-------------------------- 12 oz HERSHEY'S Chocolate Chips -(Semi-Sweet) -OR- HERSHEY'S MINI CHIPS 2 tb Shortening*, plus... 2 ts Shortening* *(do not use butter, margarine or oil) 1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended. 2. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. 3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies. SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. 3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers. * If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again. ** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: EASY EASTERY CUT-OUTS Categories: Candies Yield: 1 Recipe 1 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 2 ts Shortening* -------------------------------TINTED COCONUT------------------------------- 1/4 ts Water 1 dr Food color 1/2 c MOUNDS Sweetened Coconut -Flakes * NOT butter, margarine, oil, or vegetable oil spread 1. Cover bottom of 13x9-inch pan with heavy duty foil. 2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate. 3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs. TINTED COCONUT: In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PEANUT BUTTER EASTER CUPS Categories: Holiday, Candies Yield: 42 Pieces 10 oz REESE'S Peanut Butter Chips 5 ts Shortening (not oil) ---------------------------CREAMY PASTEL FONDANT--------------------------- 8 oz Cream cheese; softened 1/2 c Butter or margarine -- softened 3 1/2 c Powdered sugar 1/2 ts Vanilla extract Green food color Red food color Yellow food color 1/8 ts Mint extract 1/8 ts Almond extract 1/8 ts Lemon extract 1. In microwave-safe bowl, place peanut butter chips and shortening. Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. 2. With narrow pastry brush, thickly and evenly coat inside pleated surface and bottom of each paper cup with peanut butter mixture. Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat procedure, coating twelve cups at a time. (If necessary, microwave peanut butter mixture 30 seconds to thin.) Tightly cover cups; refrigerate until firm. 3. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as desired. Cover; refrigerate at least one hour. Carefully peel paper from each cup. Store in refrigerator. About 3-1/2 dozen. CREAMY PASTEL FONDANT: In large bowl of electric mixer, beat cream cheese and butter until smooth and well blended. Gradually add powdered sugar and vanilla. Divide mixture into three parts. Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE COCONUT BALLS Categories: Candies Yield: 60 Candies 3 oz HERSHEY'S Baking Chocolate -(unsweetened) 1/4 c Butter 1/2 c Sweetened condensed milk -(not evaporated milk) 3/4 c Granulated sugar 1/4 c Water 1 tb Light corn syrup 1 ts Vanilla extract 2 c MOUNDS Sweetened Coconut -Flakes 1 c Chopped nuts Powdered sugar 1. In large heavy saucepan over very low heat, melt chocolate and butter. Add sweetened condensed milk; stir to blend. Remove from heat. 2. In small saucepan, stir together granulated sugar, water and corn syrup. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250 F on candy thermometer or until syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) 3. Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended. 4. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place. About 5 dozen candies. Note: For best results, do not double this recipe. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE-APRICOT PASSOVER TORTE Categories: Cakes, Desserts, Holiday Yield: 12 servings 1 1/3 c Butter 1 1/2 c Sugar; plus... 1/3 c Sugar; (divided use) 2/3 c HERSHEY'S Cocoa 5 Eggs; separated 2 tb Water 1 ts Vanilla extract 1 c Ground blanched almonds 3 tb Matzo cake meal 1/2 c Apricot preserves CHOCOLATE CREAM FROSTING 1/2 c Sugar 1/4 c HERSHEY'S Cocoa. 1 c Whipping cream 1/2 ts Vanilla extract. Whole almonds (optional) 1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper. 2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature. 3. In large bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter. In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans. 4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely. 5. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer. 6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE CREAM PASSOVER TORTE Categories: Desserts, Holiday Yield: 12 servings 1/3 c HERSHEY'S Cocoa; plus... 1 tb HERSHEY'S Cocoa; (divided) 1/4 c Boiling water 2 tb Butter or margarine -- softened 1 ts Vanilla extract 6 Eggs; separated 2/3 c Sugar; divided 1/3 c Blanched toasted almonds -(finely ground) ----------------------------COCOA WHIPPED CREAM---------------------------- 1 1/2 c Cold whipping cream 1/3 c Sugar 3 tb HERSHEY'S Cocoa 3/4 tb Vanilla extract Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides; grease foil). In small bowl, stir together 1/3 cup cocoa and water until mixture is smooth. Stir in butter and vanilla; cool. In large bowl, combine egg yolks and 1/2 cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes. Add chocolate mixture and almonds, beating until well blended.In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold 1/4 egg white mixture into chocolate mixture. Add remaining egg whites, folding well. Pour batter into prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Dust cake with 1 tablespoon cocoa; cover with clean dry towel. Cool in pan on wire rack. Cut cake into 4 equal pieces. Remove paper or foil before placing on serving plate. Prepare COCOA WHIPPED CREAM; reserve 1-1/4 to 1-1/2 cups to frost sides and ends of cake. Place one layer on plate; spread with COCOA WHIPPED CREAM. Repeat layering, ending with whipped cream. Spread reserved whipped cream on all sides of assembled cake. Garnish as desired. Refrigerate until serving time. Cover; refrigerate leftover dessert. About 12 servings. COCOA WHIPPED CREAM In large cold bowl, combine 1-1/2 cups cold whipping cream, 1/3 cup sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 tablespoon vanilla extract; beat with cold beaters until stiff. About 3 cups whipped cream. * To toast almonds: Heat oven to 350 F. Spread 1/3 cup blanched slivered almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown. Cool. To grind, process in food processor. NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE 240 Calories (140 Calories from Fat) 16 gm Total Fat (9 g Saturated Fat) 140 mg Cholesterol 40 mg Sodium 40 mg Calcium (4% Daily Value) 20 gm Total Carbohydrate 5 gm Protein Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PASSOVER COCOA BLINTZES Categories: Desserts, Holiday Yield: 14 Blintzes --------------------------COCOA SOUR CREAM TOPPING-------------------------- 1 c Dairy sour cream 1/4 c Sugar 2 tb HERSHEY'S Cocoa 1/2 ts Vanilla extract ---------------------------RICOTTA CHEESE FILLING--------------------------- 1 3/4 c Ricotta cheese 1 Egg 1 ts Sugar 1/2 ts Ground cinnamon 1 ds Salt 3 Eggs 1 1/3 c Water 1/2 c Potato starch 3 tb HERSHEY'S Cocoa 1/4 c Sugar; divided 1 ds Salt 1 tb Vegetable oil 2 tb Butter -- cut into small pieces 1. Prepare COCOA SOUR CREAM TOPPING; refrigerate. 2. Prepare RICOTTA CHEESE FILLING; set aside. 3. In medium bowl, beat eggs and water until blended. Gradually add potato starch, cocoa, 2 tablespoons sugar, salt and oil, beating until mixture is smooth. Lightly butter 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons batter into skillet; quickly rotate pan to coat bottom of skillet evenly. (Stir batter periodically.) Return pan to medium heat; fry blintz until set. Invert skillet over clean cloth towel. (Blintz leaf will come out of pan cooked side up.) 4. Heat oven to 350 F. Lightly butter 13x9-inch baking pan. Place slightly heaping tablespoon RICOTTA CHEESE FILLING in center of each blintz leaf. Fold in sides and ends, forming a square. Arrange blintzes, seam side down, in prepared pan. Sprinkle remaining 2 tablespoons sugar over top. Dot with butter. Bake 15 to 20 minutes or until heated through. Serve immediately with COCOA SOUR CREAM TOPPING. 14 to 16 blintzes. COCOA SOUR CREAM TOPPING: In small bowl combine 1 cup (8 oz.) dairy sour cream, 1/4 cup sugar, 2 tablespoons HERSHEY'S Cocoa and 1/2 teaspoon vanilla extract; stir until well blended. RICOTTA CHEESE FILLING: In medium bowl, stir together all ingredients until well blended. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SPRINGTIME COLD CHOCOLATE SOUFFLE Categories: Desserts, Low-fat Yield: 6 servings 1 Envelope unflavored gelatin 1/4 c Cold water 2 tb 56-60% vegetable oil spread 1 1/2 c Cold skim milk; divided 1/2 c Sugar 1/3 c HERSHEY'S Cocoa; or - European Style Cocoa 2 1/2 ts Vanilla extract; divided 1 5/16 oz Dry whipped topping mix 1. Measure length of foil to fit around 2-cup souffle dish; fold in thirds, lengthwise. Tape securely to outside of dish to form collar, extending 1-inch above rim; lightly oil inside of foil. 2. In small microwave-safe bowl, sprinkle gelatin over water; let stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or until clear. Stir in vegetable oil spread; let stand several minutes until gelatin dissolves completely. 3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons vanilla. Beat on low speed while gradually pouring in gelatin mixture; let stand 5 minutes or until mixture thickens slightly. 4. Prepare whipped topping mix as directed with remaining 1/2 cup skim milk and 1/2 teaspoon vanilla extract; carefully fold into chocolate mixture until well blended. Spoon into prepared dish; cover. Refrigerate until firm; remove foil. Garnish as desired; serve cold. 6 servings. NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories 4 g Protein 27 g Carbohydrate 2.5 g Total Fat 0 mg Cholesterol 50 mg Sodium Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCO-STRAWBERRY COOLER Categories: Beverages Yield: 2 servings Crushed ice 3/4 c Cold skim milk 1/4 c Sliced fresh strawberries 2 tb HERSHEY'S Lite Syrup -OR- HERSHEY'S Syrup 2 tb Vanilla low-fat ice cream 2 tb Club soda 1. Fill two tall glasses with crushed ice. 2. In blender container, place all ingredients except club soda. Cover; blend until smooth. 3. For each serving, pour into glass over crushed ice; add club soda. Serve immediately. Two 6-ounce servings. VARIATIONS: Substitute any of the following for strawberries: 1/3 cup drained canned peach slices 3 tablespoons frozen raspberries. 2 pineapple slices or 1/4 cup drained crushed canned pineapple NUTRITIONAL INFORMATION PER SERVING = 6 FL. OZ. 70 Calories 4 g Protein 14 g Carbohydrate 0.5 g Total Fat (0 g Saturated Fat) 55 mg Cholesterol 75 mg Sodium Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FIRECRACKER BROWNIES Categories: Cookies, Desserts Yield: 16 Brownies 3/4 c Butter or margarine; melted 1 1/2 c Sugar 1 1/2 ts Vanilla extract 3 Eggs 3/4 c All-purpose flour 1/2 c HERSHEY's Cocoa 1/2 ts Baking powder 1/2 ts Salt 1 c HERSHEY'S Chocolate Chips - (Semi-Sweet) 1/2 c Coarsely chopped nuts - (optional) 1. Heat oven to 350 F. Grease 8-inch square baking pan. 2. In bowl, stir together butter, sugar and vanilla. Add eggs; with spoon, beat well. 3. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Spread batter evenly into prepared pan. 4. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies. Nutritional Information Per Serving = 1 Brownie with Walnuts (1/16 Recipe) 280 Calories (140 Calories from Fat) 15 g Total Fat (8 grams Saturated Fat) 65 mg Cholesterol 180 mg Sodium 25 mg Calcium (2% Daily Value) 32 g Total Carbohydrate 4 g Protein Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: REESE'S PEANUT BUTTER BROWNIES Categories: Cookies, Desserts Yield: 36 Bars 3/4 c Butter or margarine 3/4 c REESE'S Creamy Peanut Butter 1 3/4 c Sugar 2 ts Vanilla extract 4 Eggs 1 1/4 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/4 c HERSHEY'S Cocoa 1. Heat oven to 350 F. Grease 13x9x2-inch baking pan. 2. In saucepan, melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. 3. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan. Spread remaining batter over top. 4. Bake 30 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE GREETING CARD CAKE Categories: Cakes, Desserts Yield: 15 Servings 1 3/4 c All-purpose flour 1 3/4 c Sugar 3/4 c HERSHEY'S COCOA 1 1/2 ts Baking soda 3/4 ts Salt 2/3 c Butter or margarine -- softened 16 oz Dairy sour cream 2 Eggs 1 ts Vanilla extract ----------------------------BUTTERCREAM FROSTING---------------------------- 6 tb Butter or margarine -- softened 2 2/3 c Powdered sugar 1/3 c HERSHEY'S Cocoa 4 tb -to... 5 tb Milk 1 ts Vanilla extract ----------------------------------OPTIONAL---------------------------------- Decorating frosting Colored sprinkles Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs and vanilla; beat on medium speed of electric mixer 3 minutes. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer cake to serving plate. Frost with ONE-BOWL BUTTERCREAM FROSTING. Decorate cake to resemble greeting card. 12 to 15 servings. ONE-BOWL BUTTERCREAM FROSTING: In medium bowl, beat butter until creamy. Gradually add sugar and cocoa alternately with milk and vanilla, beating until of spreading consistency. About 2 cups frosting. NUTRITIONAL INFORMATION PER SERVING = 1/15 RECIPE 440 Calories (190 Calories from Fat) 21 g Total Fat (12 grams Saturated Fat) 75 mg Cholesterol 390 mg Sodium 60 mg Calcium (6% Daily Value) 57 g Total Carbohydrate 5 g Protein Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: INDEPENDENCE DAY CHOCOLATE CAKE Categories: Holiday, Cakes Yield: 15 servings 1/2 c HERSHEY'S Cocoa 1/2 c Boiling water 2/3 c Shortening 1 1/2 c Sugar 1 ts Vanilla extract 2 Eggs 2 c All-purpose flour 1 1/2 ts Baking soda 1/2 ts Salt 1 1/3 c Buttermilk or sour milk* 16 oz Creamy vanilla frosting - (canned, ready-to-spread) - (or more, if desired) Blue food color 2 c Fresh strawberries -- cut into pieces 1. Heat oven to 350 F. Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan. 2. In small bowl, stir together cocoa and water until smooth. In large bowl, beat shortening, sugar, vanilla and eggs. Stir together flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture. Spread batter into prepared pan. 3. Bake 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. 4. Remove about 3/4 cup frosting; add food color to 1/2 cup frosting to tint desired shade of blue. Set aside the blue frosting and about 1/4 cup vanilla frosting. 5. Spread remaining vanilla frosting over top of cake. Spread blue frosting in upper left corner. Pipe stars in blue field with reserved 1/4 cup vanilla frosting. Shortly before serving, place strawberries in seven rows to represent red stripes of flag. About 15 servings. * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 2/3 cup. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: INDEPENDENCE DAY FLAG CAKE Categories: Cakes, Desserts, Holiday Yield: 1 Cake 3/4 c Butter or margarine 1 2/3 c Sugar 3 Eggs 1 ts Vanilla extract 2 c All-purpose flour 2/3 c HERHSEY'S Cocoa 1 1/4 ts Baking soda 1/4 ts Baking powder 1 ts Salt 1 1/3 c Water BUTTERCREAM FROSTING 3 c Powdered sugar 1/3 c Butter or margarine - softened 2 tb -to... 3 tb Milk 1 1/2 ts Vanilla extract -------------------------------FOR DECORATION------------------------------- 1/2 pt Blueberries 1 qt Small strawberries -(of uniform size) 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. 2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pan. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard. 4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake. Arrange blueberries in upper left corner of cake, creating a 4x5 inch rectangle. Arrange strawberries in rows for red stripes. 12 to 15 servings. VANILLA BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency. About 2 cups. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE AND RASPBERRY CREAM TORTE Categories: Desserts, Cakes Yield: 15 servings 6 tb Lower fat margarine - (40% corn oil) 1 c Sugar 1 c Skim milk 1 tb White vinegar 1/2 ts Vanilla extract 1 1/4 c All-purpose flour 1/3 c HERSHEY'S Cocoa -OR- European Style Cocoa 1 ts Baking soda 1/4 c Red raspberry jam RASPBERRY CREAM 10 oz Frozen red raspberries -- thawed 1 5/16 oz Dry whipped topping mix 1/2 c Cold skim milk 1/2 ts Vanilla extract 3 dr Red food color (optional) ----------------------------------OPTIONAL---------------------------------- Fresh raspberries 1. Heat oven to 350 F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. 2. In medium saucepan over low heat, melt lower fat margarine; stir in sugar. Remove from heat. Stir in milk, vinegar and vanilla. Stir together flour, cocoa and baking soda; gradually add to sugar mixture, stirring with whisk until well blended. Pour batter into prepared pan. 3. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Prepare RASPBERRY CREAM. 5. To assemble, cut cake crosswise into four equal pieces. Place one piece on serving plate; spread 1 tablespoon jam over top. Carefully spread a scant 3/4 cup RASPBERRY CREAM over jam. Repeat layering twice, ending with plain layer on top. Spread remaining 1 tablespoon jam over top. Spoon or pipe remaining RASPBERRY CREAM over jam. Refrigerate torte until ready to serve. Garnish with raspberries, if desired. Cover; refrigerate leftover torte. 15 servings. RASPBERRY CREAM: 1. Thoroughly drain raspberries; place in blender container. Cover; blend until smooth. Strain in sieve; discard seeds. 2. In small bowl, prepare dry whipped topping mix as directed on package, using skim milk, omitting vanilla and food color, if desired. Fold in pureed raspberries. About 2-1/4 cups. NUTRITIONAL INFORMATION PER SERVING = 1/15 TORTE 160 Calories 3 g Protein 33 g Carbohydrate 3 g Total Fat (1 g Saturated Fat) 0 mg Cholesterol 120 mg Sodium Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE MOUSSE TRIFLE Categories: Desserts Yield: 1 Trifle --------------------------------SPONGE CAKE-------------------------------- 2 Eggs 1/2 c Sugar 2/3 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 3 tb Water 1 ts Vanilla extract 1 Envelope unflavored gelatin 2 tb Cold water 1/4 c Boiling water 2/3 c Sugar 1/3 c HERSHEY'S Cocoa 1 1/2 c Cold whipping cream 1 1/2 ts Vanilla extract 1/4 c Rum, divided (optional) 2 c Sliced, peeled peaches -OR- kiwi 2 c Strawberries or raspberries - (sliced, sweetened) Sweetened whipped cream Fresh fruit 1. Prepare SPONGE CAKE (see below). 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). 3. Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended. 4. To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2-quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half chocolate mousse onto fruit. Top with remaining cake layer. Sprinkle with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fresh fruit. NOTE: 3-ounce package (12 unfilled ladyfingers, split) can be substituted for sponge cake. Arrange ladyfingers in two layers cutting as needed to fit bowl.. SPONGE CAKE: 1. Heat oven to 350 F. Grease and flour 8-inch round baking pan. 2. In bowl, beat eggs at high speed of electric mixer until foamy. Gradually add sugar beating until mixture is double in volume. 3. Stir together flour, baking powder and salt; alternately add with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan. 4. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes. Remove from pan; cool completely on wire rack. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CREAMY SMOOTH CHOCO-BLUEBERRY PARFAITS Categories: Desserts Yield: 6 servings 1 pk Pudding & pie filling mix -(6-serving size, - chocolate, instant) 2 c Milk 1/2 c HERSHEY'S Syrup 8 oz Non-dairy whipped topping -(frozen), thawed 1 3/4 c Blueberry pie filling -(canned), chilled 1. In large bowl, combine pudding mix, milk and syrup; mix well. 2. Fold whipped topping into blueberry pie filling; reserve about 1 cup for garnish. 3. Beginning with chocolate mixture, alternately layer with blueberry topping in parfait glasses. Cover; refrigerate several hours. Garnish with reserved blueberry topping. 6 to 8 parfaits. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE FRUIT TART Categories: Desserts Yield: 1 Tart ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1 1/2 c Vanilla wafer crumbs -(about 45 wafers, crushed) 1/3 c HERSHEY'S Cocoa 1/3 c Powdered sugar 1/2 c Butter or margarine; melted ----------------------------------FILLING---------------------------------- 8 oz Cream cheese; softened 1/2 c Sugar 3 tb HERSHEY'S Cocoa 1 tb Milk 1 ts Vanilla extract 3 Peaches or nectarines, -- peeled and sliced 2 c Strawberries, halved 1 c Blueberries 1 md Banana, sliced 1/4 c Peach or apricot preserves 1. Prepare CHOCOLATE CRUMB CRUST (below). 2. In bowl, beat cream cheese and sugar. Add cocoa, milk and vanilla; beat until smooth and well blended. Spread mixture over crust; refrigerate until cream cheese mixture is chilled. 3. Arrange fruit on cream cheese mixture, working from outside toward center until surface is covered. Heat preserves until thin; cool slightly. Spoon preserves over fruit. Refrigerate 1 to 2 hours before serving. Cut into wedges. 8 to 10 servings. CHOCOLATE CRUMB CRUST: 1. Lightly butter 12-inch pizza pan. 2. In medium bowl, stir together crumbs, cocoa and powdered sugar. Stir in melted butter. Press mixture onto bottom and side of prepared pan. Chill thoroughly. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CALIFORNIA STRAWBERRY LOG Categories: Desserts Yield: 8 servings 3 Eggs; separated 1/2 c Granulated sugar 1/2 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/3 c Granulated sugar 1/2 ts Baking soda 1/4 ts Salt 1/3 c Water 2 ts Vanilla extract; divided 1 tb Granulated sugar 2 tb Powdered sugar; plus... 3/4 c Powdered sugar; divided 2 c Cold whipping cream 3 c Thinly sliced strawberries - (fresh); OR... 32 oz -frozen strawberries -- thawed Additional strawberries, -- coarsely chopped -- (optional) 1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. 2. In large bowl, beat egg yolks on high speed of electric mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and 1 teaspoon vanilla to egg yolk mixture, beating on low speed just until smooth. 3. In small bowl, beat egg whites until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan. Bake 15 to 18 minutes or until top springs back when touched lightly. 4. Invert on towel sprinkled with 2 tablespoons powdered sugar; remove foil carefully. Immediately roll cake and towel together from narrow end; place on wire rack to cool. 5. In clean large bowl, beat whipping cream, remaining 3/4 cup powdered sugar and remaining 1 teaspoon vanilla on high speed until stiff. Fold sliced strawberries into 2 cups whipped cream; reserve remaining whipped cream. Unroll cake and spread with strawberry-cream mixture. Reroll. Frost with reserved whipped cream; garnish with chopped strawberries, if desired. Refrigerate at least 1 hour before serving. Refrigerate leftover dessert. 8 to 10 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE STRAWBERRY WHIPPED CREAM CAKE Categories: Cakes Yield: 8 servings 3 Eggs 1 c Sugar 1/3 c Water 1 ts Vanilla extract 3/4 c All-purpose flour 1/4 c European Style Cocoa -(HERSHEY'S) -or HERSHEY'S regular cocoa 1 ts Baking powder 1/2 ts Salt ---------------------------WHIPPED CREAM FILLING--------------------------- 1 c Fresh strawberry slices 1/4 c HERSHEY'S Strawberry Syrup 1 Envelope unflavored gelatin 1 c Cold whipping cream --------------------------------ROYAL GLAZE-------------------------------- 2/3 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 1/4 c Whipping cream 1. Heat oven to 375 F. Grease 15-1/2x10-1/2x1-inch jelly roll pan. Line with wax paper; grease paper. 2. In small bowl, on high speed, beat eggs until very thick and cream colored, about 5 minutes; gradually beat in sugar. With mixer on low speed, beat in water and vanilla. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined. Pour into prepared pan. 3. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. 4. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 3-1/2x10-inches; divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. 5. Prepare ROYAL GLAZE. To assemble, stack layers on top of each other with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cut into slices; refrigerate leftover cake. 8 servings. STRAWBERRY WHIPPED CREAM FILLING: 1. In food processor or blender, puree strawberry slices with strawberry syrup until liquid; sprinkle unflavored gelatin over mixture. Let stand until softened, about 5 minutes; puree again for several seconds. 2. Pour mixture into medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. 3. In small bowl, beat whipping cream until stiff; fold in strawberry mixture. ROYAL GLAZE: In small microwave-safe bowl, place 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream. Microwave at HIGH 30 seconds to 1 minute until chips are melted and mixture is smooth when stirred. Cool slightly until thickened, about 5 to 10 minutes. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: COCOA CRATER CAKE Categories: Cakes Yield: 1 Cake -------------------------------CRATER FILLING------------------------------- 3 tb Butter or margarine 3 tb HERSHEY'S Cocoa 2/3 c Powdered sugar 1 tb Milk 1/4 ts Vanilla extract ------------------------------------CAKE------------------------------------ 1 3/4 c All-purpose flour 1 1/2 c Granulated sugar 2/3 c HERSHEY'S Cocoa 1 1/2 ts Baking soda 1 ts Salt 1 1/2 c Dairy sour cream 1/2 c Butter or margarine -- softened 2 Eggs 1 ts Vanilla extract 1/2 c Chopped nuts Powdered sugar (optional) 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Prepare CRATER FILLING. 2. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. 3. Drop half teaspoonfuls of filling 1 inch apart over top of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top. 4. Bake 35 to 40 minutes or until wooden pick inserted in cake portion near center comes out clean. Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired. 12 to 15 servings. CRATER FILLING: 1. In small saucepan over low heat, melt butter. Add cocoa, stirring constantly until blended and smooth. 2. In small mixer bowl, combine powdered sugar, milk and vanilla. Add cocoa mixture; beat on high speed of electric mixer 2 minutes. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: RED, WHITE & BLUE CHOCOLATE CUPCAKES Categories: Desserts, Cakes Yield: 18 Cupcakes 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY'S Cocoa -OR European Style Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water BUTTERCREAM FROSTING 5 tb Butter or margarine -- softened 4 c Powdered sugar 1/4 c Milk 1 ts Vanilla extract ----------------------------------GARNISH---------------------------------- Fresh blueberries Fresh strawberries 1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. 2. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. 4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with blueberries and strawberries. About 2-1/2 dozen cupcakes. VANILLA BUTTERCREAM FROSTING: In medium bowl, beat 5 tablespoons softened butter or margarine until creamy. Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency. About 2 cups frosting. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE COVERED STRAWBERRIES Categories: Desserts, Fruits Yield: 1 Recipe 12 oz HERSHEY'S Chocolate Chips -- (Semi-Sweet) 2 tb Shortening -(do not use butter, -margarine or oil*) Fresh strawberries w/ stems - rinsed and patted dry 1. Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly. 2. Holding by top, dip 2/3 of each strawberry into chocolate mixture; shake gently to remove excess. Place on prepared tray. 3. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator. Coats about 5 dozen small strawberries. (About 1 cup coating) *Butter and margarine contain water which may prevent chocolate from melting properly and oil may prevent chocolate from forming a coating. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WHITE & CHOCOLATE COVERED STRAWBERRIES Categories: Fruits, Desserts Yield: 1 Recipe 10 oz Premier White Chips - (HERSHEY'S) 2 tb Shortening -(do not use butter, -margarine or oil) 1 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 4 c Fresh strawberries, rinsed -- patted dry and chilled 1. Cover tray with wax paper. In medium microwave-safe bowl, place white chips and 1 tablespoon shortening. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at HIGH and additional 30 seconds at a time, just until smooth when stirred. 2. Holding by top, dip 2/3 of each strawberry into white chip mixture; shake gently to remove excess. Place on prepared tray. 3. Refrigerate until coating is firm, at least 30 minutes. In clean microwave-safe bowl, repeat microwave procedure with chocolate chips; dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Cover; refrigerate leftover strawberries. About 2 to 3 dozen berries. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: STRAWBERRY CHIFFON PIE Categories: Pies, Desserts Yield: 8 servings ------------------------------CHOCOLATE PASTRY------------------------------ 1 1/4 c All-purpose flour 1/4 c Sugar 3 tb HERSHEY'S Cocoa 1/4 ts Salt 1/3 c Vegetable oil 3 tb Cold water ----------------------------------FILLING---------------------------------- 3 oz Strawberry flavored gelatin 3/4 c Boiling water 1 1/2 c Chopped fresh strawberries 2 c Non-dairy whipped topping -(frozen), thawed 1/2 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 1 ts Shortening -(do not use butter, - margarine or oil) 8 Whole strawberries 1. Prepare CHOCOLATE PASTRY. 2. In medium bowl, dissolve gelatin in water; cool slightly. Crush strawberries or puree to equal 3/4 cup. Stir strawberry puree into gelatin mixture; refrigerate until partially set (consistency of unbeaten egg whites). Fold whipped topping into strawberry mixture. Spoon into prepared crust. Refrigerate 2 to 3 hours or until set. 3. Line tray with wax paper. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip whole strawberries into melted chocolate; place on prepared tray. Refrigerate, uncovered, about 30 minutes or until chocolate is firm. Just before serving, garnish pie with chocolate-covered strawberries. Cover; refrigerate leftover pie. 8 servings. CHOCOLATE PASTRY: 1. In medium bowl, stir together flour, sugar, cocoa and salt. In measuring cup, place oil; add water. Do not stir. Pour liquid over flour mixture; stir lightly with fork until well blended (if mixture is too dry, add 1 to 2 teaspoons additional cold water). 2. With hands, shape mixture into ball. Place between 2 pieces of wax paper; roll into 12-inch circle. Peel off top sheet of paper. 3. Gently invert pastry over 9-inch pie plate; peel off paper. Fit pastry into pie plate. Fold under extra pastry around edge; flute edge. With fork, prick bottom and sides of crust thoroughly. Refrigerate about 30 minutes. 4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool completely. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY'S SYRUP LOWFAT SNACKING BROWNIES Categories: Desserts, Cookies, Low-fat Yield: 36 Brownies 1/2 c 56-60% vegetable oil spread 1 c Sugar 4 Eggs 1 1/2 c HERSHEY'S Syrup* 1 c All-purpose flour 1/4 c HERSHEY'S Cocoa EASY DRIZZLE - (recipe follows) -OR powdered sugar - (optional) 1. Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. 2. In medium microwave-safe bowl, place vegetable oil spread. Microwave at HIGH (100%) 1 minute or until melted. Stir in sugar. Add eggs, one at a time, beating with spoon after each addition, until mixed well. Add syrup; stir until blended. Gradually add flour and cocoa, beating with spoon until smooth. 3. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. 4. Prepare EASY DRIZZLE; spoon over top of brownies or sprinkle with powdered sugar, if desired. Cut into bars. 36 brownies. EASY DRIZZLE In small bowl, mix 3/4 cup powdered sugar and 1 to 2 tablespoons skim milk until thin enough to pour from the end of a spoon. * Do not substitute HERSHEY's Lite Syrup. NUTRITIONAL INFORMATION PER 1 BROWNIE WITHOUT GARNISH 90 Calories 1 g Protein 16 g Carbohydrate 2.5 g Total Fat (0.5 g Saturated Fat) 20 mg Cholesterol 30 mg Sodium Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias -----