[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

498.0. "Hershey Cocoa Recipes" by EN::DROWNS () Wed Jan 21 1987 15:39

    I'm looking for recipes that use Hershey cocoa.

T.R	Title	User	Personal Name	Date	Lines
498.1	Hershey Cookbook	USWAV1::ROMAN		`Thu Jan 22 1987 10:57`	5
	Hershey publishes their own cookbook. You could probably find it in any good bookstore. Linda
498.2		PRANCR::TIMPSON	Black Holes are for dividing by zero	`Fri Jan 23 1987 09:28`	5
	I have the Hershey Cookbook. Are there any specific recipies you would like? Steve
498.3	Hershey's Mail Offer	ARCH::MANINA		`Mon Jan 26 1987 12:42`	18
	I don't know if this is the same book mention in the previous two replys but while going through some old Good Housekeeping Magazines this weekend I found an offer for the Hershey's Chocolate Treasury. Here's the deal: "If you like special recipes,you'll love our Hershey's Chocolate Treasury-a 288 page hardcover cookbook with over 300 delicious recipes. It's a $14.95 value for only $7.95 with 2 proofs of purchase from any combination of these products:Hershey's Cocoa-Cash register receipt with price circled Hershey's Chocolate Chips-Empty 11.5oz or 12oz bags Hershey's Baking Chocolate-Front panel Reese's Peanut Butter Flavored Chips-Empty bags To receive your Treasury,send your name address and zip code along with check or money order to:Hershey's Chocolate Treasury,Dept.8048,Ronks,PA 17573 Please allow 8 weeks for normal delivery.Offer expires December 31,1988.
498.4	Chocolate Mousse Pie	ARCH::MANINA		`Mon Jan 26 1987 12:51`	28
	Chocolate Mousse Pie 8 or 9 inch baked pastry shell or crumb crust 1 teaspoon unflavored gelatine 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 1 cup heavy or whipping cream,well chilled 1 teaspoon vanilla Rum Cream Topping (below) Sprinkle gelatine onto cold water in small bowl;let stand 1 minute to soften.Add boiling water;stir until gelatine is completely dissolved and mixture is clear.Combine sugar and cocoa in chilled small mixer bowl;add cream and vanilla.Beat 30 seconds on low speed or until smooth;beat 1 minute on medium spped or until stiff peaks form.Gradually add gelatine mixture;beat until blended.Pour into cooled shell or crust.Spread Rum Cream Topping over chocolate filling. Chill at least 2 hours.Garnish as desired. 6 to 8 servings Rum Cream Topping Beat 1 cup heavy or whipping cream,2 tablespoons confectioners' sugar and 2 teaspoons light rum or 1/4 teaspoon rum extract in small mixer bowl until stiff. Manina
498.6	SEE NOTE 172	ARCH::MANINA		`Mon Jan 26 1987 16:50`	1

498.7	Neater substitute	SASSON::DOYLE	Ellen McWilliams-Doyle	`Fri Jan 30 1987 14:17`	3
	I frequently use the cocoa and oil substitution (I think it's 3 tblspns cocoa + 1 tblspn oil per oz.) for unsweetened chocolate, especially in recipes calling for melted chocolate--saves mess!