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Spring Is Almost Here!
March 10, 2007
FROM THE STAFF
Can you believe that Spring is almost here! Of course,
March can give us just about anything in the way of
weather. But…..we are thinking Easter and Spring. There
are so many great ideas for celebrating Easter and
welcoming Spring that sometimes you get overwhelmed.
“Organics”, continue to be one of the most popular product
lines. Organic items such as nuts, dried fruit,
chocolates, and trail mixes are becoming more readily
available.
We are beginning to add more and more product to our bulk
food lines that are labeled certified organic or natural
and will continue to keep you posted on new items as they
arrive.
On a completely different note!
Chocolate!! It’s Easter and we must have chocolate.
Right?! I figure if you eat right then chocolate is also
good for you!
I haven’t found any organic melting chocolate but we are
going to start carrying a chocolate made exclusively for
your chocolate fountain. The price is good too!!
As we welcome this new season we would like to thank each
of you for providing us with the opportunity and the
privilege to serve you.
May this Easter season be a time to reflect and give thanks
for all the blessings we have been given.
May God Bless You
Angela, Vicki, & Bill
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FROM THE BAKERY
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Lemon Pudding Cake
½ cup sugar
3 T whole grain pastry flour
1/8 teas. Ground nutmeg
1 cup 1% milk
¼ cup lemon juice
1 T butter, melted
1 egg yolk
1 ½ teas. Grated lemon peel
2 large egg whites
1/8 teas. Salt
Preheat the oven to 350 degrees. Set a 1-qt. souffle or
baking dish in a small roasting pan.
In a med. bowl, combine the sugar, flour, and nutmeg. Make
a well in the center. Add the milk, lemon juice, butter,
egg yolk, and lemon peel. Mix by hand until blended.
With an electric mixer on medium-high speed, beat the egg
whites and salt in a medium bowl until soft peaks form.
Spoon the whites into the batter and fold together until
smooth. ( The batter will be thin) Pour into the souffle
or baking dish. Add boiling water to the roasting pan to
come halfway up the side of the dish.
Bake for 40 minutes, or until the top is golden and a
pudding has formed underneath. (Cut a small slit in the
center to ensure that the cake layer is done) Remove the
baking dish to a rack and cool for 15 minutes. Serve warm
or at room temperature.
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Did You Know? IN 1946
America’s first serious cooking school opens in New Haven,
Connecticut. It later becomes the CIA (Culinary Institute
of America)
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Peanut Butter Bundt Cake
Cake
1 ½ cups whole grain pastry flour
1 cup cake flour
2 teas. Baking powder
½ teas. Baking soda
½ teas. Salt
½ cup peanut butter
½ cup butter, at room temperature
1 cup sugar
2 egg whites
1 T vanilla extract
1/3 cup mini chocolate chips
1 ½ cups buttermilk
Glaze:
1 T unsweetened cocoa powder
2 T peanut butter
1 ½ - 2 T. water
½ Teas. Vanilla extract
½ cup confectioners’ sugar
Pinch of salt.
With the mixer set on the lowest speed, alternately add the
flour mixture and the buttermilk in 3 additions, beginning
and ending with the flour mixture. Scrape the batter into
the prepared pan and spread level.
Bake for 55 - 60 minutes, or until a wooden pick inserted
into the center comes out clean and the cake begins to pull
away from the sides of the pan. Cook in the pan on a rack
for 10 minutes. Loosen the sides with a spatula and invert
onto a serving plate. Slip strips of waxed paper under the
edges of the cake, for glazing.
To Make The Glaze: Meanwhile in a small bowl, stir
together the cocoa, peanut butter, water, and vanilla until
blended. Stir in the confectioners’ sugar and salt until
smooth. Drizzle the glaze over the cake using a spoon.
Set aside until the glaze is firm. Remove the waxed paper
strips.
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EASTER IDEA'S
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Some Helpful Candy Secrets
Chocolate compound coating can be melted in a slow oven.
Turn on lowest setting; leave it for 20 minutes, then turn
off before putting in your chocolate. Be careful, though,
and stir it quite often. For small amounts, it is best to
melt in the microwave.
NOTE: Do not get even one drop of water in your
coating or you will ruin the whole batch.
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Raisin Clusters
Melt chocolate ( any amount you prefer) and stir in raisins
till thickened. Spoon out clusters on waxed paper. Let set
till cool.
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Graham Marshmallow Squares
½ cup butter
1 egg, beaten
1 cup powdered sugar
12oz. Pkg. butterscotch chips
2 ½ cups miniature marshmallows
Melt all ingredients except marshmallows in top of double
boiler. Remove from heat. Stir in marshmallows. Line a
13” x 9” x 2” pan with a single layer of graham crackers,
then pour the marshmallow mixture very carefully over top,
so you don’t push crackers out of place. Let cool, then
break into squares.
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Coconut Macaroon Bars
1 can sweetened condensed milk
1 Tbsp. unflavored gelatine
3 cups macaroon coconut
Combine milk and gelatine in saucepan; heat and stir till
almost boiling (to melt gelatine). Stir in coconut. Cool
till you can handle it, then shape into logs and let cool
and set. Dip in chocolate.
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THE CHOCOLATE SHOP
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White Chocolate Bark
Chocolate bark is one of the most practical uses for
leftover chocolate. There are no set rules for making it.
Simply combine any amount of chocolate with chopped or
whole roasted nuts, cut-up dried fruit, dry cereal or
anything else that is crispy or chewy.
1 pound white chocolate buttons
¼ cup dried cherries
¼ cup chopped dried apricots
¼ cup chopped pecans
Melt chocolate in medium bowl. Stir until smooth. Add
cherries, apricots and pecans. Stir until blended. Pour
mixture onto a cookie sheet, place cookie sheet in
refrigerator for 20 minutes or until set. Break into
pieces.
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Chocolate Candies
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Molding chocolate is a magical experience no matter how
many times you do it. Molds should be clean, dry,
scratch-free and at room temperature. If you use multiple
molds, you won’t have to wait for the chocolate in one mold
to set up before you can refill it.
Don’t forget, do not wash your mold with dish soap or put
them in the dishwasher!
Try adding oils to your chocolate to give it a new flavor.
Why not try orange!
Now the finishing touch. If you are making something for a
special occasion, why not try luster dust. It is so much
fun to work with and makes your finished product shine.
With Easter fast approaching it is not too early to start
your candy making!
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EASTER CHOCOLATE RECIPES
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Chocolate Peanut Butter Coconut Easter Eggs
3/4 cup Chunky peanut butter
1/4 cup Butter - softened
1 cup Coconut flakes
1/2 cup Walnuts - chopped fine
2 cups confectioner's sugar - divided
2 cups semisweet chocolate wafers
2 tablespoons Shortening
In a mixing bowl, cream peanut butter and butter until well
mixed. Fold in coconut, nuts and 1 cup sugar; mix well.
Sprinkle some of the remaining sugar on a board. Turn
peanut butter mixture onto board; knead in enough of the
remaining sugar until mixture holds its shape when formed.
Shape into small egg-shaped pieces. Cover and chill for
1 hour. In a double boiler, over hot water, or microwave
melt chocolate and shortening, stirring until smooth.
Dip eggs; place on waxed paper to harden. Chill.
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EASTER EGGS COCONUT CREAM
3 lb. confectioners sugar
7 oz. flake coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
Wax paper
Cream sugar, coconut, butter and milk together.Shape into
candy egg shape and chill. Melt chocolate in double boiler
or microwave. Dip eggs in chocolate place on wax paper.
Cool in refrigerator.
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EASTER NEST TREATS
12 oz. butterscotch chocolate wafers
1/2 c. peanut butter
1 c. Spanish peanuts
5 oz. Chinese noodles
Melt butterscotch wafers, add peanut butter and blend. Add
peanuts and Chinese noodles and blend well. Form into nests
on waxedpaper and cookie sheet. Cool in refrigerator. Top
with Jelly Beans in nest.
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ALMOND TRUFFLES
1 1/2 pounds Merckens chocolate
1 can sweetened condensed milk
1 tablespoon vanilla
1 pound Merckens white chocolate
chopped almonds
3 oz unsweetened chocolate
Instructions:
In heavy saucepan melt Merckens chocolate and sweetened
condensed milk. When completely melted turn off heat and
stir in vanilla. Let chill for two hours or until firm.
Shape into one inch balls and dip into melted white
Merckens chocolate. Roll in chopped almonds.Chill for one
hour or until firm. Store covered at room temperature.
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Chocolate Marshallow Delights
36 large marshmallows
1-1/2 C semisweet chocolate wafers (Nestlé's or Merckens)
1/2 C chunky peanut butter
2 T butter or margarine
Preparation:
Line a pan with foil and butter the foil. Arrange
marshmallows in pan. Melt chocolate wafers, peanut butter
and butter in a double boiler or microwave.Pour over the
marshmallows. Chill completely. Cut between marshmallows
serve and enjoy.
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Double Chocolate Coconut Crispy Eggs
8 ounces of milk chocolate
4 ounces of dark semisweet chocolate
8 ounces flaked coconut
2 cups rice crispy cereal
Line a baking sheet with waxed paper. Melt milk chocolate
and dark chocolate in double boiler or microwave. Remove
from heat. Stir in the coconut and cereal. Butter or oil
your hands and roll tablespoons of the mixture into small
eggs. Place the eggs on the prepared pan.
Chill 1 hour or until firm.
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TIPS OF THE MONTH
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Quick Dry For Cookie Cutters
Towel-drying metal cookie cutters to keep them from rusting
is tedious. To get around this once the last batch of
cookies is done, I put the washed cookie cutters on a
baking sheet and pop it in the oven for a few minutes.
Even with the oven turned off, the residual heat dries the
cookie cutters thoroughly in no time.
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Chocolate Finish
How To!
Put the squeeze on chocolate for a fanciful finishing
touch. It’s easy to make hearts, squiggles or other
free-form shapes. Line a small baking sheet with parchment
paper. Melt 2 - 4 ounces of semisweet chocolate in the
microwave or on the stove top. Place the chocolate in a
disposable pastry bag; cut a small hole at the tip and
squeeze onto the paper to make various shapes. For easier
handling, freeze the shapes until they’re hard. These
garnishes can be made a day ahead so there are ready to go
when dessert is being served.
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Leftover Whipped Cream
Drop dollops of any leftover whipped cream onto a sheet of
foil and freeze them uncovered until firm. Then, transfer
them to an airtight freezer container and freeze for later
use to top desserts. The dollops will thaw on the servings
in a matter of minutes.
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Springform Pan
A springform pan is a round pan with straight sides 2 ½ to
3 inches in height. They are available in a number of
sizes, 9 and 10-inch diameter pans being the most common.
The side of the pan has a spring or clamp, which allows
expansion and removal of the side from the bottom of the
pan. Cheesecakes or tortes baked in this type of pan can
be served easily once the side of the pan is removed.
All I really need is love, but a little chocolate now and
then doesn't hurt!
Lucy Van Pelt in Peanuts by Charles M. Schulz
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BE SURE TO CHECK OUT OUR EASTER ITEMS
ON OUR WEBSITE: www.EatYourDessertFirst.com
We are now taking orders for EASTER - Cookies,
Cakes and Chocolate. To place your orders please
CALL (330) 832-2935. Place your orders early
to guarantee availability.
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Some New Items That We Now Have In Stock.
Bunny, Chicks & Ducks Sprinkle Mix
Pastel Flower Sugar Shapes
Gourmet Spring Mix
Smooth & Melty’s
Petite Mints
Butter Mints (YELLOW)
Party Mints (ASSORTED)
Mini Milk Chocolate Buckeyes
Sugar Free Vanilla Wafers
Gold Coins
Flavored Runts
Butterscotch Cookie Drops
Cheddar Snack Mix
Graham Crackers
12" Plastic Trays with Lids
No Salt Herbal Seasoning
Gourmet Sour Cream & Onion Potatoes
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We would like to remind you that we have new Store Hours:
Closed Sunday
Closed Monday
Open Tuesday at 9:00 AM - Close at 5:00 PM
Open Wednesday at 9:00 AM - Close at 5:00 PM
Open Thursday at 9:00 AM - Close at 6:00 PM
Open Friday at 9:00 AM - Close at 5:00 PM
Open Saturday at 9:00 AM - Close at 1:00 PM
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Have a recipe you would like to share with our readers.
Email it to theboardinghouse@aol.com
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There's nothing better than a good friend, except a good
friend with CHOCOLATE.
Linda Grayson, "The Pickwick Papers"
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Life Is Sweet....Eat Your Dessert First!
Thank you, for your support.
Vicki, Angela & Bill
The Boarding House
409 Parkview St. NE
Massillon, OH 44646
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