Chocolate Glaze
4 ounces unsweetened chocolate
3 ounces margarine
21 ounces powdered sugar -- sifted
1 tablespoon vanilla
1/2 cup boiling water
Melt chocolate and margarine over low heat.
Add sugar, vanilla, and water gradually.
Beat until smooth. If needed, add boiling water, a few drops at a time, to make spreading consistency.
Yield:
"1 quart"
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Chocolate Pudding
38 ounces granulated sugar
6 ounces all-purpose flour
3 ounces cornstarch
1 teaspoon salt
8 ounces cocoa
1 gallon milk
8 ounces margarine
2 tablespoons vanilla
Combine dry ingredients.
Pour milk into steam-jacketed kettle or stock pot. Gradually add dry ingredients while stirring briskly with a wire whip. Heat to boiling point, then cook until thickened, about 20 minutes. Stir occasionally. Remove from heat.
Add margarine and vanilla. Blend. Cook quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).
Yield:
"6 quarts"
NOTES : Potentially hazardous food. Store at internal temperature below 41°F.
VARIATIONS:
Chocolate Banana Pudding. Slice 12 bananas into cooled pudding.
Chocolate Pudding with Chips. Stir 8 oz peanut butter, butterscotch, or chocolate chips into cooled pudding.
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Chocolate Roll
14 ounces egg yolks (about 24 total)
36 ounces granulated sugar
12 ounces unsweetened chocolate -- melted
2 tablespoons vanilla
9 ounces cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
24 1 lb 11 oz egg whites
Beat egg yolks on high speed, using flat beater.
Add sugar and continue beating until mixture is lemon colored, thick, and fluffy.
Add chocolate and vanilla. Blend on low speed.
Combine flour, baking powder, and salt. Add to creamed mixture on low speed.
Beat egg whites on high speed until they form rounded peaks. Fold into cake mixture on low speed.
Scale batter, 1 lb 7 oz per pan, into four greased 12x18x2-inch pans lined with baking liners.
Bake at 325°F for 20 minutes.
When baked, removed from pans and quickly remove baking liner. Trim edges if hard.
Roll ) and let stand a few minutes. Unroll and spread with one of the fillings suggested (see Note).
Roll up securely. Cover with a thin layer of Chocolate Icing
Yield:
"4 pans"
NOTES : Suggested fillings: Custard Filling or whipped cream, plain or flavored with peppermint.
Ice Cream Roll. Spread with a thick layer of softened vanilla ice cream. Roll up securely and wrap in waxed paper. Place in freezer for several hours before serving.
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Chocolate Sauce
12 ounces granulated sugar
2 ounces cornstarch
1 teaspoon salt
3 ounces cocoa
1 cup cold water
3 1/2 cups boiling water
6 ounces margarine
1 teaspoon vanilla
Mix dry ingredients.
Add cold water gradually to form a smooth paste.
Add boiling water slowly while stirring. Boil for 5 minutes or until thickened. Remove from heat.
Add margarine and vanilla. Stir to blend.
Yield:
"1 1/2 quarts"
NOTES : Serve warm or cold on puddings, cake, cream puffs, or ice cream.
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Chocolate Tea Cookies
1 pound butter
12 ounces granulated sugar
4 ounces eggs (about 2 total)
1 tablespoon vanilla
18 ounces all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ounce cocoa (1/4 cup)
Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Blend on medium speed for 5 minutes.
Combine dry ingredients.
Add to creamed mixture and mix on low speed until blended. Chill dough.
Shape dough with cookie press onto ungreased baking sheets.
Bake at 350°F for 6-10 minutes.
Yield:
"10 dozen"
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Christmas Pudding
20 ounces raw carrots -- peeled
27 ounces raw potatoes -- peeled
2 pounds granulated sugar
1 pound margarine
20 ounces raisins
20 ounces dates -- chopped
12 ounces nuts -- chopped
1 pound all-purpose flour
4 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1/4 teaspoon salt
Peel and grate carrots and potatoes.
Cream sugar and margarine on medium speed, using flat beater.
Add raisins, dates, and nuts to creamed mixture. Add carrots and potatoes. Mix on low speed until blended.
Combine dry ingredients. Add to fruit mixture. Mix on low speed until blended.
Portion mixture with No. 16 dipper into greased muffin pans. Cover each filled pan with an inverted empty muffin pan. Steam for 40-45 minutes. Serve warm with Vanilla Sauce , Hard Sauce ), or Nutmeg Sauce
Garnish with holly leaf and whole cranberries for Christmas.
NOTES : VARIATION:
Flaming Pudding. Dip sugar cube in lemon extract. Place on hot pudding and light just before serving.
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Cocoa
24 ounces granulated sugar
8 ounces cocoa
1/2 teaspoon salt
1 quart water
2 1/2 gallons milk
1 teaspoon vanilla
Mix sugar, cocoa, and salt.
Add water and mix until smooth. Boil approximately 3 minutes or to form a thin syrup.
Heat milk to scalding. Stir in syrup.
Just before serving, add vanilla and stir until well mixed.
Yield:
"2 1/2 gallons"
NOTES : Potentially hazardous food. Food Safety Standards: Hold for service at 185°F. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 185°F. Reheat product only once; discard if not used.
A marshmallow or 1 tsp whipped cream may be added to each cup if desired.
Cocoa syrup may be made in amounts larger than this recipe and stored in the refrigerator for 3 or 4 days. To serve, add 1 qt cocoa syrup to each 2 gal hot milk.
VARIATIONS:
Hot Chocolate. Substitute 10 oz unsweetened baking chocolate for cocoa. Add to water and stir until melted.
Instant Hot Cocoa. Dissolve 2 1/2 lb instant cocoa powder in 2 gal boiling water.
Mexican Chocolate. Follow hot chocolate recipe. Substitute 1 gal of hot coffee for 1 gal of milk. Add 1 oz (1/4 cup) ground cinnamon.
Amaretto Cocoa. Add 3/4 cup amaretto along with the milk. Delete vanilla. For a nonalcoholic version, substitute 1 1/2 Tbsp of almond extract for the amaretto.
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