My Great Recipes Collection

Great Recipes From the Past

Chocolate

Chocolate Covered Cherries

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The Cross Country Cookery cookbook has a host of delightful sweet treats. These chocolate covered cherries sounds like a pretty make ahead sweet treat for the holiday season.

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Chocolate Covered Cherries

Keyword cherry, chocolate
Servings 60 servings

Ingredients

  • 60 maraschino cherries with stems
  • 3 tablespoon oleo
  • 3 tablespoon corn syrup
  • 1/4 teaspoon salt
  • 2 cup powdered sugar sifted
  • 1 1/2 lb chocolate

Instructions

  1. Drain cherries well. Let stand on paper toweling. 

  2. Combine butter, corn syrup and salt. Stir in powdered sugar. Knead til smooth. Chill if too soft. Place on waxed paper lined baking sheet. Chill.

  3. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet. Chill.

  4. In small heavy saucepan over hot water, melt the chocolate; stir constantly. Do Not Add Any Liquid.

  5. Holding onto stems, dip the cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Let ripen a week or two so fondant will begin to liquefy.

Chocolate Turtles

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Here’s another sweet treat from the Cross Country Cookery cookbook. The recipe doesn’t indicate what type of Hershey’s chocolate bar to use. However, based that the cookbook was written in the 1970s, I’d guess it means milk chocolate. If you’re feeling daring and try different types of chocolate, let me know!

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Chocolate Turtles

Servings 2 dozen

Ingredients

  • 1/2 lb vanilla caramels
  • 1 1/4 cup pecans
  • 2 tablespoon cream
  • 1 large Hershey's bar

Instructions

  1. Melt caramels in top of double boiler. Add cream.
  2. When melted, add pecans and drop in small mounds on lightly greased wax paper. Let cool. 
  3. Melt the chocolate and pour a spoonful over each turtle.

Recipe Notes

May use 8 small Hershey bars instead of one large.

Chocolate Caramels

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I’m not sure there’s a better combination for candy than chocolate and caramel. This recipe is from Cross Country Cookery.

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Chocolate Caramels

Ingredients

  • 1/2 cake Baker's Bitter Chocolate
  • 1 cup white karo
  • 2 cup granulated sugar
  • 1 cup cream
  • 1/4 lb oleo
  • 1/14 teaspoon soda
  • 1 cup nuts
  • 1 teaspoon vanilla

Instructions

  1. Melt chocolate and butter together.
  2. Add all other ingredients and cook till firm ball forms when tested in cold water. Remove from fire.
  3. Add soda, nuts, and vanilla. Pour into greased pan.
  4. Cut in squares. Wrap in wax paper.

Chocolate Delicacy

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Chocolate Delicacy reminds me of a pudding or flan. It also reminds me of chocolate, so I’m interested, regardless of the end product of this recipe from 1954.

This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy

chocolate delicacy thanksgiving november 1954 michigan consolidated gas company

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Chocolate Delicacy

Course Dessert
Keyword chocolate, pudding

Ingredients

  • 2 tablespoons butter or margarine
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs separated
  • 1 1/2 squares unsweetened chocolate melted
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt

Instructions

  1. Cream butter and sugar until light; add vanilla.

  2. Add egg yolks, one at a time, beating well after each addition.

  3. Add melted chocolate and blend well.

  4. Fold in flour and stir in milk; mix until smooth.

  5. Beat egg whites with salt until they stand in soft peaks.

  6. Fold into chocolate mixture.

  7. Pour into greased 1 quart baking dish; set in pan of hot water.

  8. Bake in preheated oven 375 degrees for 35-40 minutes. Chill.

Recipe Notes

No. 1594 from the Home Services Department of the Michigan Consolidated Gas company.

Banana Pops

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For a special summer treat, try these chocolate banana pops from Cross Country Cookery. The cookbook says, “Put chocolate in shallow dish for easy dipping. Kids love them!” I’ll bet a few adults will love these, too.

 

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Banana Pops

Servings 8 servings

Ingredients

  • 8 oz milk chocolate
  • 1/2 teaspoon vegetable oil
  • 1/2 cup nuts chopped
  • 5 bananas halved crosswise

Instructions

  1. Insert wooden picks into fruit. Freeze about 1 hour.
  2. In small saucepan over very low heat, melt chocolate, stirring constantly. Add oil. Remove from heat and transfer to shallow dish.
  3. Roll bananas into chocolate mixture, then immediately in chopped nuts.
  4. Place on baking sheet lined with waxed paper. Freeze firm. Wrap in moisture proof wrap and return to freezer.