Rural Missouri - February 2014 - (Page 24)

H E A R T H & H O M E a Food for photos prepared by students at Victory Trade School; T Entice your love with decadent chocolate by Heather Berry page design by Megan Backes here are few foods that people feel more passionate about than chocolate. It can be dipped, whipped, baked, chilled - you name it. You can dip fruit in it as well as bacon, and it will be delicious. For real chocoholics, thinking about the sweet stuff can take them to their happy place. Chocolate is truly a feel-good treat. It also contains good-foryou polyphenols, part of the antioxidant family, which also can be found in various fruits and vegetables. The story of chocolate begins with the discovery of America. Until then, the Old World knew nothing about its delicious and stimulating flavor. The Spanish court of King Ferdinand got its first taste of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure-trove of many strange and delightful things. Among them were some dark brown cacao beans that looked like almonds. Upon tasting, it's said that the king thought them quite unpromising. It wasn't until the early 1500s that Spanish explorer Hernando Cortez found Aztec Indians using the beans to make a rich drink called, "chocolatl." Only then did anyone truly think the mixture worth trying. Soon, chocolate drinking was a hit in Europe, and news of the cacao bean crossed borders. The find became a hit in nearly every country in various forms. It also was thought that chocolate, like many herbs and plants, had medicinal qualities. Food historians say Thomas Jefferson believed chocolate was a cure for all forms of mental stress and felt it would restore health to any sick or weak person. So what began as a bitter, unpromising discovery traveled around the world and became a highly desired delicacy that millions of chocolate enthusiasts continue to enjoy in numerous forms today. Whether you're a full-fledged chocoholic or simply enjoy something sweet with your cup of coffee, give some of these decadent treats a try. Creamy Fudge Truffles Creamy Fudge Truffles 16 ounces dark or semisweet chocolate or a combination of both, finely chopped 1-1/3 cups heavy cream 1 teaspoon vanilla 1/2 teaspoon coarse salt Unsweetened cocoa powder or finely chopped nuts (for rolling truffles in after candy is formed) Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour Fudge Crinkles 6 ounces semisweet chocolate 2 ounces unsweetened chocolate 1/3 cup butter 3 large eggs 1 cup sugar 1/4 cup flour 1/2 teaspoon baking powder 1/8 teaspoon salt 12 ounces semisweet chocolate chips 2 cups pecans or walnuts, coarsely chopped (optional) Fudge Crinkles Combine semisweet and unsweetened chocolate with butter in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours. With a melon baller, a 1-inch scoop or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes. Roll in finely chopped nuts before serving. (To store, cover with plastic and refrigerate up to two weeks.) These rich truffles stay a bit soft and creamy since they're not dipped in chocolate like traditional truffles, making them the perfect match for a hot cup of coffee or a large glass of cold milk. from heat; cool slightly. Beat eggs and sugar on medium with an electric mixer until smooth, then add to chocolate mixture, beating well. Combine flour, baking powder and salt; add to chocolate mixture, stirring only until dry ingredients are moistened. Fold in chocolate chips and pecans (if adding nuts). Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 325 degrees for 13 to 15 minutes. Cool cookies on baking sheet for 5 minutes, then remove to wire cooling rack. Cookies should be crackled on the outside and slightly fudgey on the inside. Swap out white chips for the chocolate for another delicious version! Follow us on Pinterest at for more delicious recipes, crafts and projects. 24 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - February 2014

Rural Missouri - February 2014
Ministering to motorists
A mid-winter read
Fighting more than fires
Out of the Way Eats
Metal & music
Honest Abe
Hearth and Home
The Missouri Dinosaur
Around Missouri

Rural Missouri - February 2014