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A good morning to all on this fine Wednesday. We'll get to Linda's issue in just a bit. First, I have been thinking about Easter (it is the 16th) and what to serve the kids. I will be working 12-hour shifts the night before and
the night of Easter Sunday, but ya gotta eat, right? Does anyone have suggestions for dishes that are traditional yet easy to prepare? I'd like some input. I've posed this question in our a2z
Blog
(use that link to see and/or respond to it), so visit if you have any suggestions (and the recipes would be grand; just cut & paste them for everyone to share). You don't have to sign in or register, but if you don't, please sign with your first name
and where you live so we know who to thank.
The newest theme topic of Heirloom Recipes is creeping right along, lol.
At the time of this writing, I have one submission. The theme topic was suggested by some of you in the
Blog and in emails. Come on, a2z'ers. Go to the
Monthly Theme section, read about how to send recipes, and crack open those yellowed, dog-eared cookbooks and recipe cards!
Besides Easter, there's Mother's Day coming up (it is May 14th). I am fortunate in that I have my mother, the kids' paternal Grandmother, and some lovely women in my life that have been 'motherly' to me and my children over the years. I have begun shopping ahead so I can get presents, a little at a time. Just what I ought to do at Christmas time (but rarely do, lol). You may see some of my favorite items found along the way in the
Shopping section. Maybe it will save you some time. Seems sad that there's only one day a year set aside for one of the most important roles a person can play.
Here's Linda...
Hi from Linda in Michigan. Sometimes you are driven to it. And not by a Cadillac. To chocolate, I mean. Mr. Mike and I watched two of our great-grandchildren for a couple of days this past week. No, we are not THAT old. Our oldest son, Mark, married a wonderful lady that is a few years older than he is. She has two sons that are a few years younger than Mark, and her sons have three wonderful little girls. So Mark became a grandfather at age 33 and Mr. Mike and I became great-grandparents at age 54. Anyway, the 2 and the 4 year old were with us for a few days, and they kept us hopping. Those two ages compliment each other beautifully. The two year old knows nothing. (“Why” x 1,932) The four year old knows everything.
(“Rayna did it” x 1,932)…… per hour. Right after they left, I headed straight to the baking cupboard where I keep the little container of
Hershey’s Kisses. For emergency purposes only. Just one little kiss and that chocolate soothes all nerves. Trust me.. Well, since I was in the baking cupboard, I wondered what else I could make with the Kisses other than the two cookie recipes I had. The Hershey’s site had a treasure load of recipes. Some other sites had some really interesting ones. (The first two recipes were surprises to me, too.) So always have that little stash of Kisses handy…for recipes….and emergencies!
P.S. Be sure to take the time to remove the foil wrapping. It only smells like chocolate.
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
Give me the strength to choose foods that are good for me, the grace to accept those I do not like and if I should falter, please give me a great big bag of Hershey Kisses.
~Fancy
Source: allpoetry.com
by guardian angel 1416 on Aug 14, 2005
We have shared a first "gone awry" kiss,
and several thousand after the first.
Eyes closed as i write this, blindly
i see you clearly before me with
each passing heartbeat.
Your kiss cannot be compared.
lips fitting like a winter glove to your hand.
Your taste, is without compare.
I love your kisses. I miss your kisses.
There are none better, can't be!
Partial to your kisses above all others.
Is there one better than Hershey?
Yes, my love.....i miss your wonderful
and amazing kisses!
A Kiss is a type of chocolate candy manufactured by The Hershey Company. The bite-sized pieces of chocolate have a distinctive shape: like flat-bottomed teardrops. Hershey's Kisses are wrapped in squares of lightweight aluminum foil with a narrow strip of paper protruding from the top.
The Kisses are one of the most popular candies in the world. In 1989, the chocolate drops were the 5th most popular candy in the United States, spawning sales that topped $400 million dollars. More than 80 million Hershey's Kisses are produced each day at the company's two factories. Today's Kisses use Hershey's original milk chocolate formula.
In July 1907, the Hershey Chocolate Company started manufacturing the famous Hershey’s Kisses chocolates. It is not known for sure how Hershey Kisses got their name. It is rumored that the name stuck because of the kissing sound produced during the production process. Hershey Kisses are produced on a moving stainless steel belt. The chocolate is then cooled and wrapped. Before the introduction of the mechanical packing system, all the packing was done manually. The modern machines can wrap up to 1300 Kisses per minute.
With Mother's Day coming up, we're looking for recipes you may have received from your Mother or Grandmother (or Aunt... anyone special to you as a child). If you have very old recipes, handed down to you, those would be ideal here. My own mother is still cooking large meals every Sunday. I am hoping to get some recipes from her while I am blessed to still have her. How about you? Was there a special meal your Mother prepared for you? How about that unique Carrot Cake recipe from your Aunt Mary? Or that delicious potato salad from your Uncle Ed? Please share some 'oldies but goodies' recipes in this month's theme topic of Heirloom Recipes. We will collect them the remainder of this month and post them on the first Sunday of May. Please understand that we do not wish to infringe on copyrighted
material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Heirloom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your
sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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Crazy Corner
ROMANCE: THE FIRST KISS!!!
by Daniel L. Worona, 1949
R-E-D H-O-T !!! H-O-T S-T-U-F-F !!!! DON'T READ THIS !!!
DANIEL WORONA TELLS ALL!!!
DESCRIBE YOUR FIRST KISS.
IT WAS A CHOCOLATE KISS. (I was only five years old for Pete's sake!)
Fill a cocktail shaker with ice. Garnish a chilled martini glass rim with the powdered chocolate. Drop the Hershey's Kiss into the chilled martini glass. Add the chocolate liqueur and vodka to the shaker. Shake briskly to mix and chill. Strain into the chilled martini glass. Garnish with the grated chocolate.
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
3/4 cup coarsely chopped macadamia nuts
VANILLA GLAZE (recipe follows)
Heat oven to 375°F.
2. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining 3/4 cup chocolates.
3. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle VANILLA GLAZE over top; allow to set. Cut into bars.
About 24 bars.
VANILLA GLAZE: Combine 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; stir until smooth.
1-1/2 sticks butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1-1/4 teaspoons baking sod
1/2 teaspoon salt
1-1/3 cups water
COCOA FUDGE FROSTING (recipe follows)
HERSHEY'S HUGS Brand Chocolates and HERSHEY'S KISSES Brand Milk Chocolates
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Frost with COCOA FUDGE FROSTING. Remove wrappers from candies; garnish cake as desired with candies.
12 to 15 servings.
COCOA FUDGE FROSTING
1/2 cup (1 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Process Cocoa
3-2/3 cups (1 lb.) powdered sugar
1/3 cup milk, heated
1 teaspoon vanilla extract
Melt butter in small saucepan over low heat; stir in cocoa. Cook, stirring constantly, until mixture thickens slightly. Remove from heat; pour into small mixer bowl. Add powdered sugar alternately with warm milk, beating to spreading consistency. Stir in vanilla. Spread frosting while warm.
About 48 HERSHEY'S KISSES Brand Milk Chocolates
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup REESE'S Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
About 1/4 cup sugar
1. Heat oven to 375 F. Remove wrappers from chocolate pieces.
2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container.
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.
1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or 1 HERSHEY'S Milk Chocolate Bar (6 oz.), broken into pieces
24 HERSHEY'S KISSES Brand Milk Chocolates
PEANUT BUTTER FILLING (recipe follows)
Directions:
1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.
2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate.
3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.
About 24 servings.
PEANUT BUTTER FILLING
1 cup REESE'S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened
Beat peanut butter, powdered sugar and butter in small bowl until smooth.
60 HERSHEY'S HUGS Brand Chocolates
1 package (1lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
1. Remove wrappers from chocolates. Heat oven to 350 F. Grease and flour cookie sheet or line with parchment paper.
2. Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
3. Bake 8 minutes or until set. Cool 1 minute. Press chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
About 5 dozen cookies.
Linda’s note: I make this cookie often. For best results, work very quickly, pressing the Hugs onto the cookies, and moving them to a waxed paper covered table to cool. Be sure to cool at least 2 hours so the Hugs do not slide all over the cookie. They are best eaten within a week. (Like I had to tell you that.)
2 (10-count) cans buttermilk biscuits
20 Hershey Kisses
1/3 c. melted butter
1/2 c. sugar
1 tsp. cinnamon
Flatten biscuits into 3 inch patties. Fold one Hershey Kiss into center of each biscuit. Roll in butter, then cinnamon-sugar mixture. Arrange in greased Bundt pan or Jello mold. Bake 20 minutes at 350 degrees. Unmold onto plate after cooking 5 minutes.
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
Hershey's Kisses (6 oz. package, 36 count, unwrapped)
Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form. Gradually beat in sugar continue beating until stiff peaks form. Add vanilla.
Drop meringue mixture by half teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss. Cover kiss completely with a small teaspoonful of meringue.
Place in a preheated 375 degree F oven. Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
Ingredients:
1/2 cup sugar
3 egg whites, well beaten
1/4 teaspoon cream of tartar (for egg beating)
1 teaspoon almond extract (trace)
30 Hershey Kisses with or without almonds (or sugarless drops)
Directions:
Preheat oven to 300 degrees.
Beat eggs at high speed with double beater, adding in the cream of tartar at the beginning. When they begin to stiffen, add in the sugar (or Splenda substitute) very slowly. When peaked, you're ready.
If you don't have an insulated pan, then double up your baking sheets. You don't want the bottoms of the Kisses to burn.
Spritz your baking pan very lightly, wiping it with a towel to make sure the oil is thin and evenly spread.
Spoon a little egg white in 15 to 16 locations on the baking sheet. Set a Hershey Kiss onto each one. Next, spoon over each Hershey Kiss (or use a decorator's
squeeze) enough of the beaten white to form a cone. You should be able to get 15 per large cookie sheet. Once the Kiss is on the original dropping, cover with another half tablespoon of batter.
Bake at 300 degrees for 20 minutes. They will turn a light golden brown.
That’s it…my recipe for a diabetic…me. I know, diabetics can’t have chocolate. Well, telling someone that they can never have something is a sure fire way to send them right to the forbidden fruit (or candy bar). So this is how I handle chocolate: I am not telling you that this is all right for you. You and your doctor can be the judge. When I absolutely cannot stand the chocolate craving, I have ONE Hershey’s kiss. I do not know the calorie count or the exchange for one piece, and I do not want to know. If I did, I would easily rationalize that I can have two or three or four pieces. One…just one….and I can make it a little while longer!
1. Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolates.
2. Place 2 chocolates at wide end of each triangle; place an additional chocolate on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
3. Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
8 crescents.
Note: Leftover crescents can be reheated in microwave for a few seconds.
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Hershey (Hardcover)
Milton S. Hershey's Extraordinary Life of Wealth, Empire, and Utopian Dreams
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