School is out for another year; seems like it just started.
We would like to congratulate all our high school graduates in our local high schools. We wish them good luck in the next step in their life. I am sure many are planning on going to college or trade school of some kind to further their education.
We also need to give a big thank you to all the great teachers we have in our area. They have been a great influence on our students in their studies and in all their extra activities These students will be our future leaders.
Now, I am back to some more fair info.
Tuesday, July l6, is our Specialty Recipe contest. This year the category is CHOCOLATE. That sure sounds yummy. The classes are 1 - Appetizers /spreads class 2 - Desserts Class 3 - Crockpot- chocolate items made in a crockpot. Class 4 - Other recipes made with chocolate.
Rules are each entry must contain at least one type of chocolate and serve at least four people. Any type of chocolate may be used. Entry time is 11:30 a.m. Tuesday, July 16.
Remember, the booklets for all the Open Class exhibits and the details are available at the Extension Office.
Here a few recipes using chocolate.
Chocolate Mint Apple Fondue
1 can of sweetened condensed milk
1 c. chocolate chips
10 chopped peppermint patties
Combine all ingredients and cook over low heat until melted. Serve with apple slices. Makes 2 1/2 c. You can substitute a cup of peanut butter for the mints.
Fudgy S’mores Brownies
1 1/3 c. softened butter
2 2/3 c. sugar
1 T. vanilla
2 c. flour
1 c. baking cocoa
1/2 tsp. salt
1 c. Golden Grahams, coarsely crushed
1 3/4 c. miniature marshmallows
4 ox. milk chocolate, chopped
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients and gradually beat into creamed mixture. Spread in a greased 13 X 9 baking pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out with moist crumbs. Preheat broiler. Sprinkle brownies with cereal and marshmallows. Broil 30 to 45 seconds until marshmallows are golden and immediately sprinkle with chocolate. Cover with foil and let stand 5 minutes or until chocolate begins. Remove foil and cool completely in pan or wire rack.
Hot Fudge Cake
1 c. brown sugar
1 c. flour
3 T. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk 2 T. melted butter
1/2 tsp. vanilla
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. boiling water
Mix together brown sugar, flour, 3 T. cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 c. brown sugar and 1/4 c. cocoa. Sprinkle over mixture in slow cooker. Pour boiling water over mixture. Do not stir! Cover and cook on high 2 to 3 hours or until a tooth pick comes out clean. Makes 6 to 8 servings.
Peanut Butter Candy Pie
1/4 c. butter or margarine
4 c. miniature marshmallows
6 c. crisp rice cereal
50 milk chocolate kisses or 1 1/3 c. milk chocolate chips
1/2 c. flaked coconut
2 c. Reese’s pieces
In a microwave-safe bowl, heat the butter and marshmallows on high for 1 minute. Stir until marshmallows are melted. Add the cereal and mix well. Press onto the bottom and up the sides of 2 greased 9-inch pie plates. In a microwave or heavy saucepan, melt chocolate kisses; stir until smooth. Spread over prepared crusts. Sprinkle with coconut and candy pieces; press down lightly. Let stand until chocolate is set. Cut into slices. Makes to pies.
Decatur County resident Eileen Fisse may be contacted via this publication at firstname.lastname@example.org.