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Model RJM7500 if trnmnfc FABULOUS PASTRIES Pull out all the What could be more im­ pressive this holiday season than an assortment of pas­ tries, served with demitasse and liqueurs. It's an elegant grand finale to a holiday din­ ner -- or a sumptuous party all by itself. Any chef would be proud to offer the torte, eclairs and napoleons shown here. And it's really not difficult to create them yourself. All feature chocolate. Each is made using a base of unsweetened cocoa, a more concentrated form of chocolate, so it's extra rich and moist. Cocoa is easier to work with, too. You measure and add directly from the can PAGE 12 - PLAINDEALER - WEDNESDAY. NOVEMBER *. ltM leons are surprisingly sim­ ple to put together. Build them using frosen patty" cf AK>C sheUs and almond tilling, J I V b then crown with the decora­ tive frostings. Another treat with a - French accent is Chocolate Orange Eclairs. Cocoa blends readily to give the filling and glaze a smooth consistency. These should literally melt in the with no pre-melting neces­ sary. There's no waste or risk of scorched pans and less danger of lumpiness. Double Chocolate Torte is inspired by the legendary coffeehouse desserts of Vien­ na, Austria. It has a deep chocolate flavor and moist texture. Chocolate Almond Napo- mouth.These recipes are courtesy of Hershey's Cocoa. DOUBLE CHOCOLATE TORTE What's a Great GkrisbnasGMfw the Whole Faroils? MEAL SENSOR* Temperature Probe turns oven off when probe senses selected temperature setting. 'Tmk. See a demonstration of this top-quality Whirlpool Microwave oven TODAY! A small down payment will hold this Microwave til Christmas Here's all-around cooking versatility in a top-quality microwave oven. A digital MEALTIMER* control pro­ vides up to 60 minutes of defrosting time. And there's a Separate Defrost Cycle; Sealed-in ceramic shelf; Cook Power Variable Power Control and much more. SPECIAL INTRODUCTORY SAVINGS NOW ON SELECTED WHIRLPOOL MICROWAVE OVENS. COME IN TODAY! LEE Cr ROY ELECTRIC 1005 N. Front (S. Rte. 31) 38S-DBB2 McHenry, Illinois 6 eggs, room tempera- 1 ture 1 cup sugar 1 tap. vanilla Vj cup unsifted all- purpose flour Mi cup cocoa Vk cup butter or mar­ garine, melted Cream Filling (recipe below) Chocolate Cream Frosting (recipe below) Grease and flour three fl­ inch layer cake pans. Beat eggs until light and fluffy in large mixer bowl. Gradually add sugar. Continue beating until very thick. Blend in va­ nilla. Thoroughly combine flour and cocoa. Gradually fold into egg mixture. Fold in melted butter until well blended. Divide batter even­ ly between prepared pans. Bake at 350 degrees Fahrenheit for 15 minutes or until top springs back when touched lightly. Cool in pans five minutes. Remove from pans and cool completely. Prepare Cream Filling. Spread one layer with pink whipped cream, another layer with green whipped cream. Stack the three layers ending with plain layer on top. Prepare Chocolate Cream Frosting. Frost top and sides. Refri­ gerate until ready to serve. Makes one 8-inch, three- layer cake. Cream Filling: Whip one cup heavy cream with one- fourth cup confectioners' sugar. Tint one-half cream pink with red food coloring. Tint remaining amount green with green food color­ ing. CHOCOLATE CREAM FROSTING % cup butter or mar­ garine y» cup cocoa 1 tsp. vanilla Mi cup light cream or milk, heated slightly cups confectioners' sugar Combine butter, cocoa, va­ nilla and half of hot cream or milk and one and one-half cups confectioners' sugar in small mixer bowL Beat until smooth. Gradually add re­ maining sugar and milk. Beat until spreading consist­ ency. CHOCOLATE ALMOND NAPOLEONS 2 (10-oz.) pkgs. frozen patty shells, thawed : Chocolate Almond Filling (recipe below) Vanilla Frosting (re­ cipe below) Chocolate Frosting (recipe below) Press together four shells. Roll out on lightly flouted board into a 15-by-9-inch rectangle. Place- on un- greased baking sheet. Prick with fork. Place in 450 de­ grees Fahrenheit oven. Im­ mediately reduce tempera­ ture to 400 degrees. Bake about 15 minutes or until golden brown. Cool on wire rack. Repeat with remaining patty shells, making three rectangles. When pastry lay­ ers are completely cooled, carefully trim sides so lay­ ers are the same size. Pre­ pare Chocolate Almond Fill- tag-Spread two layers *rith filling, stack ending with plain layer on top. Prepare Vanilla Frosting and Choco­ late Frosting. Spread top with Vanilla Frosting. Driz­ zle with Chocolate Frosting or pipe on stripes using a small pastry bag. Refri­ gerate at least one hour. Just before serving, cut in half lengthwise. Cut each half into eight pieces. Makes 16 servings CHOCOLATE ALMOND FILLING; 1 envelope unflavored gelatin Vt cup sugar V« cup cocoa % cup cornstarch Dash salt 2 cups milk 3 egg yolks, slightly beaten 1 tsp. almond extract Vfe cup heavy cream Sprinkle gelatin over one- fourth cup cold water to sof­ ten. Combine sugar, cocoa, cornstarch and salt in medi­ um saucepan. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils. Stir in gelatin.Boil and stir one minute. Remove from heat. Add almond ex­ tract Press plastic wrap onto surface. Chill. Whip cream. Fold into chilled mixture. Vanilla Frosting: Combine one and one-fourth cups con­ fectioners' sugar, one table­ spoon light corn syrup, one- fourth teaspoon almond ex­ tract and one and one-half tablespoons hot water. Beat until spreading consistency. Chocolate Frosting: Melt one-fourth cup butter or margarine in small sauce­ pan. Remove from heat Stir in one-half cup cocoa. CHOCOLATE ORANGE ECLAIRS • 1 cup water Vt cup butter or mar­ garine V« tsp. salt 1 cup unsifted all-pur­ pose flour Chocolate Orange Fill­ ing (recipe below) Chocolate Glaze (re­ cipe below) Heat water, butter and salt to rolling boil in medi­ um saucepan. Add flour all at once. Stir vigorously over low beat about one minute or until mixture leaves side of pan and forms a ball Re­ move from heat Add eggs, one at a time, beating until smooth and velvety. With spatula, spread about one- fourth cup of mixture into rectangle 5x.5-inch on a greased cookie sheet Bake at 375 degrees Fahrenheit about 40 minutes or until puffed and golden brown. Cut a slit in side of each and bake 10 minutes longer. Cool on wire rack. Prepare Choc­ olate Orange Filling. Slice top from each eclair. Fill each shell. Replace tops. Set aside. Prepare Chocolate^ Glaze. Spread onto top each eclair. Makes lz ec­ lairs. Heap on more wood!-the wind is chill, But lei it whistle as it will. We'll keep our Christmas merry still. --Sir Walter Scott