February has arrived and with it thoughts of Valentine’s Day. For many folks, Valentine’s Day conjures up visions of chocolate. However, there are those (like me) who just happen to have allergic reactions to this delectable substance. That is why my column seldom features chocolate recipes, especially since Bob (my husband) graduated to Heaven. He was always eager to try out anything I made that included any form of chocolate.
My parents discovered my allergy when I was still quite young. There was talk of taking out my tonsils until they realized it was chocolate was causing all the painful sore throats and other hay fever-like symptoms. It was removed from my diet, and those issues disappeared. Then Mom decided that all her children were allergic to chocolate, since she had problems with it, too.
During the time before they discovered my allergy, I developed a taste for what was later forbidden. I must admit that there were times I ate chocolate anyway, regardless of the consequences. My teachers at school were always warned that I was not to have it; I can recall feeling so envious at school parties when my classmates enjoyed their chocolate cookies or cake or brownies, and I was stuck with some substitute.
Dad was the only person in our household that consumed chocolate without repercussions. He would purchase various forms of chocolate candy – discs, stars, covered peanuts and raisins, and some coated with nonpareils and candy shells. The little white sacks containing Dad’s hoard were stashed on the counter in our kitchen.
Since I was the oldest child in our family, my parents often used me as a babysitter. One Saturday morning they left on a shopping expedition, taking my brothers (both toddlers) with them. During their absence, my sisters and I decided to reward ourselves for the tasks we were to perform. Our “payment” was a piece of Dad’s chocolate. As time went on, our rewards became more frequent; we started inventing things to do, such as “run up and down the stairs three times” to get a piece of candy.
Sins have a way of finding us out, as we learned when Mom and Dad arrived home. Dad discovered that his chocolate stash had become severely depleted and punishment ensued. Four girls were put to bed with threats of no supper. There was to be no talking or any form of entertainment. Mom finally relented and let me get up because she needed my help. If there were any other consequences, I don’t remember them. I just recall how wonderful all that chocolate tasted.
I said all that to say this – the recipes this week all include chocolate. They are ones that Bob okayed with enthusiasm. He chose the fudge recipe and made it himself. Although it calls for white chocolate, using white morsels that don’t contain cocoa butter allows chocolate-deprived people like me to enjoy the end product.
Chocolate-Covered Cherry Cookies
1/2 cup butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 maraschino cherries, blotted dry
Frosting:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
In a mixing bowl, cream butter and sugar until fluffy; beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1-inch round; place on ungreased baking sheets. Push one cherry halfway into each ball. For frosting, melt chocolate chips in condensed milk in a small saucepan over low heat, stirring constantly. Remove from heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking). Bake at 350 degrees for 10-12 minutes. Cool on wire racks.
Yield: 4 dozen.
Chocolate Malted Cookies
1 cup butter-flavored shortening (or regular shortening + 1 teaspoon butter flavoring)
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate baking chunks
1 cup (6 ounces) milk chocolate chips (may use white baking chips)
In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda, and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 1-1/4-inch balls; place 3 inches apart on parchment paper-lined baking sheets. Bake at 375 degrees for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
White Chocolate Peanut Butter Fudge
3/4 cup peanut butter
3/4 cup dry roasted peanuts
1 cup crisped rice cereal
1 pound white chocolate (may use white morsels) *see Note
Line an 8-inch square pan with wax paper. Mix peanut butter and white chocolate in double boiler over boiling water until smooth. Add peanuts and rice cereal; stir. Pour candy into lined pan or baking dish. Smooth out and chill until set. Cut into squares.
Note: May use 8 ounces white chocolate and 8 ounces butterscotch chips.