Winnipeg Free Press - PRINT EDITION

Treats for readers who love their chocolate

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Today's column features chocolate treats as requested by readers.

Lorraine Janssens was looking for a recipe for a scrumptious chocolate puffed wheat square. Several readers mentioned this classic was a favourite when they were growing up -- often as a special treat in their lunch kit -- and is something they make now for their own children. The recipe that follows is courtesy of Emily Lucko. Thanks also to Sandy Lethbridge, Eleanor Dueck, Leona Houle, Gail Jones, Heida Bottrell, Dora Wile, Jeanne Belot, Therese Dumesnil, April Osnach of Teulon, Velma Murphy of Carman, Jean Cudmore of Crystal City and Linda Snider of Glenboro.

Donna Hardman had asked for a recipe like the white chocolate brownie served at Moxie's. Thanks to Sheri Ward for sharing her recipe, which she says is just as good as or maybe even better than the one at Moxie's. She likes to serve it with a white chocolate sauce.

This week's requests are both for versions of Salisbury House items. Grant Frederick asks if anyone has a recipe that is like Salisbury's chili recipe. He has tried many different versions, but says that none has the specific taste that Sal's has. Brayden Harper would like a red velvet cake recipe with cream cheese icing like the one served at Salisbury House, which he says is different from the "like Eaton's" version.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

Puffed wheat cake

80 ml (1/3 cup) butter

125 ml (1/2 cup) corn syrup

250 ml (1 cup) brown sugar

90 ml (6 tbsp) cocoa

5 ml (1 tsp) vanilla

10 large marshmallows

2.125 litres (8 1/2 cups) puffed wheat

Melt butter in saucepan. Add syrup, sugar, cocoa, marshmallows and vanilla. When mixture begins to bubble, remove from heat; add puffed wheat and mix well. Put in a buttered 9 x 12-inch pan. Press down with spoon. Cut in squares.

Taste Tester Notes: This easy to make and popular cake is delightfully chocolatey and chewy, and a little different than most recipes with extra cocoa and the addition of marshmallows. Once mixed, work quickly to press into pan (using wet hands to press down works well, as mixture won't stick to them). Let cool until set. If you want to use miniature marshmallows, 250 ml (1 cup) equals 10 large marshmallows.

Like Moxie's white chocolate brownie

250 ml (1 cup) real butter

340 g (12 oz) good quality white chocolate, chopped

750 ml (3 cups) flour

500 ml (2 cups) white sugar

5 ml (1 tsp) salt

5 eggs

60 ml (1/4 cup) half and half cream

125 ml (1/2 cup) dark chocolate (chopped pieces or chips)

Preheat oven to 190 C (375 F). Grease a 9 x13-inch pan. Use a double boiler to slowly melt together butter and white chocolate. In large bowl of electric mixer, stir together flour, sugar, and salt. With mixer at low speed, beat in white chocolate and butter mixture, then eggs and cream. Beat until just blended. Fold in dark chocolate. Pour into pan. Bake 20 minutes. Reduce oven to 160 C (325 F) and bake about 12 minutes more until lightly browned and set in center.

Let cool in pan on a rack about 30 minutes. Turn out onto cutting board, cool completely. Trim off brown edges and cut remainder in 12 pieces. To serve, cut each brownie diagonally and arrange on a plate. Top with vanilla ice cream, whipped cream (and/or white chocolate sauce), dark chocolate sauce and a bit of caramel sauce for colour.

White chocolate sauce

170 g (6 oz) white chocolate

22 ml (1 1/2 tbsp) real butter

60 ml (1/4 cup) half and half cream

Melt chocolate with butter and half and half cream on low power in microwave, stir until smooth.

Taste Tester Notes: A rich, decadent and good dessert. I used Callebaut white chocolate chunks, available in bulk. The batter will be fairly thick and you can use a spatula to spread it out evenly. Check while baking that the brownie does not get too brown (I turned my oven down to 350 F part way through the first baking as mine was browning quickly). It's OK to let this cool in the pan, too. Cut into desired serving size pieces and arrange artistically with the toppings if you like. I served this with homemade vanilla ice cream, whipped cream and warm chocolate sauce. The white chocolate sauce is especially rich, and is for white chocolate lovers.

Republished from the Winnipeg Free Press print edition October 1, 2008

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