AOH :: HERSHEY.TXT
Recipes straight from the Hershey Company's Kitchen
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Breads
COCOA APPLESAUCE BREAD
FUDGY PEANUT BUTTER CHIP MUFFINS
HERSHEY'S 50% REDUCED FAT BANANA NUT BREAD
Cakes
BUSY DAY COCOA ICING
CHOCOLATE CHIP PUMPKIN CHEESECAKE
CHOCOLATE TRUFFLE CAKE SUPREME
HARVEST CAKE ROLL
HARVEST PUMPKIN TORTE
HERSHEY'S 50% REDUCED FAT FILLED ANGEL CAKE ROLL
HERSHEY'S 50% REDUCED FAT CHOCOLATE SYRUP SNACK CAKE
STREUSEL APPLE-SPICE CAKE
Cookies
CHEWY SKOR TOFFEE BITS COOKIES
DOUBLE FUDGE SAUCEPAN BROWNIES
HERSHEY'S 50% REDUCED FAT CHOCOLATEY CHIP COOKIES
HERSHEY'S 50% REDUCED FAT FORGOTTEN CHIPS COOKIES
HERSHEY'S 50% REDUCED FAT OATMEAL CHIP COOKIES
HERSHEY'S DOUBLY CHOCOLATE COOKIES
HOLIDAY DOUBLE CHOCOLATE BROWNIES
HOLIDAY DOUBLE CHOCOLATE COOKIES
Information
COCOA SUBSTITUTION
MELTING DIRECTIONS--HERSHEY'S SEMI-SWEET CHOCOLATE CHIPS
CHOCOLATE CURLS
CHOCOLATE DRIZZLE
CHOCOLATE LEAVES
BREADS
Title: COCOA APPLESAUCE BREAD
Categories: Breads
Yield: 1 loaf
1 2/3 c All-purpose flour
3/4 c Sugar
1/3 c HERSHEY'S Cocoa
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground cinnnamon
1 ds Ground nutmeg
1/2 c Shortening
2 Eggs
1 c Applesauce
1/2 c Chopped pecans
VANILLA GLAZE
-(recipe follows)
Heat oven to 350 F. Grease bottom only of 9x5x3-inch loaf pan. In large
mixer bowl, stir together flour, sugar, cocoa, baking powder, baking
soda, salt, cinnamon and nutmeg. Add shortening, eggs and applesauce;
beat just until blended. Stir in pecans. Spoon mixture into prepared
pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes
out clean. Cool 15 minutes; remove from pan to wire rack. Cool
completely. Prepare VANILLA GLAZE; drizzle over bread. 1 loaf (14
servings).
VANILLA GLAZE: In small bowl, stir together 1/2 cup powdered sugar and 3
to 4 teaspoons milk. About 1/4 cup glaze.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: FUDGEY PEANUT BUTTER CHIP MUFFINS
Categories: Breads
Yield: 1 batch
1/2 c Applesauce
1/2 c Quick-cooking rolled oats
1/4 c Butter or margarine
-- softened
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/4 c HERSHEY'S Cocoa
-OR European Style Cocoa
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1 c REESE'S Peanut Butter Chips
Powdered sugar (optional)
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In small bowl, stir together applesauce and oats; set
aside. In large mixer bowl, beat butter, granulated sugar, brown sugar,
egg and vanilla until well blended. Add applesauce mixture; blend well.
Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to
butter mixture, blending well. Stir in peanut butter chips. Fill muffin
cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick
inserted in center comes out almost clean. Cool slightly in pan on wire
rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm.
12 to 15 muffins.
VARIATION:
FUDGEY CHOCOLATE CHIP MUFFINS:
Omit Peanut Butter Chips. Add 1 cup HERHSEY'S Semi-Sweet Chocolate Chips.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT BANANA NUT BREAD
Categories: Breads
Yield: 2 loaves
1/2 c Fat-free dairy sour cream
2 ts Baking soda
1 1/2 c Sugar
1/4 c Margarine; softened
1/2 c Frozen egg substitute
-- thawed
3/4 ts Salt
3 c All-purpose flour
1 c Mashed ripe banana (3 med.)
1 ts Vanilla extract
12 oz HERSHEY'S Baking Chips
-(Reduced Fat Semi-Sweet)
1/2 c Chopped nuts
Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick
vegetable cooking spray. In small bowl, stir together sour cream and
baking soda; set aside. In large bowl, beat sugar and margarine on
medium speed of electric mixer until well blended. Add egg substitute
and salt; beat well. Gradually add flour to sugar mixture, beating until
well blended. Add sour cream mixture, banana and vanilla; beat until
smooth. Fold in chips and nuts. Pour batter evenly into prepared pans.
Bake 45 to 55 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap
in plastic wrap. Cool completely before slicing. 2 loaves (32 servings).
Nutrition facts:
Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories
160, Fat Cal. 35, Total Fat 5g* (8% DV), Sat.Fat 2.5G (13% DV), Cholest.
0mg (0% DV), Sodium 150mg (6% DV), Total carb. 27g (9% DV), Dietary
Fiber 1g (4% DV), Sugars 17g, Protein 3g, Vitamin A (0% DV), Vitamin C
(0% DV), Calcium (0% DV), Iron (4% DV). Percent Daily Values (DV) are
based on a 2,000 calorie diet.
*contains 2g of Salatrim per serving, only 55% of which is used by the
body. Therefore this recipe provides 4g of available fat per serving vs
11g in the regular Hershey's Chocolate Chip Banana Nut Bread recipe
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
CAKES
Title: BUSY DAY COCOA ICING
Categories: Cakes, Frostings
Yield: 2 cups
1/4 c Butter; softened
6 tb Boiling water
1/2 c HERSHEY'S Cocoa
2 ts Vanilla extract
3 c Powdered sugar
In small bowl, stir together butter and water until butter is melted.
Add cocoa and vanilla; beat until well blended. Gradually add powdered
sugar, beating until smooth, creamy and of spreading consistency. Add
additional water, if necessary. About 2 cups icing.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: CHOCOLATE CHIP PUMPKIN CHEESECAKE
Categories: Cakes, Desserts
Yield: 1 cake
---------------------------CHOCOLATE COOKIE CRUST---------------------------
1 c Vanilla wafer crumbs
-(about 30 wafers, crushed)
1/4 c HERSHEY'S Cocoa
1/4 c Powdered sugar
1/4 c Butter or margarine; melted
----------------------------------FILLING----------------------------------
24 oz Cream cheese; softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c HERSHEY'S MINI CHIPS
-(Semi-Sweet Chocolate)
------------------------CHOCOLATE LEAVES (OPTIONAL)------------------------
Non-toxic leaves
1/2 c HERSHEYS'S MINI CHIPS
-(Semi-Sweet Chocolate)
Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In
large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice
until well blended. Add pumpkin and eggs; beat until well blended. Stir
in small chocolate chips; pour batter into prepared crust. Bake 10
minutes. Reduce oven temperature to 250øF; continue baking 50 minutes.
Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate before serving. Prepare
and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate
leftover cheesecake. 10 to 12 servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir
together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S
Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or
margarine. Press mixture firmly onto bottom and 1/2 inch up side of
9-inch springform pan. Bake 8 minutes; cool slightly
CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In
small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet
Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth
when stirred. With small soft-bristled pastry brush, brush melted
chocolate on backs of leaves. (Avoid getting chocolate on leaf front;
removal may be difficult when chocolate hardens.) Place on wax
paper-covered cookie sheet; refrigerate until very firm. Beginning at
stem, carefully pull green leaves from chocolate leaves; refrigerate
until ready to use.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: CHOCOLATE TRUFFLE CAKE SUPREME
Categories: Cakes
Yield: 10 servings
1 1/4 c Unsalted butter
3/4 c HERSHEY'S Cocoa
1 c Sugar; plus...
1 tb Sugar
1 tb All-purpose flour
2 ts Vanilla extract
4 Eggs; separated
1 c Cold whipping cream
Chocolate curls (optional)
Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium
saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring
until well blended. Remove from heat; cool slightly. Stir in flour and
vanilla. Add egg yolks, one at a time, beating well after each addition.
In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar
until soft peaks form; gradually fold into chocolate mixture. Spoon
batter into prepared pan. Bake 16 to 18 minutes or until edges are firm
(center will be soft). Cool completely on wire rack (cake will sink
slightly in center as it cools). Remove side of pan. Refrigerate cake at
least 6 hours. In small mixer bowl, beat whipping cream until soft peaks
form; spread over top of cake. Cut cake while cold, but let stand at
room temperature 10 to 15 minutes before serving. Garnish with chocolate
curls, if desired. 10 servings.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HARVEST CAKE ROLL
Categories: Desserts, Cakes
Yield: 10 servings
3 Eggs
1 c Granulated sugar
2/3 c Canned pumpkin
1 ts Vanilla extract
3/4 c All-purpose flour
2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Salt
Powdered sugar
------------------------PEANUT BUTTER WHIPPED CREAM------------------------
1 c REESE'S Peanut Butter Chips
1/3 c Milk
1 1/2 c Miniature marshmallows; OR
15 -large marshmallows
1 c Cold whipping cream
1/2 ts Vanilla extract
Heat oven to 350 F. Grease 15-1/2x10-1/2x1/2-inch jelly-roll pan. Line
bottom of pan with wax paper; grease paper. In large bowl, beat eggs on
high speed of electric mixer until very thick and lemon colored, about 5
minutes. Gradually add granulated sugar, beating until sugar dissolves.
Stir in pumpkin and vanilla. Stir together flour, cinnamon, baking
powder, ginger, nutmeg and salt; fold into pumpkin mixture. Spread
batter evenly into prepared pan. Bake 12 to 15 minutes or until top
springs back when touched lightly in center. Immediately loosen edges
from side of pan. Invert cake on clean lint-free towel sprinkled
generously with powdered sugar. Carefully remove wax paper. While hot,
roll cake and towel together from narrow end in jelly roll fashion. Cool
on wire rack. Unroll cake; remove towel. Evenly spread PEANUT BUTTER
WHIPPED CREAM on cake almost to edges. Starting at same narrow end, roll
up. Place cake, seam-side down, on platter. Sprinkle with powdered
sugar; refrigerate before serving. Cover; refrigerate leftover cake. 10
servings.
PEANUT BUTTER WHIPPED CREAM:
In saucepan over low heat, melt peanut butter chips with milk. Add
marshmallows, stirring until melted. Cool to lukewarm. In bowl, beat
whipping cream until stiff; fold in peanut butter chip mixture and
vanilla. About 2 cups whipped cream.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HARVEST PUMPKIN TORTE
Categories: Cakes, Desserts
Yield: 1 torte
4 Eggs; separated
3/4 c Sugar; plus...
1 tb Sugar
1/2 c All-purpose flour
1/3 c HERSHEY'S Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/3 c Water
1 ts Vanilla extract
Slivered almonds (optional)
------------------------------PUMPKIN FILLLING------------------------------
1 c Canned pumpkin
1/4 c All-purpose flour
1/3 c Butter or margarine
-- softened
3 tb Shortening
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 3/4 c Powdered sugar
------------------------------CHOCOLATE GLAZE------------------------------
1 tb Butter or margarine
2 tb HERSHEY'S Cocoa
1 tb Water
2/3 c Powdered sugar
1/4 ts Vanilla extract
Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil;
generously grease foil. In large mixer bowl, beat egg yolks on medium
speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating
2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking
soda and salt; add to egg yolk mixture alternately with water, beating
on low speed just until batter is smooth. Stir in vanilla; set aside. In
small mixer bowl, beat egg whites until soft peaks form; gradually add
remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually
fold beaten egg whites into chocolate mixture until well blended. Spread
batter evenly into prepared pan. Bake 14 to 16 minutes or until top
springs back when touched lightly. Immediately loosen cake from edges of
pan; invert onto clean, slightly dampened towel. Carefully peel off
foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake
crosswise into four equal pieces. Place one piece on serving plate;
spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with
remaining cake and filling, ending with cake layer. Spread CHOCOLATE
GLAZE over top; garnish with almonds, if desired. Refrigerate until
serving time. Refrigerate leftovers. 8 to 10 servings.
PUMPKIN FILLING:
In small saucepan, combine pumpkin and flour; cook over medium heat,
stirring constantly, until mixture boils (mixture will be very thick).
Remove from heat; set aside. Cool completely. In small mixer bowl, beat
butter and shortening until creamy; add spices. Gradually add powdered
sugar, beating until light and fluffy. Slowly blend in pumpkin mixture.
Refrigerate until mixture ready to use. About 2-1/4 cups filling.
CHOCOLATE GLAZE:
In small saucepan over low heat, melt butter; add cocoa and water. Cook,
stirring constantly, until mixture thickens. Do not boil. Remove from
heat; gradually add powdered sugar and vanilla, beating with whisk until
smooth. Add additional water, 1/2 teaspoon at a time, until of desired
consistency. About 1/2 cup glaze.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT FILLED ANGEL CAKE ROLL
Categories: Cakes
Yield: 10 servings
1 pk Angel food cake mix
- (16 oz.)
----------------------------------FILLING:----------------------------------
1 Envelope unflavored gelatin
1/4 c Cold water
8 oz Neufchatel cheese; softened
1/3 c Powdered sugar
2 ts Vanilla extract
1 c HERSHEY'S Baking Chips
-(Reduced Fat Semi-Sweet)
1/2 c Skim milk
1 1/2 c Light whipped topping
(non-dairy), thawed
* Heat oven to 350F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil;
extending foil about 1 inch above edge of pan. Sprinkle clean towel with
powdered sugar.
* Prepare cake according to package directions. Pour batter into
prepared pan. Bake 25 minutes or until top springs back when touched
lightly. Immediately invert onto prepared towel; gently peel off foil.
If necessary, trim crusty edges from cake. Immediately roll cake and
towel together, starting from narrow edge. Cool completely on wire rack.
* Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to
stand 3 minutes to soften. In food processor, combine Neufchatel cheese,
powdered sugar and vanilla; process until smooth. In medium
microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%)
1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and
mixture is smooth. Pour chip mixture into cheese mixture; process until
smooth, about 2 minutes. Add whipped topping; process about 1 minute.
Pour mixture into medium bowl; refrigerate until set, about 2 hours.
* Unroll cake; remove towel. Spread filling to within 1/2 inch of edges
of cake. Starting at narrow edge, reroll cake. Place seam side down on
serving plate. Refrigerate about 2 hours. Lightly dust with powdered
sugar before serving.
10 servings.
Nutrition facts:
Serv size: 1 piece (112g), Servings: 12, Amount Per Serving: Calories
290, Fat Cal. 70, Total Fat 9g* (14% DV), Sat.Fat 7G (35% DV), Cholest.
15mg (5% DV), Sodium 370mg (15% DV), Total carb. 48g (16% DV), Dietary
Fiber 1g (4% DV), Sugars 40g, Protein 7g, Vitamin A (0% DV), Vitamin C
(0% DV), Calcium (6% DV), Iron (2% DV). Percent Daily Values (DV) are
based on a 2,000 calorie diet.
*contains 3g of Salatrim per serving, only 55% of which is used by the
body. Therefore this recipe provides 8g of available total fat per
serving vs 20g in HERSHEY'S Angel Cake Roll With Mousse Filling
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT CHOCOLATE SYRUP SNACK CAKE
Categories: Cakes
Yield: 15 servings
1/2 c 60% vegetable oil spread
-- softened
1 c Sugar
1 cn HERSHEY'S Syrup (16 oz.)
3 Eggs
1 c All-purpose flour
1/4 c HERSHEY'S Cocoa
1 c HERSHEY'S Baking Chips
-(Reduced Fat Semi-Sweet)
1/4 c Chopped nuts
QUICK VANILLA DRIZZLE
-(recipe follows)
Heat oven to 350F. Spray 13x9x2-inch baking pan with vegetable cooking
spray. In large bowl, beat spread and sugar on medium speed of electric
mixer until well blended. Add syrup, eggs, flour and cocoa; beat well.
Pour batter into prepared pan. Sprinkle chips and nuts over top. Bake 30
to 35 minutes or until cake springs back when touched gently in center.
Cool completely in pan on wire rack. Drizzle QUICK VANILLA DRIZZLE over
top. 15 servings.
QUICK VANILLA DRIZZLE: In small bowl, stir together 1/2 cup powdered
sugar and 2 to 3 teaspoons skim milk. About 1/4 cup drizzle.
Nutrition facts:
Serv size: 1 piece (87g), Servings: 15, Amount Per Serving: Calories
280, Fat Cal. 60, Total Fat 8g* (12% DV), Sat.Fat 3.5G (18% DV),
Cholest. 45mg (15% DV), Sodium 75mg (3% DV), Total carb. 51g (17% DV),
Dietary Fiber 2g (8% DV), Sugars 40g, Protein 4g, Vitamin A (6% DV),
Vitamin C (0% DV), Calcium (2% DV), Iron (8% DV). Percent Daily Values
(DV) are based on a 2,000 calorie diet.
*contains 2.5g of Salatrim per serving, only 55% of which is used by the
body. Therefore this recipe provides 7g of available fat per serving vs
16g in the regular Hershey's Chocolate Syrup Snack Cake recipe
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: STREUSEL APPLE-SPICE CAKE
Categories: Cakes
Yield: 12 servings
1/2 c Butter or margarine
-- softened
1 c Sugar
2 Eggs
1 ts Vanilla extract
2 1/4 c All-purpose flour
3/4 ts Baking powder
3/4 ts Ground cinnamon
1/2 ts Baking soda
1/4 ts Ground cloves
1/8 ts Salt
3/4 c Milk
1 1/2 c Chopped peeled tart apples
3/4 c HERSHEY'S MINI CHIPS
-(Semi-Sweet Chocolate)
------------------------------STREUSEL TOPPING------------------------------
1/3 c All-purpose flour
3 tb Sugar
2 tb Butter or margarine
------------------------SEMI-SWEET CHOCOLATE GLAZE:------------------------
3 tb HERSHEY'S MINI CHIPS
-(Semi-Sweet Chocolate)
1/2 ts Shortening
Heat oven to 350 F. Grease 9x5x3-inch loaf pan. In large mixer bowl,
beat butter and sugar until light and fluffy. Add eggs and vanilla; beat
well. Stir together flour, baking powder, cinnamon, baking soda, cloves
and salt; add alternately with milk to butter mixture, beating until
well blended. Gently fold in apples and small chocolate chips. Spoon
batter into prepared pan. Sprinkle STREUSEL TOPPING over top. Bake 1
hour and 10 to 15 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pan to wire rack. Turn right
side up. Drizzle SEMI-SWEET CHOCOLATE GLAZE over top, if desired. Allow
glaze to set before cutting cake. 12 servings.
STREUSEL TOPPING:
In small bowl, stir togther 1/3 cup all-purpose flour and 3 tablespoons
sugar; cut in 2 tablespoons butter or margarine to form fine crumbs.
SEMI-SWEET CHOCOLATE GLAZE:
In small microwave-safe bowl, place 3 tablespoons HERSHEY'S MINI CHIPS
Semi-Sweet Chocolate and 1/2 teaspoon shortening. Microwave at HIGH
(100%) 30 to 45 seconds or until chips are melted when stirred.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
COOKIES
Title: CHEWY SKOR TOFFEE BITS COOKIES
Categories: Cookies
Yield: 48 cookies
2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
-- softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1 ts Vanilla extract
2 Eggs
10 oz HERSHEY'S SKOR Baking Bits
-(English Toffee)
Heat oven to 350 F. Stir together flour, baking soda and salt. In large
mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until
well blended. Add eggs; blend thoroughly. Gradually add flour mixture,
beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto
lightly greased cookie sheet. Bake 9 to 11 minutes or until lightly
browned. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 4 dozen cookies.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: DOUBLE FUDGE SAUCEPAN BROWNIES
Categories: Cookies, Desserts
Yield: 18 brownies
2/3 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
2 tb Butter or margarine
2 tb Water
12 oz HERSHEY'S Chocolate Chips
- (Semi-Sweet), divided
2 eggs, slightly beaten
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
Heat oven to 325F. Grease 9-inch square baking pan. In bowl, stir
together flour, baking soda and salt. In medium saucepan, combine sugar,
butter and water. Cook over low heat, stirring constantly, until mixture
comes to boil. Remove from heat; immediately add 1 cup chocolate chips,
stirring until melted. Stir in eggs and vanilla until blended. Gradually
add flour mixture, blending well. Stir in remaining 1 cup chips and
nuts, if desired. Pour batter into prepared pan. Bake 25 to 30 minutes
or until brownies begin to pull away from sides of pan. Cool completely
in pan on wire rack. Cut into squares.
About 1-1/2 dozen brownies.
HIGH ALTITUDE DIRECTIONS:
Increase flour to 3/4 cup
Decrease sugar to 1/3 cup plus 2 tablespoons
Increase water to 3 tablespoons
Do not change baking time or temperature
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT CHOCOLATEY CHIP COOKIES
Categories: Cookies
Yield: 60 cookies
2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 c 60% oil spread
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1 ts Vanilla extract
2 Eggs
12 oz Reduced fat baking chips
-(semi-sweet)
Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda
and salt. In large bowl, beat spread, granulated sugar, brown sugar and
vanilla with electric mixer until creamy. Add eggs, beat well. Gradually
add flour mixture, beating well. Stir in chips. Drop by rounded
teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until
lightly browned. Cool slightly; remove from cookie sheet to wire rack.
To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened
applesauce to egg mixture.
Makes 5 dozen cookies.
Nutrition information per cookie: 70 calories, 2.5 grams total fat (2
grams available fat versus 4.5 grams fat in a classic chocolate chip
cookie)
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT FORGOTTEN CHIPS COOKIES
Categories: Cookies
Yield: 30 cookies
2 Egg whites
1/8 ts Cream of tartar
1/8 ts Salt
2/3 c Sugar
1 c HERSHEY'S Baking Chips
-(50% Reduced Fat
- Semi-Sweet)
1 ts Vanilla extract
Heat oven to 375F. Lightly spray cookie sheet with non-stick vegetable
cooking spray. In small mixer bowl, beat egg whites with cream of tartar
and salt until soft peaks form; gradually add sugar, beating until stiff
peaks form. Carefully fold in chips and vanilla. Drop by teaspoons onto
prepared cookie sheet. Place cookie sheet in preheated oven; immediately
turn off oven and allow cookies to remain 6 hours or overnight, withut
opening door. Remove cookies from cookie sheet. Store in airtight
container in cool, dry place. about 2-1/2 dozen cookies.
Nutrition facts: Serv size: 2 cookies (21g), Servings: 15, Amount Per
Serving: Calories 90, Fat Cal. 25, Total Fat 2.5g* (4% DV), Sat.Fat 2.5G
(13% DV), Sodium 25mg (1% DV), Total carb. 17g (6% DV), Sugars 15g,
Protein 1g, Not a significant source of cholesterol, dietary fiber,
vitamin A, vitamin C, calcium, or iorn. Percent Daily Values (DV) are
based on a 2,000 calorie diet.
*contains 2.5g of Salatrim per serving, only 55% of which is used by the
body. Therefore this recipe provides 1.5g of available fat per serving
vs 3.5g in the regular Forgotten Chips Cookies recipe
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S 50% REDUCED FAT OATMEAL CHIP COOKIES
Categories: Cookies
Yield: 48 servings
3/4 c 60% vegetable oil spread
-- softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Ground cinnamon
-(or more, if desired)
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
12 oz HERSHEY'S Baking Chips
-(Reduced Fat Semi-Sweet)
1 c Raisins
Heat oven to 375F. In large bowl, beat spread, granulated sugar and
brown sugar with electric mixer until well mixed. Add eggs and vanilla;
beat until creamy. Stir together flour, baking soda, cinnamon and salt;
gradually add to sugar mixture, mixing well. Stir in oats, chocolate
chips and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake 8
to 10 minutes or until golden brown. Cool slightly; remove from cookie
sheet to wire rack. Cool completely.
4 dozen cookies.
Nutrition facts:
Serv size: 1 cookie (26g), Servings: 48, Amount Per Serving: Calories
110, Fat Cal. 25, Total Fat 3.5g* (5% DV), Sat.Fat 1.5G (8% DV),
Cholest. 10mg (3% DV), Sodium 70mg (3% DV), Total carb. 19g (6% DV),
Dietary Fiber 1g (4% DV), Sugars 13g, Protein 2g, Vitamin A (2% DV),
Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values
(DV) are based on a 2,000 calorie diet.
*contains 1g of Salatrim per serving, only 55% of which is used by the
body. Therefore this recipe provides 3g of available fat per serving vs
6g in the regular Oatmeal Butterscotch Cookies recipe
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
Categories: Cookies
Yield: 54 cookies
2 c All-purpose flour
2/3 c HERSHEY'S Cocoa
3/4 ts Baking soda
1/4 ts Salt
1 c Butter or margarine
-- softened
1 1/2 c Sugar
2 Eggs
2 ts Vanilla extract
12 oz HERSHEY'S Chocolate Chips
-(Semi-Sweet) OR...
11 1/2 oz -Milk Chocolate Chips
1/2 c Coarsely chopped nuts
-- (optional)
Heat oven to 350F. Stir together flour, cocoa, baking soda and salt. In
large mixer bowl, beat butter, sugar, eggs and vanilla until light and
fluffy. Gradually add flour mixture, beating well. Stir in chocolate
chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased
cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. About 4-1/2
dozen cookies.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HOLIDAY DOUBLE CHOCOLATE BROWNIES
Categories: Cookies, Desserts, Holiday
Yield: 36 brownies
1 c Butter or margarine
2 c Sugar
2 ts Vanilla extract
4 Eggs
1/2 c HERSHEY'S Cocoa
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
10 oz Holiday Baking Bits
-(Candy Coated, HERSHEY'S)
Heat oven to 350 F. Grease 13x9x2-inch baking pan. In large
microwave-safe bowl, place butter. Microwave at HIGH (100%) 2 to 2-1/2
minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a
time, beating well with spoon after each addition. Add cocoa; beat until
well blended. Add flour, baking powder and salt; beat well. Spread
batter into prepared pan. Bake 10 minutes; sprinkle candy coated bits
over top. Bake 20 to 25 minutes or until brownies begin to pull away
from sides of pan. Cool completely in pan on wire rack. Cut into bars.
About 36 brownies.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: HOLIDAY DOUBLE CHOCOLATE COOKIES
Categories: Cookies
Yield: 42 servings
1 1/2 c All-purpose flour
1/2 c HERSHEY'S Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter or margarine
-- softened
3/4 c Packed light brown sugar
1/2 c Granulated sugar
1 ts Vanilla extract
2 Eggs
10 oz Holiday Baking Bits
-(Candy Coated, HERSHEY'S)
-- divided
Heat oven to 350 F. Stir together flour, cocoa, baking soda and salt. In
large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla
until well blended. Add eggs; beat well. Gradually add flour mixture,
blending well. Stir in 1 cup candy coated bits. Drop by rounded
teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of
remaining bits on dough before baking. Bake 7 to 9 minutes or until
cookie is set. Do not overbake. Cool slightly; remove from cookie sheet
to wire rack. Cool completely. About 3-1/2 dozen cookies.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
INFORMATION
Title: COCOA SUBSTITUTION
Categories: Information
Yield: 1 article
HERSHEY'S Cocoa may be substituted for a variety of chocolate baking
ingredients in recipes. HERSHEY'S Unsweetened Cocoa is naturally low in
fat, very low in sodium and is cholesterol-free. Use the following guide
to substitute HERSHEY'S Cocoa for other chocolate:
Unsweetened Baking Chocolate = 3 level tablespoons HERSHEY'S Cocoa plus
1 tablespoon shortening (liquid or solid) equals 1 square (1 ounce)
chocolate.
Semi-Sweet Chocolate = 6 level tablespoons HERSHEY'S Cocoa plus 7
tablespoons sugar plus 1/4 cup shortening equals 1 cup semi-sweet
chocolate chips or six squares (1 ounce each) semi-sweet baking
chocolate.
Premelted Unsweetened Chocolate = 3 tablespoons HERSHEY'S Cocoa plus 1
tablespoon oil or melted shortening equals 1 envelope (1 ounce).
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: MELTING DIRECTIONS--HERSHEY'S SEMI-SWEET CHOCOLATE CHIPS
Categories: Information
Yield: 1 article
12 oz HERSHEY'S Chocolate Chips
-(Semi Sweet)
MICROWAVE: Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate
Chips in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2
minutes; stir. If necessary, microwave at HIGH an additional 15 seconds
at a time, stirring after each heating, just until chips are melted when
stirred.
TOP OF STOVE: Place chips in small heavy saucepan over lowest possible
heat. Stir constantly just until chips are melted.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: CHOCOLATE CURLS
Categories: Information, Garnishes
Yield: 1 article
HERSHEY'S Milk Chocolate Bar
-OR-
SPECIAL DARK Bar
-OR-
Unsweetened Baking Chocolate
HERSHEY'S Milk Chocolate Bar, SPECIAL DARK Bar or HERSHEY'S Unsweetened
Baking Chocolate
The secret to successful curls is chocolate at the proper temperature,
slightly warm but still firm. On a warm day, room temperature might be
fine. Place unwrapped chocolate bar on cookie sheet. Place in cooled
oven until warm. (Or place in microwave oven on HIGH (100%) 30 seconds
or just until chocolate feel slightly warm) With even pressure, draw
vegetable peeler along underside of chocolate; a curl will form.. Use
wooden pick to lift curl onto wax paper-covered tray. Refrigerate until
firm. Use side of bar for narrow curls. Use width of one or two blocks
for medium-size curls. Use entire width of bar of large curls.
NOTE: Chocolate curls can be refrigerated in covered container and
stored for later use.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: CHOCOLATE DRIZZLE
Categories: Garnishes
Yield: 1 half cup
1/2 c HERSHEY'S Chocolate Chips
-(Semi Sweet)
2 ts Shortening
In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet
Chocolate Chips or Chunks and 2 teaspoons shortening (not butter,
margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If
necessary, microwave at HIGH an additional 15 seconds at a time,
stirring after each heating, just until chunks are melted and mixture is
smooth. With tines of fork, drizzle over top of dessert, in decorative
design.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: CHOCOLATE LEAVES
Categories: Information, Garnishes
Yield: 1 recipe
Non-toxic leaves
2/3 c HERSHEY'S Chocolate Chips
-(Semi Sweet)
Non-toxic leaves such as rose or lemon leaves 2/3 cup HERSHEY'S
Semi-Sweet Chocolate Chips
Thoroughly wash and dry leaves to be coated. In top of double boiler
over not, not boiling, water, melt 2/3 cup HERSHEY'S Semi-Sweet
Chocolate Chips; stir until completely melted. With small soft-bristled
pastry brush, brush melted chocolate on top of each leaf. (Use underside
of leaf for more distinct vein markings.) Avoid getting chocolate on
other side of leaf or removal may be difficult. Place on wax
paper-covered cookie sheet; refrigerate until very firm. Carefully peel
or tear leaves away from chocolate. Place on tray; cover and
refrigerate until ready to use.
NOTE: Most leaves are safe to use providing they have been thoroughly
washed. If in doubt, check with your florist Rose leaves and lemon
leaves are particularly attractive.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
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