The Rural Voice, 2002-12, Page 46r
~ _A-
pr
Panasonic®*
Horne
Entertainment
i L1
5200•
Rebate*
nest
- - 32" and 36" HDTV
Compatible Television ,1
* The PURE FLAT picture tube delivers
natural and accurate images. The
image is natural with minimal
distortion no matter what the viewing
lilt angle. BBE high-definition sound f
provides a dynamic range of music
and speech frequencies and pure
natural audio. This premium television
46. features progressive cinema scan,
colour transient improvement and
scalable picture -in -picture.
rt
L
rt
Digital Palmcorder
Multi -Cam with 2.5"
Colour LCD Monitor
With Web Camera features this is
-Fri your link to family and friends. The
still camera feature is the perfect way
Wto save a special moment. PLUS the
MPEG4 format allows you to record
L
your favourite video clips on the SD
memory card. The SD memory card
*is your key to a world of digital
networking possibilities.
• mall -in
, ELECTRONICS APPLIANCES
,,W HANOVER LISTOWEL W
364-1011 291-4670
` Mon. - Wed. 9-6; Mon. - Thurs. 9-6;
Thurs. - Fri. 9-9; Fri. 9-9;
t Sat. - 9-6; Sun. -10-5 Sat. - 9-6
42 THE RURAL VOICE
2 tbsp (30 mL) unsweetened cocoa
2 tbsp (30 mL) melted butter
2 tbsp (30 mL) liqueur or juice
3 tbsp (45 mL) corn syrup or
honey
1/2 tsp (2 mL) vanilla
Coatings: cocoa, icing sugar,
ground nuts, sprinkles or coconut.
In medium bowl, combine crumbs,
sugar, nuts or coconut and cocoa,
mixing well.
In a small bowl, combine melted
butter, liqueur or juice, corn syrup
and vanilla. Stir into dry ingredients.
mixing until all is, moistened. Shape
into 30 small balls. Mixture will be
slightly sticky but will firm up when
refrigerated.
Roll in choice of coating. Place on
plate or in small fluted candy cups.
Chill until firm, then transfer to
airtight container and store in
refrigerator.
CHOCOLATE ALMOND
CRESCENTS
1 1/2 cups (375 mL) all-purpose
flour
1 cup (250 mL) icing sugar
1/3 cup (75 ml) cocoa
1 cup (250 mL) butter, softened
1/2 cup (125 mL) ground almonds,
toasted
Preheat oven to 325°F (160°C).
Stir flour with icing sugar and cocoa
until well blended. Reserve. Cream
butter in a large mixing bowl until
light. Gradually blend in reserved dry
ingredients. Stir in almonds until well
mixed.
Using about 1 tbsp (15 mL) at a
time, shape the dough into crescent
shapes. Do not flatten. Place on
greaseii or parchment -lined baking
tray and refrigerate for at least 5
minutes.
Bake for 12-15 minutes or until
bottoms are lightly browned. Cool
completely on rack.
Chocolate glaze:
1/4 cup (50 mL) cocoa
3 tbsp (45 mL) water
2 tbsp (30 mL) butter
2 tsp (10 mL) corn syrup
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
Stir cocoa with water, butter and
corn syrup in a small saucepan. Cook,
stirring, over medium -low heat until
mixture thickens, about 5 minutes.
Remove from heat and stir in vanilla.
Beat in icing sugar until mixture is
smooth and satiny. Spread glaze over
cool cookies. Sprinkle 2 tbsp (30 mL)
ground or finely chopped almonds,
toasted, evenly over top.
Set aside until glaze sets, about 1
hour.
BITTERSWEET
CHOCOLATE MOUSSE
5 squares bittersweet chocolate,
melted and cooled
3 eggs
2 tbsp (25 mL) coffee -flavoured
liqueur (optional)
3 tbsp (45 mL) icing sugar
1 cup (250 mL) whipping cream,
whipped
1 square bittersweet chocolate,
grated
icing sugar
Combine 5 squares chocolate.
1 egg and 2 egg yolks; mix well.
Blend in liqueur. Beat 2 egg whites
until foamy. Add icing sugar and beat
until stiff shiny peaks form. Fold
whipped cream into egg whites.
Carefully fold chocolate mixture into
egg white mixture. Pour into 6
dessert dishes. Refrigerate for at least
6 hours.
To coarsely grate chocolate, warm
it slightly in your hand or in the
microwave on defrost for about 30
seconds until softened. Grate with
coarse grater. Decorate mousse with
grated chocolate and icing sugar
.before serving.
CHOCOLATE -PEPPERMINT
CAKE
15 hard peppermint candies,
crushed
1 pkg Devil's Food cake mix
1/2 tsp (2 mL) peppermint extract
2/3 cup (150 mL) chocolate
frosting
Heat oven to 350°F (180°C).
Grease and flour 12 -cup fluted cake
pan.
Reserve 2 tbsp (30 mL) crushed
candies. Prepare cake mix as directed
on package, except beat in extract
and remaining crushed candies with
the eggs. Pour batter into pan. Bake
and cool as directed.
Microwave frosting in
microwaveable bowl on High 15-30
seconds or until melted and thin
enough to drizzle. Drizzle over cake.
Sprinkle with crushed candies over
top of cake.0