Hello There,

My children like all the other love sweets. When Timmy, and Sandy are on good behavior, they get rewarded. Usually we bake a great chocolate dessert, or entree. They have been on their best behavior the last week or so. I decided to make chocolate wafers. You can try the recipe out too.

CHOCOLATE WAFERS

Grate four ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and baking powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of half a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about half an inch thick. Bake in a moderate oven for half an hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with vanilla icing; and when this hardens, cut in squares. It is particularly nice to serve with ice-cream.

Additional Resources

Chocolate Wafer
Nabisco famous chocolate wafers
Famous Chocolate Wafer Recipes
Chocolate melting wafers
Chocolate merken wafer
Chocolate wafers

Theresa Lisenby
Duchess of Chocolate

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Valentine’s Day is a special day for us. The last Valentine’s Day we went away for the evening. We left our children with a babysitter. Tom drove to a very romantic bed and breakfast inn. We renewed our vows, and realized why we still loved each other. Timmy, and Sandy wish their father was still alive. They miss their father so much, and I miss my him so very much.

For couples who are lucky enough to have a Valentine’s Day, don’t forget to cherish that moment. Your spouse or significant other can be here one day, and gone the next. You never know what the future holds. Here’s an idea for a quiet Valentine’s evening.

Cook a very special entree, such as the one below

Champagne Poached Alaska Salmon recipe

Makes 4 servings

4 (6 to 8 ounce) Alaska salmon steaks or fillets,
skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers, optional
4 sprigs fresh tarragon
1/2 cup honey Dijon mustard
1 1/2 teaspoons fresh tarragon, chopped
Salt and pepper, to taste

Mix together mustard and chopped tarragon; set aside.

Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the mustard mixture and serve.

Make sure to pick out your favorite wine, whether it is red or white. That’s your choice.

For dessert, try a special recipe such as the one below.

CHOCOLATE, VIENNA STYLE

Use four ounces of Walter Baker & Co.’s Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.

Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.

Best of Luck on Valentine’s Day. We wish we were as lucky.

Theresa Lisenby
Duchess of Chocolate

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My late husband was a chocolate fanatic. Here’s a recipe out of his collection.

Recipe for 6 people.

Use one quart of milk, two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling point, stir in the cornstarch and cook for ten minutes. Have the chocolate cut in fine bits, and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture with a whisk until it is frothy. Or, the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once.

If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added.

Theresa Lisenby
Duchess of Chocolate

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