Recipe 20 years of age, for French Silk Chocolate Squares
I think this recipe comes from a 1989 edition of Woman's Magazine Day, but I can not be sure. Are listed in the "Healthy Food" section, since it has 1 1 / 2 tablespoons of oat bran in all places. Each square also has 188 calories, 4 grams protein, 26 grams carbohydrates, 9 grams fat, 0 mg cholesterol, 130 mg sodium. That's pretty good numbers for dessert! This is great for family meals, coworkers, give away at parties, bake sales, church potluck, etc. Who does not like the idea of healthy chocolate all in one? Give these French Silk Chocolate Squares a try today and see how good chocolate can be healthy together!
href = "http://grandmasvintagerecipes.blogspot.com/2008/11/french-chocolate-silk-squares.html"> FRENCH SILK chocolate squares
This recipe is a cut of the magazine Women's Day 1989 According to notes found with him.
Crust:
1 / 2 cup margarine, at room environment
1 / 4 cup confectioners 'sugar'
1 1 / 2 cups uncooked oat bran
1 / 2 cup all-purpose flour
1 / 4 teaspoon salt
Preheat oven to 350 degrees. Line 8 inch square pan or 9-inch baking pan with foil. Spray paper with nonstick cooking spray. To make crust: Mix the butter and sugar in a medium-mixing bowl until blended and smooth. Add oat bran, flour and salt, stirring until blended. (Mixture will be moist and crumbles a bit.) Turn into the pan and press firmly and evenly on the bottom. Bake 20 to 25 minutes until edges just begin to brown.
Cover:
Whites 3 large eggs
1 / 3 cup unsweetened cocoa powder
1 / 4 cup all-purpose flour
1 cup brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 / 8 teaspoon salt
During baking the crust, place all filling ingredients in a medium sized bowl and beat until smooth. Pour over partially baked crust. Bake 20 to 25 minutes and tl the surface is dry and slightly swollen. Cool completely in pan on a wire rack. Lift paper ends on a cutting board. Remove the blade. Cut into 16 squares dipping the knife in hot water before making each cut.
Note: These keep well up to a week in an airtight container in a cool place with wax paper between layers. Sprinkle with icing sugar before serving.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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