Hersheys holiday collection

Stir together f Iour baking powder salt and baking soda' add powder and salt; add to egg m ixture stirring iust unt * Q ing red ients are m o iste ned.. ' ït2 Stir together f Iour ,sugar

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lNCH YUL: kX ,p: NM i e I ' ' , I ' , xt ( J % 2 9 f $ ! 1- 4 h

l t eaNpt àon bakl ng s odd 1 3 J t edspoons bakl ng pok vder

l c up mashed rlpe banana # j 4 I /z tedspoon balt

'S Semi.sweet Chocoldte Chlps @ I : J? ruu ps ( O.oz pkj).) HEFISH EY'S CI3namon Chips

1 q u p H E RS H >

' Li qhtl y gr eaj e 8u 4 2 i nch l oaf pan .1 St r eusel Toppl nq (r eck pe f ol l ows)

1 Heat oven to z l 00 p Li ne muf ti n cups ( 2k ; i nthes i n di ameter ) wi th

2 seat butt er and susar i n I arqe bowl on medi um speed of mi xer 1

until creamy Add eqqs, one at a tim e beatinq wel' l atter each * ' > paper bake cups

ad i i on Add m i'bea u n t b nded @ j p 2 . Beat egs) 1n bowl $tir in m ik a nd oiI Com nk)j e fo u r suga r, bakin g

ry

3 Stir together f Iour baking powder salt and baking soda' add powder and salt; add to egg m ixture stirring iust unt

* Q ing red ients are m o iste ned Gen t Iy st ir in ch ips F i m u ff in cu ps 1$ f u I

alternately with banana to butter m ixture beati' ng until sm00th afler

eac h addi t on Gent l y t ol d i choc ol a e ch

Prepar ed pan @ j D : sake 20 mi ' nutes or unti l pol den qool i n cups 5 mi nutes; remove.

4 Bake 60 t o 65 mi nut es or unti l wooden pi ck i nsert ed near center p Q serve war m'

com es out clean Cool 1 0 minutes Remove from pan to wire rack'' ë I

-1 package (1 6- oz ) hot rol l mi x @ e' a

1 Li ghtl y grease two g-inch round baki ng pans Combi ne 1 4 cup * ' 2

brown sugar and 4 tabl espoons softened butter in small bowl wi th * '

pastry blender; sprinkle m ixture evenly on bottom of prepared pans

2 Combi ne contents of hot roll mix package, i ncl udi ng yeast packet, * ' '

'.

and g ranulated sugar in Iarge bow l Using spoo nz stir in w ater

2 tablespoons butter and egg unti l dough pull s away from sides of * ' '

' bow l Turn doug h onto Iightly floured surface W ith lightly floured &'i

t ' q

4 C ut into l-inch-w ide slices w ith floured knife A rrange 6 sliceN, cut :

sides down i n each prepared pan Cover with towel ' 1 et rise in warm 6 ' '

.

6 ' E ' ' 5

H eat oven to 350'F U ncover rolls Bake 25 to 30 m inutes or until '

gol den brown Cool 2 mî nutes i n pan; wi th kni fe l ? oosen around ë ' x tv

edges of pan Invert onto serving plates Serve w arm or at room '' i -

ake s al>ou&5( : bors I : ! ct1 p (

l 2 c ups suqar

*

cup 2 s l ck s c ol d but t er or ma r gar l ne * 1 J / s 4 cup H E RSHE Y ? S Coc q Or j jg Ryj - y' j out qk ) gr oc es s ed Coc oa

1 cup alk.purpose flou r

's Unsweetened Bdklng Chocolate, # J I j

.Q 1 cup choppcd nuts (optlonak)

2.stir together flour and $$ cup brown suflar in Iarge bowl W it11 * d

an.

pas t y

press onto bottom of prepared pan * ! a zsake z ( to 35 m i nutes or until brownies begin to pul j aw ay from

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spoon, I i ghtl y pr ess cr ust nto corner s and agai nst si des of pan j J

aining 1 cup brown sugar, m elted * bè

4.Beat eggs corn syrup,' rem

n i a a nd s al t st i i n peca ns Po u m i xtu r e eve n I y ovf ? 1 chocol ate va'

ClROCOIdte Ch 1)5, U1ERSHEY'S Raspberry Chlps, Or HERSH EY'S M IN I * ' ït

2 Stir together f Iour

,sugar, pecans, butter and egg in Iarge bowl (.tsl 4 o

i n butt er wi t h pas tr y bl ender or or k unt i mi xture r es embl es coarse * - : 4 *' '

'

d am over top Sprinkle w T kï

w i th ch ocolate c bi ps Cru m bI e re m ai nin g cru m b m ixture eve n y o

3 Bake 40 to 45 minutes or unti g G

,k s qll3tàtlt 1 f; l'thvFllit': (lj Nl

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* / cup 1 s t ck ) but t r Or mar gar l ne , me l d & j Q ! k ups 2 / s tk î but t er Or l ar q aç l ne

r eci pe f ol l ows) 1 Q

# ' ia 1 îltat ovk:lA 1ç3 ISSQ'F Grtdst 13 :$9 X z'inch bakirN pan

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vanilla in medium bowl; add eggs, Q stir in suqar and vanilla Add eggï, one at a time, beating just until,

2 S t ir t o ç)e t h e r b u t e r ï u g a r a n

t her 1 ou r t oc oa, ba ng powder n : aI a( I t 1 b ef a ded.

bealin g w ell 5ti toge

butt repared pan er mi xt t re..Xprtad Cheese Fill mi xi n: thor oughling over top.y Spr ead hal Drop remainif ( chotol ate ng batter i * j Q 3 Combi nelended.f our and cocoa; (Do flot overmixv gr adual) Xpread batter into prepared Pan.l y add to butter mi xt ur e, s ti rr i ng

. a j sprinkle with toffee bits and chocolate chips

c

; Bake 40 lo 45 mintltes or until wooden pick inserted in center contt'q Q k

i er ted i tent er toe r e: Out ' l 4 B' dke ' ' S mi nutes r unt i woedel r t ' R

out cl ean Cool compl et el y i n pan on wi re rack.Cut into m uares ë j

re rack Cut into squares

è cleiln Cool completely in pan On w Refrigerate Ieftover brownies

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bowl unt i 5 m00t h st i i ol a nge peel n

I./ cup (112 stlck) butter or margarlne, Inelled * ' ' '

2 t easpoons or ar we ext r act I W <

W hl ppecl toppinc.

1 Stir together graham cracker Erumbs melted butter and Z cup stlgar iIl '

sm all bowl' ' pat f i rml y onto bottom of 9.i nch spri ngform pan.

2.Place chocolate chips in m edium microw ave-safe bow l M icrowavt' t11

HIGH (10004) ! m inute or just until chips are melted when stirred *

3 Beat cream cheese and rem ai ning 1 $$ qups suqar in large bow l ' ' adtl

eqqs crle at a time beatinq after eatb addition 5tir ïn sour cream epltl orange extract stir 3 cups cream cheese mixture into m elted chocolxtti' *

4 Heat oven to 325.F stir orange peel into remaining cream Eheest' ë

mixture; gently spread over chocolate mixture *

5 Bake 1 hour 1 5 m i nutes or unti l set except for 3.i nch ci rcl e in celltt' ,

turn off oven Let stand in oven wi' th door ajar 1 hour'' , remove froll) ë :

remove side of pan Cover; refriperate Garnish with whipped toppirlt; (l ë '1 pr

or anqe wedqes , f des i ed Cover ; e ger a e l ef t ov er che e: ec ak t 1 , , .

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Makes 10 t o 1 er vi ngs @ ' I a c hocol at e a nd hol l y, f des i e d Cover ; r ef ger at e I ef over des s er t

j N G

4

'/z cup all.purpose flour @ I.> '/3 cup powdered Sugar

I 1 t easpoon vanll l a extract

' rI x ci

a Whl pped Cream FI 1 9 (r ecl pe f ol l ows ) 1 31 /2 cuk ' powder ed sugar

Cr eamy Coc oa Log F r os t ng r ci pe ol k ows ) @ ' ! > q ' / c p ' H E RS H E Y , S Cocoa

1 H ea t oven to : 5 75' Li ne 1 5 > 1 0 % i n ch j el l y-r o I pa n wi th f oi 6 j Q 1 /2 cu q ( s ti kl bu tt er o r m a r gar i n e, sof t en ed

1 2 tablespclons Iight (Eorn syrupgenerously grease foil sift powdered sugar onto clean towel *

1 o

2 Beat egg yol ks i n medi um bowl 3 mi nutes on medi um s peed of j - 2 t easpoons vanl l a ext ract

mi xer Gradual l y add $ 6 cup sugar , beati ng another 2 mi nutes unti l @ a I j / cu p m k j

thi ck and I em on.colored Com bi ne al m onds f , I our cocoa baking soda e '

and s al t add al t ernat el y wi th water to egg yol k mi xtur e, beati ng on - I Q combi ne powdered sugar and cocoa Beat butt er , 1 4 cup cocoa

Iow speed just until blended Stir in vanilla and almond extracts * o mi' xture corn syruq an vand illa in medium bowl until sm00th Add

l ternatel y w i th m ilk, beating unti l sm ooth b

owl unt i f oamy Gr a dual l add $ c up o 1 r ema i ni nq coc oa ml xt ur e a

3 Beat egg whi t es n I ar ge

sugar beating until' stiff peaks f orm Caref ully fold chocolate mixture 1 Q and of spreadinq consistency

ten egg whi tes spread batter evenl y i nto prepared pan l

i nto bea

1 *

4 Bak e 1 o 1 8 mi nut es or unt i t op s pr i ngs bac k when l ght l

t ouc hed Cool n pan on wi r ack 1 0 mi nut es ; emove r om pan ont t * Q I

prepared towel Carefully remove foil Cool com pletely * *

5, Cut nt o f our equal r ect a ngl es appr oxi ma t el y 3 Kx 1 0 i nches Chi l l

l yer s whi l e pr epar i ng t l ng and f os t ng Pl ac e one ake yer on * q I

servinu plate spread one-third (about 1 cup) W hipped Cream Filling

remalning cake and filling endi' ng with cake layer Refrfgerate about * 1

1 hour bef or e f os t ng Gener ous l y f os t oaf wi t Cr ea my Cocoa o: @ 1

* l

1/ teaspoon cream of urtar e 'IY Cup HERSH EY'S Cocoa

'j cups sut iar 2 teaspoons baki ng soda

1 2

* 1 teaspoon ground cinnamon

1cup (2 sticks) butter or r'nargarine melted :

.

? teaspoons vanila extract e * '?2 teaspoon ground nutmeg

,

112 cup all-purpose fbur * /4 teaspot)n grourhd allspice

1/2 cop HERSHEY'S Cocrd Or HERSHEY'S Dutch Processed Cocoa 3 I js teaspoon salt

1/4 cup water * a 1 i/J cups applesaucEe

1 cup finely chopped peians t > 1gz cup milk

Semi.sweet Gla/e (rctipe fcilows) * yz cup (1 stkck) butter or margarlne, me

Snowy White Cut-outs (optional) 3 1 teaspoon vaniila extract

HERSHF'S Hollday Bits (optionill) T' > ! cup chopped nuts (optional)

1 Heat oven to 350'F Line bottom and sides of g-inch springform pan t 1/2 cup ralsins

with foil'' urease foil < ' vanllla Glaze (rzclpe follows)

2 Beat egg whi' tes and cream of tartar in smaliks sugar, melted butter and vanill bowl untila il soft peaks form'n Iarqe bowl ' a 1

Heat oven to 35( )'F Grease and fl our 13>:9>:2-inch baking pan.

until well blended Add flour, cocoa and water; stir in pecans Gradualiy - W 2 stir together flour,sugar, cocoa, baking Noda, cinnam on, nutm eg,

fol d r eser ved et s whi t e mi xtur e i nto chocol at e mi xt ure; spread i nt o < * ai l i 1 ce and s al t i n l ar qe bowl sti rn appl esauce, mi l k, butter and

.

'

d rai sins pour

z Bake ' 4s to 5s minutes or until firm to touch; cool com pletely in pan on @ batter into prepared pan

i re rack Invert onto servi ng pl ate; remove foi l Cover; refri gerate G j uake 40 to 45 mi nutes or unti l wooden pick i nserted in center

prepare &emi sweet Glaze Spread top and si des of torte w i th repare 61 Eot rl9 Out cl ean Cool compl etel y i n pan on wire rack Drizzle with

Iaze Cover; refrigerate Prepare snowy W hite Cut-outs if deslred' G I

arnish top of torte with cut.outs Press holiday bits onto sides if desired

* Vanilla Glaze: Combine 1 '/4 cups powdered Sugar, 2 tablespoons Softened

sem i -sweet Gl aze: ql ace 1 cup HERSHEY' S Sem i sweet Chl ps and ' /$ cup lltltter or m argarine, 1 to 2 tablespoons hot water or m ilk an cj I j teaspoon2

lnlpping cream in small mlcrowave.safe bowl Mlcrowave at HIGH (!00tFo) G

1 mlnute; stlr until smooth U5e immediately G 4 ( flllsljtency.Makes abouL 14 cup gj3 aze.j

snowy White Cut.outs: Line tray with heavy duty foll Meit 1 2/3 cups (1 0.0/ G.

kg.) I-ERSHEY'S Fremier W hlte Chips and 1 teaspoon Shortenlng tdc) not use g

P

butter margarl, ne, spread or oit) as dlrected on package lmmediately Spread G

mlxture abouL l/8 'inch thick on prepared tray Before mixture Is firm, cut into *

desired Shdples w1th 5ma1I frokie Cutters; dfl nOt remove from tray Cover; G *

refrigerate until firm Gently peel off Shapes G

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1 cu p m ik * ,a 1 /4! c u ps fku ga r

1 tablespoon Ilght cclrn syrup a j ublespoons Ilght corn syrup

1..J cup VOUNDS coconut Flakes a

1 Butter ! 5!4 x.1 (11 '.' 1-inch jelly.roll pan.* sprinkle 1 cup peanut

1 1'3 cup butter or margarine C a b'

1 teaspoon vanika extract * 2 Melt butter in heavy z'Z.-quart Saucepan; stir in sugar, corn syrup

.Line 8.inch square pao with foil extendi' nq foil over edges of pan @ W 3 Rem gve f' rom heat. Im m edlately Npread m ixture into prepare pd ao;

2 Sîi r together sugar , cocoa, m i l k and corn syrup in m edi um saucepan. l bp ' inklr e with rem aini ng % cup peanut butter chips Cool completely.cook over medium heat stirri, ng constantly until, m ixture come: to full 1 Rem ove rom pa f n Break into pieces Store in tightly covered

boil Boil wir thout stirring untilz mixture reaches 234'F on candy g > ron tainer in cool dry pl, ace

therm om eter or until a sm all am ount of syrup w hen dropped into very '

' ? t, ' t ' c c r r, t' r t ;e o ' î p'? ' ' b ;? a ?

cold water forms a soft bal' l that flatten: when removed from water G * '

(Bul b of candy thermom eter should not rest on bottom of sautepan )

1 at room tem perature 25 minutes * 1Remove f rom heat.Do not stir. Coo

3 Add cherries coconutz butterz vaniz lla and almond extracts Beat with G @

wooden spoon until fudge thickens and Ioses some of its qloss (This

will take Iess than 5 minutes) Quickly spread into prepared pan If G a

desi red spri z nkl e addi ti onal candied cherri es and coconut over top Cool c

at room temperature until f irm v W

4 Using foil, lift f udge out of pan; place on cutting board Peel off foil G

Cut into squares Rore covered at room temperature.' G

NOTE: For best restlts do not' double thls reclpe G

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3 tablespoolns sugar * I/J c u p H E RS H EY S M , Ik C hoqola te C h Ips

3 tablespoons butter @ I/J qup H ERSHEY S Seml.sweet' Chocolate Chlps

1 1 Fz' teaspoons powdered Instant coffee P :3 1 tablespoon shortening (do not use butter r'nargarlne,

I/ z cu p H ER S H EY 'S Se m I.sweet C hoco ka te C h ips s read o r o,) '

* p

1

'S seml.sweet Bakdng * achopped outs or PIERSI-IEY

' * a shorteninq in small m icrowave-safe bowl Microwave at HIcs

1 Com bine wh ipping c ream , su g a r, b utter a nd in stant coff ee in e (1 0004) 1 to 1 % min tes or iu u nti (:hip 5 a re m e Ited a n dsmall saucepan Cook over Iow heat, stirring constantlyz lust until 3 m ixture is sm00th when stirred Stir in peanuts

m ixture boils * > 2 Drop yb teaspoons into l-inch diameter candy or petit four

2 Remove from heat; immediately add chocolate chips Stir until * papers Ref rigerate until firm, about 30 minutes store in tightly

cbips are melted and mixture is s.m00th when stirred; add vanilla 3 tovered container in refrigerator

Pour into small bow l; ref riqerate stirri' ng occasionally, until t *

m i xture begins to set Cover; ref ri gerate several hours or

overnight to allow mixture to ripen and harden' @

5 Shape small amounts of mixture into l.inch balis working ' ç a

qui ckl y to prevent m elting; rol l in nuts or chotol ate Cover' &tore

in refrig erator 5 erv e c old $) *

$ cup HERSHEY'S Cocod or I-IERSH EY'S Dutch Processed Cocoa * i M ake: about 48 pieces

.1 31/ s cups (two 10.oz pkgs.) HERSI-EY'.S Raspberry Chlps OR 3 $12 cups

1

4 oz.) sweetened condensed mllk (not evaporated milk)a

1 Line 8 or g-inch square pan with foil extending foil over edges of t à J kine 8-incla square pan witb foil extending foil over edges of pan.

t I 2 Place raspberry chips and sweetened condensed milk in medium2

.Mix sugar, cocoa and salt in heavy zl.quart saucepan; stir in milk W microwave.safe ow b j u i. crowave at HIGH (1000/0) 1 minute' stir If

Cook over medi um heat stirring constantl y untiz l m ixture com es to tull

tl necessary microwave an additional 30 seconds at a time stirring af teIrolling boil Boil, without stirring, until mixture reaches 234'1 on candy Q eacjl jpeat'ng until chips are melted and mixture is sm oot'h; stir inthermometer or until small amount of mixture dropped into very cold tï vanilla Spread evenl y i nto prepared pan.

water form s a soft ball which f Iattens when removed from water (BuIb W

f : i 3 Cover' ref rigerate 2 hour: or until firm Remove from pan; place on

of candy thermemeter should not rest on bottom o saucepan.) >. ' ' '

* cutting board Peel off f oi l; cut into squares store I oosel y covered at

3 Remove from heat Add butter and vanila DO NOT STIR Cool at e .h > room tem perattlre.

room tem perature to 1 1 0'F (Iukewarm) Beat with wooden spoon until *

fudge thickens and just begins to Iose some of its gloss Quickly spread t.' NoTE: For best results

, do not doubl e thl s reci pe

into prepared pan; cool completely Cut into squares Store in tightly # '

covere d co ntainer at roo m te m perature ' (y

% 'VARIATION S: N utty Rich (Eocoa Fudge: Beat Eooked fud ge as d irected . 1

Immedlately Stlr In 1 cup cllopped almonds pecans, or walnuts and sprcad $ ,.

qulckly Into pcepared pan è

$

*STIR.Cool to 1 1 0 F (Iukewarfn). Beal 8 nllnkltes'' stlr in 1 cup chopped nuts ç

Four Into prepared pan (Fudge does not set untid poured Into pdri è

tNOTE

: For best results do not double thlb retlpe è