---

The LDSCN Weekly Recipe Archive Five Recipes Using Cocoa Powder

Cocoa Powder from the joy of baking.com

Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

There are two types of cocoa powder: natural unsweetened and Dutch-processed. Dutch-processed is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

Natural unsweetened cocoa powder is acidic and needs to be used in recipes calling for baking soda. It has a stronger flavor than Dutch-processed cocoa powder. Popular brands are Hershey's and Bakers.

Due to the differences in cocoa powders, do not substitute Dutch-processed for unsweetened cocoa powder in recipes.

---

Cocoa Brownies (lombradia .com)

• 2/3 c Sifted all purpose flour
• 1/3 c Cocoa
• 1/2 ts Baking powder
• 1/2 ts Salt
• 2 Eggs; unbeaten
• 1 c C&H Golden Brown Sugar
• 1 ts Vanilla
• 1/3 c Salad oil
• 1 c Coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9 inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.

Two Servings

---

To send bar cookies to students or servicemen, bake in an inexpensive foil pan. Leave uncut; wrap pan and all for mailing.

---

Low-Fat Brownies (http://www.barricksinsurance.com/331.html)

• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 egg whites, lightly beaten
• 1/3 cup canola oil
• 1 1/2 teaspoons vanilla
• 1/2 cup chopped walnuts
• Preheat oven to 350°

Spray a 13 x 9-inch non-stick baking pan with cooking oil spray. Combine boiling water and cocoa in a large bowl. Mix until completely dissolved. Add flour, eggs, sugars, baking powder, salt, oil and vanilla; mix well. Mix in chopped walnuts. Pour mixture into prepared pan; bake 25 minutes or until brownies are done. Cool in pan on wire rack; cut into squares.

Nutrition Facts:
Amount Per Serving: Calories 203 - Calories from Fat 70 Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 30g, Dietary Fiber 0g, Protein 3g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

15 Servings

---

Cocoa Bundt Cake * Exported from MasterCook *

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3   c            All-purpose flour
   1 1/2   c            Sugar
     1/2   c            Hershey cocoa
   1 1/2   ts           Baking soda
     1/2   ts           Baking powder
   1       t            Salt
   2                    Eggs
     1/2   c            Shortening
   1 1/3   c            Buttermilk or sour milk *
   1       t            Vanilla
                        Chocolate glaze (recipe follows)

Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups.

---

Hot Cocoa Mix from http://www.cdkitchen.com/rfr/data/945550133.html

• 2 cup sifted powdered sugar
• 2 cup instant nonfat dry milk powder
• 1 (8 oz) jar non-dairy creamer
• 2 cup powdered chocolate milk mix
• 2 cup miniature marshmallows

Combine all of the ingredients in a large bowl and mix well. Store in an airtight container.

Combine 1/4 - 1/3 cup of mix with 3/4 cup of boiling water or milk. Stir well. Makes about 8 cups or 32 servings. Note: for an added treat, use a flavored non-dairy creamer.

---

Diabetic Fudge from http://home.directlink.net/jms/diabetes/recipes/fudge.html

• ¼ cup diet margarine
• 1 1/3 cup non-fat dry milk
• 2/3 cup cocoa powder
• 1 cup sugar (artifical equivalent)
• 1/3 cup evaporated non-fat milk
• 2 teaspoons vanilla
• 1 cup Rice Krispies
• ¼ cup raisins

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 each 10 inch long rolls. Wrap in clear plastic wrap. Chill until firm.

To serve, cut into 1/2 inch thick slices. Store in refrigerator.

Serves: 40

Exchanges:
1/5 milk
1/40 bread
1/20 fruit
Calories 30

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00