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Hershey's Dainties Cookies

----- Original Message ----- 
From: billie 
Sent: Thursday, December 03, 2009 10:50 PM
Subject: Hershey's dainties cookies

Hi: My friend needs a recipe she used in the 40s and 50s and it was before Hershey's 
choc chips were invented - the product was called Hershey's dainties and she made 
wonderful cookies with them - I pray you can find it for her! They are not "dainty" 
of which I can find all kinds of cookies named dainties. This is referring to the 
chocolate product named dainties. Thanks. Billie 

Hi Billie,

Those cookies were actually called "Hershey's Chocolate Town Cookies". See below for the recipe.


Hershey's Chocolate Town Cookies 
Recipe from a package of Hershey's Semi-Sweet Dainties 

Preheat. oven to 375F

1/2 cup shortening
1/4 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla until light and fluffy

Fold in.a well-beaten egg  and beat the entire mixture

1 cup + 2 level tablespoons sifted flour
1/2 teaspoon soda
1/2 teaspoon salt

sifted dry ingredients to creamed mixture and stir in
1/2 cup chopped nuts
1 cup (6 ounces) Hershey's Semi-Sweet Dainties and mix thoroughly

Drop by small spoonfuls on greased baking sheet

Bake about 10 minutes

Yield: 50 cookies
Hi: I cannot thank you enough. My friend is doing backflips - at age 80!!! Billie 

Shrimp de Jonghe

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Shrimp De Jonghe 

1 lg. clove of garlic, mashed
1 c. butter, softened
1/4 tsp. dried tarragon
1/4 tsp. dried marjoram
3 c. fine dry bread crumbs
Juice of 1 lemon
2 lb. cooked shrimp peeled and deveined
Chopped parsley

Combine garlic, butter, tarragon and marjoram; cream until blended well. Add bread 
crumbs and lemon juice; mix well. Alternate layers of shrimp and bread crumb mixture 
in buttered baking dish or 6 to 8 ramekins, sprinkling parsley over each layer. Bake 
at 375 degrees for 20 minutes or until heated through. Serve immediately. Serves: 6 
Shrimp De Jonghe 
Yield: 4 Servings


2 lb cooked shrimp
2    garlic cloves
1/4 lb butter
2 tb fresh parsley; chopped
1 ts chervil; chopped
2 tb chopped green onions
1 ts tarragon
1 ts salt
1/2 ts black pepper
1 pn mace
1 pn ground nutmeg
3/4 c  grated bread crumbs
1/2 c  dry sherry


Peel the garlic and mash with a fork; work it into the butter. Gradually
add the rest of the herbs and seasonings. Mix in the crumbs and sherry.
Arrange the cooked shrimp in buttered individual ramekins and top with the
mixture. Bake in a 450-degree oven for 5-8 minutes, or until thoroughly
hot and bubbly, or run under the broiler for 2 or 3 minutes.
Shrimp De Jonghe 

3 lbs. shrimp, cooked
1 c. bread crumbs
1 tsp. salt
2 cloves garlic
1 c. butter
1/8 tsp. red pepper
1/8 tsp. paprika
1/4 c. parsley, chopped
2/3 c. white wine or leftover Champagne

Cream together garlic, salt and butter. Add bread crumbs, seasonings, parsley 
and wine. Mix well. Butter a 2 quart flat baking dish. Place a layer of shrimp 
on the bottom, then spread a layer of de Jonghe mix on top. Alternate layers 
until all shrimp is gone, ending with bread crumb mix on top. Bake in 375 degree 
oven for 15 to 20 minutes.

Florentine Hot Chocolate

----- Original Message ----- 
From: Virginia 
Sent: Thursday, December 03, 2009 11:28 PM
Subject: florentine hot chocolate

When I was in Italy, a local told us to be sure to have hot chocolate in Florence. 
It was amazing-thick and rich, kind of like runny chocolate pudding. I bought some 
packets at the store and they were great, but they are long since devoured. Can you 
find a recipe for what the Florentines do in making their hot, drinkable chocolate?

Thanks for the great site!


Hi Virginia,

See below.


Vestri's Florentine Hot Chocolate

5 tablespoons Dutch processed cocoa powder (Hershey's European Style, Van Hooten, or Droste)
2 tablespoons sugar
6 ounces bittersweet chocolate, finely chopped
2 cups milk
Chili powder ( optional)

Place the cocoa powder, sugar, and 2 tablespoons of the milk in a saucepan and 
heat until the sugar melts, stirring well to remove any lumps. Boil and add the 
remaining milk. Heat to steaming, always whisking to incorporate the chocolate 

Turn off the heat and add the chopped chocolate. Stir to melt the chocolate and 
let it sit. Reheat to serve, stirring well before serving. 

Vestri serves the hot chocolate with a pinch of chili powder, or ginger if you like.

For more authentic Florentine - Italian recipes, see

Timm sent this:

Florentine Hot Chocolate

A couple of my friends took a cruise around Italy this summer and these are two of 
the recipes they brought me. The second one is similar to your’s with slightly 
different instructions.
Timm in Oregon

From the Rivoire Historic Bar and Chocolate Factory

Cioccolata Calda

Florentine Hot Chocolate

Adapted from “La scienza in Cucina e l’arte di mangiar bene” The Science in the Kitchen 
and the Art of Eating Well: by Pellegrino Artusi


3 ounces high quality bittersweet chocolate
1 cup water
2 to 3 tablespoons unsweetened whipped cream
Dash of cinnamon, optional


Please pay careful attention to this process as it is very important: In the top of 
a double boiler, over boiling water, combine the chocolate and the water to melt the 
chocolate. Stir until it is dissolved. Remove from heat. Pour into a blender and whip 
for 30 seconds (or use an immersion mixer) or whisk by hand for 5 minutes. Return 
mixture to double boiler and heat until hot and steamy. Serve with the whipped cream on 

Note:  In Italy, many people add corn or potato starch as a thickener. You may want 
to try this if you like your hot chocolate extremely thick, almost pudding like.
Hot Chocolate

From the Caffé Vestri in Florence, Italy


5 tablespoons Dutch processed cocoa powder such as Pernigotti, Van Hooten or Droste
2 tablespoons sugar
6 ounces (72 – 80%) bittersweet chocolate, finely chopped
2 cups whole milk or half milk and half cream
Chili powder or Ginger powder


Place the cocoa powder, sugar and 3 to 4 tablespoons of the milk in a saucepan and 
heat until the sugar melts, stirring well to remove any lumps. Boil the remaining 
milk then add to the chocolate mix; heat to steaming, while whisking to thoroughly 
incorporate the ingredients.
Remove from heat and add the chopped chocolate. Stir to melt the chocolate then let 
it sit. Reheat and stir well before serving.
Hot chocolate with chile pepper is currently very “in” in Tuscany.  You can add a 
pinch of chili powder or ginger if you like.


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1 1/2 cups raw peanuts, shelled 
1 cup Carnation Condensada (condensed milk)
1 tsp. anise seeds 
cooking oil for greasing 
1. Pour boiling water over peanuts. Let stand for about 10 min.; then peel off skin. 
Grind until smooth and fine. 
2. Combine ground peanuts with the rest of the ingredients in a heavy saucepan or 
kawali. Cook stirring constantly over low fire until very thick.
3. Transfer to an oil-greased chopping board and roll to a sheet (about 1/4 inch thick). 
Cut into bars or any desired shape.

Chicken with a Twist

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Chicken  With  A  Twist

 1/2 c. minced onion
2 tbsp. butter
1 tbsp. flour
1 1/2 c. prepared Hidden Valley original dressing
1 1/2 c. cubed chicken or turkey
3 oz. twisted noodles
1/2 (10 oz.) pkg. frozen peas, thawed
1/2 c. canned diced green chilies, drained
1/8 to 1/4 tsp. pepper
1 tsp. oregano
3 tbsp. bread crumbs
1 tbsp. melted butter
Tomato wedges

Saute onion in butter until tender.  Stir in flour and cook until smooth 
and bubbly; remove from heat.  Combine salad dressing, turkey or chicken, 
noodles, peas, chilies, pepper and oregano.  Stir in onion mixture.  Pour 
into shallow 1 1/2 quart casserole, mix bread crumbs and butter and sprinkle 
over casserole.  Bake at 350 degrees for 20-25 minutes.  Garnish top with 
taco wedges.  

"Wild duck with Vatel sauce - wine vinegar, egg yolk, tomato paste, butter, cream, salt and pepper, shallots, tarragon, chervil, and peppercorns. Is any of these distasteful to you?"
A Right to Die by Rex Stout

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