New Castle News


February 10, 2014

Culinary Conversation: It’s time for some Valentine’s Day sweetness


NEW CASTLE — Chocolate Pie

  • 8-ounce package brownie mix
  • 1 cup sugar
  • 3⁄4 cup butter
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 3⁄4 cup refrigerated or frozen egg product, thawed or 3⁄4 cup pasteurized eggs
  • Sweetened whipped cream
  • 1 ,  11⁄2-ounce bar dark chocolate, shaved or coarsely chopped

Preheat oven to 350.

For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9-inch pie plate. Bake 20 to 25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack.

For filling, in a medium mixing bowl, beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.

Transfer filling to prepare pie plate. Cover; chill for 4 to 24 hours. To serve, spread with whipped cream and sprinkle with shaved chocolate. Cut into wedges.

Double Chocolate Scones

  • 2 cups flour
  • 1⁄3 cup unsweetened cocoa powder
  • 1⁄3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3⁄4 teaspoon baking soda
  • 1⁄8 teaspoon salt
  • 1⁄2 cup butter or margarine
  • 1 beaten egg yolk
  • 8-ounce carton plain yogurt
  • 1⁄2 cup miniature semi-sweet chocolate pieces


  • 1 cup sifted powdered sugar
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon milk
  • 1 teaspoon vanilla

Powdered sugar (optional)

In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the 1⁄2 cup butter or margarine until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.

Combine egg yolk and yogurt, add to dry ingredients. Add chocolate pieces. Stir mixture until moistened. On a lightly floured surface, gently knead dough 10 to 2 strokes or until dough is nearly smooth. Roll or pat dough into a 9-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.

Bake at 375 for about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes..

For glaze, in a small mixing bowl, stir together the 1 cup powdered sugar, 1 tablespoon butter or margarine, milk and vanilla. Add more milk, 1⁄4 teaspoon at a time until glaze is of a drizzling consistency. Drizzle over scones; if desired, dust top with additional powdered sugar. Serve warm. Makes 10 scones.

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