With Valentine’s Day just four days from now, you can’t go anywhere without seeing the association between chocolate and love.
How did a mid-winter celebration of love from the Middle Ages become linked with a New World food ingredient? It happened over a period of centuries as Europeans familiarized with the South American drink so prized
CHOCOLATE SOUR CREAM BROWNIES
If you don’t have time for making fancy stuff, here’s my own favourite brownie recipe that makes a batch in no time. This makes a very soft brownie. –Lorraine
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2/3 c. sugar
1/3 c. soft margarine
1 egg
1 tsp. vanilla
1/2 c. chocolate chips or
walnuts
1/3 c. cocoa
1/3 c. all-purpose flour
1 tsp. baking powder
1/4 c. light sour cream
Preheat oven to 350 F. Grease or spray an 8-inch square pan. Beat sugar and magarine until smooth, add in egg and vanilla to blend. Stir cocoa, chips or walnuts, flour and baking powder into mixture until just blended. Stir in sour cream and pour into prepared pan. Bake 15 minutes or until edges start to brown and centre is still slightly soft. Cut into small squares. A wonderful dessert with fresh raspberries. by the Aztecs for, shall we say, its fortifying and mood-enhancing effects.
In recent times, scientists have studied the effects of chocolate and found links between consumption of dark chocolate and increases in the brain feel-good chemical serotonin.
Chocolate certainly is a food universally loved today, and a much sought-after ingredient for making something really nice on special occasions. Here’s a few recipes for making someone happy on February 14 or any other special day.
CHOCOLATE CINNAMON CAKE
This is a simple and delicious cake recipe found
inCountry Cooking, A Canadian Collection of Home Tested Recipescompiled and published by
Derksen Printers in Steinbach.
2-3/4 c. flour
1-3/4 c. sugar
6 tbsp. cocoa
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
3/4 c. oil
1 egg beaten
2 tbsp. vinegar
2 tsp. vanilla
2 c. water
Combine flour, sugar, cocoa, cinnamon, baking soda and salt in a large bowl. Mix in oil, vinegar, vanilla and water until well blended. Pour into a greased 9 x 13-inch cake pan. Bake at 350 F for 25 to 30 minutes.
Glaze:
3/4 c. icing sugar
1 tbsp. milk
1/2 tsp. cinnamon
Mix sugar, milk and cinnamon together and drizzle over warm cake.
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CHOCOLATE NANAIMO BAR PIE
For something extra special turn this sweet-tray favourite into a decadent dessert. This has a no-bake crust with a smooth and silky filling.
Recipe courtesy of Dairy Farmers of Canada.
For base:
1-1/4 c. chocolate
cookie crumbs
1/2 c. shredded
sweetened coconut
1/4 c. finely
chopped walnuts
1/3 c. butter, melted
Filling:
1 c. 35%
whipping cream
1 c. milk
1/4 c. sugar
1 tbsp. cornstarch
2 eggs
3/4 c. semisweet
chocolate chips
Topping:
1/2 c. semi-sweet
chocolate chips
2 tbsp. butter
1 tbsp. 35%
whipping cream
In bowl, combine cookie crumbs, coconut and walnuts. Drizzle with butter; toss until evenly coated. Press into 9-inch pie plate; freeze while preparing filling, at least 15 minutes.
Filling:In saucepan, heat cream and milk over medium heat until steaming. In large bowl, whisk sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot cream mixture into egg mixture in thin, steady stream. Return to saucepan. Cook over medium-low heat, whisking constantly, for 5 to 10 min. or until thickened almost to pudding consistency. Remove from heat; stir in chocolate chips until melted. Pour into crust. Place plastic wrap directly on surface of filling; refrigerate until cold and set, 2 to 3 hours.
Topping:In heatproof bowl set over saucepan of hot, not boiling, water, melt chocolate chips, butter and cream. Stir until smooth. Carefully drizzle over chilled filling and evenly spread to edges. Refrigerate for at least 10 minutes or until set.
Prep. Time:20 minutes Cooking time: 10 -15 minutes Freezing time: 2 -3 hours Yields: 8 servings
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