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Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Granola
GRANOLA
2 c rolled oats 1/4 c ground flax seeds
3/4 c unsweetened coconut 1/4 c bran and or macro
1/2 c wheat germ wheat flakes
1/2 c chopped nuts 1/2 c ground (course)
1/2 c hulled sunflower seeds chopped roasted soy beans
Heat together: 1/2 c honey, 1/4 c soy or corn oil, 1tsp
vanilla.
Put all together and bake on cookie sheet. Stir every
5 minutes for 15 minutes. Oven 350
I added raisins. Chopped dates can be added if desired
Store coconut can be used in place of unsweetened.
Card 1 Back: blank
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# Granola
## Ingredients
- 2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/2 cup chopped nuts
- 1/2 cup hulled sunflower seeds, chopped
- 1/4 cup ground flax seeds
- 1/4 cup bran and/or macro wheat flakes
- 1/2 cup ground (coarse) roasted soy beans
### Liquid Mixture
- 1/2 cup honey
- 1/4 cup soy or corn oil
- 1 tsp vanilla
## Instructions
1. Heat together the honey, soy or corn oil, and vanilla.
2. Combine all dry ingredients together.
3. Pour the liquid mixture over the dry ingredients and mix to combine.
4. Spread onto a cookie sheet and bake at 350°F, stirring every 5 minutes for 15 minutes total.
## Notes (from card)
- Raisins may be added.
- Chopped dates can be added if desired.
- Store-bought (sweetened) coconut can be used in place of unsweetened. -
Rhubarb Crunch
Rhubarb Crunch
4 c diced rhubarb
1 cup sugar
3 Tablespoons flour
Topping: ½ cup brown sugar
½ cup rolled oats
3/4 cup all-purpose flour
½ cup butter or margarine
Dice and measure rhubarb. Mix sugar with flour. Toss wi
with rhubarb until all pieces are coated. For topping
blend brown sugar, oats, flour and shortening until
mixture is crumbly. Place rhubarb in 9 x 9 casserole.
Top with crumbly mixture. Bake in moderate oven.
375 degrees, for 45 minutes. Yields 6 to 8 servings.
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# Rhubarb Crunch
## Ingredients
- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tbsp flour
## Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter or margarine
## Instructions
1. Dice and measure rhubarb.
2. Mix sugar with flour. Toss with rhubarb until all pieces are coated.
3. For topping, blend brown sugar, oats, flour and shortening until mixture is crumbly.
4. Place rhubarb in a 9 x 9 casserole.
5. Top with crumbly mixture.
6. Bake in a moderate oven at 375 degrees for 45 minutes.
7. Yields 6 to 8 servings. -
Brown-Sugar and Oat Coffee Cake
BROWN-SUGAR AND OAT
COFFEE CAKE
*Cut in squares or rectangles; serve warm
with butter.*
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
1 cup old-fashioned rolled oats
1 cup buttermilk
1/3 cup firmly packed dark-brown sugar
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup dark raisins, plumped in hot
water 5 minutes, then drained
and patted dry
Stir together flour, baking powder, soda
and salt; set aside. In large bowl stir to-
gether oats and buttermilk. Add remaining
ingredients; mix well. Add flour mixture;
stir only enough to moisten. Turn into
greased 9-inch square baking pan. Bake in
preheated 375° oven 40 minutes or until
very rich golden brown. Makes 8 servings.
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# Brown-Sugar and Oat Coffee Cake
*Cut in squares or rectangles; serve warm with butter.*
## Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1/3 cup firmly packed dark-brown sugar
- 1 egg, beaten
- 1/2 cup butter or margarine, melted
- 1/2 cup dark raisins, plumped in hot water 5 minutes, then drained and patted dry
## Instructions
1. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl stir together oats and buttermilk.
3. Add remaining ingredients; mix well.
4. Add flour mixture; stir only enough to moisten.
5. Turn into greased 9-inch square baking pan.
6. Bake in preheated 375° oven 40 minutes or until very rich golden brown.
7. Makes 8 servings. -
Health Cookie
Health Cookie Jose Bryant
1 cup butter )
1 .. sugar } cream together
and
2 eggs ← add
1½ big cup rolled oats
1½ .. .. flour
4 tbsp sweet milk
1 tsp soda ) ½ cup raisin
1 .. nutmeg, 1 tsp cassia or cinnamon, ¼ tsp salt ½ cup nu
Cream butter and sugar and add eggs, add
oats, flour etc.
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# Health Cookie
*From Josie Bryant*
## Ingredients
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 big cups rolled oats
- 1 1/2 cups flour
- 4 Tbsp sweet milk
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cassia or cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
- 1/2 cup nuts
## Instructions
1. Cream butter and sugar together.
2. Add eggs and mix.
3. Add oats, flour, milk, baking soda, nutmeg, cassia or cinnamon, salt, raisins, and nuts; mix together. -
Oat Meal Bread
Oat Meal Bread.
1 cups rolled oats.
1/4 " molasses.
1 teaspoon salt.
1 tablespoon lard.
Pour by 1 pint boiling
water and let cool.
Then add 1/2 yeast cake
dissolved in a little water.
Stir in about a quart of
bread flour.
Let rise over night.
Make into 2 loaves and
let rise again - then bake
in not a severely hot oven.
Walnuts may be used. I
have never used them.
Mrs. Morrill
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# Oat Meal Bread
*From Mrs. Morrill*
## Ingredients
- 1 cup rolled oats
- 1/4 cup molasses
- 1 tsp salt
- 1 Tbsp lard
- 1 pint boiling water
- 1/2 yeast cake, dissolved in a little water
- About 1 quart bread flour
## Instructions
1. Combine rolled oats, molasses, salt, and lard.
2. Pour 1 pint of boiling water over the mixture and let cool.
3. Add the 1/2 yeast cake dissolved in a little water.
4. Stir in about a quart of bread flour.
5. Let rise overnight.
6. Make into 2 loaves and let rise again.
7. Bake in a not severely hot oven.
## Notes
Walnuts may be used. I have never used them. -
Rhubarb Crisp
Rhubarb Crisp
(not pictured)
Brown sugar and rolled oats make the
tasty topping—
4 cups 1-inch slices rhubarb,
(1 pound)
½ to ⅔ cup granulated sugar
1 tablespoon grated orange peel
Dash salt
• • •
½ cup brown sugar
½ cup quick-cooking rolled oats
½ cup sifted enriched flour
⅓ cup butter or margarine
Combine rhubarb, granulated sug-
ar, orange peel, and salt. Place in
bottom of greased 8-inch round
baking dish. Combine brown sug-
ar, rolled oats, and flour; cut in
butter until crumbly. Sprinkle mix-
ture evenly over rhubarb. Bake in
moderate oven (350°) 40 minutes
or till rhubarb is tender and top is
browned. Serve warm with whipped
cream or vanilla ice cream. Makes
6 servings.
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# Rhubarb Crisp
## Ingredients
- 4 cups 1-inch slices rhubarb (1 pound)
- 1/2 to 2/3 cup granulated sugar
- 1 Tbsp grated orange peel
- Dash salt
## Topping
- 1/2 cup brown sugar
- 1/2 cup quick-cooking rolled oats
- 1/2 cup sifted enriched flour
- 1/3 cup butter or margarine
## Instructions
1. Combine rhubarb, granulated sugar, orange peel, and salt. Place in bottom of greased 8-inch round baking dish.
2. Combine brown sugar, rolled oats, and flour; cut in butter until crumbly.
3. Sprinkle mixture evenly over rhubarb.
4. Bake in moderate oven (350°) 40 minutes or till rhubarb is tender and top is browned.
5. Serve warm with whipped cream or vanilla ice cream.
Makes 6 servings. -
No-Bake Chocolate Oat Cookies
Boil 1½ min.
Combine 2 - cups Sugar
½ c Whole Milk
3 Tablespoons unsweetened cocoa powder
¼ C. unsalted butter ½ stick
3 cup Rolled oats
1 Cup Flaked Coconut
1 tsp Vanilla
add 1 cup Mini Marsh.
& stir
Drop & chill Cookie sheet
c wax paper
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# No-Bake Chocolate Oat Cookies
## Ingredients
- 2 cups sugar
- 1/2 cup whole milk
- 3 Tbsp unsweetened cocoa powder
- 1/4 cup unsalted butter (1/2 stick)
- 3 cups rolled oats
- 1 cup flaked coconut
- 1 tsp vanilla
- 1 cup mini marshmallows
## Instructions
1. Combine sugar, whole milk, cocoa powder, and butter in a saucepan. Boil for 1 1/2 minutes.
2. Add rolled oats, flaked coconut, vanilla, and mini marshmallows; stir to combine.
3. Drop by spoonfuls onto a cookie sheet lined with wax paper.
4. Chill until set.