Each week, this column will offer recipes from Valley cookbooks. If your organization would like to

Each week, this column will offer recipes from Valley cookbooks. If your organization would like to have their cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471 ext. 1282 or email her at shaffer@vindy.com.

Berries with White Hot Chocolate

by Jill Chesney

11/4pounds good white chocolate, coarsely chopped

21/2cups heavy cream

2tablespoons pure vanilla extract

mixed berries, fresh or frozen (about 21/2 pounds)

Combine the chocolate, heavy cream and the vanilla in a heat-proof bowl over simmering water until the chocolate melts. Place berries in individual serving dishes and ladle the warm sauce over the berries and serve immediately. This dish is easy, looks elegant and tastes like you’ve worked on it all day. Serves 8 to 10.

Gooey Mocha Pudding Cake

by Jacqueline schweiger

11/4cups sugar

1cup flour

7tablespoons powdered cocoa

2teaspoons baking powder

1/4teaspoon salt

1/2cup milk

1/3cup butter, softened

11/2teaspoons vanilla

1/2cup brown sugar

11/4cup hot coffee made with Godiva chocolate creme coffee, but any java will do

Heat oven to 350 degrees. In a medium bowl, combine 3/4 cup sugar and all the flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla and beat until smooth. Pour the batter into a 9-inch square pan. In small bowl combine remaining sugar, cocoa and brown sugar; sprinkle over batter. Pour coffee over top and do not stir. Bake 35 to 40 minutes or until center is set. Let cool. Nice garnishes: Spoonful of whipped cream and berries. Serves 9.

No-Bake Frozen Cherry Brandy Pie

by Mrs. WILLIAM PINTARIC

Pie Crust

11/2cups finely crushed chocolate wafers (about 30 wafers)

6tablespoons butter or margarine, melted

Filling

17-ounce jar marshmallow creme

1/3cup cherry brandy

2tablespoons chopped Maraschino cherries

21/2cups whipping cream

1tablespoon Maraschino cherry juice

6whole Maraschino cherries

Combine crushed wafers and butter or margarine. Press firmly onto bottom and up sides of a 9-inch pie plate. Combine marshmallow creme and brandy. Beat smooth with rotary beater. Fold in chopped cherries. Beat 2 cups of the whipping cream to soft peaks. Fold into marshmallow mixture. Turn into crust. Whip remaining cream and cherry juice. Using a pastry tube and tip, pipe atop pie. Garnish with whole cherries. Freeze overnight. Serve directly from freezer. To streamline the pie, use store bought crust and whipped topping. Serves 10.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more about Easter Seals, as well as information on more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.