~ Past and Present Recipes ~
We hope you
will thoroughly enjoy our compilation of recipes - old and new - using the rich
quality products available at Wilbur's Candy Americana® Museum and Store.
 ·
E/Z Chocolate Cake
· Wilbur Hot Cocoa
· Wilbur Cocoa Icing
· Chocolate Fondue
· Filled Cupcakes
· Filling
· Wilbur Cocoa Cookies
· Wilbur Cocoa Brownies
· Wilbur Cocoa Tapioca
· Wilbur Cocoa Marshmallow Cake
· Peanut Butter Eggs
· Rich Ice Cream Topping
| E/Z Chocolate Cake
| · 2 cups flour
· 2 cups sugar
· 1 teaspoon baking powder
· 2 teaspoons baking soda
· 1 cup milk
· 1/2 cup vegetable oil
| · 3/4 cup Wilbur dutch processed
cocoa
· 1 tablespoon vanilla
· 2 eggs
· 1 cup hot coffee
|
Mix all
ingredients together in large bowl. Pour into greased 9x13 pan. Bake at 350
degrees for 30-35 min.
~ Did you know cocoa is made from the seed found in the fruit of a
small tropical tree? “Cocoa Theobrama”, has been considered to be one
of the most nourishing and
perfect foods known to man. ~ |
| Wilbur Hot Cocoa
| · 1 cup Wilbur dutch processed cocoa
· 1/4 cup sugar
· 1/3 cup water | · 1/4 teaspoon salt
· 2 drops vanilla
· 6 cups hot milk |
|
Mix cocoa
with sugar, add enough water to form paste, then add remaining water. Boil one
minute, stirring constantly, until slightly thickened. Add salt and vanilla,
blend. Add milk and heat- do not boil. Especially good with
marshmallows. |
| Wilbur Cocoa
Icing | · 3/4 cup Wilbur
dutch processed cocoa
· 3/4 cup water
· 3/4 cup butter
| · 1/4 teaspoon salt
· 1/2 teaspoon vanilla
· *4 cups XXXX sugar |
Combine
water, cocoa, butter, and salt. Cook over low heat one minute, stirring
constantly. Remove from *fire, add vanilla. Add to sugar, beat until smooth and
thick enough to spread. Enough icing for 3 (9”) cake layers. · XXXX
sugar (confectioners) · *fire (stove)
~ Recipes taken from the Wilbur Recipe Book, dated 1912.
~ |
| Chocolate
Fondue | · 10 ozs. Wilbur
chocolate cookie drops
· 3/4 cup half and half cream | · 2 tablespoons brandy
· 2 teaspoons instant coffee |
Mix
chocolate drops and add remaining ingredients and mix until smooth. Pour into
fondue pan.
~ Great for dipping strawberries, bananas, white cake,
etc. |
Filled
Cupcakes
Bake at 350 degrees for 25 minutes – makes 3 dozen
cupcakes | · 2 cups sugar
· 1 teaspoon salt
· 2 teaspoons baking soda | · 3 cups
flour
· 1/2 cup Wilbur dutch processed cocoa |
|
Mix above
ingredients and set aside. | · 2 cups
water
· 2/3 cups oil | · 2 tablespoons
vinegar
· 2 teaspoons vanilla |
| Mix wet and dry ingredients together
alternately. |
|
| · 11 ozs.
cream cheese | · 1/3 cup sugar |
|
Cream
– then add 1 egg, a little salt, and 12 ozs. Wilbur chocolate chips. Fill
cups 1/3 full of dough. Drop 1 tablespoon filling in each. Bake |
| Wilbur Cocoa
Cookies | · 1/2 cup Wilbur
dutch processed cocoa
· 1/2 cup shortening
· 2 eggs | · 1 cup sugar
· 1/3 cup milk
· 4 cups flour
· 2 teaspoons baking powder
|
Cream the
sugar and shortening together, add the milk slowly, and then the well beaten
eggs; add the Wilbur dutch processed cocoa. Sift two cups of flour and the
baking powder together, add to the mixture. Add enough flour to make it hold
together. Dust bake-board with flour and place thereon a third of the dough,
roll out one-quarter inch thick; cut with fancy cake cutter. Bake in hot oven
12 to 15 minutes.
~ This old recipe dates back to the 1920’s. Cookies were often
kept fresh by being stored in stone crocks all year round. ~ |
| Wilbur Cocoa
Brownies | · 1/2 cup
Wilbur dutch
· 1 1/4 cups sugar
· 3/4 cup fat
· 2 eggs beaten | · 1/2 teaspoon
vanilla
· 1 1/4 cups flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 1 cup walnuts, chopped |
Cream
*fat, mix cocoa with sugar, add to fat slowly, beat until light and fluffy. Add
eggs and vanilla. Sift flour, baking powder and salt together, fold into
mixture, blending thoroughly. Do not beat. Add walnuts. Bake in oblong
pan in a moderate oven at 350 degrees for 35 minutes. Makes 35 (1 1/2”)
squares. *fat (butter)
~ This recipe is from a Wilbur-Suchard Cocoa Tin dating back
between 1928 and 1958. ~ |
| Wilbur Cocoa
Tapioca | · 3 tablespoons
Wilbur dutch processed cocoa
· 3 tablespoons granulated tapioca
· 4 cups water | · 1/2 cup sugar
· Pinch of salt |
|
Put the
tapioca and three cups of water on to boil ten minutes; then add salt, Wilbur
cocoa and sugar, which has been mixed with one cup of water; boil five minutes.
Pour into glass bowl. Serve with whipped cream or plain. |
| Wilbur Cocoa
Marshmallow Cake | · 1/2 cup Wilbur
dutch processed cocoa
· 1 cup sugar
· 1 teaspoon baking powder
· 5 heaping tablespoons Marshmallow Whip |
· 3 eggs
· 1/2 cup water
· 1/2 cup flour
· Pinch of salt |
Put the
Wilbur cocoa and sugar into bowl; add the water and mix until the sugar is
dissolved; separate the eggs and beat the yolks until light; add to the Wilbur
cocoa, sugar and water; sift the flour and baking powder and salt into mixture.
Beat the whites of eggs until dry and add lightly to the mixture. Line two
jelly tins with paper, pour in the mixture and bake twenty minutes in *hot
oven. Remove the paper and spread marshmallow whip onto a layer of cake. Put
cake layers together. *hot oven (about 325 degrees)
A Fair or Bazaar – and you are asked for a cake. Busy? The
above is quickly made and is very attractive and inexpensive.
~ The last two recipes come from the “Cook’s Tours
through Wilburland” recipe book of the early 1900s. ~ |
|
Peanut
Butter Eggs | · 1 8oz. cream cheese
· 1 1/2 lbs. Smooth peanut butter
· 3 lbs. Wilbur confectionery wafers– milk or dark
|
· 2 1/2 lbs. 10X sugar
· 2 teaspoons vanilla
· 1 1/4 lbs. Margarine |
|
Margarine
and cream cheese need to be at room temperature – mix together and add
peanut butter, then add vanilla. Add sugar in small amounts. Chill mixture then
form into egg shape. Rechill. Melt chocolate over low heat or on low setting in
microwave. Dip chilled eggs in melted chocolate and cool on wax paper.
Suggestion: Melt 1 lb. Chocolate at a time - use fork for dipping |
| Rich Ice Cream
Topping | · 1/4 cup
Wilbur’s dutch processed cocoa
· 1/2 cup confectioners sugar | · 1/2 cup honey
· 1/4 cup boiling water
· pinch of salt |
Pour the
boiling water over sugar and cocoa, stir until smooth, add honey and salt.
~ This recipe was taken from Wilbur’s Conservation Recipe Book
printed during World War I. It was used as a spread on bread. ~ |
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