Tuesday, April 8, 2008

Cathedral Windows

cathedral windows chocolate
I remember making this Cathedral Windows recipe with my Grandma B when I was in junior high. Now, I carry on the tradition with my family.

Cathedral Windows
2 pkg German Sweet Chocolate or
1 pkg semi-sweet chocolate chips
1 cube butter or margarine
1 egg, beaten
1 c. powdered sugar, sifted
1 pkg. (10.5 ozs) colored mini marshmallows
1 c. coconut
1/2 c. nuts (optional)

Melt chocolate and margarine in double boiler or heavy saucepan. Cool slightly. Add egg and beat well. (I like to add the ege when the mixture is still hot. To avoid curdled, cooked egg, add a little chocolate gradually to the egg in a cup. Then whisk it into the pan with the chocolate). Add the powdered sugar; mix well. Fold in the marshmallows (and nuts, if desired).

Lay out a long strip of foil and sprinkle the coconut on it. Drop the chocolate mixture by spoonfuls and shape into a roll, wrap the foil around the roll and freeze.
cathedral window chocolate

When you unwrap it, it should like something like this. Slice and eat it, or keep in the freezer to use for your neighbor goodie plates.

To see other Winter crafting ideas, visit Scribbit's Winter Bazaar or my post about a fun Christmas tradition my kids can't wait for.

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