20-year-old Recipe for French Chocolate Silk Squares

<h1>20-year-old Recipe for French Chocolate Silk Squares</h1>Author: <a title="Grandma Linda" href="http://www.articlesbase.com/authors/grandma-linda/78999.htm">Grandma Linda</a> I believe this recipe came from a 1989 edition of Woman's Day magazine but I can't be sure.  It was listed in the "Eating Healthy" section  because it has 1 1/2 tablespoons of oat bran in every square.  Each square also has 188 calories, 4 grams protein, 26 grams carbs, 9 grams fat, 0 mg cholesterol, and 130 mg sodium.  That is pretty good numbers for a dessert!  This is great for family meals, co-workers, holiday gift giving, bake sales, church potluck, etc.  Who doesn't love the idea of chocolate and healthy all in one?  Give these French Chocolate Silk Squares a try today and see just how well healthy and chocolate can be together! <a href="http://grandmasvintagerecipes.blogspot.com/2008/11/french-chocolate-silk-squares.html">FRENCH CHOCOLATE SILK SQUARES</a> This recipe is a clipping from a 1989 Woman's Day magazine according to the notes I found with it. Crust: 1/2 cup margarine, at room temperature 1/4 cup confectioners' sugar 1 1/2 cups uncooked oat bran 1/2 cup all-purpose flour 1/4 tsp salt Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown. Topping: Whites from 3 large eggs 1/3 cup unsweetened cocoa powder 1/4 cup all-purpose flour 1 cup packed brown sugar 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/8 tsp salt While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut. Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar just before serving. Enjoy! About the Author: Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at <a target="_blank" href="http://grandmasvintagerecipes.blogspot.com">http://grandmasvintagerecipes.blogspot.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/desserts-articles/20yearold-recipe-for-french-chocolate-silk-squares-633220.html" title="20-year-old Recipe for French Chocolate Silk Squares">20-year-old Recipe for French Chocolate Silk Squares</a>

I believe this recipe came from a 1989 edition of Woman's Day magazine but I can't be sure. It was listed in the "Eating Healthy" section because it has 1 1/2 tablespoons of oat bran in every square. Each square also has 188 calories, 4 grams protein, 26 grams carbs, 9 grams fat, 0 mg cholesterol, and 130 mg sodium. That is pretty good numbers for a dessert! This is great for family meals, co-workers, holiday gift giving, bake sales, church potluck, etc. Who doesn't love the idea of chocolate and healthy all in one? Give these French Chocolate Silk Squares a try today and see just how well healthy and chocolate can be together!

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman's Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar just before serving.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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