Chocolate Ovaltine Ovals Recipe




Chocolate Ovaltine Ovals Ingredients

2 1/4 cup all-purpose flour
2 cup ovaltine
2 tsp cocoa
1/4 tsp salt
8 tbsp (1 stick) butter or
1 margarine, softened
1/2 cup milk

A Recipe for
Chocolate Ovaltine Ovals

 

Chemically speaking, chocolate really is the world's perfect food.

Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars



There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson



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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.

Baron Justus von Liebig (1803-1873) German chemist


This Recipe for Chocolate Ovaltine Ovals is one of thousands in the Recipes-to-go Dessert Cookbook.


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Mark Twain


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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.

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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”

Steven Wright



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Work is the curse of the drinking class.

Oscar Wilde (1854-1900)



Chocolate Ovaltine Ovals

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.

William Ralph Inge






Chocolate Ovaltine Ovals Directions

These delicate dark wafers are light, but rich in chocolate taste.
Not too sweet, they are the perfect complement for a dish of French
vanilla ice cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F.

Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in
the food processor. Cut in the butter until the mixture resembles
coarse meal.

Blend in the milk to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll out to 1/8 inch thick. With a cookie
cutter or the rim of a glass, cut into 2-inch circles. To make oval
shapes, roll over each cracker gently along one axis with your
rolling pin.

Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through with the tines of a fork in
2 or 3 places. Bake for 14 to 18 minutes. Cool on a rack. Yield:
75-80.

VARIATIONS: If you are a chocolate lover, double the amount of cocoa.
For fancy occasions, dust the tops of these ovals with powdered
(confectioner's) sugar before serving.

Serves: 80

 

 

 

 

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