Argus-Leader from Sioux Falls, South Dakota • Page 26

4D FOOD Atjjs Leader, S.oux Fafs. South Dakota. Wednesday. Feb. 9.

2000 Wiemans IHIoftifiuifiilgie Etlloirinis See cvecim, caEie 0 I ill I mi remaining dough for topping. Bake at 350 degrees for 5 minutes. Remove from oven and sprinkle chocolate chips and crumble reserved dough mixture over the caramels. Return to oven and bake for 15 to 18 minutes. Cool slightly, refrigerate about 30 minutes to set the caramel and cut into 36 bars.

FlourJess Chocolate Cake Betty Marek. Sioux Falls 2 cups semisweet chocolate chips Continued from 10 always the first one at work so when the others arrived things would be ready to go she would switch over to making candy, Td work on the beater, but most times I had to cool cooked nougat," she says. The nougat was cooked in large copper kettles and heated to 290 or 300 degrees. It was used in one of Fenn's most popular offerings, the Walnut Crush. Walnuts were added to the nougat, and then it was coated with chocolate.

Another specialty, the Big Bogie, came in three flavors, vanilla, chocolate and strawberry. It is kin to a candy called Charleston Chew. "Bill Fenn came up one time with that candy bar and said, 'Can you guys make this bar? and I said, 'Oh, I think we John says. A recipe for one batch of chocolate Big Bogies requires 710 pounds of corn syrup, 315 pounds of sugar and 16 ounces of salt And that doesnt include the chocolate covering. John had joined Fenn Bros, in 1946 after he left the service.

"I always say I worked for the government," jokes John, now 82. "First the Army, then the FBI Fenn Brothers Incorporated." The Wiemans met at work and were married in 1951. John was promoted to superintendent of the candy department five years later. The production of stick candy halted during WWII. When sugar was rationed by the government, the company devoted its efforts to the growing popularity of its candy bars.

Even those didn't stay the same. Over the years, the Wiemans saw candy bars come and go and the price jump from a nickel to a dime. Lily liked the Blue Seal Nougat. Similar to a Walnut Crush, it had vanilla flavoring in the nougat, not maple syrup, and was coated with sweet chocolate, not dark chocolate. They both wrinkle their noses at the thought of a candy bar that was made with white chocolate "imitation white chocolate," Lily points out with disdain.

When Fenn Bros. Inc. was sold to Heath Candy John was not surprised that the factory was closed a couple months later. He'd seen blueprints for an urban renewal that already showed the site nears 10th and Phillips turned into a parking lot. The Wiemans were asked to come to Robinson, 111., to oversee the production of the Butter Brickie candy bar.

It had chopped nuts mixed in the toffee, then was coated with chocolate. But the Wiemans didn't go. In the first place, they didn't think the same care that had been shown by the 100 employees at Fenn's would be taken with the candy. "We would cure our candy, so it would break," John says. "There, and with the humidity, it would Easy Creamy Fudge Bernice Flemmer, Sioux Falls 1 package (8 one-ounce blocks) Hersheys Semi-Sweet Chocolate IVi cups miniature marshmallows Vi cup chopped nuts 2 tablespoons butter or margarine 1 teaspoon vanilla VA cups sugar cups evaporated milk lA teaspoon salt Break chocolate blocks into small pieces; place in mixing bowL Add marshmallows, nuts, butter and vanilla; set aside.

Combine sugar, evaporated milk and salt in 2 -quart saucepan. Stir constantly over medium heat until mixture comes to a full rolling boiL Boil and stir for 4 minutes, or until candy thermometer reads 228 degrees. Pour hot mixture over ingredients in mixing bowl; stir until marshmallows and chocolate are melted. Pour into buttered 8-inch square pan. Cool completely.

Cut into 32 pieces. English Toffee Leona SandvalL Beresford 1 cup butter 2 cups flour 1 teaspoon vanilla 1 cup brown sugar, packed leggyolk. Mix like pie dough. Spread on cookie sheet. Bake 15 to 20 minutes at 350 degrees.

Melt one large Her-shey bar on top or else use smaller Hershey bars to lay on top so they will melt. Add chopped nuts. Cut into small squares. Chocolate Drop Chocolate Cookies PamTempleton, Pierre V4 cup butter, softened cups sugar 1 egg, separated 2 tablespoons milk 1 teaspoon vanilla extract 1 cup all-purpose flour V4 cup baking cocoa XA teaspoon salt 1 cup finely chopped pecans (walnuts can be substituted) Filling: XA cup confectioner's sugar 1 tablespoon butter, softened 2 teaspoons milk teaspoon vanilla extract 26 milk chocolate kisses, unwrapped Beat butter, sugar, egg yolk, milk and vanilla together. Add flour, cocoa and salt.

Cover and chill one hour or until firm enough to roll into balls. When the dough has sufficiently chilled, shape dough into 1-inch balls and dip in the reserved egg white that has been beaten. Roll the cookie ball in the pecans. Place on cookie sheet and make an indentation in the middle of the dough with your thumb. Bake at 350 degrees for 12 minutes or until center is set.

Combine the filling ingredients in a bowl and spoon lA teaspoon into each warm cookie. Gently press a chocolate kiss in the center. Remove from the baking sheets to cool. for 30 to 32 minutes. Remove from oven and let stand 2 minutes.

Then poke holes with the end of a round wooden spoon and pour half of Butterscotch Caramel Fudge Topping over entire top of brownie. Sprinkle chopped pecans evenly on brownies. Open springform pan and cool completely. While brownies are cooling, whip whipping cream and add 2 teaspoons powdered sugar and 1 teaspoon vanilla and then refrigerate. Remove sides of springform pan and spread chocolate fudge frosting on sides and top of brownie.

Spread whipping cream only on top of frosting. Sprinkle candy bar pieces evenly over whipping cream and drizzle 2 tablespoons Butterscotch Caramel Fudge Topping over alL Refrigerate. Cut into pie wedges. Serves 12. Coca-Cola Cake Lee Knowlton, Sioux Falls 2 cups unsifted flour 2 cups sugar 2 sticks butter or margarine 3 tablespoons cocoa 1 cup Coke V4 cup buttermilk 2 eggs, beaten 1 teaspoon soda 1 teaspoon vanilla VA cup mini marshmallows Mix flour and sugar in bowL Heat butter, cocoa and Coke to boiling; pour over flour-sugar and mix welL Add buttermilk, eggs, soda, vanilla and marshmallows.

Mix well. Batter will be thin with marshmallows floating on top. Bake in flat pan 1-inch deep pan at 350 minutes. (Knowlton uses a broiler pan.) Frost while hot. Frosting: Vi cup butter or margarine 3 tablespoons cocoa 6 tablespoons Coke 1 box confectioner's sugar 1 cup chopped pecans Combine butter, Coke and cocoa.

Heat to boiling. Pour over confectioner's sugar and beat well. Add pecans. Pour over hot cake. Deluxe Family-Sized Brownies Sheri Will, Mitchell 2 cups sugar Vi cup cocoa IVi cup oil 5 eggs 2 teaspoons vanilla IVi cups flour 1 teaspoon salt 2 cups chopped nuts Mix sugar and cocoa.

Add oil. Add eggs, one at a time and beat. Add vanilla, flour and salt. Mix well. Spread in greased 17- by 11-by -inch pan.

Bake 18-20 minutes at 350 degrees. Cool. Icing: 1 cup brown sugar Vi cup water 2 tablespoons cocoa 2 tablespoons butter 2 teaspoons vanilla 3 cups powdered sugar Boil brown sugar, water, cocoa and butter. Remove from heat as soon as it boils. Add vanilla and powdered sugar.

Beat well until it starts to thicken. Spread on cool brownies. Brownies freeze well. We're Throwing i 1 I nzo Tiger-Stripe Brownies Rosemary Barker, Sioux Falls Filling: 8 ounces cream cheese, softened Ki cup sugar Vi teaspoon vanilla Cream together cream cheese and sugar. Add egg and vanilla.

Beat until smooth. Set aside. Batten 4 ounces (4 squares) unsweetened chocolate 1 cup butter or margarine In a large glass bowl, microwave the chocolate and butter for 2-3 minutes, stirring until melted and smooth. Cool slightly. Then add: 2 cups sugar 4 eggs (beat after each addition) 1 teaspoon vanilla IVicup flour teaspoon salt Pour all but 1 cup batter into a greased and floured 13- by 9-inch pan.

Drop filling on top, then remaining batter. Cut through length and width to make striped effect Bake for 35 minutes at 350 degrees. Do not overbake. Store in refrigerator. Mom's Hot Fudge Sauce Melissa arrow, Brandon cup softened margarine or butter 1 cup sugar Vi cup milk 3 tablespoons cocoa 1 teaspoon vanilla Put margarine or butter, sugar, milk and cocoa in saucepan.

Cook on medium high heat until mixture boils, stirring constantly. Boil for 2 minutes. Remove from heat and add vanilla. Serve warm over ice cream. Hot Fudge Pudding Cake Deb Gearhart, Madison 1 cup all-purpose flour cup granulated sugar 2 tablespoons cocoa 2 teaspoons baking powder lA teaspoon salt, optional V4 cup milk 2 tablespoons shortening, melted 1 cup finely chopped nuts, option- 'al 1 cup brown sugar, packed cup cocoa 1 cups hot water Heat oven to 350 degrees.

Measure flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt into a bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased 9- by 9- by 2-inch square pan. Stir together brown sugar and Vi cup cocoa; sprinkle over batter. Pour hot water over batter.

Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over serving. If desired, serve with Cool Whip or ice cream. Makes 9 servings. Milky Way Bars Marlys List, Yankton 1 14-ounce package caramels Vi cup evaporated milk 1 package German chocolate cake mix lA cup butter or margarine, melted V4 cup evaporated milk Vi cup chopped nuts 1 cup (6 ounces) semi-sweet chocolate chips In heavy saucepan, combine the caramels and Vi cup evaporated milk, cooking over slow heat.

Stir until caramels are melted, then set aside. Grease and flour a 13- by 9-inch baking ban. In a large bowl, combine the dry cake mix, melted butter, Vi cup evaporated milk and nuts. Mix by hand until dough holds together. Press half of this mixture into the prepared pan, reservingthe Seasonal Chrataphar Gannon Argus Ludar John and Uty Wieman hold an old Almond Nougat candy bar wrapper from the former Fenn Bros, factory in Sioux Fans.

Wieman profile Who: John and Lily Wieman of Sioux FaHs. Ages: He was bom on Oct 28. 1 91 7, and is 82; she was bom on March 29, 1907. and is 92. Hometowns: John is from Monroe: Lily from Crooks.

Anniversary: Aug. 3. 1951. Family: Lily's daughter, June Hurley, lives in Sioux Falls. The Wiemans have five grandchildren and six great-grandchildren.

Favorite Fenn Bros, candy ban 1 used to like the Walnut Crush bar real well," John says. It was one of the best bars on the market" Family tradition, also in chocolate: "She makes the best chocolate frosting," June Hurley says of her mother. "She makes all the birthday cakes. That's 17a year, and she's only missed one or two." stretch like taffy," and he puts his hands together then pulls them far apart. So they retired.

Gone were the Saturdays when John would turn to his grandson, Mike Hurley, and say, 'Let's go down and take the batch of Bogie out of the cooler." Gone were the days when a trip to Grandma and Grandpa Wie-man's met the reward of candy bars that hadn't met exacting standards required for store sales. Gone were the days when Lily would clock in 45 minutes before everyone else, ready to begin melting bars of chocolate, 10-pound brick by 10-pound brick. John remembers dreading having to melt the chocolate, for fear it would heat too quickly and the bars would acquire that dreaded patina of gray. "I wasn't afraid," Lily says. "I was in charge." Reach reporter Jill Callison at institute to help keep a positive attitude until spring: Sleep tight.

To get a better night's sleep, don't exercise, eat a large meal or drink alcohol just before going to bed. Get some light. Lift shades and open curtains to fill your home or office with natural light. Keep moving. Swim a few laps, walk around a museum or aquarium or just do some stretching.

Talk to a friend. Involve yourself. Join a club, take a class, volunteer or attend activities at your local community center, church or college. Listen to music. Manage stress.

Tackle the things you can, and ask for help with tasks that are more difficult. Celebrate success. Take time to reward yourself for a job well done. cup butter cup sugar V4 cup water 1 teaspoon instant coffee granules 3eggs Whipped cream for topping Preheat the oven to 425 degrees. Butter the bottom and sides of a 9-inch pie pan.

Place a 12-inch-square sheet of wax paper in the pie plate and butter the waxed paper. In a medium-size saucepan, combine chocolate chips, butter, sugar, water and granules. Heat over medium heat for 2 to 3 minutes until the chocolate and butter are melted, stirring constantly. Remove from heat and stir in eggs until the mixture is smooth. Pour into paper-lined plate and bake for 10 minutes.

The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours. When ready to serve, remove from refrigerator and let set for 10 minutes. Invert the cake onto a large flat plate and remove the wax paper. Top with whipped cream.

Death by Chocolate Diane Lorang, Sioux Falls 1 recipe of chocolate brownies in 9- by 13-inch pan, baked Vi cup Kahlua (optional) 2 packages instant mousse, prepared 1 large container whipped topping 8 crushed Heath bars or 1 package brickie bits 1 cup pecans, chopped Prepare brownies. Poke holes in brownies and pour Kahlua over brownies. Crumble brownies and place half in a large glass bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies.

Spread half of the whipped topping over mousse. Crush Heath bars and nuts andsprinkle half overwhipped topping. Repeat all steps. Refrigerate and allow to sit for several hours or overnight for flavors to mingle. Serves 12 to 15 people.

Heavenly Chocolate Elaine Grimme, Sioux Falls Brownie: 1 package Pillsbury Thick 'n Fudgy Double Chocolate Deluxe Brownie Mix Vi cup water Vi cup vegetable oil legg Topping: Vi cup Mrs. Richardson's Butterscotch Caramel Fudge Topping 3A cup pecans, chopped coarsely 1 can Pillsbury Chocolate Fudge Creamy Supreme Frosting 1 half-pint heavy whipping cream 2 teaspoons powdered sugar 1 teaspoon pure vanilla extract 2 (1.4 ounces) chocolate butter toffee candy bars, broken into pieces 2 tablespoons Butterscotch Caramel Fudge Topping Heat oven to 350 degrees. Grease bottom and sides of a 9Vi-inch springform pan. In a large bowl, combine brownie mix, packet of chocolate-flavored syrup, water, oil and egg. Beat 50 strokes with a large spoon.

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