On December 16th at the Memory Support Center at Brecon Village in Saline, MI we held a strolling dinner that spread throughout the 3 households, adult day center, and marketplace. The event featured fabulous food and entertainment. The atmosphere was peaceful and festive which was perfect for the residents.
The menu featured a macaroni and cheese bar, soup and tri-salad bar, ham carving station, plum pudding, relish tray, a seafood station with crab cakes and smoked salmon w/creme fresh.
A dessert bar featured Christmas cookies, truffles, chocolate bark, pumpkin chiffon tarts, and mint chocolate brownies. The favorite of the desserts was the Chocolate mint bars. Below is the recipe.
The menu featured a macaroni and cheese bar, soup and tri-salad bar, ham carving station, plum pudding, relish tray, a seafood station with crab cakes and smoked salmon w/creme fresh.
A dessert bar featured Christmas cookies, truffles, chocolate bark, pumpkin chiffon tarts, and mint chocolate brownies. The favorite of the desserts was the Chocolate mint bars. Below is the recipe.
Karle Downing l Foodservice Manager
Bottom layer:
4 1/2 ounces all-purpose
flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla
extract
2 large eggs, beaten
1 (16-ounce) can
chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free
milk
1/2 teaspoon peppermint
extract
2 drops green food
coloring
Glaze:
3/4 cup semisweet
chocolate chips
3 tablespoons butter
Preparation
1.
Preheat oven to 350°.
2.
To prepare bottom layer, weigh or lightly spoon flour into a measuring cup;
level with a knife. Combine flour and salt; stir with a whisk. Combine
granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water,
vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add
flour mixture to chocolate mixture, stirring until blended. Pour batter into a
13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23
minutes or until a wooden pick inserted in center comes out almost clean. Cool
completely in pan on a wire rack.
3.
To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3
ingredients (through food coloring) in a medium bowl; beat with a mixer until
smooth. Spread mint mixture over cooled cake.
4.
To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium
microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after
30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top.
Cover and refrigerate until ready to serve. Cut into 20 pieces.