Cacao Crossword Puzzle
Test your crossword skills and what you know about what you eat! Using the word bank below, complete the clues about one of the World's most favorite foods: chocolate!Download* and print the crossword puzzle.*This is an Adobe Acrobat file, in order to view this file you will need Acrobat Reader
ACROSS3. The scientific term used when flowers develop on the trunk and large branches of a tree6. Small insects that pollinate Thembroma cacao8. The ingredient in the Aztec chocolate that make it spicy9. The genus name of the chocolate tree, meaning “food of the gods”10. The powder used to make a popular beverage12. The stone tools used in Mexico to grind cacao beans for chocolate13. The creator of the first chocolate candy bar in 1847
DOWN1. The Aztec god who, according to myth, gave cacao to the Aztec people2. The utensil developed by the Spanish to stir chocolate and give it the desired froth quality3. The chocolate alternative from the Mediterranean legume tree4. The world’s largest producer of cocoa7. The fat contained within cacao beans and often used in cosmetics 11. The rainforest in South America where Theobroma cacao is native
children recipes
Bouquet of Pancakes for Mom Ingredients:
1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
"Flowers" made from selection of sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves
Frozen whipped topping, thawed
Directions:1. Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.2. Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set. 3. Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits as flowers. About 40 small pancakes.NOTE: Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH for 1 minute or until warm.
1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
"Flowers" made from selection of sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves
Frozen whipped topping, thawed
Directions:1. Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.2. Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set. 3. Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits as flowers. About 40 small pancakes.NOTE: Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH for 1 minute or until warm.
Chocolate Dessert Waffles Ingredients:
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts(optional)
HOT FUDGE SAUCE(recipe follows)
STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
Directions:1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired. 2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles. * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup. NOTE: Leftover waffles can be frozen; thaw in toaster on low heat. HOT FUDGE SAUCE3/4 cup sugar 1/2 cup HERSHEY'S Cocoa 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup light corn syrup1/3 cup butter or margarine 1 teaspoon vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce. STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping. APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm. PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm. CHOCOLATE MAPLE SAUCE 3/4 cup sugar1/3 cup HERSHEY'S Cocoa 3/4 cup evaporated milk1/4 cup (1/2 stick) butter or margarine 1/8 teaspoon salt1/2 teaspoon maple flavor1/2 teaspoon vanilla extractCombine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts(optional)
HOT FUDGE SAUCE(recipe follows)
STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
Directions:1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired. 2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles. * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup. NOTE: Leftover waffles can be frozen; thaw in toaster on low heat. HOT FUDGE SAUCE3/4 cup sugar 1/2 cup HERSHEY'S Cocoa 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup light corn syrup1/3 cup butter or margarine 1 teaspoon vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce. STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping. APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm. PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm. CHOCOLATE MAPLE SAUCE 3/4 cup sugar1/3 cup HERSHEY'S Cocoa 3/4 cup evaporated milk1/4 cup (1/2 stick) butter or margarine 1/8 teaspoon salt1/2 teaspoon maple flavor1/2 teaspoon vanilla extractCombine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce
