Meet the lovely Diane Brooke, gardner, baker, and community volunteer. Di is a long time member of the Garden Club of Hyannis, having served as Treasurer, Membership Chairman, and always participating in their Christmas Showhouse at the Cultural Center of Cape Cod, next in 2017. Di loves gardening and has traveled widely, including to many well known gardens from England to China.
Her youngest son, his beautiful wife and two adorable granddaughters live nearby and the whole family enjoys boating and the beaches of Cape Cod. Diane and her husband John live on a tidal river full of bird life, kayakers, and small boaters where there is always something to see. Di loves her home and family but is always ready to take off on the next big adventure. She shares her recipe for Chocolate Sherry Cream Bars that she always makes when she has to bring a dessert. This treat never fails to impress!
Chocolate Sherry Cream Bars
1/2 C. butter
1/4 C. cream
4 C. confectioners’ sugar (1 box)
3 tbsp. sherry
1 (6 oz.) pkg. chocolate bits
3 tbsp. water
4 tbsp. butter
Preheat oven to 325 degrees. Melt chocolate & butter over boiling water, cool slightly. Beat eggs until light, add sugar gradually. Then add chocolate mixture, flour & vanilla. Beat for 1 minute. Pour into greased 10”x14” pan. Bake 25 to 30 minutes. Cool. You can stop here and save this in pan until the day you’re serving these.
Filling: Beat butter and sugar together, add cream & sherry gradually. When light & fluffy, spread over base. Chill in refrigerator.
Topping: Melt chocolate bits with water and butter over boiling water. Mix well. Drizzle over filling and brush to spread. Let harden before cutting.
Cut into small pieces, these are very rich.