VALENTINE'S DAY RECIPES

[Kitchen Witch]

Sweetheart Cookie Puzzle

1 cup butter or margarine, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups uncooked rolled oats
1 1/4 cups unbleached flour
2 cups M&M's plain chocolate candy

Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with cooking spray; set aside.

In a mixing bowl, combine butter, sugar and vanilla extract.

In another mixing bowl, combine oats and flour.

Mix wet ingredients with dry ingredients just until moistened. Divide dough in half.

Pat each half of dough into heart shape about 1/4-inch thick on prepared baking sheets.

To decorate, gently press M&M's into dough in a pattern or phrase of your choice. With a sharp knife, cut through dough to form 10 random shapes. Do not separate.

Bake for 15 to 18 minutes or until lightly browned. Carefully cut through pieces again to separate.

Cool 5 minutes on baking sheet. Remove and cool completely on wire rack.

[Kitchen Witch]

CHOCOLATE CREPES WITH FRESH STRAWBERRIES
From Chef Emeril Lagasse

Ingredients:

* For the crepes: 1 1/2 cups flour
* 1/2 cup cocoa powder
* 6 tablespoons confectioners' sugar
* Pinch salt
* 2 tablespoons vegetable oil
* 2 cups milk
* 2 large eggs
* 1/2 teaspoon pure vanilla extract
* Vegetable oil, as needed for cooking
* 16 (6-inch) squares parchment or waxed paper

For the filling:
* 1 pound cream cheese, at room temperature
* 1/2 cup sour cream
* 1/2 cup confectioners' sugar
* 1/2 cup pureed fresh strawberries
* 1 teaspoon pure vanilla extract

For the sauce:
* 1/2 stick butter
* 1 1/2 cups sugar
* 1 pound fresh strawberries, washed, stemmed and quartered
* 1/4 cup strawberry liqueur
* 1 cup chocolate sauce, store bought or home made

Instructions:

* For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl.
* In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended.
* Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.
* Refrigerate for 1 hour.
* Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat.
* When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan.
* Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together.
* Set the crepes aside.

For the filling:
* In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth.
* Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed.
* Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly.
* Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.
* In a large sauté pan, over medium-high heat, melt the butter.
* Add the sugar and cook, stirring, for 2 minutes.
* Add the strawberries and continue to cook for 1 minute.
* Add the liqueur and simmer for 2 minutes.
* Add the chocolate sauce and continue to cook for 1 minute.
* Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce.
* Remove the crepes from the pan, set aside and keep warm.
* Add the remaining crepes and cook for 1 minute, basting with the sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.

Yield: 8 servings

[Kitchen Witch]

Coconut Bon Bons

Ingredients :
Candies, Chocolate
15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening

Preparation : Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and using a fork dip the balls into the chocolate. Drop on wax paper to cool and dry.

[Kitchen Witch]

Chocolate Sticks

Ingredients :
Candies, Chocolate
2 Squares bitter chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/4 ts Salt
1/2 ts Vanilla
1/2 c Flour
1/2 c Chopped pecans or walnuts.

Preparation : Melt chocolate with butter and add a cup of sugar. Stir well. Stir in the eggs, first the yolks and then the whites which have been beaten with the 1/4 teaspoon of salt. Add vanilla, half a cup of flour and fold in the nuts. Bake at 350 degrees for 20 to 30 minutes, or until done. Cut into slim rectangular sticks.

[Kitchen Witch]

FRUIT & NUT CLUSTERS

Ingredients:
8 oz. white chocolate, broken into pieces
1/3 cup sunflower seeds
1/3 cup almond slivers
1/3 cup sesame seeds
1/3 cup seedless raisins
1 tsp. ground cinnamon

Directions:
Put the chocolate into a heat-proof bowl over a pan of simmering water. Do not allow the water to touch the base of the bowl, or the chocolate may become too hot. Or you can put the chocolate in a microwave-proof container and heat it on Medium for 3 minutes. Stir the melted chocolate until it is smooth and glossy.Mix all the other ingredients together, pour on the chocolate and mix well.Using two teaspoons, spoon the mixture into paper cases and leave to set. Store in an airtight tin. Makes about 24 clusters.

[Kitchen Witch]

AMARETTI- ITALY

Ingredients:
2 egg whites
1/4 teaspoon salt
1 cup sugar
1 cup chopped blanched almonds
3/4 teaspoon almond extract.

Directions:
1. Add salt to egg whites and beat until frothy.

2. Add sugar gradualy, beating until mixture is stiff but not dry.

3. Add almonds and almond extract and fold in gently.

4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound.

5. Let stand 2 hours.

6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour.

[Kitchen Witch]

Valentine's Day Pecan Cake

Ingredients:
2 1/2 c Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 ts Cinnamon
2 ts Hot Water
4 ea Egg Yolks
1 c Chopped Pecans
4 ea Egg Whites
1 x Powdered Sugar

Preparation:
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
Serves: 4

[Kitchen Witch]

Spanish Coffee Supreme

1 oz Kahlua
1/2 oz Cherry Brandy
5 oz Hot Coffee
1 Sugar Syrup (optional) *
1 Dash Nutmeg
1 ea Whipping Cream
1 ea Maraschino Cherry with stem

* If you like it sweeter add sugar syrup at beginning with the
liquer. (see how to make it below)

Use an 8 oz stemmed glass for a special effect.

Add Kahlua, Cherry Brandy, and dash of Nutmeg (not too much
nutmeg). Fill glass with hot coffee to about 1/2 inch from top
of rim. Stir.

Heat in Microwave for a few seconds if you like it hot.

Top with whipping cream. Add a light sprinkle of ground nutmeg
on top of whipping cream for looks. Put a stemmed Maraschino cherry
on top. Serve.

Tips:

For Special effects, before you start, wet top 1/2 inch of glass
with water and then dip in sugar.

For an added taste treat insert a cinnamon stick in place of a stir
stick.

Sugar Syrup Recipe:

Add 4 cups of sugar to 4 cups of boiling water. Leave burner on high
heat and stir constantly until liquid turns clear. Remove from heat.
Cover and let cool. Save in a sealed bottle and use when you want to
sweeten your drinks.

[Kitchen Witch]

ALMOND COOKIES

Makes about 4 dozen cookies
1 cup all-vegetable shortening
1 cup granulated sugar
1 large egg, lightly beaten
3 tablespoons almond extract
2 -1/4 cups all-purpose flour
1 -1/2 teaspoons baking powder
1/4 teaspoon salt
48 (approximately) whole almonds

Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and almond extract until well blended.
Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours.
Heat oven to 350ºF.
Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
Bake at 350ºF for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.

[Kitchen Witch]

ALMOND FILLED COOKIES

Makes 5 dozen
4 cups sifted all-purpose flour
1/4 cup sugar
2 teaspoons salt
1 cup all-vegetable shortening
1 cup cold water
1 can (12-1/2 ounces) almond filling
CRISCO Shortening for deep frying

Combine flour, sugar, and salt in a large bowl. Cut in crisco with pastry blender or 3 knives until mixture resembles coarse crumbs. Add cold water, 2 tablespoons at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.
Divide dough into 9 equal portions and wrap each in plastic wrap. Roll out 1 portion of dough at a time into a 12 x 10-inch rectangle on a lightly floured surface. Cut into 2-inch squares. Place 1 level teaspoon almond filling in center of half of the squares. Moisten edges with water. Place a plain square on top of each, pressing edges with fork to seal. Prick tops with fork. Repeat using remaining portions of dough and filling.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Fry a few squares at a time in hot Crisco for 3 minutes or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.

[Kitchen Witch]

BUMPY HIGHWAY CAKE

Makes One 10-inch Bundt Cake

Cake
1 can (14 ounces) sweetened condensed milk (not evaporated milk), divided
1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk or sour milk (see note)
1/2 cup cocoa powder
2 -1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup hot water

Drizzle
1/3 cup SMUCKER'S Chocolate Sundae Syrup

Frosting
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1/2 cup reserved sweetened condensed milk
1/2 cup confectioner's sugar
1/2 cup miniature marshmallows, halved
1 cup chopped nuts

Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.
Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.

Cake
Combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended.
Combine flour, baking soda, cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan.
Bake at 350ºF for 35 to 50 minutes or until top springs back when touched lightly in center or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.

Frosting
Combine 2 tablespoons Butter Flavor Crisco, 1/2 cup of reserved condensed milk and confectioners' sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm cake. Sprinkle with marshmallows and then nuts. Decorate with SMUCKER'S Chocolate Sundae Syrup drizzle. Serve warm or cool completely.

Notes: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using.

[Kitchen Witch]

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH

Makes about 4 Dozen Cookies

1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick
1 egg
2 tablespoons sweetened condensed milk (not evaporated milk)
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla
1 -3/4 cups all-purpose flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
2 to 4 (1.4 ounces each) toffee bar finely crushed

Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. Combine brown sugar, Butter Flavor Crisco, egg, condensed milk, salt, baking soda and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add flour gradually at low speed. Beat until well blended. Stir in nuts, milk chocolate chips, semi-sweet chocolate chips and crushed bars with spoon. Drop by level measuring tablespoonfuls 2 inches apart onto greased baking sheet. Bake at 350ºF for 10 to 12 minutes or until light golden brown. Remove to cooling rack.

[Kitchen Witch]

BUTTERSCOTCH BROWNIES

Makes 24 bars
2 eggs
2 cups firmly packed brown sugar
1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick, plus additional for greasing
1 teaspoon vanilla
1 -1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped walnuts or pecans

Heat oven to 350ºF. Grease 13 x 9 x 2-inch pan with shortening. Place cooling rack on countertop. Beat eggs in large bowl at medium speed with electric mixer until light and foamy. Add brown sugar, 1/2 cup shortening and vanilla. Beat until creamy. Combine flour, baking powder and salt. Add gradually to egg mixture at low speed until blended. Mix in walnuts. (Dough will be stiff.) Spread in prepared pan. Bake for 25 to 30 minutes

[Kitchen Witch]

CHICKEN IN WINE SAUCE

4 Servings
2-1/2 to 3 pound broiler-fryer chicken, cut up
Salt and pepper
2 tablespoons butter flavor crisco
3/4 cup white wine or chicken broth
1/2 cup cold water, divided
2 medium carrots, peeled and cut into 1-1/2 inch pieces
2 stalks celery, cut into 1 inch pieces
2 teaspoons dried parsley flakes
3/4 teaspoon instant chicken bouillon granules
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/2 cup half-and-half

Sprinkle chicken pieces lightly with salt and pepper.

In large skillet melt shortening. Add chicken; brown over medium-high heat. Turn pieces skin side up. Add wine, 1/4 cup water, carrots, celery, parsley flakes, bouillon granules, thyme and 1/4 teaspoon salt. Cover and simmer for 1 to 1-1/2 hours, or until vegetables are fork tender and chicken near bone is no longer pink. Transfer meat and vegetables to serving platter. Cover with foil and set aside.

Blend flour and remaining 1/4 cup cold water together. Blend into juices in skillet. Add half-and-half. Cook and stir over medium heat until mixture thickens. Serve with chicken.

[Kitchen Witch]

CHICKEN KIEV

8 Servings

4 large whole chicken breasts, skinned and boned
1 teaspoon salt
1/3 cup butter or margarine
1 tablespoon minced parsley
1 teaspoon lemon juice
1 clove garlic, minced
1/3 cup all-purpose flour
1-1/2 cups dry bread crumbs
2 eggs, lightly beaten
Shortening for deep frying

Cut chicken breasts in half and sprinkle with salt.

Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.

Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-side-down on a plate; refrigerate for at least 2 hours or until crumbs are set.

Heat a 1-1/2-inch layer of shortening to 365ºF in a deep saucepan or deep fryer. Fry chicken rolls in hot shortening for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice.

[Kitchen Witch]

EASY LINZER THUMBPRINTS

Makes 30 cookies

1/2 cup almonds
2 cups flour
1/2 teaspoon salt
2/3 cup confectioners' sugar
1/2 teaspoon ground ginger
1 cup butter flavor crisco
2 teaspoons vanilla extract
Seedless red raspberry jam


Preheat oven to 350ºF.

Process almonds in a food processor bowl fitted with steel blade, until fine.
Add flour, salt, confectioners' sugar and ginger. Pulse to blend.
Pinch crisco into walnut sized pieces into work bowl. Pulse to blend.
Add vanilla and process for 1 minute or until completely blended.
Roll 1 tablespoon size balls onto an ungreased cookie sheet. Indent each ball with thumb. Fill each cavity with 1/4-1/2 teaspoon jam.
Bake for 25 to 30 minutes. Cool completely and store in an air tight container.

[Kitchen Witch]

VALENTINE COOKIES

Makes 12


1 bag DOVE® Brand Rich Dark Chocolate Hearts
1 bag M&M'S® Brand Milk Chocolate Candies for Valentine's Day
1 18-oz. roll refrigerated sugar cookie dough
2/3 cup all-purpose flour
1 16-oz. can vanilla frosting
Red food coloring
1 tube chocolate decorating frosting
Sheet pans
Parchment paper
Spatula


1. Preheat oven to 350 degrees. Line the sheet pans with the parchment paper.
2. Knead the cookie dough with the flour until smooth. Divide the dough into 12 equal pieces. Press an unwrapped DOVE® Brand Rich Dark Chocolate Heart in the center of each piece of dough, then roll it into a ball and place on the prepared sheet pan, each piece about 3 inches apart.
3. Bake for approximately 15-20 minutes, or until golden brown. Remove from oven, transfer to a wire rack, and let cool completely.
4. Tint the vanilla frosting with the red food coloring. Spread the frosting on top of the cookies, leaving a thin edge of cookie showing. Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart at the top of each cookie for the ladybug's head. Pipe a line of chocolate frosting down the center of each cookie. Dot both sides of each cookie with M&M'S® Brand Milk Chocolate Candies for Valentine's Day

[Kitchen Witch]

Chocolate Lovers? Cake

A delicious celebration of chocolate, chocolate and more chocolate!

1 bag DOVE® Brand Dark Chocolate PROMISES®
1 bag TWIX® Brand FUN SIZE® Bars
1 oz.(s) unsweetened chocolate
1 1/2 sticks melted butter
7 eggs, seperated
1/4 teaspoon cream of tartar
1 cup canned chocolate frosting
2 cups Small resealable plastic bag
1 cup whipped cream or whipped topping
2 teaspoons cocoa powder

Ribbon
1 spring form pan (8 inches round)
Wax paper

Preheat oven to 300 degrees. Line the spring form pan?s bottom with wax paper. Grease the bottom and sides; set aside.

Melt the DOVE® Brand Dark Chocolate PROMISES® with butter in a small saucepan over low heat, stirring until smooth; set aside.

Beat the egg yolks and sugar in a large mixing bowl until thick and fluffy, about 5 minutes. Add the chocolate mixture and stir until well blended.

In a clean bowl, beat the egg whites with cream of tartar until there are soft peaks. Then fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top. Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
Remove from the pan by running a small knife around the cake?s edges. Transfer to a serving platter. Spread the cake?s sides with chocolate frosting. Press TWIX® Brand FUN SIZE® Bars vertically around the cake?s sides.

Spoon the whipped cream into a pastry bag fitted with a large star tip. Cover the cake?s top with large piped stars of whipped cream. Sprinkle with cocoa powder. Tie a ribbon around the cake?s sides.

Makes 1 cake.

[Kitchen Witch]

The Basic Chocolate Truffle

8 oz dark sweet chocolate
1 c. heavy cream, room temperature

Chocolate Coating

16 oz. dark sweet chocolate
1/4 c. vegetable oil

Making the Ganache

To prepare ganache, chop or grate chocolate into small pieces.
Place in top half of double boiler along with cream. Put hot (not
boiling) water in bottom half of a double boiler, making sure the water
doesn't touch the top pan. Stir often with wooden spoon. When all of
the chocolate has melted, beat until well combined. Remove from heat,
let cool to room temperature. Transfer to covered bowl and refrigerate
overnight to harden. (Ganache will keep in this state for a few days if
necessary.)

Take a little ganache at a time and form 1" balls, using
fingertips (with as little contact as possible so the chocolate doesn't
soften). Keep unused portion refrigerated as you work. Place balls on
waxed paper-lined baking sheet; continue until ganache is used up.
Refrigerate baking sheet until ganache is hardened, overnight or up to
two days. Allow to set in refrigerator at least two hours before
loosely covering with waxed paper. *

*Foil can be substituted in all cases for waxed paper, but never use
clear plastic wrap. It clings too tightly to the candies and traps
moisture inside which discolors the chocolate.

Prepare Chocolate Coating:

Chop or grate chocolate into small pieces. Heat chocolate and
oil together in top of double boiler over hot water, stirring until
smooth with a wooden spoon. Inssert candy thermometer and begin dipping
the ganache balls when temperature registers between 85-90F. If
chocolate begins to cool and thicken before you're finished dipping,
reheat over hot water. Work with only 1/2 dozen at a time, keeping the
rest refrigerated. Drop a single ganche ball into the chocolate,
turning to coat well, then lift it with the fork. Allow excess
chocolate to drip back into pan, then gently rap fork against edge of
pan to remove more chocolate from ball. Failure to do this will cause a
large dribbly "platform" or "skirt" to form around the base of each
hardened truffle. (this makes it difficult to pack them side by side in
a box.)


There are two schools of thoughts as to the proper method of
depositing truffles onto the baking sheet: A) If you are conservative by