VALENTINE'S DAY RECIPES

[Kitchen Witch]

The holidays are now over and St. Valentine's Day is coming up.

Planning a romantic dinner for two? Making a special Valentine's Day dessert? Or making cupcakes or cookies for school???

Share your Valentine's Day recipes here.

Kitchen Witch


Valentine Day Hearts

Yield: 4 dozen

1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup light corn syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
non stick cooking spray

In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle.

Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into heart shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.


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Red Velvet Cake

2-1/2 cups flour, sifted 3 times
2 eggs
1 cup soured milk
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup Crisco
3 tablespoons cocoa
4 ounces red food coloring
1-1/2 cups sugar
1 tablespoon vinegar added to 1 teaspoon baking soda (let it fizz before adding)

Cream the Crisco and sugar together. Add the eggs, one at a time. Then add the vanilla and salt. Add the dry ingredients alternating with wet, scraping the bowl often while mixing.
Pour into prepared pans and bake at 350 degrees for 30 to 35 minutes.

For the frosting:
3 teaspoons flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
1 stick butter

Combine the flour, sugar and milk and cook until thick. Add the vanilla and butter, and cook until fluffy. Cool, and spread on the cake.




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Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
Makes 24 cupcakes

24 paper liners for muffin pans (2 1/2-inch size)
1 package (18.25 ounces) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs, room temperature
1 bottle (1 ounce) red food coloring
1 teaspoon pure vanilla extract
White Chocolate Cream Cheese Butter Cream Frosting

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside. 2. Place the cake mix, sour cream, water, oil, eggs, food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. Meanwhile, prepare the White Chocolate Cream Cheese Butter Cream Frosting. With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store them, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

White Chocolate Cream Cheese Butter Cream

3 (3 ounce) bars good quality white chocolate
12 ounces cream cheese softened
3/4 cup unsalted butter softened
1 1/2 tablespoons lemon juice

Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every 15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to cool.

Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Re-beat at room temperature to insure smoothness before frosting.

Makes 4 3/4 cups.

Store 2 weeks refrigerated or 2 months frozen.


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[Kitchen Witch]

Chocolate Truffles

Yield: 48 truffles

1/4 cup light corn syrup
6 tablespoons margarine or butter
1/2 cup heavy or whipping cream
6 squares (1 oz each) semisweet chocolate
2 squares (1 oz each) unsweetened chocolate
Cocoa, confectioners' sugar or finely chopped nuts, as desired

In a 1-quart saucepan, combine corn syrup, butter or margarine, and cream. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.
Pour into shallow baking pan lined with plastic. Cover; refrigerate about 3 hours or until firm.

Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonfuls of chocolate mixture into 1-inch balls. Roll in the cocoa, confectioners' sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.

[Kitchen Witch]

Hazelnut Truffles

1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder

1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.

[Kitchen Witch]

Candy Bar Cake

1 (18.25-oz) pkg. Swiss Chocolate cake mix
1 small box instant "Chocolate Fudge" pudding
6 (1.5-oz) Hershey?s Milk Chocolate Bars with Almonds
(or Milk Chocolate Plain?it?s your preference)

1 (8-oz) pkg. cream cheese (softened)
1/2-cup granulated sugar
1-cup powdered sugar
1 (16-oz) container Cool Whip

ADD box of chocolate pudding to cake ingredients and follow package directions. Pour into (3) greased and floured 8-inch round cake pans. (or you can use two 9-inch pans) BAKE at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy. CHOP candy bars in blender. Fold cream cheese mixture and chopped candy into Cool Whip. SPREAD icing between layers and on top and sides of cake.

TIP:
You don?t want your candy bars chopped coarse, they need to be chopped up kind of fine.

[Kitchen Witch]

Maraschino Cherry Cake

1 (8 ounce) bottle maraschino cherries, cut up, with juice
Milk
3 1/4 cups flour, divided
1/4 pound walnuts or pecans, chopped
1 cup butter
2 cups granulated sugar
4 eggs, separated
2 teaspoons baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees F.
Pour cherry juice into cup and fill with milk to measure 1 cup. Sift 1/4 cup flour over cherries and nuts. Cream butter and sugar well, adding yolks one at a time, beating well. Add cherries and nuts. Sift baking powder, baking soda and 3 cups flour and add alternately with liquid to butter mixture. Fold in beaten egg whites. Bake in greased and floured 9-inch fluted tube form for one hour.

[Kitchen Witch]

Dump Cake

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple
1 (16.5 ounce) can pitted dark sweet cherries
1/2 cup butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

[Kitchen Witch]

CHERRY DUMP CAKE

1 can (15 oz.) crushed pineapple
1 can (21 oz.) cherry pie filling
1 box cake mix, white or yellow
½ c. crushed pecans (optional)
1 stick butter, cut into pats

Layer ingredients in order given into 13 X 9-inch pan. Bake at 350* F. for 45 minutes. For a different variation, use chocolate cake mix and strawberry pie filling; or a lemon cake mix with blueberry pie filling, etc.

[Kitchen Witch]

Princess Diana's Wedding Cake Recipe


1 1/4 cup oil
3 eggs, beaten with mixer
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cup chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts

***Princess Diana's Wedding Cake Frosting
8 ounces cream cheese
1/4 cup oil
1 teaspoon vanilla extract
3 cups powdered sugar

Directions:
Grease and flour the bottom of a 9 x 13-inch pan.
Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350 degrees for 48 minutes.

Princess Diana's Wedding Cake Frosting
Mix oil and vanilla extract into cream cheese. Add powdered sugar. Mix well.

[Kitchen Witch]

Better Than Better-Than-Sex Cake Recipe


***Crust:***
1 cup Unsalted Butter
2 tablespoons Sugar
2 cups Flour

***Vanilla Layer:***
3 Egg Yolks
1/2 cup Sugar
1/4 cup Flour
2 cups Milk
2 teaspoons Vanilla Extract
2 tablespoons Unsalted Butter

***Cream Cheese Layer:***
8 ounces Cream Cheese -- softened
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 cup Cream

***Whipped Cream Layer:***
1 1/2 cup Cream
3 tablespoons Powdered Sugar

***Pineapple Layer***
8 ounces Crushed Pineapple -- Drained
1 Jar Caramel Or Chocolate Sauce

***Glaze:***
2 ounces Semi-Sweet Chocolate
2 tablespoons Unsalted Butter
1 1/2 teaspoon Vanilla Extract

Directions:
Grease a 9x13" baking pan. Preheat oven to 350F. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely.

For pudding, beat egg yolks and set aside. Whisk the sugar, flour and milk in a medium saucepan until smooth. Set over medium heat and cook, stirring constantly, just to a boil. Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking well. Continue to cook 1-2 minutes, stirring constantly, until thick.

Pour pudding into bowl and add vanilla and butter, stirring until butter melts. Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.

Beat cream cheese, sugar, vanilla and lemon juice just to blend. In seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. Set aside.

Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks. Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. Spread pudding over pineapple; spread whipped cream evenly over pudding. Chill well.

[Kitchen Witch]

Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis


Serving Size : 4

RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)

MOUSSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream

Combine undrained berries and lemon juice in processor or blender and purée. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.

In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled ? about 10 minutes.

Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.



NOTES : Luxuriously light but deliciously decadent, this rich, white chocolate mousse and red raspberry coulis (pronounced "coo - lee") parfait is a delicate balance of the holiday's two favorite ingredients. These perfect partners combine to produce a velvety smooth dessert with a simple elegance that makes it a fitting finale to a quiet valentine dinner for two, or an ideal company dessert as well. It can be made ahead and uses frozen berries from your local grocery freezer case.

**Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers' are good choices.

[Kitchen Witch]

Strawberry Cream Cheese Crepes


Serving Size : 12

CREPES:
4 eggs
1 1/3 cups milk
2 tablespoons oil
1 cup flour

TOPPING:
1 1/2 cups sugar
1 1/2 cups crushed strawberries

FILLING:
1 cup sliced strawberries
8 ounces cream cheese -- softened
1/4 cup powdered sugar

CREPES: Beat eggs slightly; add remaining ingredients and beat just until smooth. Pour a few tablespoons into hot skillet, tilting to spread evenly. Brown lightly on both sides.

TOPPING: Stir sugar and berries together in medium saucepan; bring to a full boil. Reduce heat and cook 10 minutes, stirring constantly.

FILLING: Blend powdered sugar and cream cheese until smooth. Fold in berries. Pour about 2 tablespoons onto each crepe, roll up. Serve topped with warm strawberry sauce.

[Kitchen Witch]

Linzer Torte Bars


Serving Size : 48


1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry (or other) preserves

Heat oven to 375 degrees. Mix all ingredients except preserves til crumbly. Press 2/3 of mixture into ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbs. Press gently into preserves.

Bake 20 to 25 minutes, or til light golden brown. Cool completely; cut into 48 bars.

[Kitchen Witch]

Strawberry Dessert Pizza


Serving Size : 8

CRUST
1/2 pound butter (two sticks)
2/3 cup sugar
1 egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon vanilla
2 1/3 cup all-purpose flour

TOPPING
1 (8-ounce) package cream cheese
1/4 cup strawberry purée (about 4 fresh strawberries in a blender)
1 tablespoon honey
2 tablespoons sugar
3 pints fresh strawberries

GLAZE (optional)
1 tablespoon honey
1 teaspoon water

CRUST
Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla until mixture is smooth; add flour and mix until a smooth dough is formed. Place finished dough in between two sheets of wax paper and refrigerate for about 20 minutes. Remove from refrigerator and roll the dough out to about a 1/4-inch thickness and in a round shape. Place the dough in a greased 12-inch pizza pan and bake in a preheated 350 degree F oven for 25 minutes or until crust is a light brown. Cool completely.

TOPPING
Combine cream cheese, purée, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2-inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza.


GLAZE (optional)
Combine honey and water and brush over the top of finished pizza.

[Kitchen Witch]

Beef Rhapsody In Blue En Croute


Serving Size : 4


1 1/2 pounds beef fillet steaks
2 tablespoons vegetable oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/4 teaspoon paprika
4 frozen puff pastry shells -- thawed
1 egg -- slightly beaten
2 1/2 tablespoons crumbled blue cheese
1 teaspoon butter
1 teaspoon minced chives
1 clove garlic -- minced
1 teaspoon sesame seeds
GARNISH:
parsley
green onions
turnips
carrots

Cut 1 by 1/2" deep gash in top of each fillet. Brown fillets in oil, 1 minute on each side. Drain. Sprinkle with salt, pepper and paprika. Set aside.

On lightly floured board, roll each pastry out to 8" circle. Brush top of each circle with egg. Reserve remainder of egg.

Mash cheese with butter, chives and garlic. Press mixture into gash in each fillet. Place a fillet in center of each pastry. Bring pastry up around meat and pinch together at top in an attractive manner. Place on ungreased baking sheet. Brush with reserved egg; sprinkle with sesame seeds.

Bake at 400 degrees 20 minutes, until pastry is golden brown. Remove to platter and garnish with parsley,green onion,turnips and carrots cut in pretty shapes.

[Kitchen Witch]

Valentine Pizzas
For a boost of authentic flavor, add a sprinkle of finely chopped fresh basil when the pizzas come out of the oven.

1 can (10 ounces) refrigerated pizza crust dough
*
1 can (8 ounces) pizza sauce
*
1/2 cup sliced fresh mushrooms (about 3 ounces)
*
1/3 cup chopped green bell pepper (1/2 small)
*
2 tablespoons finely chopped red onion
*
1/2 cup shredded mozzarella cheese

Serves 4

1. Preheat oven to 425F. Coat a large baking sheet lightly with cooking spray. Unroll pizza crust dough on work surface; cut into 4 equal pieces. Place dough pieces 2 inches apart on prepared baking sheet.


2. Cut a 1-inch slit in center of one short edge of each dough piece. Shape each into a 6- x 6-inch heart shape. Pinch dough to form rim around edge. Bake crusts until edges are light golden, about 5 minutes.


3. Remove crusts from oven. Spread pizza sauce on crusts. Top with mushrooms, bell pepper and onion. Sprinkle with mozzarella. Bake pizzas until crust edges are golden and cheese is melted, 7-9 minutes longer.

[Kitchen Witch]

Love Bites (aphrodisiac recipe)


1 dozen shucked oysters or 1 jar oysters (8 ounces)
2-3 slices bacon

1. Drain oysters
2. Cut bacon into strips large enough to wrap around the oysters.
3. Wrap bacon around oysters and secure with a toothpick. Arrange on broiler pan.
4. Prehear brioler. Broil oysters, turning once, until bacon is crisp, about 3 minutes.

Instead of shucked oysters, try raw mussels, raw sea scallops, cooked shrimp, smoked oysters, smoked clams, smoked ham, smoked turkey, sliced parakeet, water chestnuts dipped in soy sauce, quartered artichoke hearts, pickled onions, olives, pineapple chunks or pitted dates.

Kitchen Witch

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Chocolate Dipped Strawberries (aphrodisiac recipe)


2 dozen long-stem strawberries
8 ounces chocolate (white, dark, bittersweet or semisweet), chopped

1. Wash and completely dry strawberries.

2. Melt the chocolate in the top of a double boiler. (Water should be about 1-inch away from the top of the double boiler and hot, but NOT boiling.) Heat, stirring constantly, until the chocolate is just barely melted. Or melt the chocolate in a glass bowl over medium or high power in a microwave, stopping to stir every 30 seconds, until the chocolate is smooth, about 2-3 minutes.

3. Hold the strawberries by their stems, dip into the chocolate and let excess chocolate run off. Place on aluminum foil and enjoy. These can be refrigerated for a day, but they won't last that long.

Try dipping other types of fresh fruit -- raspberries, tangerines and bananas work well -- dried fruits, nuts, biscotti, pound cake, graham crackers or pretzels. Use a small fork or toothpick to hold fruit while dipping.

Kitchen Witch

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[Kitchen Witch]

Valentine's Cupcakes

Yield: 36 Cupcakes

Cupcake - Muffin Recipe:
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
2 cup water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla

Frosting:
8 ounce cream cheese; softened
1 egg (egg safety)
1/3 cup sugar

Valentine Decorations:
Lips Puffy Picks
Valentine Glitter Ring
or similar

Small candy hearts, if desired

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.

In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired.

Kitchen Witch

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The Ultimate Valentine's Day Cookie

Your sweetheart will be yours forever when you give him or her a batch of these delicious, heart-shaped cookies.

Yield: 4 dozen cookies

1 cup powdered sugar
1 cup butter or margarine, softened
1 tablespoon white vinegar
2 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
6 drops red food color
Creamy Decorator's Frosting, if desired (below)

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator?s Frosting.

Creamy Decorator's Frosting

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half

Stir together all ingredients until smooth and spreadable. Tint with food color if desired.


Kitchen Witch

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[Kitchen Witch]

CHOCOLATE SWEETHEART
CAKES FOR TWO

Prep Time: 30 min.

Ingredients:

* 3/4 cup all-purpose flour
* 1/4 cup granulated sugar
* 1/4 cup packed light brown sugar
* 3 tablespoons HERSHEY'S Cocoa
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup water
* 3 tablespoons vegetable oil
* 1/2 teaspoon white vinegar
* 1/2 teaspoon vanilla extract
* CHOCOLATE FROSTING (recipe follows)
* 1 tube pink decorating icing

Instructions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.
2. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt.
3. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth.
4. Pour batter into prepared pan.
5. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
6. Transfer to cutting board.
7. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces.
8. Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts on top. Garnish with decorating icing.
9. Makes 2 small cakes

CHOCOLATE FROSTING
1 tablespoon butter or margarine 2/3 cup powdered sugar 1 tablespoon HERSHEY'S Cocoa 2 to 3 teaspoons milk 1/8 teaspoon vanilla extract

10. In small microwave-safe bowl, place butter. Microwave at HIGH (100%) 20 seconds or until butter is melted.
11. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth.
12. Stir in vanilla.
13. About 1/3 cup frosting.


Kitchen Witch

[Kitchen Witch]

Heavenly Valentine's Day Chocolate Cheesecake

Ingredients :

2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes * * Whipped cream and chocolate shavings (optional).

Preparation :

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

[Kitchen Witch]

Valentine's Day Ambrosia Cake

Ingredients :

1 c butter, softened
2 c sugar
4 ea eggs
1 ts butter flavoring
1 ts vanilla
3 c cake flour, sifted
2 1/2 ts baking powder
1/2 ts salt
1 c milk
1/2 c coconut, flaked

Orange Filling:
1 c sugar
3 tb cornstarch
1/4 ts salt
3/4 c orange juice
1/4 c lemon juice
1/2 c water
3 ea egg yolks, beaten
1 tb orange rind, grated

Divinity Frosting:
1 1/2 c sugar
1/2 ts cream of tartar
1/2 c water
3 ea egg whites
1/2 ts vanilla

Preparation :

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix on low speed after each addition just until blended. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Spread Orange Filling between layers; spread top and sides of cake with Divinity Frosting. Sprinkle with coconut. Yield: one 3 layer cake

Orange Filling: Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and water. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Slowly stir a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute longer, stirring constantly. Remove from heat, and stir in orange rind. Let cool. Yield: about 2 cups

Divinity Frosting: Combine all ingredients and blend until smooth and creamy.

[Kitchen Witch]

Blackberry Wine Cake for Valentines Day

Ingredients :

1 ea Box white cake mix
1/2 c oil
1 c blackberry wine
3 oz pkg blackberry jello
1/2 c pecans
4 ea eggs

Glaze:
1 1/2 c powdered sugar
1/2 c blackberry wine

Preparation : Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time. Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at 325 degrees F. Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake.

[Kitchen Witch]

BAKED POTATO WEDGES

3 large baking potatoes
1/4 cup shortening
Paprika
Salt
Pepper
Grated Parmesan cheese (optional)

Heat oven to 425ºF. Melt shortening into 13x9x2 pan. Scrub potatoes. Cut potatoes lengthwise into quarters. Blot cut edges with paper towel. Put potatoes in pan. Turn to coat evenly with oil, leaving potatoes cut sides up in single layer. Sprinkle with paprika, salt, pepper and cheese, if used. Bake at 425ºF for 30 to 40 minutes or until fork tender. Serve plain or with sour cream. Add extra salt and pepper, if desired.
4 to 6 Servings

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BARBECUED BEEF RIBS


No-Stick Cooking Spray
3 pounds beef back ribs
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup shortening
1/2 cup green pepper, chopped
1 small onion, finely chopped
2 ribs celery, chopped
1/2 cup cider vinegar
1/4 cup catsup
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
Green pepper garnish, optional

Preheat oven to 350ºF. Spray a shallow roasting pan with No Stick Cooking Spray. Season both sides of ribs with salt and pepper. Place ribs meaty-side-up in prepared pan. Bake 30 minutes, turning once; drain. Melt shortening in a heavy saucepan over medium heat. Add green pepper, onion, and celery; cook until onion is tender, stirring occasionally. Blend in vinegar, catsup, brown sugar, Worcestershire sauce, mustard, and chili powder. Simmer for 10 minutes, stirring frequently. Remove from heat; set aside. Spoon half of the sauce over ribs. Cover pan with foil and continue baking for 30 minutes, basting once. Turn ribs meaty-side-up; baste with remaining sauce. Cover and bake, basting several times, for 1 hour longer or until meat is tender. Garnish with green pepper.

*****************************************

BEEF BURGANDY

4-6 Servings
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds beef round steak, cut into 1-inch pieces
5 tablespoons vegetable oil, divided
1-1/2 cups water
1 cup Burgundy wine
1 medium onion, thinly sliced
1/2 cup snipped fresh parsley
2 cloves garlic, halved
2 bay leaves
1-1/2 teaspoons instant beef bouillon granules
1 teaspoon dried thyme leaves
8 ounces fresh mushrooms, sliced
1/4 cup sliced almonds
Hot cooked rice or noodles

Mix flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat. Heat 4 tablespoons oil in Dutch oven. Add beef and any remaining flour mixture. Brown over medium-high heat. Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme. Heat to boiling. Cover. Reduce heat. Simmer 1-1/2 to 2 hours, or until beef is tender, stirring occasionally. Stir in mushrooms; re-cover. Simmer 20 to 30 minutes longer, or until mushrooms are tender. Remove and discard garlic cloves and bay leaves. Meanwhile, heat remaining 1 tablespoon Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, until almonds are lightly browned. Stir into beef mixture just before serving. Serve with rice or noodles.

*********************************************

BEEF FONDUE

8-10 servings
1 clove garlic, halved
vegetable oil for frying
1 to 1-1/2 pounds boneless beef sirloin, cut into 3/4-inch cubes

Rub inside of fondue pot with cut sides of garlic. Discard garlic. Heat 2 inches oil in fondue pot to 375ºF. Place pot over flame to keep warm.
Spear beef cubes on fondue forks. Fry beef in hot Crisco Oil about 1 minute for medium-rare doneness. Dip beef in Mustard Sauce or Oriental Sauce, if desired.

*****************************************

BEEF WELLINGTON

4-6 Servings
2-1/2 to 3 pounds beef tenderloin, rolled for roasting
2 tablespoons oil, divided
Salt and pepper to taste
1 shallot, finely minced
1/2 pound mushrooms, finely chopped
1 5.2 ounce package garlic herb cheese
1 sheet frozen puff pastry, thawed
1 egg yolk, fork beaten with 1 teaspoon water

Preheat oven to 475ºF.
Rub beef with oil; season generously with salt and pepper. Place in a shallow roasting pan; roast for 5 minutes. Reduce heat to 425 and continue roasting for 20 minutes more. Remove roast from oven and cool completely.
In a medium skillet, heat remaining 1 tablespoon oil over medium high heat. Add shallots and onion; sauté until mushrooms are soft. Remove from heat. Stir in garlic herb cheese. Chill until ready to use.
On a lightly floured surface, roll out puff pastry into a rectangle large enough to enclose roast. Reserve extra pastry for decorations. Spread pastry with chilled mushroom mixture to within 3 inches of the edge; place roast on top. Wrap pastry tightly around roast; press seams to seal. Place, seam side down, on a cookie sheet. Cut a few small slits on top to allow steam to escape. Brush entire surface of pastry with egg mixture. Cut out decorative shapes from reserved pastry and place on top; brush with mixture egg mixture.

Bake at 425ºF for 30 to 35 minutes. Use a meat thermometer to check the internal temperature. It should read 135-145 degrees for rare to medium rare and pastry should be golden brown. Let stand for 10 minutes before slicing. Garnish serving platter with crab apples and green leaves, if desired.

*********************************************

[Kitchen Witch]

OVEN TEXAS BB BEEF BRISKET
SERVES 8 TO 10

1 whole brisket
½ c,. chili powder
½ c. salt
¼ c. granulated garlic
¼ c. granulated onion
¼ c. pepper
¼ c. sugar
2 T. dry mustard
2 bay leaves
1 can beef broth

Combine all ingredients except broth. Season brisket. Roast at 350* F. for 1 hour. Combine broth with equal amount of water. Add enough liquid to achieve ½-inch liquid in pan. Cover; lower heat to 325* F. Roast 4 to 5 hours, basting frequently. Let rest 15 minutes before slicing thin across the grain.

**************************************

COULDN?T BE EASIER BRISKET
SERVES 6

3 - 4 lb. boneless beef brisket
1 bottle chili sauce
1 can Coke
1 pkg. dry onion soup mix

Preheat oven to 300* F. Combine and pour over brisket; cover - sealing edges. Bake 300* F. 3 to 3 ½ hours until tender. Slice against grain and use pan juices as sauce.

*******************************************

HERB SMASHED POTATOES
SERVES 8

5 lb. potatoes, cut into 1 ½-inch chunks (10 c.) boiled in salted water; drain

1 - 2 c. low-sodium chicken broth
¾ c. finely chopped onion
1 tub (4.4 oz.) herb-and-black-pepper flavored spread able cheese
3 oz. cream cheese
2 - 3 T. chopped fresh chives
2 - 3 T. fresh chopped parsley
1 t. salt
¼ t. pepper
Butter, optional

Combine 1 c. broth, onion and cheeses; cooking until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth, if needed. Stir in remaining ingredients. Serve topped with butter.

***************************************

Parslied Potatoes

1-1/2 lbs small new red potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat large skillet heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 c. parsley; mix well. Bring to boil. Place potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Serves 6.

******************************************

TWICE BAKED MASHED POTATOES

1 ½ lb. mashed potatoes (with butter and milk)
8 oz. cream cheese
½ c. sour cream
¼ c. fresh chives
4 slices bacon, crumbled
½ t. seasoned pepper
¼ t. salt
½ c. shredded Cheddar

Stir cream cheese, sour cream, chives, bacon, pepper and salt into potatoes. Pour into buttered casserole or individual ramekins. Sprinkle with cheese. Bake 350* F. for 20 minutes or until thoroughly heated through.

[Kitchen Witch]

REFRIGERATOR ROLLS

1 c. milk
2 sticks butter
1 c. sugar
6 c. flour
4 eggs - well beaten
2 pkgs. yeast
1/2 c. lukewarm water
4 t. salt

Scald milk and add butter, sugar and salt and stir until mixture is dissolved. Pour into large bowl and let cool. Add eggs and yeast (pre-dissolved in water). Mix flour, 3 c. at a time into the mixture. Let dough rise in warm place until doubled in bulk. Push dough down and refrigerate overnight. NEXT DAY: Roll out dough on floured board. Cut dough with biscuit cutter. Brush tops with melted butter. Fold over and top with melted butter. Let dough rise again until it is twice its size. Bake at 375* F. until brown. (Makes 3 dozen)

[Shadows]

Recipe Name: SPECIAL CORNISH HEN
Category: POULTRY
Serves: 2

SOURCE SHADOWS

10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted


This is a very rich dish. Garlic lovers sing it's praise.

Pre heat oven to 350o F

Mix the vegetables,wine, herbs, and oil together in a bowl.

Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.

Stuff the hen with this mixture and sew closed.

Salt and pepper the stufffed hen well.

Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.

Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots

*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.

To cook on grill, use indirect heat and turn often.

[Shadows]

Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

[Dainty Dish]

Hey KW, You really outdid yourself on the Valentines Day Recipes. I copies almost all of them and can't wait to try them. Well, gradually --over time. Thanks for sharing! How is your diet going? It is so hard and I'm proud of you. I only lasted a week... There is just so much good food and so little time...lol....Seriously I try to eat lots of healthy stuff...like the superfoods. I saw that Dr. on Opra or someplace this week. Did you see it?
Best of willpower....
DD

[Kitchen Witch]

Thanks DD!

When Ron mentioned the diet for idiots - I thought I would try it. Well I want to lose 10 lbs. and that one sounded good. I weighed myself before I started and I won't weigh again until the end - if I make it the 11 days. Today is day five - so far so good - but the diet stinks!!!! I really can't imagine anyone sitcking to it longer than 11 days. Next week I am supposed to eat tuna fish 9 out of 11 days - NOT!!!!! I like tuna - and I don't want to hate it after this!

At least for my resolutions - I am eating healthier and drinking more water. Can't you tell???? I am sloshing!!! LOL

Here's a few more recipes -

Biscuit-Topped Burgers

Serving Size: 8

Ingredients:
1 1/2 Pounds Ground Beef
1/2 Cup Dry Bread Crumbs
1/4 Cup Chopped Onions
1/2 Cup Milk
1 Tablespoon Worcestershire Sauce
1 Egg
1 1/4 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Sage
1/4 Teaspoon Celery Salt
1/4 Teaspoon Garlic Powder
1/2 Cup Barbecue Sauce
Biscuits -- rolled

Heat oven to 350 degrees.

Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg
and seasoning.

Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.


Bake until done, 20 to 25 minutes; drain.

Top each patty with 1 Tbsp. barbecue sauce.

Increase oven temperature too 450 degrees.

Prepare Rolled Biscuits as directed on package of Bisquick baking ix
except - roll dough 3/8 inch thick.

Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.

Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8
to 10 minutes.

Serves with additional barbecue sauce if desired.

*************************************

Meat & Potatoes
Serving Size: 4

Ingredients:
3 pounds round steak -- 1/2" thick
2 pounds potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1 large clove garlic -- smashed
water


Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approximately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.

**********************************************

Oriental Marinated Strips

Serving Size: 2

Ingredients:
1/2 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons very dry sherry
2 small clove garlic -- minced
2 dashes ground ginger
2 Boneless Strip Sirloins

Combine first five ingredients.

Place steaks in marinade. Marinate in the refrigerator for 2 to 3
hours, turning occasionally.

Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare steak.

************************************************** ***

Smothered Round Steak
Serving Size: 4

Ingredients:
2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon ground white pepper
all-purpose flour (dredging)
1/2 cup vegetable oil
3 medium onions, chopped
2 bell peppers, chopped
1 celery rib, chopped
1 cup beef stock

Season the roast with one half of the salt and peppers. Dust with flour
on all sides. Heat the oil in a Dutch oven or other large heavy pot over
medium-high heat, add the steak, and brown well on all sides. Remove the
meat and pour off all but 1 teaspoon of the oil. Add half the onions,
bell peppers, celery, and the other half of the seasonings, and the stock
or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15
minutes. Serve the meat in slices, with rice alongside and the gravy over
all. When you try this recipe with other kinds of meat, be sure to adjust
the cooking times accordingly--let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before smothering.

[Kitchen Witch]

FIVE-WAY FUDGE BROWNIES

1/2 c. butter or margarine
2 oz. unsweetened chocolate
1 c. sugar
2 eggs
1 t. vanilla
2/3 c. flour
Chocolate Glaze (see recipe below) (optional)
Confectioners? sugar (optional)

Grease 9x9x2-inch baking pan; set aside. In a medium saucepan melt butter or margarine and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Spread batter in prepared pan. Bake 350* F. for 20 minutes. Cool in pan on a wire rack. Spread Chocolate Glaze over cooled brownies, if desired. Cut into bars. Sprinkle with powdered sugar, if desired. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE GLAZE: In saucepan, cook and stir 3 T. butter or margarine, 2 T. cocoa,, and 2 T. milk until mixture comes to a boil. Remove from heat. Stir in 1-1/2 c. sifted confectioners? sugar and 1/2 t. vanilla until smooth.

CARAMEL NUT BROWNIES: Prepare Five-Way Fudge Brownies as directed, except stir 1/2 c. chopped pecans into batter before spreading in pan. Sprinkle batter with 1/2 c. miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6-1/4-ounce package vanilla caramels and 2 T. milk. Cook and stir over medium-low heat until smooth. Drizzle caramel atop brownies. Cool completely. Cut into bars.

PEANUT BUTTER BROWNIES: Prepare Five-Way Fudge Brownies as directed. For frosting, in a medium mixing bowl beat 1/4 c. peanut butter until fluffy. Gradually add 1 c. sifted confectioners? sugar, beating well. Beat in 1/4 c. milk and 1 t. vanilla. Gradually beat in about 1/2 c. additional sifted confectioners? sugar until frosting is easy to spread. Spread frosting atop brownies and sprinkle with 1/4 c. finely chopped dry-roasted peanuts. Cool completely. Cut into bars.
CHOCOLATE CHUNK BRONWIES: Prepare Five-Way Fudge Brownies as directed, except stir in one 2.2-oz. bar milk chocolate, coarsely chopped, and 2 oz. white baking bar, coarsely chopped, into batter.

CRÈME DE MENTHE BROWNIES: Prepare Five-Way Fudge Brownies as directed, except omit vanilla and stir 1/4 t. mint extract into batter. Bake as directed. For frosting, in a medium mixing bowl beat 1/4 c. butter or margarine until fluffy. Gradually add 1 c. sifted confectioners? sugar. Beat in 2 T. creme de menthe. Gradually beat in about 1/2 c. sifted confectioners? sugar until the frosting is easy to spread. Spread atop brownies. In a small heavy saucepan melt 1 oz. semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars.

MAKE AHEAD TIP: Prepare any of the brownie variations as directed, except line the pan with foil, extending foil over the edges of the pan. Grease the foil instead of the pan. Continue as directed; bake and cool completely. Do not frost. Using the edges of the foil, lift the uncut brownies out of the pan and place in a freezer container or bag and freeze up to 1 month. Before serving, thaw for 1 hour. Frost and cut as directed.

[Kitchen Witch]

CHERRY BROWNIES:

- 12 oz pkg(2 cups) semi-sweet morsels, divided
- 1/2 cup salted butter
- 3 large eggs, beaten
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 3/4 cup finely chopped nuts
- 2 cups frozen whipped topping, thawed
- 21 oz can of cherry pie filling

Preheat oven to 350 degrees. Melt 1 cup morsels and butter in large,
heavy saucepan over low heat. Stir until chips are melted and smooth.
Remove from heat and gradually stir in eggs. Slowly stir in flour,
sugar, vanilla and baking soda. Stir in the remaining 1 cup of morsels
and nuts. Spread to a well-greased 13x9 inch baking pan. Bake for 20
minutes or until center is slightly moist. Cool completely in pan.
Spread with whipped topping and top with pie filling. Refrigerate any
unused portion.

[Kitchen Witch]

RASPBERRY-CREAM CHEESE BROWNIES

BROWNIE:
1 ¼ c. flour
¼ t. baking soda
1 c. butter
1 c. cocoa
1 c. sugar
1 jar (10 oz.) all-fruit seedless raspberry preserves
4 eggs
1 t. vanilla

SWIRL TOPPPING:
8 oz. cream cheese
1/3 c. sugar
1 egg
½ t. vanilla
1 c. raspberries
½ c. sliced almonds, optional


Preheat oven to 325* F. Line 13 X 9-inch baking pan with enough foil to overhang sides 2 inches; spray with cooking spray. Combine flour and soda. Melt butter; whisk in cocoa; cook, stirring, until bubbly. Remove from heat. Whisk in sugar and preserves. Stir in eggs and vanilla. Stir in flour mixture; spread in pan.
Beat cream cheese, sugar, egg and vanilla; fold in raspberries. Drop by large spoonfuls onto batter in pan; swirl with spoon. If desired, sprinkle with almonds. Bake 45 minutes or until toothpick inserted in center comes out with moist crumb on it.

[Kitchen Witch]

M&M's Brownie Sundae Cake

21 Oz Fudge brownie mix, prepared
1 Cup M&M's Mini Baking Bits
1/2 Cup Chopped nuts
1 Qt Vanilla ice cream, softened
1/4 Cup Caramel (or butterscotch ice)cream topping

Line 2 9-inch round cake pans with aluminum foil, extending it slightly over the edges of the pan; lightly spray bottoms of each pan with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between the two pans; sprinkle half the M&M's e Mini Baking Bits and nuts over each. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove layers by lifting foil from pans. To assemble cake, place one brownie layer, topping side down in a 9-inch spring form pan. Spread ice cream over brownie layer; drizzle with ice cream topping. Place second brownie layer on top of ice cream layer, with topping side up; press down lightly. Wrap in plastic wrap and freeze until firm. Remove from freezer about 15 minutes before serving. Remove sides of pan.

Cut into wedges.

[Kitchen Witch]

Cheesecake Topped Brownies

1 (21.5 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container prepared chocolate frosting

DIRECTIONS:
Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.

[Kitchen Witch]

Chocolate Bourbon Bundt Cake

1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water

Preheat oven to 325º F. Grease and flour one 10-inch Bundt or tube pan. Next, cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs one at a time mixing well after each one.
Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes.
Make filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the bourbon together. Fold in the toasted pecans.
Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter. Bake at 325º F for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.
For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's sugar, 1 teaspoon of the vanilla, 1 tablespoon of the butter, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached. Spoon over top of the cooled cake.


Chocolate Times Two Bundt Cake

1 (18.25 ounce) package chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (16 ounce) container prepared chocolate fudge frosting

Preheat oven to 350º F. Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix, eggs, oil and water. Beat on low speed until blended. Stir in chocolate frosting. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Chocolate Rum Cake

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water

Preheat oven to 325ºF. Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Mocha Cream Cheese Tunnel Bundt Cake

1 1/4 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons heavy cream
1 (18.25 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans, optional
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess. In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips.
For filling: in a bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream, and melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts, if desired. Mound the cream cheese mixture around the pan, but do not spread to the edges.
Bake in the preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.
For glaze: heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.

[Kitchen Witch]

MARTHA WASHINGTON COVERED CHERRIES

Recipe Ingredients:
60 maraschino w/ stems
3 tbs butter, softened
3 tbs light-colored corn syrup
2 cups sifted powdered sugar
1 lb. chocolate-flavored candy coating


Recipe Instructions:
1. drain cherries well on paper towels for several hours. Line baking sheet w/ waxed paper, set aside.
2. In sm. bowl mix butter & corn syrup. Stir i powdered sugar, knead till sooth (chill if to soft to handle). Shape about 1/2 tea. mixture around each cherry. Place coated cherries, stem up, on sheet. Chill @ 1 hr, or till firm.
3. Melt coating. Line a baking sheet w/ waxed paper. Holding cherries by stem dip into coating. (be sure to completely seal cherry in coatig.) Let excess coating drip off. Place on baking sheet stems up.
4. Chill till coating is firm. Store in an air-tight container in the frigerator. Let ripen for 1-2 wks before serving. Makes 60 pieces.

[Kitchen Witch]

Peanut Butter Chocolate Drops

These are easy and fun to make. Wouldn't be a bad idea to double this recipe.

1/2 cup (1 stick) butter, softened (not melted)
1 cup creamy peanut butter
1-3/4 cups confectioners sugar
1/4 cup light corn syrup
1 12-ounce package semi-sweet chocolate chips
2 teaspoons vegetable oil

Combine butter, peanut butter, confectioners sugar and corn syrup, and mix well. Roll into 1-inch balls, and place in freezer on waxed paper-lined tray or baking sheet for at least 1 hour.

Melt chocolate chips with vegetable oil in the top of a double boiler over hot, but not simmering, water. Stir constantly until smooth.

Remove peanut butter balls from the freezer. Using a fork or skewer, turn each candy piece in the melted chocolate to coat evenly. Transfer to another waxed paper-lined tray. If the chocolate gets too cool, reheat it gently and continue to coat the candy.

Refrigerate until firm, about 15 minutes. To keep, store in an airtight container in the refrigerator for up to one month.

Makes about 30 candies.

[Kitchen Witch]

Kentucky Kernels

1 unbeaten egg white
6 tbs melted butter
6 tbs whiskey
1/2 cup chopped nuts
1 1/2 boxes confectioner's sugar
8 squares semi-sweet chocolate, melted

Combine egg white, butter, whiskey, nuts and sugar, mix well. Chill. Form into small balls. Holding balls w/ a toothpick, dip each one into the melted chocolate to coat. Place on wax paper to harden. Makes 2 dozen.

[Kitchen Witch]

Fancy Liqueur Chocolates

2 cups sugar
1/2 cup water
1/4 cup half-and-half or light cream
1 tablespoon light-colored corn syrup
2 tablespoons Amaretto or coffee liqueur
1 pound dipping chocolate or confectioner¿s coating

1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, water, cream, and light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.

2. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240 degree F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.

3. Remove saucepan from heat. Cool, without stirring, to lukewarm (110 degree F). This should take about 45 minutes. Remove candy thermometer from saucepan. Add Amaretto or coffee liqueur; beat with the wooden spoon until candy becomes creamy and slightly stiff. This should take about 10 minutes.

4. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20 minutes or until dry.

5. Melt the dipping chocolate or confectioner¿s coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces.

Fancy Vanilla Chocolates: Prepare Fancy Liqueur Chocolates as directed above, except substitute 2 teaspoons vanilla for the Amaretto or coffee liqueur.

[Kitchen Witch]

Victorian Gingerbread Valentines

In Victorian times lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread "life cakes" in the shape of hearts.

2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.

Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.

Makes about eight 4 1/2 inch cookies.

[Kitchen Witch]

Valentine Food For Thought

Cabbage always has a heart; Green beans string along.
You're such a cute tomato, Will you peas to me belong?
You've been the apple of my eye, You know how much I care;
So lettuce get together, We'd make a perfect pear.

Now, something's sure to turnip to prove you can't be beet;
So, if you carrot all for me let's let our tulips meet.
Don't squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato's eyes, While sweet corn lends an ear.

I'll cauliflower shop and say, Your dreams are parsley mine.
I'll work and share my celery, So be my valentine.