VALENTINE'S DAY RECIPES

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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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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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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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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

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

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.