Valentine Sweets

Subject: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:44 am

Coca-Cola Chocolate Fudge Cake Recipe
1 3/4 C. flour
2 C. brown sugar, packed
3/4 C. cocoa, measured, then sifted
2 t. baking soda
1 t. baking powder
dash salt
2 eggs
1/2 C. oil
1 C. cola
1 C. buttermilk
1 t. vanilla
Cola Frosting (recipe below)

Sift together flour, brown sugar, cocoa, baking soda, baking powder, and salt in large bowl. In center add eggs, oil, cola, buttermilk, and vanilla and whisk about 3 minutes to make smooth, thin batter. Pour into lightly greased 9 x 13 inch baking pan. Bake at 350°F. for 40 - 45 minutes or until cake tests done.

Cool cake. Refrigerate while preparing icing. Frost cake. Cut into squares to serve.

Cola Frosting:
1/4 C. unsalted butter
3 T. cocoa
1/3 C. cola
4 C. powdered sugar

Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat until fluffy and smooth. Use to frost cake.
Makes 8 to 10 servings.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:45 am

Cheesecake In a Cloud

Mix a few spoonfuls each Philadelphia Cream Cheese Spread with Thawed Cool Whip Topping. Spoon onto plate. Using back of spoon, make a depression in the center to a form a "Cloud"

Sprinkle in 1 Crushed Oreo Chocolate Sandwich Cookie

Sprinkle onto bottom and up the sides

Spoon Cherry Pie filling into center.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:45 am

Cherry-Cream Freeze

1 1/2 cups (15 ounce can) condensed milk

1/4 cup lemon juice

2 1/2 cups (1 pound 5 ounce can) cherry pie filling

3/4 cup (9 ounces can) crushed pineapple, well-drained

1/4 teaspoon almond extract

2 cups (1 pint) heavy cream, whipped

In large mixing bowl, combine sweetened condensed milk, lemon juice, pie filling, crushed pineapple and almond extract; mix well. Gently fold in whipped cream until evenly blended.

Turn mixture into a 9 x 8 x 3 inch loaf pan.

Cover tightly with aluminum foil.

Freeze for 24 hours or until thoroughly firm.

Unmold onto serving tray.

If desired, additional whipped cream may be piped through decorator's tube to garnish top and base of dessert

Makes aobut 2 quarts

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:45 am

Chocolate Cheesecake for Two

2 oz (1/4 of 8 oz package) Philadelphia Cream Cheese, Softened

1 tbsp sugar

1 square Bakers Semi-Sweet Chocolate, melted

1/2 cup thawed CoolWhip Whipped Topping

2 oreo Chocolate Sandwich Cookies

Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended

Add whipped topping mix well

Place 1 cookie on bottom of each of 2 paper-lined medium muffin cups or individual ramekins. Fill evenly with cream cheese mixture

Refrigerate 2 hours or overnight

Or if you are in a hurry place in the freezer for 1 hour

makes 2 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:45 am

Dark Cherry Cake

1/2 cup butter

1 cup sugar

1 egg

1 cup sour milk

1 tsp soda

1/8 tsp salt

1-1/2 cup pastry flour

One 4oz bottle maraschino cherries

Chopped and with Juice

Bake at 350 till done.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:45 am

White Chocolate-Coffee Truffles

Ingredients :
Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped

Preparation :

To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until completely chilled and firm. With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies set for about 2 hours before storing in refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:46 am

Peanut Butter Valentines Kiss Bars

Ingredients :
1/2 c creamy peanut butter
1/4 c butter or margarine
1 c light brown sugar, packed
2 ea eggs
1 ts vanilla
2/3 c unsifted all-purpose flour
1 c chopped salted peanuts
16 ea chocolate kisses, unwrapped

Preparation :

Cream peanut butter, butter and brown sugar in mixer bowl until fluffy. Add eggs and vanilla; beat well. Blend in flour, stir in 3/4 cup chopped peanuts. Spread evenly in greased 9x9x2-inch square pan. Sprinkle with remaining peanuts. Bake at 350 F. for 25 to 30 minutes or until lightly browned. Remove from oven; immediately press chocolate kisses in top allowing space for cutting the bars into squares. Cool completely; remove from pan.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:46 am

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.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:46 am

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.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:46 am

Cherries Jubilee

Set aside to drain thoroughly, reserving syrup, the contents of

1 can pitted dark, sweet cherries (about 1-1/2 cups, drained)

Put the reserved cherry syrup into the a pan over direct heat

Stirring occasionally, bring syrup to boiling

Boil about 10 minutes, or until slightly thicker

Mix in the drained cherries

Set over the pan of simmering water until cherries are thoroughly heated

With spoon, gently move cherries in pan occasionally

When ready to serve, spoon into chilled serving dishes

1 qt vanilla ice cream

Heat thoroughly in a small saucepan

2/3 cup brandy

When thoroughly heated, ignite brandy with a match and pour over the cherries

Immediately spoon flaming cherries over ice cream and serve while still flaming

6 to 8 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:47 am

Cherry Foam

Mix together

4 tsp cherry flavored gelatin

3/4 cup hot water

After dissolved stir in

1-1/4 cups dry ginger ale

1-1/2 tbsp lemon juice

Chill until mixture is slightly thicker than consistency of thick, unbeaten egg white

When gelatin is of desired consistency, beat until rounded peaks are formed

1 egg white

1/8 tsp salt

Fold the egg white into the thickened gelatin mixture

Pour mixure into sherbet glasses

Chill until firm

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:47 am

White-Chocolate Nonpareils

Makes about 50

1/2 pound white chocolate, melted and cooled slightly

2 tbsp pink and or red nonpareils

Line baking sheet with parchment paper

Scrape melted chocolate into 1 quart zipper lock plastic bag, press out air, and seal tightly.

Cut small hole in one corner of bag

Pipe quarter sized circles of chocolate onto lined baking sheet

Sprinkle chocolate circles heavily with nonpareils

Let stand until hardened.

About 30 minutes

Transfer to airtight container and store at room temperature for up to 1 week

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:47 am

Cherry Banana Cream Pie

3/4 cup butter, softened, divided

2 cups crushed vanilla wafers (about 60)

3/4 cup confectioner’s sugar

Filling

1 cup heavy whipping cream

1/4 cup sugar

2 tbsp baking cocoa

1 cup chopped walnuts

1 large firm banana, thinly sliced

1/3 cup halved maraschino cherries

Whipped topping, chocolate curls and additional maraschino cherries

Melt 1/2 cup of butter, toss with the wafer crumbs

Press into a 9 inch pie plate

In a small mixing bowl, cream the remaining butter beat in confectioners sugar until combined

Spread over the crust

In another mixing bowl, beat the cream, sugar and cocoa until stiff peaks form

Fold in walnuts, banana and maraschino cherries

Spoon into crust

Cover and refrigerate the pie for 8 hours or overnight

Garnish with whipped topping

Chocolate curls and cherries

Yield 6 to 8 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:47 am

Creamy Caramel Flan

3/4 cup sugar

1 pkg (8oz) cream cheese, softened

5 eggs

1 can (14oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 tsp vanilla extract

In a heavy saucepan over medium low heat, cook and stir sugar until melted and golden, about 15 minutes

Quickly pour into an ungreased 2 quart round baking or soufflé dish, tilting to coat the bottom, let stand for 10 minutes

In a mixing bowl, beat the cream cheese until smooth

Add eggs, one at a time, beating well after each addition

Add remaining ingredients, mix well

Pour over caramelized sugar

Place the dish in a larger baking pan

Pour boiling water into larger pan to a depth of 1 inch

Bake at 350 for 50 to 60 minutes or until center is just set

Mixture will jiggle.

Remove dish from larger pan to a wire rack

Cool for 1 hour

Refrigerate overnight

To unmold, run a knife around edges and invert onto a large rimmed serving platter

Cut into wedges or spoon onto dessert plates, spoon sauce over each serving

Yield 8 to 10 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:48 am

Pecan Fudge Pie

1-1/4 cups light corn syrup

1/2 cup sugar

1/3 cup baking cocoa

1/3 cup all purpose flour

3 eggs

3 tbsp butte, softened

1-1/2 tsp vanilla extract

1/4 tsp salt

1 cup chopped pecans

1 unbaked pastry shell (9inches)

Whipped cream, optional

In a large mixing bowl, beat the first 8 ingredients until smooth

stir in nuts, pour into pie shell

Bake at 350 for 55 to 60 minutes or until set

Cool completely

Garnish with whipped cream if desired

Yield 6 to 8 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:48 am

Chocolate Raspberry Cream

2 cups heavy cream

1/2 tsp vanilla extract

1 pkg (4oz) sweet cooking chocolate, grated fine

2 pkgs (10oz each) frozen raspberries, thawed and thoroughly drained

Whip cream with vanilla

Blend in chocolate, and then fold in berries

Spoon into individual serving dishes or large glass serving bowl

Chill thoroughly

Makes 6 to 8 servings

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:48 am

Sweet Heart Cake

1 pkg (15oz) angel food cake mix

Strawberry Filling

3 cups heavy cream

Small silver dragees

1 paper doily cut into heart shape

6 small pink roses and several rosebuds

9 inch narrow pink velvet ribbon

Preheat oven to 375F

Line bottom of heart shape pan (12 cup or No. 4 size) with waxed paper

Make angel food cake as package label directs, turn into pan

Bake, on lowest shelf of oven, 35 to 45 minutes

Let cool completely, in pan, on wire rack

Meanwhile, make Strawberry Filling

With sharp knife, gently loosen side of cake from pan

Turn out onto serving plate, remove paper from bottom

With wooden picks, mark depth of cake into thirds

With a serrated knife, slice off top third crosswise, reserve

With fork, hollow out center third of cake

Leaving a 1/2inch thick edge all around

Remove picks

Pour Strawberry Filling into hollow

Refrigerate cake, uncovered, until filling is firm at least 30 minutes

Set reserved layer on top of cake

To Frost and Decorate

In medium bowl, beat cream with rotary beater just until stiff

With 2/3rds of whipped cream, smoothly frost top and side of cake

With rest of cream in pastry bag, using No 6 decorating tip, pipe, double row of rosettes, one on top of the other, around top edge of cake, to outline heart shape

Also, pipe row of rosettes around base and down point of heart

Top each rosette with silver dragee

Refrigerate several hours, or until ready to serve

Just before serving, put doily on cake, and arrange ribbon tied roses and rosebuds

Lift off doily and flowers before cutting cake

Makes 12 servings

Strawberry Filling for Sweetheart Cake

1 pkg (10oz) thawed sliced strawberries

1 cup hot water

1 pkg (6oz) strawberry flavored gelatin

1/2 cup finely chopped almonds

1/2 cup heavy cream

1/4 cup kirsch, or 1-1/2 tsp almond extract

Drain strawberries, reserving 1/2 cup juice, Crush with potato masher

Pour water over gelatin in bowl, stirring until gelatin is dissolved

Stir in reserved strawberry juice, berries, and almonds

Refrigerate until consistency of unbeaten egg white at least 1 hour

In small bowl, beat cream with rotary beater just until stiff

With wire whisk or rubber scraper, gently fold kirsch and whipped cream into gelatin mixture until well combined

Refrigerate until slightly jelled, not firm

About 30 minutes

Use as filling for Sweetheart Cake

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:48 am

MOUSSE-FILLED CHOCOLATE HEARTS

White chocolate plus dark chocolate equals the ultimate combination. Here's a
dessert sandwich of white and dark chocolate hearts filled with luscious
chocolate mousse. Keep the hearts cold as you work with them (and until
serving) to prevent breakage.
Hearts
10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
8 ounces semisweet chocolate, chopped

Mousse
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons unsalted butter

1/3 cup sugar
2 tablespoons water
1 tablespoon light corn syrup

2 large egg whites
1/8 teaspoon cream of tartar

1/2 cup chilled whipping cream
1 teaspoon vanilla extract
Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover
each pan bottom with parchment paper; press paper into butter to anchor.
Stir white chocolate in top of double boiler over barely simmering water until
melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet
chocolate in clean top of double boiler over simmering water until melted.
Spread semisweet chocolate over second sheet of parchment. Chill both sheets
until chocolates are dry but still slightly flexible when edge of parchment is
lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate
(do not let chocolate harden completely).
Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into
chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill
until firm, about 30 minutes.
For Mousse:
Combine both chocolates and butter in small saucepan. Stir over low heat until
smooth. Cool slightly.
Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir
over low heat until sugar dissolves. Increase heat; boil until candy
thermometer registers 238°F, tilting pan if necessary to submerge bulb of
thermometer and brushing down sides of pan with wet pastry brush, about 4
minutes.
Meanwhile, using electric mixer, beat egg whites and cream of tartar in large
bowl until soft peaks form.
Gradually add boiling syrup to whites, beating until firm peaks form and
meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate
mixture into cooled meringue.
Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate
mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day
ahead. Cover separately; keep chilled.)
Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around
hearts, if necessary, to free from sheet of chocolate. Place on baking sheet
and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out
hearts from second sheet, reserving trimmings in another small saucepan.
Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving
1/2-inch border. Top each with another chocolate heart. Refrigerate.
Using fork, stir dark chocolate trimmings over very low heat just until melted.
Using another fork, stir white chocolate trimmings over very low heat just
until melted. Using another fork, stir white chocolate trimmings over very low
heat just until melted. Dip tines of fork into dark chocolate; wave fork over
hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours.
Serve cold.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:49 am

VALENTINE LOLLIPOPS
Safflower oil
2 Plastic 6-count lollipop mol --
(available at many stores)
8 ounces Imported white chocolate -- (such as Lindt
8 ounces Imported bittersweet chocolate --
12 Lollipop sticks
12 Red cellophane bags (optional
12 Gold ribbons (optional)

Lightly oil lollipop molds. In small bowl set over saucepan
of simmering water, stir white chocolate just until melted
and smooth. Remove bowl from over water.
In another small bowl set over same saucepan of simmering
water, stir bittersweet chocolate just until melted and
smooth. Cool chocolates slightly. Drizzle small spoonful of
white chocolate into bottom of each mold. Drizzle small
spoonful of bittersweet chocolate over. Using toothpick,
swirl chocolates slightly to marbleize. Repeat layering of
chocolates and swirling until molds are filled. Insert
lollipop sticks into groove in molds and rotate sticks to
coat with chocolate. Gently tap molds on work surface to
release air bubbles. Refrigerate lollipops until very firm,
at least 3 hours or overnight. Refrigerate cookie sheets
until chilled. Invert molds onto chilled cookie sheets.
Gently bend corners to release lollipops (it may be
necessary to let molds stand 30 seconds and then repeat
bending). If desired, insert each lollipop into cellophane
bag and tie decoratively with ribbon.
(Lollipops can be prepared 3 days ahead. Cover tightly and keep
refrigerated.)
COMMENTS: Two plastic lollipop molds,each
containing six 2-inch heart-shaped depressions, are needed
to make these simple candies.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:49 am

VALENTINE CANDY HEART

1 3/4 cups Pecans; toasted -- divided
16 ounces Semisweet chocolate
1/4 cup Butter or margarine
12 ounces White chocolate -- chopped
3/4 cup Flaked coconut

Grease a 8-inch heart-shaped cakepan; line bottom with wax paper.
Grease wax paper. Sprinkle 1 cup pecans evenly in pan.

Combine semisweet chocolate and butter in the top of a
double boiler; bring water to a boil. Reduce heat to low;
cook until chocolate and butter melt, stirring
occasiionally. Remove from heat.

Place white chocolate in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until white
chocolate melts, stirring occasionally. Remove from heat.

Drizzle 1/2 cup semisweet chocolate mixture over pecans.
Drizzle 1/2 cup white chocolate over semisweet chocolate.
Chill mixture in pan 15 minutes or until firm.

Set aside 1/2 cup semisweet chocolate mixture. Combine
remaining semisweet chocolate mixture, remaining 3/4 cup
pecans, and coconut; stir well. Spread coconut mixture
evenly in pan over chilled chocolate. Chill 15 minutes or
until firm.

Reheat reserved 1/2 cup semisweet chocolate mixture in top
of double boiler, if necessary. Repeat procedure for
remaining white chocolate, if necessary. Spoon reserved
semisweet chocolate and reserved white chocolate by
tablespoonfuls over coconut mixture, making sure chocolates
do not overlap. Cut through melted chocolates with a knife
to create a marbled effect. Cover and chill candy heart
several hours or until firm.

Carefully invert heart; peel off wax paper. Invert again
onto a serving plate, or if desired, wrap in decorative
cellophane. Serve at room temperature; cut candy with a
sharp knife. Yield 2 pounds.

Subject: Re: ~~Valentine Sweets~~ Wed Nov 12, 2008 12:49 am

DECADENT CHOCOLATE TRUFFLES

3 cups (18 ounces) semisweet chocolate chips
1 14-ounce can chocolate condensed milk
1 tablespoon vanilla extract
Coatings: chopped toasted nuts, flaked coconut, chocolate sprinkles,
unsweetened cocoa, confectioners' sugar or colored sugars

In a saucepan, over low heat, melt chips with sweetened condensed
milk. Remove from heat; stir in vanilla.

Chill 2 hours or until firm. Shape into 1-inch balls. Roll in any of
the listed coatings.

Chill 1 hour or until firm. Store in a tightly covered container.

Yield: 6 dozen truffles.

~~Valentine Sweets~~

Valentine Sweets