VALENTINES DAY RECIPES

Method

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
• In a small bowl stir until smooth the boiling hot water and the cocoa powder.
• Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.
• Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract.
• Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
• Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
• Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
• You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

• Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
• Remove from heat and let cool to room temperature.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
• Add the sugar and beat until it is light and fluffy (about 2 minutes).
• Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated.
• Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
• Makes about 16 cupcakes

Method

• Put a handful of candy melts into an open zipper sandwich bag.
• Microwave candy in bag for 30-40 seconds or until melted.
• Cut one corner of the bag with scissors to squeeze melted candy through.
• Gently squeeze chocolate out of bag and into the molds.
• Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
• Place in refrigerator until set.
• Pop out of molds and serve.Decorating.

• Polka dots: Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
• Drizzles: Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
• 3D Drizzles: Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

Method

• In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar.
• Knead dough, and form it into balls with a cherry wrapped in the middle.
• The balls should be approximately the size of walnuts.
• Place balls in the freezer to chill. In a double boiler, melt chocolate chips and shortening together.
• Dip the cooled balls in the chocolate, let cool on parchment paper.

Method

• SHAPE an entire package of cookie dough into heart shape on greased baking sheet. (Note: Be sure dough is well-chilled before shaping.)
  
• BAKE according to package directions, adding 3 to 4 minutes to the baking time on the package. Cool on baking sheet for 1 minute; carefully loosen cookie with spatula. Cool on baking sheet completely.
• DECORATE with candies, icing and melted chocolate..

Method

• Turn up the oven temperature to 350 degree F.
• Pour butter into one mixing bowl.
• Add in sugar and combine well until the mixture is fluffy.
• Add in eggs and beat, one at a time, until mixed well.
• Pour flour, baking powder and wheat germ into the other bowl and mix well.
• Pour vanilla, almond extract and lemon rind into the milk and combine.
• Add dry ingredients to creamed mixture alternating with milk until combined.
• Add in flavored dried fruits. Butter and flour a 2-quart tube pan. Scoop up and lay batter into this. 
• Bake batter for close to an hour or until a toothpick inserted in the middle of the cake comes out clean.
• Leave the cake in the pan to cool for 10 minutes.
• Transfer cake to a rack and let cool.

Method

• Turn up the oven temperature to 300°F.
• Lay chocolate in the top of a double boiler and melt over hot water. Give it some time to cool.
• Blend cream cheese and sugar in a mixer.
• Add in eggs and vanilla. Continue to mix until smooth.
• Add in chocolate and sour cream. Blend well.
• Pour the mixture into a greased and floured 9-inch springform pan and bake for about half-an-hour or until the outer edge is set and the inner centre is still smooth and shiny.
• Switch off the oven. Leave the door slightly open, and let the cake cool in the oven for about an hour.
• Transfer to a refrigerator and chill. 
• Take out 3-5 mins before needed. Remove the pan sides before serving.

• Pour cream into a small bowl and whip cream until you see firm peaks.
• Pour in sugar, sour cream and liquer. Beat.
• Scoop whipped cream mixture using a spoon and pour over cake.
• Sprinkle chocolate curls on the top of the cake for garnish.
• Chill until you serve.

Method

• Put butter, sugar, milk and cocoa in pan.
• Boil 1 or 2 minutes.
• Add peanut butter, oats, and vanilla.
• Drop on wax paper cool.

Method

• Combine sugar and water.
• Cook to soft ball stage.
• Add cinnamon and salt and mix well.
• Add the pecans.
• Stir until it hardens.
• Pour out and let cool.

Method

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

Method

• 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.

• 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. .

Method

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

Method

• Sift the sugar with the baking powder and salt.
• Combine the egg whites, vanilla, vinegar, and water.
• Add the sugar mixture, 1/2 teaspoon at a time, to the egg whites, alternating with a few drops of the liquid, beating constantly.
• When all combined, continue to beat for several minutes.
• Place large spoonfuls on baking sheet and shape into shallow cups.
• Bake at 225 degrees F. for 45 minutes to 1 hour.
• Remove the meringues form the sheet quickly and cool them on rack.
• Fill with the strawberries..

Method

• In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
• Swirl the butter in the custard cup, coating sides and bottom.
• Pour the excess butter from the custard cup into the beaten egg.
• Stir in the dark corn syrup and vanilla.
• Stir together flour and baking powder.
• Stir flour mixture into egg mixture.
• Gently fold in chopped pecans.
• Pour the pecan mixture into the buttered 15-ounce custard cup.
• Microwave, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
• Sift a little powdered sugar a top.
• Serve warm with light cream, if desired.

Method

• Combine the sugar, flour, baking soda, and salt.
• Mix well; stir in raisins and milk.
• Put in a greased 8"x11" pan and bake at 350 degrees for 30-35 minutes.

Method

• Combine the sugar, flour, baking soda, and salt.
• Mix well; stir in raisins and milk.
• Put in a greased 8"x11" pan and bake at 350 degrees for 30-35 minutes.

Method

• Dissolve jello and cinnamon red hots in boiling water; set aside and let cool till room temperature
• When jello is cooled, add pineapple and applesauce.
• Pour into oiled 8-cup mold.
• Chill before serving.