This issue "V as in Valentine" 01-31-201
3

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Index
1. Valentine Brownie Hearts
2. Valentine Cookies
3. Valentine Cupcakes
4. Valentine Fortune Cookies
5. Valentine Fortunes
6. Valentine Greetings
7. Valentine's Day Punch
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1. Valentine Brownie Hearts


Categories: Desserts, Cakes

Yield: 6 Servings

      4 Squares unsweetened chocolate 3/4 c (1 1/2 sticks) margarine      
      2 c  Sugar
      3    Eggs
      1 ts Vanilla
      1 c  Flour
      1 c  Chopped nuts (optional)
  2 2/3 c  Halved strawberries
      8 oz Tub chocolate nondairy
           Whipped topping


Heat oven to 350 degrees F (325 degrees F for glass dish). Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles. Grease foil.

Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into heart shapes with cookie cutter.

Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries. Serve immediately. Makes 10 to 12 heart shaped brownies or 5 to 6 servings.

Carol's note: Less calories if only a single layer of brownie is used, increasing total servings to 10 or 12.

Source: Daily Local News, February 9, 1994

Source: FreeGroups.net
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2. Valentine Cookies


Categories: Biscuits

Yield: 4 Servings

3/4 c Margarine or butter, softened
3/4 c Honey
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/2 c Finely chopped almonds

Preheat oven to 300 degrees.

In a large bowl, beat margarine, honey and almond extract with an electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. Mix in almonds. On ungreased cookie sheets, shape 1/2-cup portions of dough into heart shapes, no more than 1/2-inch thick. Decorate as desired by following one of the tips below or by using a tooth-pick, fork or other kitchen tool to create a design. Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from pan.

Decorating tips:

You can create a design on top of the cookies using white or colored candy sprinkles.

Or you could crimp the edges of heart, making a design using the tines of fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered sugar.

If you are an experienced baker, you may want to paint a design with a simple egg-yolk paint. Separate an egg; put the egg yolk in a small bowl and mix with 1/2 teaspoon water and enough red food coloring to make the desired sired shade of red. Using a clean paint brush, paint a design on cookie using the colored yolk. Or place a small doily on cookie and, using a clean, stiff brush, work the egg paint through the cutouts and create a lacy effect. Remember that this is all done before the cookies are baked.

Makes 4 large cookies.

CHERI SWOBODA FOODday home economist, from the Oregonian's FOODday, 2/9/93.

Source: FreeGroups.net
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3. Valentine Cupcakes


Categories: Valentines, Cupcakes

Yield: 24 Servings     

    24    Reynolds bake cups
      1 pk (14.5 oz.) white cake mix
      1 cn White or pink ready to spread frosting
           Red cinnamon candies
           Chocolate candy bars

Place bake cups in muffin pans; set aside. Preheat oven to 350F.
Prepare cake mix following package directions for cupcakes.
Fill bake cups 2/3 full with cake batter.
Bake 18-23 minutes, following package directions. Cool.
Frost cupcakes with white or pink frosting. Place red cinnamon candies around cupcake edges, Stand two chocolate heart candies in center of frosting or use a small cookie cutter to cut hearts from a chocolate candy bar. (To prevent chocolate candy bar from cracking, open wrapper and soften in microwave on DEFROST, 30% power, 15 to 30 seconds.)

Source: FreeGroups.net

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4. Valentine Fortune Cookies


Categories: None

Yield: 1 Servings           

      Nonstick cooking spray
      1 tb Unsalted butter
      4 lg Egg whites
      1 c  Superfine sugar
      1 c  All-purpose flour; sift
      1 pn Salt
      3 tb Heavy cream
      1 ts Almond extract


Heat oven to 400~. Spray a cookie sheet liberally with cooking spray. Melt butter in a small saucepan over low heat; set aside. In the bowl of an electric mixer, combine egg whites and sugar and beat on medium speed for about 30 seconds. Add flour and salt and beat until combined. Add butter, heavy cream and almond extract and beat until combined, about 30 seconds. Pour 1 tablespoon of batter onto half of the baking sheet and spread with the back of the spoon into a thin 5" circle; repeat on the other half of the sheet. Bake until the edges turn golden brown, about 8 minutes. Remove baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula (an offset spatula, available at specialty kitchen shops, works best) under one of the cookied. Lift it up and place it on a clean kitchen towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index finger inserted at each open end and slide your thumbs together along the bottom line. Press into the center while bending the 2 open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot fold it into the shape. Place the cookie on the kitchen towel to cool and shape the second cookie. Repeat until all the batter is used up. To speed up the process, bake 4 cookies at a time, staggering 2 cookie sheets by 4 minutes to give you time to shape. To avoid wasting batter, try the shaping process with a circle of paper first. Posted to EAT-L Digest 19 Mar 97 by Teasel

Source: FreeGroups.net
 
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5. Valentine Fortunes


Categories: Cookies, Gifts

Yield: 15 Cookies      

      4 lg Egg whites
      1 c  Superfine sugar
      1 c  Flour; sifted
      1 pn Salt
      5 tb Unsalted butter; melted
      3 tb Heavy cream
      1 ts Almond extract

In bowl of mixer, combine egg whites and sugar and beat on medium for 30 seconds. Add flour and salt and beat to combine. Add butter, cream and almond extract and beat 30 seconds until combined.
Pour 1 tbsp batter onto half of a sprayed baking sheet. Spread with spoon into 5" circle. Repeat on other half of sheet. Bake at 400F for 8 mins, until edges are golden.
Working quickly, slide spatula under one cookie. LIft and place on dish towel. Fold cookie in half, pinching at top to form loose semicircle. Insert index fingers into ends, press indentation into centre of cookie while bending ends together to form fortune cookie. This should take about 10 seconds; once cookie hardens, you cannot fold it. Repeat with other cookie and continue until all batter is used.
Write messages on long strips of art paper, and thread through cooled cookies.

Contributor: "Good Things" Martha Stewart

Posted to recipelu-digest Volume 01 Number 476 by Cathleen on Jan 08, 1998

Source: FreeGroups.net
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6. Valentine Greetings


Categories: Holiday/val, Desserts

Yield: 24 Servings      

      3 tb Margarine; melted
     10 oz Miniature marshmallows; melted
      6 c  Valentine crispy rice cereal
  4 1/4 oz Red decorating icing; or white
     16 oz Reduced fat vanilla frosting


In a saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Press mixture into a 13 x 9" pan, coated with cooking spray. Remove from pan and place on foil-lined cutting board. Using red decorating icing, make straight line 9" across the center of mixture. On left side of line, make heart-shaped design using frosting. On the right side of line , write your own personalized message using red decorating icing. For a finishing touch, trim edges of greeting using frosting.

Serving Ideas : Cut into 2" squares.

Recipe by: Kellogg Company

Posted to recipelu-digest Volume 01 Number 569 by RecipeLu <recipelu@geocities.com> on Jan 21, 1998

Source: FreeGroups.net

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7. Valentine's Day Punch


Categories: None

Yield: 1 Servings     

      2 c  Chilled grape juice
      4 c  Chilled orange juice
      8 c  Ginger ale
    1/4 c  Sugar
      2    Oranges


Mix all ingredients except oranges. Peel oranges and remove all seeds. Float orange pieces on top. Chill and serve.

Posted to recipelu-digest Volume 01 Number 293 by Monica Boggs on Nov 23, 1997

Source: FreeGroups.net

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