Tuesday, October 23, 2012

Valentines Day favorites

Chocolate Mocha Sweethearts

4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Café, or any other flavor
6 squares BAKER'S Semi-Sweet Chocolate

HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate. Refrigerate until chocolate is firm.


Strawberry cobbler

Old-fashioned but still a favorite, this fruit filled cobbler recipe features spring strawberries sweetened just right and tucked into a crisp crust. It's the perfect finish for an Earth Day celebration -- or any other occasion.

For fruit filling:
•1 cup water
•1/2 cup organic cane sugar
•1 tablespoon arrowroot
•16 ounces fresh strawberries, rinsed, tops removed and sliced in half
For cobbler topping:
•1 cup flour
•2 teaspoons baking powder
•1/3 cup oats
•3 tablespoons brown sugar
•1/2 teaspoon kosher salt
•4 tablepoons (1/2 stick) organic butter

1.Preheat oven to 400 degrees F; butter a medium-size baking dish and set aside.
2.In small saucepan, whisk together water, sugar and arrowroot over medium heat until sugar dissolves and sauce thickens.
3.Add strawberries and coat well. Simmer on low heat until berries soften slightly, about 3 minutes. Pour berry mixture into baking dish.
4.To make cobbler topping: Sift flour, baking powder, oats, brown sugar and salt together in a medium bowl.
5.Spoon cobbler mixture over strawberries. Bake in oven for 40-45 minutes, until topping crusts over and gets firm.
f you don't have arrowroot on hand, substitute 2-1/4 teaspoons of corn starch.
Tips & Tricks
Don’t worry if the strawberry mixture starts to bubble over and coat the cobbler while it’s in the oven; the syrup will give the topping added flavor.


Raspberry-Almond Coffee Cake

Almonds are commonly know today as wedding favors; in ancient times they
were used abundantly in folk remedials, especially for sleep and
The air-like qualities of this nut, when combine with the water element
of raspberries, allows abundant love to sprinkle like rain, encourages
health, and expresses joy.

1/4 cup butter, softened
2 cups self-rising flour
1 cup sugar 1/2 cup brown sugar
1/4 cup butter, melted
4 oz. almond paste, chopped
1 egg
1/3 cup slivered almonds
1 cup milk
1 cup raspberries
2 teaspoons vanilla or almond extract

Preheat the oven to 350° F and grease a 9 x 9 x 2-inch pan. In a
medium-sized bowl, beat the softened butter, sugar, egg, milk, and
extract at low speed until smooth. Add the flour; beat at low speed for 4
Spread half the batter in the baking dish. Mix the melted butter, brown
sugar, almond paste, almonds, and raspberries. Sprinkle half the brown
sugar mixture on top of the batter. Spread the rest of the batter; top with
the remaining brown sugar mixture. Bake until a knife inserted near the
middle comes out clean, about 45 minutes.
Yields 12 pieces

Note If you are not using self-rising flour, add 3 teaspoons baking
powder and 1 teaspoon salt.
Variation Strawberries, blueberries, or cranberries may be substituted
for the raspberries in this recipe. Cranberries may need additional
Magical Attributes Happiness, celebration, romance; well-being of body,
mind, and spirit.
Celebrations Handfasting or courtship rituals, Valentine's Day, Sweetest
Day, anniversaries, and May Day.


Herbal Potpourri valentines

2 oz. sweet woodruf
1 oz. each red rose petals and red clover tops
3 oz. rose hips
3 tonka beans, sliced
1 oz. orris root, cut
30 drops essential oil of choice

Cut muslin hearts and sew together sachets,
leaving an opening for the herbs. Tuck some of the potpourri mixture
into each sachet, close up opening and trim with lace and a ribbon for


Peanut butter Kisses

"Sort of peanut butter divinity."

2 egg whites
1/8 teaspoon cream of tartar
2/3 cup white sugar
1/2 cup creamy peanut butter

Beat egg whites and cream of tarter until soft peaks form. Gradually add sugar, beating constantly until stiff. Fold in peanut butter until just mixed.
Drop by teaspoon onto greased cookie sheet. Bake at 300 degrees F (150 degrees C) about 25 minutes until lightly browned. Remove from cookie sheet at once and cook completely on racks.


Lovers parfait

2 cups cold  milk
1 pkg. (1.4 oz.) JELL-O Chocolate  Instant Pudding
1 cup sliced fresh strawberries
6 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2/3 cup)
1/4 cup thawed COOL WHIP  Whipped Topping

BEAT pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
SPOON 1/3 of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the berries and cookies. Repeat layers. Cover with remaining pudding mixture and COOL WHIP.

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