~~~~Valentine Recipes~~~~

Thanks for stopping by my Valentine Recipes page. 

Some sweet valentine recipes for all lovers to enjoy.

 

Chocolate-Strawberry Cones
Makes 12 cones

• 3 tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup sugar
• 1 egg white
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped pistachios

Filling:

• 1 cup whipping cream
• 2 tablespoons Framboise (Raspberry liquor)
• 4 ounces strawberries, hulled

Preheat oven to 400 F (205?C). Grease and flour 3 baking sheets. Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in centre. Add egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with nuts. Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a cornet mould, holding in position until set. Remove from moulds. To prepare filling, in a small bowl, whip whipping cream and Framboise until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle. Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and decorate with a strawberry slice.

Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or they will begin to set before you have time to roll them up.

 

Chocolate Cups with Raspberry Mousse
Yield: 4 servings

• Chocolate Cups
• 8 oz Semisweet chocolate
• Balloons, small

Mousse

• 2 cps raspberries, fresh or frozen (you can substitute mango, strawberries or kiwi for flavour & colour changes)
• 1/4 cp sugar
• 1 cp whipping cream

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up as many balloons as cups you need. Use small balloons and don't blow them up very big (about the size of an apple.) Dab a little melted chocolate onto a wax paper lined cookie sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet. Refrigerate until hard. Repeat for remaining balloons. If cups are very thin, dip again. When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup. Fill cups with chocolate or raspberry mousse or fill with ice cream.

Another possible filling: Puree raspberries in food processor with sugar. Whip cream until stiff. Fold in raspberry puree.

 

CRANBERRY PUNCH

• 2 64-ounce bottles cranraspberry or cranapple drink
• 1 12-ounce can apple punch, frozen
• 2 tablespoons red hearts candy
• 1 12-ounce can orange juice, frozen
• 1 1/4 2-liter bottles Seven-Up (or similar cola)
• 1 1/2 jiggers rum or 1 cup Southern Comfort (optional)

Chill ingredients. Add Seven-Up last. Mix in large punch bowl. Float orange slices on top. You may add an ice ring with flowers frozen inside, depending on the occasion. Serves a party!

 

Fudge Valentine Cake

• 2/3 c Butter or margarine- softened 
• 1 3/4 c Sugar 
• 2 Eggs 
• 1 tsp Vanilla extract 
• 1 3/4 c All-purpose flour 
• 3/4 c HERSHEY'S Cocoa -OR- European Style Cocoa 
• 1 1/2 tsp Baking soda 
• 1 tsp Salt 
• 1 1/2 c Dairy sour cream

Pink Butter cream Frosting

• 1/2 c Butter or margarine- softened
• 4 1/4 c Powdered sugar
• 4 tbsp to 5 tbsp Milk
• 2 tsp Vanilla extract
• 1/4 tsp Red food colour
• Maraschino cherries, or Chocolate curls (optional)

Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.* In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare PINK BUTTER CREAM FROSTING. Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired.

10 to 12 servings.

PINK BUTTER CREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food colour.

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

 

POACHED PEARS WITH WARM RASPBERRY SAUCE

• 2 pears
• 1/3 cup pear nectar
• 2 teaspoons cornstarch
• 1 tablespoon plus 1 teaspoon sugar
• 1/2 cup fresh or frozen raspberries

Peel the pears, leaving the stems intact. Place the pear nectar in the bottom of a microwave or conventional stove-top steamer, and transfer the pears to the steamer. Cover and cook at high power or over medium-high heat for 4 to 5 minutes, or until just tender. Drain the pears, reserving the nectar. Cover the pears and chill for several hours or overnight.
To make the sauce: Place the cornstarch and sugar in a small saucepan, and stir to mix well. Stir in 1/3 cup of the reserved nectar, and cook and stir over medium-low heat until the mixture is thick and bubbly. Stir in the raspberries, and cook and stir for another minute or two, or until thick and bubbly. Place the chilled pears in individual serving dishes, and pour the warm sauce over the fruit. Serve immediately. Serves 2. Recipe may be increased for additional servings.

 

Sweetheart Coffee Cake 

• 4 1/2 to 5 cups all-purpose flour divided 
• 1/2 cup sugar 
• 1 1/2 teaspoons salt 
• 2 pkgs. ( 1/4 oz. each ) active dry yeast 
• 1/2 cup milk 
• 1/2 cup water 
• 6 tablespoons butter or margarine, divided 2 eggs 

FILLING: 

• 3/4 cup packed dark brown sugar 
• 1/2 cup chopped blanched almonds, toasted 
• 1/3 cup chopped maraschino cherries 
• 1 tablespoon all-purpose flour 
• 2 teaspoons almond extract 

GLAZE: 

• 1 1/2 cups confectioners' sugar 
• 2 tablespoons butter or margarine, softened 
• 2 to 3 tablespoons milk 
• 1/2 teaspoon vanilla extract In a mixing bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. 

Heat milk, water and 4 tablespoons butter to 120-130 degrees. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form soft dough. Turn onto a floured board, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Divide in half. Roll each half into a 26-in. X 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style from long end; pinch to seal. Place seam side down on greased non-stick baking sheets or baking pans lined with parchment paper. Shape each roll into a heart; seal ends. Cut from outer edge two-thirds through cake every 1 inch and turn each section out. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove immediately from baking sheets to wire racks. Cool completely, remove parchment paper if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

 

Truffle Heart Cookie

Cookie Dough:
Mix and whip together . . .

• Butter 1LB
• Sugar 1LB
• Honey 1.33 LB

Add to butter mix:

• Eggs 3 pc's

Mix together and add to butter mix:

• Unbleached flour 2.25 LB
• Salt 1/2 tsp
• Baking Soda 1 Tablespoon

Dough yields 3.33 LBS
Do NOT over mix once flour has been added, just mix slightly, cool in fridge, then roll out about 1" thick and use a heart cookie cutter to create cookies. Bake at 350. Chill before filling with truffle cream.

Truffle cream filling (canache)

• 2 parts Swiss chocolate
• 1 part whip cream

Heat whip cream and pour on to finely chopped chocolate, stir immediately, let chill until firm and then fill cookies making a sandwich.

 

For more great Valentine recipes, try these sites!

• Cupids Love Recipes
• Food for Love
• Love Recipes
• Valentine's Day Fondue Recipe
• Valentine's Day Recipes
• Valentine Day Treats
• ZIA Valentines

 

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