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Big Valentine Cookie
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Valentine's Day
Stuffed French Toast
Categories: Breads, French, Breakfast
1 Loaf large diameter french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package American Cheese
In a large skillet fry the bacon and breakfast sausage, together but separately, until done.
While the meat is cooking, slice the french bread into eight slices approximately 1 1/2" to 2" thick; then slice each slice 3/4 of the way through again.
Mix the milk, eggs, sugar cinnamon and vanilla together into a batter in a deep bowl; set aside.
Take up the bacon, sausage and ham and divide each into eight equal parts
Dip each piece of bread into the batter and submerge it so that both sides and edges are coated.
Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again.
Fry the stuffed batter-coated bread slices in a lightly oiled skillet until golden brown on the outside and the cheese is melted on the inside.
Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...)
Caramel Cinnamon
Muffins for Valentines Day
Categories: Muffins, Cakes
3 tb Butter, divided
2/3 c Brown sugar, divided
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1 Egg
1 c Milk
Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar
in each cup.
Sift flour, baking powder, salt and cinnamon together.
Beat egg; add milk, butter and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.
Fill prepared muffin pans 3/4 full and bake at 425 degrees F. for 18 to 20 minutes.
Valentines Day
Breakfast Dish
Categories: Breakfast, Cheese/eggs
Filling:
1 1/2 c Finely chopped mushrooms
1/4 c Sliced green onion
1 tb Margarine or butter
1 tb All-purpose flour
Ds pepper
1/4 c Milk
Egg Mixture:
1/2 c All-purpose flour
2 c Milk
2 tb Margarine or butter
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
4 Eggs, slightly beaten
1 c Shredded cheddar cheese
Filling:
Cook mushrooms and onion in margarine or butter till tender (about 5 minutes).
Stir in flour and pepper. Stir in milk all at once.
Cook, stirring over low heat until thickened and bubbly; set aside.
Egg Mixture:
Combine flour and milk in medium saucepan. Cook and stir over medium heat until
thickened.
Stir in the margarine or butter till melted.
Stir in salt, pepper and nutmeg. Add eggs, and stir until combined. Stir in 3/4 cup of the cheese.
Pour half of the egg mixture into a lightly greased 12x7-1/2x2-inch baking dish.
Spoon mushroom mixture over egg mixture. Top with the remaining egg mixture.
Bake in 400-degree oven 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese.
Let stand 5 minutes.
If desired, garnish with finely chopped red pepper.
Makes 6 servings.
Chocolate-Dipped Strawberries
1 pt Strawberries with stems on
-(preferably a
Long-stemmed variety),
-washed and
Patted dry
4 oz Semisweet chocolate
1 tb Cooking oil
Spread strawberries on a working surface with wax-paper-covered tray nearby. You
will also need one or two bamboo skewers or other picks.
In the top of a double boiler over hot water, melt the chocolate with the
cooking oil, stirring to mix thoroughly. (The cooking oil will add a beautiful
shine to the completed sweet.)
Place melted chocolate near working surface, but keep chocolate warm.
One at a time, insert the skewer in the stem end of a strawberry and dip into
the chocolate. Lift out and shake any excess chocolate back into the pot.
Place the strawberry on the wax paper and continue with the remaining berries.
The strawberries should set for about 10 minutes before being served.
Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during
which time the chocolate will harden.
Gingerbread Hearts
4 1/2 c Unsifted all-purpose flour
2 ts Ground cinnamon
2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Salt
1 c Vegetable shortening
3/4 c Sugar
1 c Light molasses
1 lg Egg
Combine flour, cinnamon, ginger, cloves, and salt.
In a separate bowl, thoroughly blend shortening and sugar. Add molasses and egg
and beat well.
Add the flour mixture and mix until a stiff dough forms.
Shape dough into 3 equal balls; cover and set aside until ready to roll out.
Preheat oven to 350 degrees F.
Lightly grease and flour 2 cookie sheets.
Between 2 pieces of floured waxed paper, roll out one ball of dough to about 1/4-inch thickness. Remove top piece of paper.
Using heart-shaped cookie cutter, cut out as many hearts as possible and
place about 1/2-inch apart on cookie sheets.
Bake for 10 to 15 minutes or until firm and golden brown.
Cool on wire racks.
Valentine Cookies
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 a
fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered sugar.
You can also 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 shade of red. Using a small 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.
Cocoa Raspberry Sweethearts
2/3 c Flour, all purpose
2/3 c Cocoa
1/2 ts -Salt
5 Eggs; separated
1/2 ts Cream of tartar
1 1/2 c Sugar; divided
2/3 c -Water
1 ts Vanilla
Icing sugar; confectioner's
Easy Raspberry Sauce:
1 pk Raspberries, frozen; 425 g.
-in light syrup
1 tb Cornstarch
Chocolate Syrup:
1 1/4 c Sugar, granulated
3/4 c Cocoa
1 c -Water
1 ts Vanilla
For Garnish:
Raspberries, fresh
Mint leaves, fresh
Grease a 13X9 inch cake pan. Line with wax paper or parchment paper. Set aside.
Sift together flour, cocoa and salt; set aside.
In large bowl, beat egg whites and cream of tartar until frothy. Gradually beat in 1/2 cup of sugar, 1 Tbsp at a time, continuing to beat until stiff peaks forms; set aside.
In large bowl, beat egg yolks and remaining sugar at high speed until very light and lemon-colored, about 6 minutes. Stir in water and vanilla.
Sift dry ingredients over surface of yolk mixture; whisk together gently. Scrape over egg whites and fold together.
Spread evenly in prepared pan.
Bake in 375F oven for 12 to 15 minutes or until cake sprigs back when lightly touched. Cool pan on rack. (Make cake up to 8 hours ahead and wrap well to prevent it from drying out.)
Invert on cutting board; peel off paper. Using heart shaped cookie cutters of various shapes, cut out hearts, leaving as little space as possible between hearts. (Eat the scraps or freeze in freezer bags for crumble, chocolate pudding or chocolate trifle.)
Using sieve, shake icing (powdered) sugar over hearts; arrange on serving plates.
Pool raspberry and chocolate sauces around the hearts and garnish with fresh raspberries and mint leaves.
For Easy Raspberry Sauce:
Thaw raspberries; place in blender. Cover and puree until smooth. Strain though
sieve to remove seeds. Transfer puree to small saucepan; stir in 1 tbsp
cornstarch and cook over medium heat until thickened and clear; stirring often.
Transfer to a storage container; cover surface with plastic wrap. Transfer to a refrigerator to chill. (Sauce can be made a day ahead and stored in refrigerator). Makes about 1 1/2 cups.
Chocolate Syrup:
In medium saucepan, whisk together granulated sugar and cocoa. Gradually whisk
in the water.
Cook over medium heat, stirring often, until boiling . Reduce heat and boil gently 4 minutes until slightly thickened. Let cool; stir in vanilla.
Transfer to storage container and refrigerate up to 2 days. Makes 1 3/4 cups.
Cherries Valentine
1 1/2 c Cherries, pitted
2 med. Peaches, halved & pitted
2 med. Oranges, juiced -=OR=-
1/2 c Orange juice
4 ea Orange wedges
4 ea Cherries with stems
Place cherries and peaches in a blender with orange juice. Blend at medium speed
until creamy. Pour mixture into custard glasses. Top each glass with an orange
wedge & a whole cherry. Serve immediately. Otherwise, store in the fridge with
each custard glass tightly covered. Will keep for 3 to 5 days.
Be-My-Valentine Pie
1 c Water
1 3-ounce package Strawberry-Flavored Gelatin
2 c Vanilla Ice Cream
1 Chocolate-flavored crumb pie shell
Milk chocolate kisses
In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered,
on 100% power (high) for 1 1/2 to 2 minutes.
Add vanilla ice cream to the hot gelatin mixture, stirring until ice cream is melted.
Chill mixture for 35 to 30 minutes, stirring twice during chilling (the
mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into pie shell. Chill about 4 hours or until ice
cream is set.
Arrange chocolate kisses in a heart shape on top of the pie.
Serves 8 .
Better than Sex Pie
Crust:
1 c Flour
2 tb Sugar
1 c Butter
Filling:
1 c Cool whip, divided
1 pk 8 oz Cream Cheese
1 pk 3 oz Cream Cheese
3 pk Instant Vanilla pudding
4 1/2 c Milk
1/2 c Nuts, chopped
1/2 c Powdered Sugar (optional)
For Crust:
Mix flour, sugar and butter and beat until smooth and creamy. Place in a 9x13
inch pie pan. Bake at 350 degrees F until brown, about 10 minutes. Cool
thoroughly.
For Filling:
Spread 1/2 cup of cool whip into the cooled crust.
Soften the cream cheeses and mix with pudding and milk. Mix well.
Top with more cool whip and the chopped nuts. Sprinkle with powdered sugar, if desired.