Valentines Day Recipes, Valentines Recipes
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  Valentine
Recipes
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Pink Passion Cake
1/2 cup (1 stick) plus 1 tablespoon butter,
softened
2/3 cup sugar
1 teaspoon vanilla extract
2 egg yolks, at room temperature
1 egg, at room temperature
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1 cup sifted all-purpose flour
1/2 teaspoon EACH: baking powder,
baking soda
1/4 teaspoon salt
1/3 cup dairy sour cream,
at room temperature
1/2 cup strawberry preserves
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Preheat oven to 350 degrees F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat
in vanilla. Beat on medium-high speed 2 minutes, scraping bowl occasionally. Add yolks, one at a time,
beating after each addition. Add egg; mix well. Resift flour into small bowl with baking powder, baking
soda and salt. Add flour mixture alternately with sour cream to butter mixture, beating on low speed just
until smooth. Spread evenly in buttered 9-inch heart-shaped pan.* Bake about 35 minutes or until golden
and top springs back when lightly touched and wooden pick inserted in center comes out clean. Cool completely
in pan on wire rack. Using a serrated knife, carefully cut cake horizontally into two layers. Place one
layer on serving plate. Spread strawberry preserves evenly over top; spread pink Aunt Runner's Buttercream
(see recipe below) over preserves. Place remaining cake layer on top. Frost top and sides with pink Rosie's
Buttercream. Spoon white Aunt Runner's Buttercream into a pastry bag fitted with desired decorating tip;
pipe icing decorations onto cake as desired. *One 8-inch round baking pan may be substituted for heart-shaped
pan.
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Aunt Runner's Buttercream
1/2 cup (1 stick) butter, softened
1 1/4 cups confectioners' sugar
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1 cup whipping cream, chilled
Red food coloring
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Place butter, sugar and cream in work bowl of food processor; process 5 minutes or until light and fluffy,
stopping machine frequently to scrap sides. Transfer to medium mixing bowl. Beat on medium-high speed
15 to 20 minutes or until light and fluffy. Reserve 3/4 cup white buttercream for piping. Stir red food
coloring, a few drops at a time, into remaining buttercream until pink.
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Hearts in a Frame
For a heart-felt Valentine Brunch!
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
4 egg whites, at room temperature
1 tablespoon minced fresh
or 2 teaspoons dried chives
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Pinch of paprika
1 seedless medium orange,
peeled and thinly sliced, for garnish
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Cut pound cake horizontally in half; return one half to freezer. Cut remaining half vertically into 2
equal-size slices. Using a heart-shaped cookie cutter, approximately 1 1/2-inches in diameter, cut out
a heart in the middle of each cake slice; set aside.
In a deep, medium bowl, beat egg whites and spices together until frothy. Place cake slices and heart-shaped
cut-outs in a heated skillet coated with non-stick vegetable oil cooking spray. Fill the hole in the cake
slices with egg white mixture; cover and cook over low heat until egg white in each is firm. Turn over
cake slices and heart shapes; continue to brown lightly, about 1 minute. Garnish each serving with orange
slices and serve with herbal tea. 2 servings.
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Italian Love Cake
Cake:
1 marble cake mix
2 lb.s ricotta cheese
4 beaten eggs
1 tsp. vanilla
3/4 cup sugar
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Topping:
1 sm. pkg. instant chocolate pudding
1 cup milk
1 (8-oz.) Cool Whip
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Beat ricotta cheese, eggs, vanilla and sugar, set aside. Make 1 package marble cake mix, mix as directed.
Pour in 13 x 9 x 2-inch pan. Spread cheese mixture over batter. Bake at 350 degrees for 1 hour until toothpick
comes out clean. Mix topping ingredients until thick. Spread over cooked cake when cooled. Refrigerate
cake for at least 4 hours.
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Secret Kiss Cookies
1 cup butter or margarine, softened
1/3 cup granulated sugar
1 tsp. vanilla
2 cups flour
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1/2 cup chopped pecans
sifted powdered sugar
1 pkg. Hershey Kisses, foil removed
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Cream butter, sugar and vanilla with 1 Tbsp. water. Stir in flour and nuts; mix well. Shape dough around
hershey kisses forming a ball. Place cookies on ungreased cookie sheet. Bake at 350 degrees for 15 to
20 minutes. Cool on rack; roll in powdered sugar. Makes about 60 cookies.
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Submitted Recipe
Courtesy of:
Uncle Bill Anatooskin
Burnaby, B.C. Canada
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CHERRY CHEESECAKE DELIGHT
CRUST
2 cups SnackWells Cinnamon snacks, crushed
1 Tbsp. granulated sugar
4 Tbsp. butter or margarine
TOPPING
21 fl.oz. canned cherry pie filling
1 1.5 oz. packet of whipped topping, non-dairy
3 Tbsp. Grape-Nuts cereal
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Dry Ingredients:
2 cups flour
1/4 tea salt
3 TBL cocoa
2 tea soda
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Cream the sugar, Mayo and eggs. Add the vanilla and warm water.
Mix the dry ingredients and add to the above mix.
Mix well and bake in a 9X13 pan at 350* for 18 to 25 minutes or done.
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Chocolate Sweetheart Cakes
3/4 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
3 Tbsp. cocoa powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup cold water
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3 Tbsp. cooking oil
1/2 tsp. white vinegar
1/2 tsp. vanilla
Chocolate Frosting (below)
Tube of pink decorator icing (optional)
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Grease and lightly flour an 8x8x2-inch baking pan. Set aside. In a medium bowl, stir together flour, sugars,
cocoa powder, soda and salt. Make a well in center. Stir together water, oil vinegar and vanilla. Pour
over dry ingredients; beat with wire wisk or wooden spoon until smooth. Pour batter into pan. Bake in
350 degree oven for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cake
in pan on wire rack for 10 minutes. Remove from pan. Cool cake on rack. Transfer cake to cutting board.
Using a 3 1/4" heart shaped (cookie) cutter, cut 4 heart-shaped pieces from cake. Spread Chocolate
Frosting (below) on tops of all heart shaped pieces. Stack two hearts on top of remaining hearts. Decorate
with decorator icing, if desired. Makes 2 cakes (2-4 servings).
Chocolate Frosting:
Stir together 1 Tbsp. melted butter or margarine and 1 Tbsp. unsweetened cocoa powder until smooth. Add
2/3 cup sifted powdered sugar. Stir in 1/4 tsp. vanilla and enough milk (2 to 3 tsp.) to make of spreading
consistency, beating with wire whisk or wooden spoon until smooth.
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Valentine Mocha Brownies
1 1/2 cups sugar
1 cup butter or margarine,
melted
2 tsp. instant coffee crystals
dissolved in
1/4 cup water
3 eggs
2/3 cup flour
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2/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. instant coffee crystals
1 tsp. water
1 (16 oz.) can vanilla frosting
Chocolate sprinkles (optional)
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Grease a 13x9x2-inch baking pan. Set aside. In large mixing bowl, stir together sugar, butter, and coffee
crystals dissolved in water. Add eggs; beat with spoon just until combined. In small mixing bowl, combine
flour, cocoa powder, baking powder, and salt. Gradually stir flour mixture into egg mixture. Pour batter
into prepared pan. Bake in 350 degree oven for 20 minutes. Cool completely in pan on wire rack.
Frosting: Stir together 1 tsp. coffee crystals and 1 tsp. water until dissolved; stir in vanilla frosting.
Spread frosting over brownies; top with chocolate sprinkles if desired. Makes 36.
Per brownie: 157 ca., 8 g total fat (4 g sat. fat), 31 mg chol., 87 mg sodium, 21 g carbo., 0 g fiber,
1 g. pro. Dietary exchanges: 1 starch 1 1/2 fat.
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Submitted Recipe
Courtesy of:
Lynda Brandon
Jackson Hole, Wyoming
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Pink Valentine's Day Salad
1 (13-oz.) can crushed pineapple, juice included
1 (3-oz.) pkg. grape Jello
16 large marshmallows
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1 (8oz) pkg. cream cheese, softened
1/4 cup milk
1 (8 oz.) carton Cool Whip
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Heat first three ingredients til marshmallows melt. Set aside to cool. In large bowl, beat cream cheese
and milk til smooth. Fold in Cool Whip. When the Jello mixture has cooled, combine the two mixtures and
pour into an attractive serving dish. Refrigerate until cool.
Note: You must use grape Jello to get the pretty pink color.
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Chocolate-Cherry Angel Cake
1 large round angel food cake
1 (21 oz.) can cherry pie filling
2 Tablespoons unsweetened cocoa
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1 (8 ounce) container Cool whip, thawed
2 Tablespoons grated semisweet chocolate
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With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion
of cake aside. Cut down into cake 1/2 inch from outer edge and 1/2 inch down from hole, leaving a 'wall'
of cake 1/2 inch thick. Remove center with curved knife or spoon, being careful to leave base of cake
at bottom 1/2 inch thick. Discard or reserve crumbs for later use. Place cake on serving plate. Spoon
pie filling evenly into cavity of cake. Fold cocoa into whipped topping until well blended. Spoon 1/2
cup topping mixture over cut surface of cake. Replace top portion of cake. Frost sides and top of cake
with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour
or until serving time. Store in refrigerator. Leftover cake crumbs may be enjoyed with fresh strawberries
or sprinkled on top of chocolate pudding.
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Submitted Recipe
Courtesy of:
Cindy Campbell
Fayetteville, Arkansas
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Cinnamon Love Knots
2 pkgs. (1/4 oz. each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, beaten
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1 teaspoon salt
4 1/2 to 5 cups all-purpose flour
TOPPING:
2 cups sugar
2 tablespoons ground cinnamon3/4 cup butter or margarine, melted
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In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs
and salt. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth
and elastic, about 6 to 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise
in a warm place until doubled, about 1 1/2 hours. Punch dough down; divide into three portions. Cover
two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8 inch rope. Combine sugar
and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie rope into a knot. Tuck and
pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise
until doubled, about 30 minutes. Bake at 375 degrees for 12 to 14 minutes or until golden brown. Yield:
3 doz.
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Valentine Cake Roll
1 3/4 cups flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup apple sauce
1/2 cup milk
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powdered sugar
3/4 cup marshmallow topping
1/2 cup Cool Whip
2 tablespoons chopped nuts
4 egg whites
1 teaspoon vanilla
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Preheat oven to 350 degrees. Line a 15 1/2 inch x 10 1/2 inch jelly roll pan with wax paper. In medium
bowl, sift together flour, cocoa, baking powder, baking soda and salt. In large bowl, whisk together sugar,
apple sauce, milk, egg whites and vanilla. Add flour mixture to apple sauce mixture; stir until well blended.
Pour batter into prepared pan. Bake 12 to 15 minutes or until top springs back when lightly touched. Immediately
invert onto clean, lint free dish towel sprinkled with powdered sugar; peel off waxed paper. Trim edges
of cake. Starting at narrow end, roll up cake and towel together. Cool completely on wire rack. In small
bowl, whisk marshmallow topping until softened. Gently fold in whipped topping. Unroll cake; spread with
marshmallow mixture to within 1/2 inch of edges of cake. Sprinkle nuts over marshmallow mixture. Reroll
cake; place, seam side down, on serving plate. Cover; refrigerate one hour before slicing. Sprinkle with
powdered sugar. Refrigerate left overs.
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Valentine Peanut Butter Treats
1 1/4 cups firmly packed light brown sugar
3/4 butter flavor Crisco stick or
3/4 cup butter flavor Crisco
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
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1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 cups (about 32) miniature
Peanut Butter Cups, chopped
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Heat oven to 375 degrees. Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium
speed of electric mixer until well blended. Add egg, beat well. Combine flour, salt and baking soda. Add
to shortening mixture; beat on low speed until just blended. Stir in peanut butter cups (chopped). Drop
dough by rounded measuring teaspoonfuls 3 inches apart onto UNgreased baking sheets. Bake one baking sheet
at a time at 375 degrees for 8-10 minutes or until cookies are lightly browned. DO NOT overbake! Cool
2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
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Submitted Recipe
Courtesy of:
Toni Horton
Van Buren, Arkansas
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Pink Lady Cake
1 box white cake mix
1 sm box strawberry jello
3 Tbs flour
1 cup oil
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4 eggs
1/2 c water
1 small pkg frozen stawberries 16 ozs
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Beat eggs, add oil and water and 1/2 of the strawberries.
Beat in dry ingredients and mix well.
Bake in a greases 9 x 13 pan at 250 degrees for 75 mins.
Icing:
1 box powered sugar and the other
1./ 2 of the strawberries
Mix well and frost cake while warm.
Chill in ice box before serving.
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