Recipe: Valentines Day Recipes (18) - 02-06-00 Recipe Swap (updated)

VALENTINE'S DAY RECIPES
Recipe Swap - February 6, 2000

18 RECIPES IN THIS FILE:
Chocolate Ice Cream Pies
Berry Trifle
Individual Yorkshire Puddings with Rare Roast Beef
Molten Chocolate Cakes
Valentine Oreo Mousse Cake
Caramel Ice Cream Cake
Raspberry Jello
Chocolate Kiss Cookies
Red Hot Valentine Jelly
Valentine Cream Puff Heart
Valentine Dessert
My Crunchy Valentine
Valentine Sugar Cookies
Valentine Coconut Macaroon Cookies
Valentine Meringues
Pink Cloud Cake (Valentine's Day)
Valentine Meringue Hearts
Artichoke Baskets with Caper Dip
CHOCOLATE ICE CREAM PIES
From: rachie,FL

Oreo cookies, cream removed, crushed
Ice cream
Chocolate ice cream topping
Caramel ice cream topping
Whipped cream
Whole fresh strawberries
Melted chocolate (for dipping)
Powdered sugar (for garnish)

Place Oreo crumbs in 2 miniature heart shaped pans. Place ice cream over crumbs then freeze for 10 minutes.

Take out of freezer and top with chocolate topping. Freeze till ready to serve.

TO SERVE:
After hardened, take chocolate topping and make lines on top going one way then take caramel topping and do the same going the opposite way on top. Add whipped cream around the edge.

Dip strawberries in chocolate and place on top. Drizzle chocolate and caramel around the edges of the plate. Sprinkle a little bit of powdered sugar.
BERRY TRIFLE
From: Christy again! 

The layers look very nice in a clear bowl or dish.

Chunks of pound cake (or plain old yellow cake)
Thawed-out frozen raspberries, strawberries, or blueberries
Vanilla pudding (homemade is best, but takes longer)
Whipped cream
A few raspberries or other fruit, to garnish

Put one layer of each ingredient (except garnish) in a bowl, or in dessert cups. Just cover the bottom with the cake. The fruit should be drippy enough to more or less saturate the cake on the bottom (that's why using thawed frozen fruit works so well. If you want to use fresh fruit, crush it a little to get the necessary juice.) Garnish with fresh fruit.
INDIVIDUAL YORKSHIRE PUDDINGS WITH RARE ROAST BEEF
From: KellyWA
Makes 36 hors d'oeuvres.

For this recipe you will need three mini-muffin pans, each containing twelve (1 3/4- by 1-inch) cups. 

For Yorkshire pudding batter
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
Freshly ground black pepper to taste
FOR SERVING:
3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 pound cooked rare roast beef, slices 3/8-inch thick and slices cut into 1-inch pieces
36 small fresh flat-leafed parsley leaves (for garnish)

TO PREPARE THE YORKSHIRE PUDDINGS:
In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425 degrees F.

Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. 

Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on
racks. Repeat procedure with other baking sheet. 

Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300 degree F oven 10 minutes.

TO SERVE:
In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.

Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley. 
MOLTEN CHOCOLATE CAKES
Source: Bon Appetit magazine, September 1999
From: sugar/spiceTX
Makes 4 servings

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy 
2 large eggs
2 large egg yolks
5 tablespoons sugar, divided use
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder, divided use
Large pinch of salt
1 tablespoon all purpose flour 
1/2 cup chilled heavy whipping cream 

Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on baking sheet. 

Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally. 

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. 

Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. 

(Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.) 

Preheat oven to 400 degrees F. 

Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes. 

For the Coffee Cream, beat heavy cream, remaining 1 tablespoon sugar and remaining 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm. 
VALENTINE OREO MOUSSE CAKE
Source: Nabisco
From: sam/ct - 02-06-00

29 OREO Chocolate Sandwich Cookies, divided use
2 tablespoons margarine or butter, melted 
2 packages (3 ounces each) Royal Strawberry Gelatin mix
1 cup boiling water 
1 cup cold water 
2 cups strawberries, pureed 
1 1/2 cups heavy cream, whipped, divided use
Strawberries and mint sprig, for garnish 

Halve 3 cookies; set aside. Finely roll 12 cookies; combine with margarine or butter. Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan. 

Dissolve gelatin in 1 cup boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened. 

Beat gelatin with electric mixer at high speed until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, refrigerate until mixture mounds.

Spoon into prepared crust. Refrigerate 4 hours or until firm. 

TO SERVE:
Remove side of pan; garnish with remaining whipped cream, halved cookies, strawberries and mint sprig if desired. 
CARAMEL ICE CREAM CAKE
Source: Nabisco
From: sam/ct

1 (7-ounce) package Peek Freans Shortcake Biscuits, coarsely chopped, divided use (or Pepperidge Farm Chessman or Shortbread Cookies)
1 cup pecans, toasted, coarsely chopped, divided use
1 quart vanilla ice cream or frozen yogurt, softened
1/2 cup caramel ice cream topping

Spread half the biscuit pieces on the bottom of a 9-inch springform pan; sprinkle with half the pecans. 

Spread softened ice cream evenly over the biscuits and nuts; sprinkle with remaining biscuits and nuts. Drizzle with caramel topping. 

Freeze at least 4 hours or overnight. 
RASPBERRY JELLO
From: Lori NY

Put heart shape on bottom of mold and make for Valentines Day!! Recipe may be doubled for a large mold.

2 pkg. (3 oz. each) raspberry jello mix
2 cups boiling water (no cold water!!)
1 (10 oz.) frozen raspberries 
1 1/4 cup crushed pineapple, with juice
1/2 pint sour cream

Mix (dry) Jello with 2 cups boiling water. Add frozen raspberries and let thaw. Add pineapple with its juice.

Put 1/2 mixture in Tupperware jello mold. Refrigerate mixture in the mold until set (don't refrigerate the remaining half).

Spread sour cream across the top in a thin layer, then spread the reserved the jello mixture on top. Set in refrigerator overnight. 
CHOCOLATE KISS COOKIES
From: Carol,IL

1 cup butter or margarine
1/2 cup white granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag chocolate kisses
Confectioner's sugar (for rolling after baking)

Cream the butter or margarine with granulated sugar and vanilla until light and fluffy. Add the flour and walnuts, beating on low speed of an electric mixer until well blended. 

Cover and refrigerate dough for 2 hours or until firm enough to handle.

Preheat oven to 375 degrees F.

Remove wrappers from the chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss, be sure to cover completely. Place cookies on an ungreased cookie sheet.

Bake ate 375 degrees F for 10-12 minutes. 

While cookies are warm, roll them in confectioners' sugar.
RED HOT VALENTINE JELLY
From: KellyWA

2 cups apple juice
4 cups granulated sugar
1/2 tsp. margarine
1/3 cup red cinnamon candies
1 (6 oz.) pouch liquid pectin

Wash and sterilize canning jars and lids. 

In large heavy saucepan combine juice and sugar. Stir well. Add margarine and candies. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin, return to a rolling boil, stirring constantly and boil 1 minute. 

Remove from heat. Skim foam from top of mixture with large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims and seal jars. 

Process in a simmering hot water bath at 190 degrees for 10 minutes. Cool in a draft free area. Check seals. Store in a cool, dark, dry place. 

Serve on toast or English muffins topped with cream cheese.
VALENTINE CREAM PUFF HEART
From: KellyWA - 02-06-00
Makes 8 servings

1 cup water
1/2 cup butter or margarine
1 cup sifted flour
4 eggs
Vanilla Cream Filling (recipe follows)
1 (10 oz.) pkg. frozen strawberries, drained
Confectioners' sugar (for dusting)

Preheat oven to 400 degrees F. Grease a baking sheet lightly. 

Bring water and butter to boil; reduce heat. Add flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. 

Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. 

Drop mixture by spoonfuls, with sides touching, making a heart shape on baking sheet. 

Bake at 400 degrees F for 45 minutes. Cool on a rack. 

Cut off top and fill with Vanilla Cream Filling; top with strawberries. Replace top. Dust with confectioners' sugar. 

FOR THE VANILLA CREAM FILLING:
1 (3 1/4 oz.) pkg. regular vanilla pudding
1 1/2 cups milk
1 cup heavy whipping cream, whipped
1 tsp. vanilla

Combine milk and pudding in medium saucepan. Cook, stirring constantly, over medium heat until mixture comes to a full rolling boil. Remove from heat and cover with waxed paper; cool. Fold in whipped cream and vanilla.
VALENTINE DESSERT
From: KellyWA

2 boxes (3 oz. each) strawberry Jello
1 envelope Knox gelatin
1 (16 oz.) can applesauce
1 pkg. red hots (1 cup)

Melt red hots in your boiling water before dissolving Jello, then dissolve Knox gelatin in 1/2 cup cold water and add to Jello mixture.
Add applesauce. 

Serve with Dream Whip on top. Good with Ritz crackers. 
MY CRUNCHY VALENTINE
From: KellyWA

FOR THE CRUST:
2 1/2 cups crushed pretzels
3 tbsp. brown sugar
3/4 cup butter
FOR THE FILLING:
2 boxes (3 oz. each) strawberry gelatin
2 cups boiling water
1 (8 oz.) container Cool Whip whipped topping, thawed
1 (8 oz.) pkg. softened cream cheese
1 cup white granulated sugar

3 cups fresh sliced strawberries
Mix pretzels, brown sugar and butter and press into a greased 9x13-inch pan. 

Bake crust at 350 degrees F for 10 minutes. Let cool.

Mix gelatin with 2 cups boiling water. Let gelatin partially congeal in refrigerator.

Whip whipped topping, cream cheese and white sugar together and spread on top of crust. 

Add strawberries to partially congealed gelatin and pour on top of whipped topping. Refrigerate for at least 1 hour. 

Cut into squares to serve. 
VALENTINE SUGAR COOKIES
From: KellyWA
Makes about 5 dozen cookies

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. 

WHEN READY TO BAKE:
Heat oven to 375 degrees F. 

Divide dough into quarters. Roll each quarter 3/16-inch thick on lightly floured cloth-covered board (leave remainder in refrigerator). Cut into desired shapes. 

Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). 

Bake until edges are light brown, 7 to 9 minutes. 

Store in airtight container or freeze. 
VALENTINE COCONUT MACAROON COOKIES
From: KellyWA

4 cups shredded coconut
1 (14 oz.) can Eagle Brand milk
1/2 tsp. almond extract
1 (3 oz.) pkg. strawberry Jello mix

Mix all ingredients well. Mold into cookies. Put on well greased baking pan and refrigerate until chilled. 

Bake at 350 degrees F for 8-10 minutes.
VALENTINE MERINGUES
From: KellyWA

3 egg whites
3 1/2 tbsp. raspberry jello (dry)
3/4 cup sugar
Dash of salt
1 tsp. vinegar
6 oz. chocolate chips

Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). 

Bake in slow oven (250 degrees F) for 40-50 minutes.
PINK CLOUD CAKE (VALENTINE'S DAY)
From: KellyWA

3 pkg. (3 oz. each) Jello
2 cups boiling water
2 pkg. (10 oz. each) frozen strawberries, partially thawed
1 angel food bar cake, broken into bite-size pieces

Dissolve Jello in water; add strawberries. Beat for 4 minutes. 

Add cake to Jello mixture; pour into mold. Chill until set. 
VALENTINE MERINGUE HEARTS
Source: Jo Anne Merrill
Makes 6 

3 egg whites
1 tsp vanilla extract
1/4 tsp cream of tartar
1 dash salt
1 cup sugar
1 red food coloring
1 quart vanilla ice cream
1 pint strawberries; sliced

Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.

Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your fingers to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.

Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.

Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.

Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.
ARTICHOKE BASKETS WITH CAPER DIP
Origin: Women's World magazine, February 16, 1993
Makes 2 servings

"Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip."

2 artichokes (about 12 oz each)
1/2 cup fat free mayonnaise
1 clove garlic, minced
1 tbsp small capers (or 1 small pickle, chopped)
1 tbsp caper or pickle brine

TO PREPARE THE ARTICHOKES: 
With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake off water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole.* Add 1/4 cup water and cover. Place in microwave and cook on high 5 1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes.

TO PREPARE THE DIP: 
In small bowl combine mayonnaise, garlic, capers and caper brine.

TO PREPARE THE BASKET: 
Remove 1/4 of one side of artichoke leaves; reserve leaves

Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper dip and allow some to spill out onto the plate. Chill until ready to serve. 

If desired serve with reserved artichoke leaves.

*If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch, cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain.