Valentine's Day Recipes - Crafts

French Toast Valentine Hearts

      6    1" thick slices bread
    1/4 c  Milk
      2    Eggs, beaten
    1/2 ts Almond extract
      2 tb Butter or margarine
           Sifted powdered sugar
           Fresh strawberries

Cut a heart shape from each bread slice, using a 3 1/2" heart shaped cookie cutter. Reserve bread trimmings for other uses.

Combine milk, eggs and almond extract in a shallow dish; stir well.

Dip 3 heart shaped bread slices into egg mixture, turning to coat both sides.

Melt 1 tablespoon butter in a large skillet or on a hot griddle; arrange the 3 slices of bread in the skillet, and cook over medium heat 3 minutes on each side or until golden. Transfer to a serving plate, and keep warm.

Repeat procedure with remaining bread slices, egg mixture and butter.

Sprinkle French toast with powdered sugar and garnish with strawberries that have been sliced from top to bottom so they're heart-shaped.

 

Treasure Chest

1 pk 12 oz. Butter Pound Loaf
8 oz Cool Whip -- thawed
Assorted "jewels" for Treasure Chest*
1 Pretzel rod, cut into 3 Pieces
M&Ms
Black licorice
2 Pretzels cut into 3 pieces

* Use fruit chews, candy necklaces, cubed Prepared Jello, gumdrops, assorted small candies, etc. (use your imagination).
Cut 1/2" horizontal slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1/2" shell on bottom and sides; reserve removed cake for snacking or other use.

Spoon 1 cup of the whipped topping into cake shell. Frost sides with 1 1/2 cups whipped topping.

Refrigerate until ready to serve. Just before serving, place assorted "Jewels" over whipped topping in cake shell.

Angle reserve cake slice over jewels using pretzel rod pieces to resemble an open chest lid.

Frost slice with remaining whipped topping.

Decorate M&Ms and licorice. Add remaining pretzels to ends of chest for handles.

 

Strawberry Chocolate Cake Valentine's Day Hearts

      1 c  sifted Cake flour, plus 1 tb, divided
    3/4 c  Sugar, divided
    1/3 c  Cocoa powder
      1 ts Baking powder
    1/2 ts Baking soda
    1/8 ts Salt
    1/2 c  Water
    1/4 c  Vegetable oil
      2 ts Vanilla extract
      5    Egg whites -- at room Temperature
      1 ts Powdered sugar -- sifted
  1 3/4 c  Strawberries -- very thinly Sliced
CHOCOLATEY-ORANGE SAUCE
    1/3 c  Sugar
    1/3 c  Cocoa powder
    1/4 c  Water
      2 tb Orange liqueur
    1/4 c  corn syrup
      1 ts Vanilla extract
 
 
Preheat oven to 325 degrees.

Line a 15 x 10-inch jelly roll pan with aluminum foil. Spray on vegetable cooking spray and dust pan with flour; set aside.

Combine 3/4 cup flour, 1/4 cup sugar, cocoa, baking powder, baking soda and salt in a bowl; stir well. Make a well in the center of the mixture.

Combine water, oil and vanilla; add to dry ingredients, stirring until blended.  Set aside.

Beat egg whites in a large bowl until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Fold 1/3 of egg white mixture into chocolate mixture. Carefully fold in remaining egg whites and 1/4 cup flour.

Spoon batter into prepared pan, spreading evenly to the sides of the pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes.

Invert pan onto a baking sheet; remove pan, and peel foil away from cake.

Cut cake into heart shapes, using desired size of heart-shaped cookie cutters.

Sprinkle valentine hearts with powdered sugar and set aside.

Combine sliced strawberries and 2 teaspoons sugar in a small bowl; toss well.

Place a cake heart onto a dessert plate. spoon on about 2 tablespoons of the sliced strawberries, and another cake heart and then spoon 1 tablespoon of the Chocolatey-Orange Sauce over the cake.

Repeat with the rest of the valentine hearts.

For the CHOCOLATEY-ORANGE SAUCE
Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth.

Add orange liqueur and corn syrup; stir well.

Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla.

Pour into a bowl; cover and chill well.

Valentines Day Meringue Hearts

      3    Egg whites
      1 ts Vanilla extract
    1/4 ts Cream of tartar
      1 ds Salt
      1 c  Sugar
           Red food coloring
      1 qt Vanilla ice cream
      1 pt Strawberries; sliced
 
Cut a heart pattern from a 4-1/2 inch square of paper.

Cover baking sheet with brown paper. 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 figures 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.

Heart-Shaped Valentine Pizza

      1 lg Pizza shell; pre-baked
    1/3 c  Pizza sauce
    1/3 c  Mozzarella cheese; grated
     12 lg Shrimp; cooked
      1 md Red Bell Pepper
      3    Pieces artichoke hearts; frozen and thawed, sliced
      1 x  Olive oil
      1 x  Minced Basil

Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan or baking sheet.

Spread pizza sauce on shell to near edge.

Sprinkle cheese over sauce, not quite to edge of sauce.

Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart. Put a few slices of artichoke heart here and there. Drizzle a little olive oil over top. Sprinkle with minced basil.

Bake at 375 degrees F. until cheese melts and pizza is piping hot.

Serve Hot.

Be-My-Special Valentine Pie

      1 c  Water
      1    3 oz Cherry or Strawberry-flavored gelatin
      2 c Vanilla Ice Cream
      1    9" pie shell  (use your favorite recipe)
           Milk chocolate kisses

In a 4-cup glass measuring cup stir together water and gelatin. Microwave, uncovered, on 100% power for about 2 minutes.

Add ice cream to gelatin, stirring until the ice cream is totally melted.

Chill the mixture for about 1/2 hour, stirring a few times

Pour chilled mixture into pie shell. Chill about 4 hours.

Arrange kisses in a heart shape on the top of the pie

Heart-Shaped Valentine's Day Cake

Bake a two-layer cake using store-bought mix or your favorite recipe (one layer in an 8" round pan, and one in a 8" square pan.

When the cakes have cooled thoroughly, cut the round cake in half.

Place the square cake in a diamond shape and place each semi-circle against the top sides of the triangle to resemble a heart. Cover the entire cake with red frosting (just add red food colour to white icing).

Put on the finishing touches by using Valentine candy hearts, Hershey kisses, cake decorations, or pipe on your own special romantic messages

Since the cake will be oversized, make a platter by covering a large piece of cardboard with tinfoil.

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