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-coloured, 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.
Jigglers(tm) Creamy Valentines
2 1/2 c Water,boiling
4 pk JELL-O Brand gelatin (sm)
1 c Milk,cold
1 pk JELL-O Vanilla Pudding (sm)
Stir boiling water into gelatin. Dissolve completely; cool to room temperature,
about 30 minutes.
Pour milk into mixing bowl. Add pudding mix, Beat with wire whisk until well
blended, 1-2 minutes. Quickly pour into gelatin. Stir with wire whisk until
well blended.
Pour into 13x9" pan. Refrigerate until well firm (about 3 hours).
To cut Jigglers(tm) dip bottom of pan in warm water for 15 seconds to loosen
gelatin. Cut shapes with cookie cutters. Lift from pan.
Cherries Valentine
1 1/2 c Cherries, pitted
2 md Peaches, halved & pitted
2 md 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.
Meringue Hearts
2 Egg whites, at room temp
1/4 ts Cream of tartar
1/2 ts Vanilla
1/2 c Sugar
Chocolate Syrup:
2 tb Unsweetened cocoa powder
1 tb Sugar
1 tb Cornstarch
1 pn Salt
1/2 c Light corn syrup
1/4 c 1% milk
1/2 ts Vanilla
Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to
baking sheet with masking tape. Fit pastry bag with medium-large star tip.
Beat egg whites in small bowl with mixer at medium speed until foamy. Add
cream of tartar. Increase mixer speed to high. Add vanilla. Gradually add
sugar, 1 tablespoon at a time, beating constantly just until stiff, but not
dry, shiny peaks form, about 5 minutes.
Spoon meringue mixture into prepared pastry bag. Following outline of
tracings, pipe heart shapes onto waxed paper. Fill in centers of hearts and
smooth with rubber spatula or back of spoon. Pipe 2 more layers over the heart
outlines to build up sides of hearts.
Bake in preheated 225'F. oven for 2 hours or until ivory-colored and crisp.
Remove to wire rack. Peel hearts from waxed paper and transfer to rack to cool
completely. Store in airtight container at cool room temperature for up to 2
weeks or freeze forup to 2 months.
Chocolate Syrup:
Whisk cocoa powder, sugar, cornstarch and salt in small saucepan. Whisk in
light corn syrup, milk. Bring to a boil. Reduce heat; simmer, whisking
constantly, about 2 minutes until thick. Remove from heat. Whisk in vanilla.
Cool to room temperature.
Sex in a Pan
1/2 c Margarine, melted
1 c Pecans, chopped
1 1/2 c Graham wafer crumbs
8 oz Cream cheese
1 c Icing sugar
4 c Cool whip, divided, thawed
3 oz Chocolate instant pudding
3 oz Vanilla instant pudding
3 c Milk
1 Unsweetened chocolate
square, melted
Mix margarine, pecans and graham wafer crumbs well and pat into 9x13 inch
pan. Bake at 350Bdegrees F until lightly brown, about 20 minutes. Cool
completely.
Beat together cream cheese, icing sugar and 1 cup Cool Whip. Spoon onto
baked layer.
Mix both puddings with milk and beat as per package directions. Let pudding
almost thicken and pour over second layer. Put remainder of Cool Whip on top
and swirl melted chocolate throughout topping.
This freezes well if kept tightly covered.
Ganache Hearts with Raspberry
Sauce
Ganache:
1/2 c Whipping cream
8 oz Chopped semisweet chocolate
1/4 c Butter
1/4 c Confectioner's sugar
Raspberry Sauce:
1 Pack (12 oz) frozen
Unsweetened
raspberries
1/4 c Sugar
1 tb Cornstarch
2 tb Cold water
1 ts Lemon juice
For the Ganache:
Place the whipping cream in pan and heat until it just starts to boil. Stir in
chocolate and butter until smooth and melted. Stir in confectioners sugar.
Refrigerate until slightly firm, about 30 minutes. Using pastry bag fitted with
a star tip, pipe ganache in a heart shape onto baking sheet lined with wax
paper. Or mixture can be spooned out and smoothed into heart shapes.
Refrigerate or freeze until firm.
For Raspberry Sauce:
Place berries & sugar in a bowl. Cook until mixture starts to boil. Combine
cornstarch and water, stir into berries with lemon juice. Cook until slightly
thick. Strain; discard seeds. Refrigerate until chilled.
Before serving, thin the sauce with a little water to desired consistency.
To serve, pour a thin layer of sauce onto small plate. Carefully place
ganache in center.
Lemon Lovely
Crust:
12 Graham crackers, crushed to
-crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
Filling:
3 1/2 ts Gelatin
2 tb Water
1 c Lemon juice
Grated rind of 1
lemon
1 Can evaporated milk (14 1/2
oz)
1/2 c Superfine sugar
For Crust:
Combine crumbs, butter, sugar and cinnamon, press two-thirds of the mixture
into the base of a 1 1/2 quart dish, approximately 8x9 ", chill while
preparing filling.
Sprinkle gelatin over water and let soak for a few minutes.
In a saucepan heat the lemon juice with the rind to a simmer, then pour over
gelatin, stir continuously so the gelatin is thoroughly mixed in.
Refrigerate for about 1 hour or until mixture begins to thicken.
Turn the evaporated milk into a bowl and beat it until it is light and
fluffy. Beat in the sugar and lemon mixture and pour evenly over crumb crust.
Let chill for a few hours or overnight.
Sprinkle the remaining crumb crust mixture evenly over the top and serve.
Serves 6 to 8
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