Stacked Hearts ~ Very pretty Valentine's Day Cookies! ~ 1/2 cup butter or margarine, 1 stick 1 cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 3 ounces melted unsweetened chocolate 1 cup semi-sweet chocolate chips, melted 1/2 cup finely ground almonds 2 cups all-purpose flour 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons evaporated milk Set of heart cookie cutters Cream butter and sugar until fluffy. Add egg and beat until smooth. Add vanilla and melted chocolates, beating until smooth. Add almonds. Combine and sift flour, baking powder, baking soda and salt in a another bowl. Combine the flour mixture, the canned milk and the creamed mixture to make a soft dough which holds together. On a lightly floured surface, using a floured rolling pin, roll out cookie dough 1/4-inch thick. Cut out cookies using a set of heart cookie cutters in various sizes. If you don't have cookie cutters, make templates out of lightweight cardboard and trace the shape with a knife. Carefully place the cookies on a greased baking sheet. Bake in a preheated oven at 400°F for 10 or 12 minutes. Cool on wire rack. Stack the cookies together, using a couple of each size heart shaped cookie. Wrap with cellophane or plastic wrap and tie with a pretty ribbon.

Valentine Heart Stoppers 2 cups all-purpose flour 1/2 tsp baking powder Pinch baking soda 1/4 tsp salt 1/2 cup regular cocoa powder 1 cup butter, softened 1 cup white sugar 1 large egg 1 tsp vanilla extract 1/2 tsp peppermint extract 1/2 cup milk 1 tube (1 oz) red decorating icing Stir well or sift together first five ingredients. Cream butter and sugar until light and fluffy. Beat in eggs and then vanilla, peppermint and milk. Roll the dough to 1/4 inch thickness between two sheets of wax paper or plastic wrap. Place on cookie sheet and freeze until firm, about 1 hour. Cut out shapes using a heart-shaped cookie cutter; place cookies 1 inch apart on greased cookie sheets. Bake at 375F for 7 - 10 minutes or until lightly browned. Let cool and then use red icing to decorate your hearts with little bow ties. - Yield: 2 dozen cookies

Cherry Cream Crescents  1 pkg (8 oz) cream cheese, softened 1 c powdered sugar 1 egg, seperated 2 tubes refrigerated crescent rolls 1 can (21 oz) cherry pie filling In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 TBSP of cream cheese near edge of short side of each triangle. Top with 1 TBSP pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350° for 15-20 min until golden brown. - Yields 16 rolls.

Cherry Cheesecake Muffins 1/3 c cream cheese 2 tbsp icing sugar 1/3 c butter, softened 2/3 c packed brown sugar 1 egg 1 t grated orange rind 2 c all-purpose flour 2 tsp baking powder 1/4 tsp salt 2/3 c milk 1/3 c whole cherry jam 2 tbsp pecans, finely chopped, optional Blend cream cheese with icing sugar; set aside. Cream together butter and brown sugar; beat in egg and orange rind. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix. Spoon into large greased muffin tins, filling halfway to top. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30 minutes or until firm to the touch. Remove immediately from tins. Add a touch of powdered sugar or a drizzle of powdered sugar + water glaze.

Cranberry Cheese Batter Bread 1-1/4 cups milk 3 cups all-purpose flour 1/2 cup sugar 1 package active dry yeast 1 teaspoon salt 1/2 cup (1 stick) butter, chilled 1/2 cup (4 oz.) cream cheese, chilled 1 cup (3 oz.) dried cranberries Heat milk in a small saucepan over low heat until temp. reaches 120-130 degrees. Grease 8" square pan; set aside. Combine flour, sugar, yeast and salt in large bowl. Cut butter and cream cheese into 1" chunks; add to flour mixture. Cut in butter and cream cheese with a pastry blender until mixture resembles course crumbs. Add cranberries; toss. Add warm milk; beat 1 minutes or until dough looks stringy. Place batter in prepared pan. Cover with towel; let rise in warm place about one hour. Preheat oven to 375 degrees. Bake 35 minutes or until golden brown.

Valentine's Day

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© Ulla-Jane - 2002