Valentine's Day  Happy Valentine's Day(2008)
From 101lifeStyle.com Valentine's Day Recipes: Valentine's Day Dinner Recipes: Valentine’s Day Desserts:  1.Molten Chocolate Cakes(4 Servings):
Ingredients:
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; 1 teaspoon vanilla extract; 1 1/2 teaspoons instant espresso powder or instant coffee powder; Large pinch of salt; 1 tablespoon all purpose flour; 1/2 cup chilled whipping cream;
Method:
Generously butter four 3/4-cup soufflé 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°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. Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.  2.Raspberry Jello:
Ingredients:
10 oz. frozen Raspberries; 1 1/4 Cup Crushed Pineapple; 1 Lg. Raspberry; 1/2 pint Sour Cream; 2 Cups Boiling water;
Method:
Mix Jello with Boiling water add frozen Raspberries and let thaw. Then add pineapple (do not drain). Put 1/2 mixture in jello mold.. set in refrigerator till molded. Add Sour cream and spread across the top a thin layer. Put the other half of mixture on top. Set in refrigerator overnight. Put heart shape on bottom of mold. Double for Large Mold.  3.Orange Dreamsicle Layer Cake(12 servings):
Ingredients:
Vegetable oil cooking spray, for misting the pans; All-purpose flour, for dusting the pans; 1 package (18.25 ounces) plain orange cake mix; 1 package (3 ounces) orange gelatin; 1/3 cup vegetable oil; 3 large eggs; 1 teaspoon pure orange extract; 1 package (8 ounces) sour cream; 1 cup sweetened flaked coconut; 1 1/4 cups confectioners' sugar, sifted; 1/2 cup fresh orange juice; 1 container (8 ounces) frozen whipped topping, thawed;;
Method:
Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.  4.Black Forest Brownies(Serves 12):
Ingredients:
1 package (18 ounces) Refrigerated Brownie Bar Dough; 2 cups (21-ounce container) cherry pie filling, warmed; Whipped cream; 1 bar (2 ounces total) semisweet chocolate baking bar, grated;
Method:
Bake brownies according to package directions. Cool completely in pan. Cut into bars. Top with pie filling, whipped cream and grated chocolate.  5.Chocolate Amaretto Truffles(2-1/2 dozen truffles):
Ingredients:
2 cups milk chocolate chips; 1/4 cup sour cream; 2 tablespoons almond flavored liqueur; 2/3 cup toasted almonds, crushed;
Method:
In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes).  Back To Recipe Index More Valentine's Day Desserts |
