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Raspberry Heart Tarts
5 cups flour
1 ½ tsp. Salt
4 tsp sugar
2 cups (1 lb.) butter, chilled and cut into small pieces
10 Tbsp. Ice water
1 jar of jam (about 1 cup)
2 egg yolks
2 Tablespoon cream
Sanding sugar (optional)
In a bowl combine flour, salt, and sugar. Add butter and cut in with a pastry blender until the mixture resembles coarse meal. (Or process in a food processor for about 8 - 10 seconds)
Add ice water slowly while mixing just until dough holds together.
Turn dough onto work surface. Form into a disk.
Warm raspberry jam in microwave for 1 minute (so it spreads easier).
Heat oven to 400 F. On a lightly floured surface, roll out the dough about 1/8 inch thick. Using heart press or cookie cutter, cut out heart shapes and put them on a clean surface. Brush edge with water. With back of spoon, spread 1 ½ tsp. Jam evenly to within ¼ inch of the edge of each tart. Carefully place another heart on top. To seal, place the heart press on top of the filled pastry and press down, crimping the edges together or use the tines of a fork to crimp the edges together all the way around. Repeat with remaining hearts. Using kitchen shears or a sharp knife, trim off any excess dough. Transfer to cookie sheet, placing about 1” apart.
In a small bowl. Combine the egg yolks and the cream. Brush evenly over each heart. And transfer to the freezer for 20 minutes. Remove from the freezer and sprinkle with sanding sugar, if desired. Bake until crust is golden, 25-30 minutes. Transfer to a wire rack to cool.
This is the recipe for the salad:
SPINACH SALAD
2 bunches of spinach or spring green mix (torn into bite size pieces)
1 head of lettuce (torn into bite size pieces)
1 purple onion (sliced)
3/4 lb. fresh mushrooms (sliced)
3/4 lb. Swiss cheese (grated)
1 C drained cottage cheese
1/2 C crumbled bacon
sugared almonds
mandarin oranges
crasins
sliced strawberries
croutons
Toss all ingredients together (except onions and strawberries). Use sliced onions and strawberries as a garnish. Top with following dressing immediately before serving.
DRESSING
3/4 tsp poppy seeds
3/4 C oil
3/4 tsp grated onion
1/3 tsp mustard
1/2 C white vinegar
1/3 C sugar
3/4 tsp salt
Buzz in blender. Pour on salad right before serving.
Croutons:
Brush both sides of slices of bread with olive oil or a garlic butter mix. Sprinkle with Salad Supreme or herbs of your choice. Cut with small cookie cutters or cut into cubes. Place on a cookie sheet. Bake at 300ยบ for 20 to 30 minutes until crisp, turn them over every 10 minutes.
Sugared almonds
Mix 1/2 cup sugar with 2 T. water in a sauce pan. Cook until sugar is dissolved. Add 3/4 cup sliced almonds. Continue cooking (while stirring constantly) until the sugar crystallizes. Remove from heat and dump on a cookie sheet with a cooling rack over it. Separate out the sugared nuts from the excess sugar.
Cut the marshmallows in half. Then dip the cut edge in powdered sugar. Cut a heart in the center of the marshmallow half with a very small cookie cutter or Hors d'oeuvre cutter. Then shake both pieces in powdered sugar (to cover the sticky edges), shake off the excess powdered sugar in a sieve. Serve them in Hot Chocolate of Hot Strawberry milk.
Dip a plastic spoon in chocolate or white chocolate. Then drizzle with a contrasting color of chocolate or while the chocolate is still a little gooey, dip the edges of the spoon in sprinkles.
If you are giving it away, be sure to include a card with instruction on the back.
On the front mine says:
You melt my heart,
The back says:
1. pour into a cup of warm milk
2. stir with spoon
3.remember Grandma and Grandpa love you!
Here is the recipe:
Flemings Chocolate Lava Cake
Ingredients:
1 lb. butter
1 lb. semi-sweet chocolate
8 whole eggs
8 egg yolks
1 C. sugar
2 Tbs. flour
Optional: 2 tsp. vanilla
Method:
Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting combine whole eggs and egg yolks in mixing bowl and whip until slightly thick, about 5-6 minutes. Mix flour into sugar then pour into eggs and whip for 1 minute to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla if desired.
Pour into ramekins (sprayed with non-stick spray or shortening and flour) to about half an inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 minutes. (Center will be a bit jiggly.) Remove cake from oven and cool for 1 minute or more. Place cup on serving plate, cake side down and remove ramekin. Serve with ice cream. Garnish with fresh fruit, chopped nuts or whipped cream.
I think it is better cooked a little longer (not too much, you still want it runny in the middle).
KSL Studio5 has a lot of cute ideas for Valentines. Some cute ideas are here.
There are some really cute homemade candy boxes here. They are trying to sell a tool called a ScorPal. But you can make the boxes without it. You just have to measure and score your paper without the tool. They have lots of templates and ideas on their website.
There is a cute Valentine Count Down Jar here.
I"m guessing they will probably have Valentine ideas nearly everyday between now and Valentine's Day. So you might want to watch the show if you get it where you live, or check back at the Studio 5 website often to see what is new.