Blog Archives

Braided Sweetheart Cookies Recipe

Braided Sweetheart Cookies Recipe
Write a review
Print
Ingredients
  1. 1 cup butter, softened
  2. 1-1/2 cups confectioners' sugar
  3. 1 egg
  4. 1/2 teaspoon vanilla extract
  5. 2-1/2 cups all-purpose flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 to 8 drops red food coloring
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight.
  3. For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal.
  4. Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
  5. Editor's Note: If cookies spread during baking, place the baking sheets with shape dough in the freezer for 10 minutes, then bake for 11-12 minutes. Tip: Fix cookies ahead and freeze until serving.
Holiday Cottage http://www.holidaycottagepage.com/



Cherry Cranberry Shakes Recipe

Cherry Cranberry Shakes Recipe
Write a review
Print
Ingredients
  1. 1 cup cranberry juice, chilled
  2. 1 cup cherry soda, chilled
  3. 1 tablespoon milk or half-and-half cream
  4. 3/4 teaspoon vanilla extract
  5. 1 cup vanilla ice cream, softened
Instructions
  1. In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3-1/2 cups.
Holiday Cottage http://www.holidaycottagepage.com/



Conversation Cupcakes Recipe

Conversation Cupcakes Recipe
Write a review
Print
Ingredients
  1. 1 package white cake mix (regular size)
  2. 4 cups confectioners' sugar
  3. 1/2 cup butter, softened
  4. 1/2 cup shortening
  5. 1 teaspoon vanilla extract
  6. 1/8 teaspoon butter flavoring, optional
  7. 2 tablespoons milk
  8. 1 to 2 drops red food coloring, optional
  9. 1 to 2 drops yellow food coloring, optional
  10. 1 to 2 drops blue food coloring, optional
Instructions
  1. Prepare cake mix batter according to package directions for cupcakes.
  2. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, combine the confectioners' sugar, butter, shortening, vanilla, butter flavoring if desired and milk until smooth.
  4. Divide frosting into fourths if desired; place in four separate bowls. Leave one bowl untinted. Add one color of food coloring to each of the other three bowls; stir until well blended. Frost cupcakes. Pipe untinted frosting around edges and decorate tops with Valentine phrases. Yield: 28 cupcakes.
Holiday Cottage http://www.holidaycottagepage.com/



Sweetheart Pancakes Recipe

Sweetheart Pancakes Recipe
Write a review
Print
Ingredients
  1. 1-3/4 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 2 eggs
  6. 1-1/2 cups milk
  7. 3 tablespoons vegetable oil
  8. 1/2 teaspoon lemon juice
CHERRY SAUCE
  1. 1 can (21 ounces) cherry pie filling
  2. 1/2 to 3/4 teaspoon almond extract
  3. 1/8 to 1/4 teaspoon ground nutmeg
  4. Whipped cream in a can
Instructions
  1. In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs; add milk, oil and lemon juice. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
  3. For cherry sauce, combine pie filling, extract and nutmeg in a medium saucepan. Cook, stirring occasionally, until heated through.
  4. To serve as shown in the photo, stack pancakes on serving plates and make a heart outline with whipped cream; spoon cherry sauce into heart. Yield: 4 servings (12 pancakes).
Holiday Cottage http://www.holidaycottagepage.com/



Valentine Cookie Bouquet Recipe

Valentine Cookie Bouquet Recipe
Write a review
Print
Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1/4 cup milk
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 2-3/4 cups all-purpose flour
  7. 1/2 cup baking cocoa
  8. 3/4 teaspoon baking powder
  9. 1/4 teaspoon baking soda
  10. 24 long wooden skewers
FROSTING
  1. 1/2 cup butter, softened
  2. 2 cups confectioners' sugar
  3. 2 to 3 tablespoons maraschino cherry juice
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  3. Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure.
  4. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
  5. Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter.
  6. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
  7. In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.
Holiday Cottage http://www.holidaycottagepage.com/



Valentine Berries and Cream Recipe

Valentine Berries and Cream Recipe
Write a review
Print
Ingredients
  1. 8 ounces semisweet chocolate, chopped
  2. 1 tablespoon shortening
  3. 2 packages (3 ounces each) cream cheese, softened
  4. 1/4 cup butter, softened
  5. 1-1/2 cups confectioners' sugar
  6. 1/3 cup baking cocoa
  7. 2 tablespoons milk
  8. 1 teaspoon vanilla extract
  9. 2-1/2 cups heavy whipping cream, whipped, divided
  10. 1-1/2 cups fresh strawberries, halved
Instructions
  1. Line a 9-in. heart-shaped or square pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.
  2. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
  3. In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.
  4. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.
Holiday Cottage http://www.holidaycottagepage.com/



Valentine Coffee Cake Recipe

Valentine Coffee Cake Recipe
Write a review
Print
Ingredients
  1. 4-1/2 to 5 cups all-purpose flour, divided
  2. 1/2 cup sugar
  3. 1-1/2 teaspoons salt
  4. 2 packages (1/4 ounce each) active dry yeast
  5. 1/2 cup milk
  6. 1/2 cup water
  7. 6 tablespoons butter, divided
  8. 2 eggs
FILLING
  1. 3/4 cup packed dark brown sugar
  2. 1/2 cup chopped blanched almonds, toasted
  3. 1/3 cup chopped maraschino cherries
  4. 1 tablespoon all-purpose flour
  5. 2 teaspoons almond extract
GLAZE
  1. 1-1/2 cups confectioners' sugar
  2. 2 tablespoons butter, softened
  3. 2 to 3 tablespoons milk
  4. 1/2 teaspoon vanilla extract
Instructions
  1. In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120°-130°. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment paper. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment paper if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts. Yield: 2 coffee cakes.
Holiday Cottage http://www.holidaycottagepage.com/



Valentine Heart Cakes Recipe

Valentine Heart Cakes Recipe
Write a review
Print
Ingredients
  1. 10 individual cream-filled sponge cakes
  2. 1/4 cup corn syrup
  3. 1/4 cup pink sprinkles
  4. 3/4 cup canned vanilla frosting, divided
  5. 1/2 cup canned chocolate frosting
  6. Pink paste food coloring
  7. Coarse sugar
Instructions
  1. Slice five sponge cakes diagonally in half widthwise in the same direction. Slice remaining cakes diagonally in the opposite direction.
  2. On each of four dessert plates, place two oppositely cut cake halves together to form a heart. In a microwave, heat corn syrup for 15 seconds or just until thinned; brush over tops and sides of cakes. Gently press sprinkles over cakes to coat.
  3. Assemble remaining cake halves into heart shapes on a wire rack over waxed paper. Place 1/2 cup vanilla frosting in a small microwave-safe bowl; tint pink. Place chocolate frosting in a separate small microwave-safe bowl. Microwave frostings on high for 10 seconds; stir. Microwave in 5-second intervals until slightly thinned.
  4. Spoon frosting evenly over tops and sides of cakes, letting excess drip off. Let stand until set. Repeat. Gently transfer cakes to dessert plates. Tint remaining vanilla frosting pink if desired. Pipe onto cakes and decorate with coarse sugar as desired. Yield: 10 servings.
  5. Editor's Note: This recipe was tested with creamy-style frosting. Whipped frosting is not recommended for this recipe.
Holiday Cottage http://www.holidaycottagepage.com/



Angel Cake Supreme

Angel Cake Supreme
Write a review
Print
Ingredients
  1. 1 (10 oz.) jar Dickinson's® Cascade Mountain™ Pure Seedless Red Raspberry Preserves
  2. 2 tablespoons water
  3. 1 (16 oz.) box Pillsbury® Angel Food Premium Cake Mix, prepared and baked according to package directions
  4. OR 1 (10-inch) round prepared angel food cake
  5. 1 (10 oz.) jar Dickinson's® Lemon Curd
  6. 1 (8 oz.) container frozen whipped topping, thawed
  7. 3/4 cup powdered sugar
  8. Raspberries (optional), fresh or frozen
Instructions
  1. MIX preserves and water in small bowl. Split cake in half horizontally. Spread curd on bottom half. Replace top. Blend 1/2 of preserves mixture with whipped topping and powdered sugar. Frost cake. Drizzle remaining preserves over top of cake. Garnish with raspberries, if desired.
  2. TIP Also try with DICKINSON'S Seedless Black Raspberry or Strawberry Preserves.
Holiday Cottage http://www.holidaycottagepage.com/



HTML Snippets Powered By : XYZScripts.com