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Tasteful Ways To
Express ‘I
If you’re looking for the ulti
mate expression of your love and
devotion, treat your sweetheart to a
delectable dessert
Dense, rich and chewy, brow
nies are quite seductive whether
they’re based on chocolate, peanut
butter, or spice-flavored dough.
The perfect brownie is one with
rich, full flavor enriched with but
ter and tender, moist, and slightly
chewy crumb. The top should be
thin and crisp and the flavor of the
whole brownie so good that it is
impossible to refuse a second one.
A bit more time consuming but
perhaps a more emphatic way to
express your devotion is to prepare
a Chocolate Truffle Cake, Orange
Kiss Me Cake, or a Caramel Pie.
Making one of these recipes is
certain to spread “I Love You”
sentiments to your favorite
Valentine.
PEANUT BUTTER
MELT A WAYS
18-ounce jar smooth peanut
butter
54 cup butter, soft
1 pound confectioners’ sugar
Beat peanut butter with butter,
gradually add sugar and beat
smooth.
Shape mixture into eggs, balls
or desired shape. Dip in a good
quality chocolate such as Wilbur
chocolate. Let chocolate set on
wax paper. Can also use a mold
such as a cherry mold and fill cen
ter and cap with chocolate.
CARAMEL PIE
4 ounces cream cheese, softened
54 cup sweetened condensed
milk
8-ounces whipped topping,
thawed
9-inch graham cracker crust
A cup carmel ice cream topping
% cup toasted coconut
'A cup toasted chopped pecans
Blend cream cheese and milk;
fold in whipped topping. Spread
half the mixture into pie crust.
Drizzle with half the caramel top
ping. Combine coconut and
pecans; sprinkle half over the car
amel. Repeat layers. Chill or freeze
until served. 6-8 servings. Can
make ahead and store in freezer.
Charlene Bennett
Clearville
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and dear Instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
February-
8- Muffin Mania
22- Potato Month
March-
1- National Nutrition Month
18- Peanuts and Other Nuts
Love You’
CHERRY DELIGHT
Crust:
2 cups graham crackers, rolled
A cup powdered sugar
'A cup butter, room temperature
A teaspoon cinnamon
Filling:
8-ounce package cream cheese,
room temperature
1 cup powdered sugar
1 package Dream Whip
1 can cherry pie filling
Mix together ingredients for
crust and press into bottom of
13x9-inch pan. Whip Dream Whip
and set aside. Beat cream cheese
and slowly beat in powdered
sugar. Add vanilla. Fold in Dream
Whip. Pour into graham cracker
crust Spread cherry pie filling
over top. Refrigerate overnight
Mrs. Carl Picket
Felton
FROSTY CHERRY DESSERT
20-ounce crushed pineapple,
drained
21-ounce can cherry pie filling
14-ounce can sweetened con
densed milk
8-ounce carton real whipped
topping
In a bowl, combine pineapple,
pie filling, and milk; fold in real
whipped cream topping. Spread
into a 9x13-inch baking dish tha
has been sprayed with non-stick
cooking spray. Cover and freeze
until firm.
Angele Werley
Pa. Dairy Princess
CHOCOLATE TRUFFLE
CAKE
Cake:
3 A cup butter, cut in pieces
8 ounces semisweet chocolate,
coarsely chopped
6 eggs
% cup sugar
V* cup finely ground pecans or
almonds
'A cup all-purpose flour
1 teaspoon vanilla extract
Ganache:
'A cup whipping cream
4 ounces semisweet chocolate,
chopped
2 tablespoons butter
Garnish:
2 ounces white chocolate,
coarsely chopped
3 /i cup finely chopped pecans or
almonds
Fresh raspberries, if desired
Chocolate Truffle Cake garnished
ries Is a tasty way to say “I love
Preheat oven to 350 degrees.
Butter and flour 9-inch diameter
springfoim pan. Line bottom of
pan with waxed paper, butter and
flour paper For cake, heat butter
and chocolate in small saucepan
over low heat until melted.
Remove from heat; set aside. Beat
eggs in large mixer bowl until
frothy. Gradually add sugar; con
tinue beating 4 to 5 minutes oruntil
mixture has triped in volume. Gra
dually add chocolate mixture; mix
well. Fold in ground pecans, flour,
and vanilla. Pour batter into pre
pared pan. Bake 35 to 40 minutes
until cake springs back when light
ly touched in center. Cool cake in
pan on wire rack IS minutes. Run
knife around edge of pan to loosen
cake. Remove side of pan; invert
cake onto wire rack. Carefully
remove pan bottom and waxed
paper; cool completely.
For ganache, heat cream, choco
late and butter in medium sauce
pan over low heat, stirring until
chocolate melts and mixture is
smooth. Refrigerate until mixture
is thick enough to spread yet is still
pourable.
Place cake on wire rack over
waxed paper lined baking sheet.
Pour ganache over cake; smooth
top and sides with spatula. Care
fully transfer to serving plate. For
garnish, place white chocolate in
small heatproof bowl. Place bowl
in small skillet with water. Heat
over low heat until chocolate is
melted. Place melted chocolate in
pastry bag with plain round tip;
pipe evenly spaced horizontal lines
on cake. With a wooden pick or tip
of a small knife, draw through
while chocolate vertically across
the lines to form design. Press
chopped pecans onto side of cake.
Arrange raspberries around out
side edge of cake. Cover and
refrigerate until ready to serve.
with
you
white chocolate, pecans, and fresh raspber-
Featured Recipe
If you’re looking for a dessert to woo and wow your Valentine, here
jsonc from the American Dairy Association. After testing many ultra
browme desserts, they came up with the classic and sophisticated fla
vor combination of chocolate and raspberries. To add another dimen-
Mon of texture as well as flavor and undeniable style, this chocolate
brownie is studded with bits of white chocolate, then doused with a
warm and chocolately sour cream sauce spiked with raspberry
schnapps.
DOUBLE CHOCOLATE BROWNIES
WITH RASPBERRY CHOCOLATE SAUCE
Brownies:
'A cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
A cup all-purpose flour
V* cup unsweetened cocoa
1 teaspoon baking powder
'A teaspoon salt
1 ounce unsweetened chocolate, melted and cooled
2 ounces white chocolate, broken into small chunks
Rasperry Chocolate Sauce
6 ounces milk chocolate with raspberry liquid filling, broken in
pieces
3 tablespoons whipping cream
2 tablespoons honey
1 cup dairy sour cream
2 tablespoons raspberry schnapps
French vanilla ice cream
Whipped cream
Fresh raspberries
Fresh mint
Preheat oven to 32S degrees. For brownies, cream butter in large
mixer bowl until fluffy. Beat in sugar and vanilla until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition. Mix in
flour, cocoa, baking powder, and salt Blend in melted chocolate. By
hand, fold in white chocolate. Pour into well-buttered and floured
8-inch square baking pan. Bake 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool completely on wire rack.
Meanwhile, for sauce, combine chocolate, whipping cream, and
honey in medium-sized heavy saucepan. Heat over low heat, stirring
constantly, until chocolate is melted. Remove from heat and cool
slightly. Gently fold in sour cream and raspberry schnapps. To serve,
cut brownies into small squares. Top with French vanilla ice cream.
Spoon on Raspberry Chocolate Sauce. Dollop with whipped cream
and garnish with raspberries and mint
V v