Past Recipes

Ingredients

• ½ cup butter, 1 stick, room temperature

• 1 pound box powdered sugar

• 2 tablespoons milk

• 1 teaspoon vanilla

• food coloring (optional)

Instructions

1. Combine butter, sugar, milk and vanilla in a mixing bowl and beat with an electric mixer at high speed until smooth and thick. If the frosting is to thin, add more sugar. If it is too thick add more milk, a teaspoon at a time.

2. Stir in food coloring if you desire.

3. For chocolate icing, stir ¼ cup cocoa powder into powdered sugar before blending.

4. To tint coconut, toss with several drops of food coloring until evenly coated.

5. To flavor chocolate, toss coconut with cocoa powder until evenly coated.

Ingredients

• buttercream frosting tinted blue (or aqua)
• cupcakes
• brown sugar
• gummy bears
• chocolate Teddy Grahams
• fruit gummy rings
• paper umbrellas (cocktail size)

Instructions

1. Frost cupcakes with tinted icing (ocean).
2. Sprinkle brown sugar on half of the cupcake (this is the sand).
3. Open the umbrella and place in the sand and put a gummy bear underneath it. Place a teddy graham in a fruit ring and float on “water” icing.

Instead of giving your valentine a box of chocolates, give them a bag of chocolate popcorn!  

Makes 2 quarts

Ingredients

• 8-10 cups popped corn
• 6 ounces chocolate chips
• 12 marshmallows, quartered
• 4 tablespoons butter (1/2 stick)
• 1 tablespoon milk

Instructions

1. Preheat oven to 300°
2. In a heavy saucepan melt chocolate chips, marshmallows, and butter over low heat.
3. When melted and a thick syrup forms, add milk to thin.
4. Toss chocolate with popcorn until evenly coated.
5. Spread popcorn on two baking sheets.
6. Bake for 5 minutes in a 300° oven, stir to separate kernels and bake for 5 more minutes.
7. Cool on baking sheets then toss to separate.

Yields 1 cup

Ingredients

• 8 tablespoons butter (1 stick)
• 1/3 cup preserves
• ½ teaspoon lemon juice
• ½ teaspoon confectioner's sugar

Instructions

1. In a food processor or blender combine all ingredients.
2. Chill or freeze in a crock or freeze in butter molds for 30 minutes; remove and store in freezer. Remove from freezer and place on serving dish 10 minutes before serving.

 Serves 12

Ingredients

•  2 cups all purpose flour 
• 1 scant teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup cream

 Decorations

• raisins
•  slivered almonds
• egg white

Instructions

1. Preheat oven to 425­.  Coat a baking sheet with non-stick cooking spray or line with parchment paper.
2. In a mixing bowl combine flour, salt, baking powder and sugar.
3. Add cream and stir together until ingredients are lightly blended and hold together. Knead dough a few times until smooth with your hands.
4. On a lightly floured surface quickly pat dough to 3/4 inch thickness.  Cut 11 inch biscuits with biscuit cutter and place on prepared baking sheet. 
5. To make bunnies, half of the biscuit rounds will be the bunnies' heads and the other half will be cut into ears.  Fill 1 bowl with ½ cup water.
6. Place 7 rounds on the baking sheet, cut the remaining 7 rounds in half, shape into ears, flatten one end, dip the flattened end into water and place under the biscuit rounds.
7. For rabbit's features use raisins for eyes and nose and slivered almonds for whiskers.
8. Beat egg white in a small bowl with a fork.  Paint each bunny biscuit with egg white using a pastry brush.
9. Bake in a 450­ oven for 12 minutes or until lightly browned.  Serve hot.

Great served with Berry Butters!
 

 Ingredients

• strawberry ice cream
• Sprite
• whipped cream
• Valentine sprinkles

 Instructions

1. In a glass place 2 scoops of strawberry ice cream.  Fill glass ¾ full with Sprite.  Top with whipped cream and Valentine sprinkles.

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