   ~Stained Glass Valentine Cookies~ Make basic ice box cookie dough, and chill Lifesavers candies You'll also need plastic sandwich bags (one for each color) and a rolling pin Pinch off small pieces of dough and roll into strips about 1/4" thick. Use to make heart outlines on a foil-covered cookie sheet. Pinch ends together well. Start with simple shapes and then try more complex ones. Sort the Lifesavers into plastic bags by color. Crush them with a rolling pin. Use to fill openings in the cookies. Bake at 375 F for 8-10 minutes until lightly browned. Cool completely, then peel off foil. ~Chocolate Truffle Tart~  So unbelievably decadent, all you need is one thin slice! Serves: 12 Work Time: 20 minutes plus cooling Total Time: 1 hour and 5 minutes 1 cup all-purpose flour 1/2 teaspoon salt 3 tablespoons shortening 3 tablespoons plus 1/2 cup margarine or butter 6 1-ounce squares semisweet chocolate 1/4 cup sugar 1 teaspoon vanilla extract 1/2 cup heavy or whipping cream 3 large eggs White-Chocolate Hearts (Below) for garnish
2. On floured surface, with floured rolling pin, roll dough into an 11-inch round. Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 10 to 15 minutes longer until golden. Cool in pan on wire rack 15 minutes. Turn oven control to 350 degrees F. 3. While crust is cooling, prepare filling: In 1-quart glass measuring cup, combine semisweet chocolate and 1/2 cup margarine or butter (1 stick); cover with waxed paper. In microwave oven, cook on High 1 1/2 to 2 1/2 minutes until almost melted; stir until smooth. Stir in sugar and vanilla. In small bowl, with fork or wire whisk, lightly beat heavy or whipping cream and eggs. Blend some warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture until blended. 4. Pour warm chocolate mixture into tart shell. Bake 20 minutes or until custard is just set (center will appear jiggly). 5. While tart is baking, prepare White-Chocolate Hearts. 6. Cool tart on wire rack; refrigerate to serve cold. Garnish with White-Chocolate Hearts. WHITE-CHOCOLATE HEARTS: With pencil, draw outline of 12 hearts, each about 1 1/2 inches all around, on piece of waxed paper. Place waxed paper, pencil-side down, on cookie sheet; tape to cookie sheet. Melt 1 1/2 ounces white chocolate, * coarsely chopped. Spoon warm white chocolate into small decorating bag with small writing tube; use to pipe heart-shaped outlines on waxed paper. Set aside to dry. *Or, use one-half 3-ounce Swiss confectionery bar or one-fourth 6-ounce package white baking bar. © 1996 The Hearst Corporation; all rights reserved
You can't eat this recipe but it will make your heart full. Try it!!! (Smiles) ~Recipe For Forever~  Gather all of the ingredients together, so that they are close at hand! Get a clean cloth and wipe the bowl clean of any lingering *dust* from the past. Take MATURITY, RESPECT, and FRIENDSHIP, and stir gently. Add unlimited amounts of COMPASSION and KINDNESS, and mix well. To this, add CARING by the handfuls, and fold in TRUST. Continue stirring gently, adding LISTENING, HONESTY, and large amounts of COMMUNICATION. Slip in some DREAMS, GOALS, and firm pieces of KEEPING PROMISES. Bake in a home filled with PEACE, BEAUTY, and SERENITY. Before you taste the finished product, sprinkle liberally with PATIENCE, LOVE, and a touch of SPICE. Serve very hot, with IMAGINATION on the side.
          
|
