Publisher's Desk...
Good morning and a Happy Valentine??™s Day to all of you. We have a delicious dozen recipes in this special issue, all of which are glorious for your sweetheart. We spotlight divine desserts in this wonderful collection.
I hope you have romantic, love-filled plans for this lovely holiday. Even if you are flying ???solo??™ this year (like yours truly) it is a great time to make someone feel truly special and loved. That someone does not always have to be someone you know...it is a wonderful time for a visit to a nursing home. I wonder if the precious elderly have a recent reminder of the love that still exists in today??™s world?
I have a surprise! It is just for you. Today is the last day you will be able to view this gift from me. If you have yet to grab up all the extra special recipes, please take a moment. Enjoy my Valentine with much love! I will not be posting this special gift and the only way to get it is by clicking on the word Valentine right here.
(To see web version of newsletter click
here.)
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To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
FUND THE CURE!!!
Subject: Breast Cancer Stamp Booklet
We need those of you who are great at forwarding on information with your e-mail network. Please read and pass this on. It would be wonderful if 2004 were the year a cure for breast cancer was found!!!! This is one email you should be glad to pass on. The notion that we could raise $35 million by buying a book of stamps is powerful! As you may be aware, the US Postal Service recently released its new "Fund the Cure" stamp to help fund breast cancer research. The stamp was designed by Ethel Kessler of Bethesda, Maryland. It is important that we take a stand against this disease that affects so many of our Mothers, Sisters and Friends. Instead of the normal 37 cents for a stamp, this one costs 40 cents. The additional 3 cents will go to breast cancer research. A "normal" book costs $7.40. This
one is only $8.00. It takes a few minutes in line at the Post Office and means so much. If all stamps are sold, it will raise an additional $35,000,000 for this vital research. Just as important as the money is our support. What a statement it would make if the stamp outsold the lottery this week. What a statement it would make that we care.
I urge you to do two things TODAY:
1. Go out and purchase some of these stamps.
2. E-mail your friends to do the same.
Many of us know women and their families whose lives are turned upside-down by breast cancer. It takes so little to do so much in this drive. We can all afford the $0.60. Please help & pass it on.
Please cut and paste this into an email and forward to all of your contacts.
Click here to submit an item for posting in this section.
Did You Know?...
What color of rose to send and how to care for them...
Have you ever wanted to know what color roses to give for that special occasion or to portray a particular feeling? Here is a guide I posted in a previous Valentine??™s Day issue that bears repeating for today.
Here are the most common rose colors and their meanings!
Red -- means "I love you" and stands for respect and courage.
White -- means reverence, humility, innocence, purity, secrecy and silence.
Pink -- stands for grace and gentility.
Yellow -- can mean friendship, joy and gladness.
Coral or Orange -- portrays enthusiasm or desire.
Burgundy -- stands for unconscious beauty.
Red & White -- together means unity.
Red & Yellow -- these two roses convey jovial and happy feelings.
(I suppose if your Sweetie sends you a bouquet with ALL the colors
that you should KEEP that person forever as you must mean ALL
good and beautiful things to them!)
Rose Care Tips
Proper care of roses can double or even triple their life. According to Roses Inc., the association of international rose growers, the most important thing to remember is that roses are always very thirsty. Other tips to keep in mind are:
1. If your roses come arranged in sponge-like foam or other filler
material, add water immediately but slowly to thoroughly saturate
the filler. Then add water daily to keep as much of the filler under
water as possible.
2. If your roses are delivered loose in a box, keep them in a cool,
dark place (but never in the freezer) until they can be arranged.
3. When arranging roses, first remove any leaves that will be below
the water line of the vase or other container you??™ll be using. Be careful
not to cut or scrape the green bark of the stem. Then cut off about one
inch from each stem with a very sharp knife, with the cut made under
running water or submerged in a pan of water. Immediately place the
roses in the water-filled container. Never let the cut ends get dry.
4. In all cases, the water should be just barely warm, slightly higher
than your body temperature. Use a floral preservative with the water you add.
5. If a rose appears to need a little life, you can revive it by re-cutting the
stem (again, under just barely warm water) and laying the entire rose in
barely warm water in a sink or tub. When your rose revives in an hour
or two, you can put it back in your arrangement.
6. Keep roses out of drafts and in a cool, dark place at night. (Take them
to your bedroom and they??™ll help you greet the next morning with a colorful
awakening.)
Click here to submit an item for posting in this section.
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
St. Patrick's Day Recipes
Saint Patrick's Day is March 17th. This is a perfect way to plan at least one meal in honor of the patron saint of Ireland. You may choose a traditional dish such as an Irish Soda Bread recipe; the numerous potato dishes that are reminiscent of Ireland's earthy, humble history; perhaps a simple addition to a favorite recipe that makes it more "Irish"...please share your favorite Irish recipes. We aim to have a memorable theme issue dedicated to the Irish in all of us. Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for March's theme issue is Friday, February 27th.
Theme recipes must have subject: "St. Patty" and will be posted on Sunday, March 7th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
Crazy Corner...
Happy Valentine??™s Day?!?
Shared by Vicki, Sarasota, FL
These are entries to a Washington Post poetry competition, asking for a rhyme with the MOST romantic first line, but the LEAST romantic second line. The submissions are brutal!
Love may be beautiful, love may be bliss
But I only slept with you, because I was pissed.
****************************
I thought that I could love no other
Until, that is, I met your brother.
****************************
Roses are red, violets are blue, sugar is sweet, and so are you.
But the roses are wilting, the violets are dead, the sugar bowl's empty and so is your head.
*****************************
Of loving beauty you float with grace
If only you could hide your face.
****************************
Kind, intelligent, loving and hot;
This describes everything you are not.
****************************
I want to feel your sweet embrace
But don't take that paper bag off of your face.
****************************
I love your smile, your face, and your eyes
Damn, I'm good at telling lies!
****************************
My darling, my lover, my beautiful wife:
Marrying you screwed up my life.
****************************
I see your face when I am dreaming.
That's why I always wake up screaming.
****************************
My love, you take my breath away.
What have you stepped in to smell this way?
****************************
My feelings for you no words can tell,
Except for maybe "go to hell."
****************************
What inspired this amorous rhyme?
Two parts vodka, one part lime.
Marriage Statistics
Shared by Linda, CA
I just read that 4,153,237 people got married last year.
I don't want to start any trouble ...
but shouldn't that be an even number?
Kids!
Shared by Julie, TX
Johnny watched, fascinated, as his mother smoothed cold cream on her face.
"Why do you do that, mommy?" he said.
"To make myself beautiful," said his mother, who then began removing the cream with a tissue.
"What??™s the matter?" asked Johnny, "giving up?"
Click here to submit an item for posting in this section.
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Your Favorites...
WHITE CHOCOLATE TRUFFLES
~Submitted by Jean, Syracuse, NY
1-1/2 cups (10 ounces) chopped white chocolate or white chocolate chips
1/4 cup whipping cream
1/2 teaspoon vanilla
1/2 cup chopped macadamia nuts or toffee, or chocolate decors
1. Place chocolate in small bowl. Place whipping cream in small saucepan. Simmer over medium-high heat until heated through, stirring constantly with wooden spoon. Pour over chocolate, stir once.
2. Cover bowl; let stand 3 to 5 minutes. Uncover; stir until chocolate is melted and mixture is smooth. Stir in vanilla and liqueur, if using. Cover. Refrigerate 15 minutes or until mixture is firm enough to hold its shape.
3. Place level tablespoonfuls mixture on plate. Cover; refrigerate 2 hours or until fudgy, but not soft.
4. Place nuts or toffee in medium bowl. Roll each tablespoon chocolate mixture into ball. Roll in nuts to evenly coat. (Warm hands and room temperature quickly soften chocolate, making it difficult to form balls. Keeping chocolate chilled prevents sticking.)
5. Store tightly covered in refrigerator up to 3 weeks. Serve chilled or let stand at room temperature 15 to 20 minutes before serving.
RASPBERRY CREAM BARS
~Submitted by Linda, CA
1 (2 layer) yellow cake mix
1/2 c. butter or margarine
1 c. raspberry preserves
8 oz. cream cheese
1/4 c. granulated sugar
2 tablespoons flour
1 tsp. vanilla extract
1 egg
1/4 c. raspberry preserves
Preheat oven to 350.
Crust: Combine cake mix and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into a 13 x 9 pan.
Spread 1 cup preserves over crust.
Filling: Stir together cream cheese, flour, sugar, vanilla extract and egg until well blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling.
Bake 30 to 40 minutes or until golden brown.
Cool before cutting into bars.
TEMPT-ME TRUFFLES
~Submitted by Larry, Ontario, Canada
(See web version of newsletter for
photo!)
powdered sugar
1 8-ounce package cream cheese, softened
5 1-ounce squares unsweetened chocolate, melted
1 teaspoon vanilla
chopped toasted almonds
cocoa
Gradually add 4 cups powdered sugar to cream cheese. Add chocolate and vanilla; mix well. Chill several hours. Shape into 1-inch balls; roll in almonds, cocoa or additional powdered sugar. Chill.
Makes 4 dozen.
CARAMEL PRALINE CAKE
~Submitted by Bev, FL
1 Caramel cake mix
1/2 cup (125 ml) butter
1/4 cup (60 ml) whipping cream
1 cup (225 ml) brown sugar
1/2 cup (60 ml) coarsely chopped pecans (I used 1 cup)
In a small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat until butter melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans. Sprinkle evenly with chopped pecans.
Prepare cake mix according to package directions, spoon carefully over pecan mixture.
Bake at 325 degrees (175 C.) for 35 to 45 minutes or until cake springs back when touched in center or until toothpick comes out clean when stuck in center of layers.
Cool 5 minutes.
Remove from pans and cool completely.
To assemble cake, place one layer on cake plate praline side up. Spread with whipped cream or cool whip. Place second layer on top of first and cover with whipped cream or cool whip.
Garnish with pecans and chocolate curls.
Refrigerate.
FROZEN RASPBERRY FLUFF
~Shared by Barbara, Chula Vista, CA
1 1/4 cup crisp cookie crumbs
1/3 cup butter
2 egg whites
1 tablespoon lemon juice
1 1/3 cup sugar
2 cups fresh raspberries
1 cup heavy cream, whipped
Mix crumbs and butter; press into bottom of buttered 9" square pan or 7" round spring-form pan. Bake in moderate oven (350 F.) 8 minutes. Cool.
Beat egg whites and lemon juice slightly in large bowl of electric mixer; gradually beat in sugar and berries. Beat at high speed 12 to 15 minutes, until mixture is fluffy and has large volume.
Fold in whipped cream. Spread over crumb crust. Freeze overnight. Cut in squares or wedges to serve. Garnish with fresh berries.
Makes 9 servings.
HUNGARIAN CHOCOLATE CAKE
~Submitted by Tena, MO
(See web version of newsletter for
photo!)
Chocolate Sponge:
8 ounces semisweet chocolate
6 eggs
3/4 cup sugar
1-tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoa
Cocoa Whipped Cream Filling:
1/4 cup unsweetened cocoa
1/2 cup confectioners' sugar
2 cups heavy cream
Raspberry and apricot preserves
Preheat the oven to 375 degrees. Line a 10 1/2 X 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray. In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool. Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
Ganache Frosting:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine (optional)
1 tablespoon cocoa nibs (optional)
Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
MOM'S DIVINITY CANDY
~Submitted by Shirley, WA State
This is from my mother in law over 49 years ago while I was in high school. I still use it.
Grease an 8" pan with butter
Chop the following and set aside:
1/2 c. nuts
1/2 c. candied red and green cherries chopped
1/2 tsp vanilla extract
3 c. sugar
1/2 c. light corn syrup
1 c. water
2 egg whites
In heavy saucepan, cook the sugar, corn syrup and water till thermometer reaches
260 F on a good candy thermometer. Please stir till sugar is dissolved. Meanwhile,
beat 2 egg whites till they stand in peaks.
Pour hot syrup in a thin stream over the egg white while mixer is running, beating till the
candy stands in peaks. Add in the nuts, cherries, and vanilla. Pour in buttered pan.
Cool and cut in approx. 9 pieces.
If you make a batch and want to knead it some it makes great Nougat too. When it has cooled
some.
MY MOTHER'S STRAWBERRY SHORTCAKE RECIPE
~Submitted by Edna, Decatur, IL
2 cups flour
1 tbl baking powder
1/2 tsp salt
2 tbl sugar
1/2 cup butter
2/3 cup milk
2 quarts strawberries, stemmed, sliced (or crushed), mixed with sugar to taste. Set aside.
Mix shortcake dough together, cutting butter into dry ingredients. Slowly add milk until dough sticks together. Divide dough into halves.
Roll each half to fit a 9 inch round cake pan. Place dough round in pan, spread a small amt of softened butter over top. Repeat process. Bake at 400 for 20 min.
When cooled to handle, remove shortcake from pan. Separate layers, fill with half of strawberries. Replace top. Cover top with remaining strawberries. Top with whipped cream.
Serves 6 with generous portions.
AUSTRIAN CHOCOLATE BALLS
~Submitted by Jean, Syracuse, NY
2 Squares chocolate
1/3 cup Margarine
1 cup Sugar
1 Egg
1 Egg yolk
1/2 teaspoon Vanilla
1 1/3 cups Flour
1/2 cup Nuts -- finely chopped
1 Square chocolate
1 tablespoon Margarine
1/4 teaspoon Vanilla
1 cup Confectioners sugar
2 tablespoons milk
Melt together chocolate and margarine in medium saucepan. Remove from heat. Stir in sugar, egg and yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheet. Bake at 350 for 8-12 minutes.
Melt 1 square chocolate and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow to dry completely before storing in tightly covered container with waxed paper in between layers.
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Heart Healthy...
MOCHA FUDGE SUNDAE CAKE
~Submitted by Larry, Ontario, Canada
(See web version of newsletter for
photo!)
?? cup nonfat milk
4 teaspoons instant coffee powder
2 tablespoons melted butter
2 teaspoons vanilla
?? cup plus 2 tablespoons sifted cake flour
1 cup sugar
?? teaspoon salt (optional)
2 teaspoons baking powder
?? cup quick-cooking oats
?? cup unsweetened cocoa powder
1 ?? cups boiling water
2 tablespoons hazelnut or coffee liqueur (optional)
low-fat whipped topping and maraschino cherries (optional)
Preheat oven to 350?° F. Heat ?? cup milk. Stir in coffee powder to
dissolve. Add remaining ?? cup milk, melted butter and 1 teaspoon vanilla.
Resift flour with ?? cup sugar, salt and baking powder into large mixing
bowl. Add milk mixture to dry ingredients, stirring with fork until
blended. Mix in oats. Do not over mix.
Combine remaining sugar, remaining 1 teaspoon vanilla and cocoa powder with
boiling water. Stir in liqueur, if using. Pour into 8-inch square baking
pan. Spoon batter on top in large spoonfuls. Bake 40 to 45 minutes, or
until top is crisp and sauce on bottom is bubbly. Let stand about 10
minutes. Serve warm with whipped topping and cherries.
Makes 9 servings.
Each serving (without whipped topping and cherry):
175 calories; 3 g protein; 3 g fat; 35 g carbohydrate; 7 mg cholesterol; 110 mg sodium
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For Two...
STRAWBERRY MOUSSE PARFAIT
~Submitted by Jean, Syracuse, NY
(See web version of newsletter for
photo!)
Active time: 20 min
Start to finish: 1 hr
1 1/3 cups quartered strawberries (from 6 oz)
1 tablespoon sugar
1 teaspoon fresh lemon juice
3/4 teaspoon unflavored gelatin (from 1 envelope)
1 1/2 tablespoons water
1/3 cup well-chilled heavy cream
3 butter cookies, coarsely crushed (1/4 cup)
Mash 1 cup quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve. Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, and then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries. Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes. Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, and then fold in 1/4 cup diced strawberries (reserve remainder for topping). Spoon one third of strawberry mousse into a glass and sprinkle evenly
with half of cookie crumbs, then top with half of remaining mousse and all of remaining cookie crumbs. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes.
Makes 1 serving.
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Publisher's Choice...
TRUFFLE TRIO TORTE
(See web version of newsletter for
photo!)
No, this is not your run-of-the-mill dessert. This one falls between 'to make one day' and 'to make again and again when the mood is right and money's not tight'. I'd say the ingredients are on the pricey side. I'd also say it would be worth every penny.
Ingredients:
6 ounces bittersweet or semisweet chocolate, chopped
1/4 cup butter
4 egg yolks
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
4 egg whites
2 tablespoons granulated sugar
12 ounces milk chocolate, chopped
1/2 cup whipping cream
1 tablespoon orange liqueur (optional)
12 ounces white chocolate, chopped
1/3 cup whipping cream
2 tablespoons hazelnut liqueur (optional)
12 ounces bittersweet or semisweet chocolate, chopped
1/2 cup whipping cream
3 tablespoons light-colored corn syrup
Unsweetened cocoa powder and powdered sugar (optional)
Fresh raspberries (optional)
Fresh mint sprigs (optional)
Directions:
1. For cake: In a heavy small saucepan, melt the 6 ounces bittersweet chocolate and the butter. Cool slightly.
2. In a large mixing bowl, beat egg yolks and the 2 tablespoons sugar with electric mixer on medium to high speed for 2 to 3 minutes or until eggs are pale yellow. Gradually beat in the chocolate mixture until combined. Sprinkle flour over mixture, but don't stir.
3. In a medium bowl, beat the egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Gradually add the second 2 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold into the chocolate mixture.
4. Pour batter into an ungreased 8-inch springform pan. Bake in a 350 degree F oven for 20 to 25 minutes or until cake springs back when you touch it lightly. Remove the cake from the oven and cool in the pan on a wire rack.
5. Loosen cooled cake from sides of pan. Remove sides of pan. Slice cake in half horizontally. Set the top half of cake aside. Reassemble the springform pan around bottom half of cake.
6. For milk chocolate truffle layer: In a heavy small saucepan, combine milk chocolate and the first 1/2 cup whipping cream. Heat over medium-low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat. Stir in orange liqueur, if you like. Cool slightly. Pour milk chocolate mixture over cake in springform pan and spread to cover top of cake. Place in freezer at least 45 minutes or until chocolate has set.
7. For white chocolate truffle layer: In a heavy small saucepan, combine white chocolate and the 1/3 cup whipping cream over medium-low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat. Stir in hazelnut liqueur, if you like. Cool slightly. Pour white chocolate mixture over milk chocolate layer, spreading to cover. Return to freezer for at least 45 minutes or till set.
8. For bittersweet chocolate truffle layer: In a heavy small saucepan, combine the 12 ounces bittersweet chocolate, the second 1/2 cup whipping cream and corn syrup over medium-low heat. Stir until bittersweet chocolate is melted and mixture is smooth. Remove from heat and cool slightly. Pour over white chocolate layer; spread to cover layer.
9. Immediately top with the reserved cake layer. Cover the cake and return to the freezer for at least 45 minutes or until chocolate layer is set. Transfer to refrigerator. Chill for at least 2 hours.
10. To serve, loosen cake from sides of pan. Let stand for 30 minutes before serving. Sprinkle the top with cocoa powder and powdered sugar. Garnish with raspberries and mint, if you like. Slice cake. For easier cutting, dip knife in warm water between slices.
Makes 20 servings.
Nutritional facts per serving:
Calories: 414, total fat: 28g, cholesterol: 75mg,
Sodium: 82mg, carbohydrate: 39g, fiber: 2g
Source: BHG.com
Gl
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Show-off your home-baked masterpiece in our elegant Pie Dome.
Seals in goodness so crusts won't go soggy. Hand-blown glass is
heat-resistant to 350F and microwave safe so you can reheat
without drying out dessert. Includes 13" diameter plate and 7"H cover.
Price: $44.95
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
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