Mixing up a batch of love
Kind that you've been thinking of
Sweet and tender it will be
The perfect winning recipe

Filled with sugar and with spice
Ingredients that will entice
Just a touch of love and care
Offered with such joy to share

Every dish will be dreamy
Each one a special mystery
Instructions with the love I send
Teaching you the perfect blend

Cupcakes made with lots of flair
Filled with chocolate chips like air
Melting in your mouth so fast
Burst of chocolate special blast

Filling up your table right
With every bite of heart's delight
This my special gift to you
You'll win a heart ~ you always do

Everything I make with ease
Know that it will surely please
Ready now let's get chef's hat
Come back soon I love to chat.

~ Francine Pucillo ~
© Used with permission.
Read more of Ms. Pucillo's outstanding poetry here.

I have separated some yummy recipes for your special Valentine. I love these and hope that you will enjoy them also!

Bon Apetit!

Lady Sylvia Ann

Ingredients:

Half cup butter
preferably white 2 tablespoons honey
4.5 tablespoons cocoa 225 grams semi-sweet biscuits
2 tablespoons raisins
2 tablespoons chopped nuts (walnuts, almonds, or peanuts)

Preparation:

The best part of this recipe is, there is no cooking involved! Absolutely!
Crush the biscuits. You can do it by putting it into a clean bag, and then beat the bag gently, or use the electric grinder. Also grind the nuts.
Put the butter, honey and cocoa into a pan & put it onto gentle heat. Stir occasionally, and REMOVE as soon as the butter melts. Stir the butter, honey and cocoa together thoroughly.
As soon as the butter mixture has cooled slightly, add the crushed biscuits and nuts. Stir thoroughly.
Take an about 2 cups capacity cake tin, and grease it. Put half spoon of butter inside, and rub thoroughly at the base. Now pour in the biscuit mixture, and press in slightly.
Put the tin in refrigerator to cool and set in.
After sometime, you can put the tin in warm water, and then invert the tin on a plate. Cut in to thin slices and serve. Add the scoop of ice-cream for special effect.

Ingredients:

1 + 1/4 cups milk
4 tablespoons of sugar
4 eggs
1 + 1/4 cups cream
1/2 teaspoon peppermint essence
A few drops green or red food coloring (optional)
2 tablespoons cocoa

Preparation:

Beat the eggs in a bowl. Put the milk and sugar into the handle pan. Heat gently to dissolve the sugar. (Put off the fire as soon as you see small bubbles of the milk, so that it doesn't get too hot)

Now pour a few tablespoons of the hot milk in to the eggs, mix well, and then put the eggs in to the milk. Stir gently and thicken on low heat, until the mixture bubbles gently. It will have the appearance of thick custard. Put of the fire and let the mixture cool.

Whip the cream gently with a fork, till it is fluffy. When the mixture has cooled, fold the cream in, by pouring the cream over the milk egg mixture, and bringing the mixture from the bottom, in a circular motion. Blend well.

Pour half the mixture in a flat tray or utensil. Add peppermint essence, and mix well. If you are using the color, mix it too.

To the remaining mixture, add cocoa. and mix well. Now pour the chocolate mixture over the peppermint one. Draw a knife creatively over the mixture to make pretty swirls.
Chill well, and you have a lovely dish to present.

Servings: 3 to 4 persons

Ingredients:

1/2 cup butter, melted
1/4 cup sugar
2 eggs, separated
1/2 teaspoon vanilla extract
3 oz. bittersweet chocolate, melted and cooled
1-1/2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt (optional)
1/2 cup milk or 3/4 cup buttermilk
Powdered sugar
Fresh strawberries, sliced and sweetened

Preparation:

In the bowl of an electric mixer, beat butter and sugar. Add the egg yolks, vanilla and cooled chocolate. Mix well.

In separate bowl, mix together the flour, baking powder, and salt, if using.

Add the flour mixture to the chocolate mixture alternately with the milk, blending well with each addition. If using buttermilk, which is thicker than milk, use a little more if necessary, to thin almost to a pouring consistency. With an electric mixer, beat the egg whites until stiff. Fold them into the batter.

Place about 1/3 cup batter in a hot waffle iron, close the cover and bake until the steaming stops; these waffles are dark so don't judge doneness by the color. Serve sprinkled with powdered sugar and topped with strawberry slices.

Servings: Makes 5 to 6 waffles.

Ingredients:

1-1/2 cups (375 ml) firmly-packed brown sugar
2/3 cup (150 ml) Crisco Shortening
1 tbsp (15 ml) water
1 tsp (5 ml) vanilla
2 eggs
1-1/2 cups (375 ml) all-purpose flour
1/3 cup (75 ml) cocoa
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) salt
2 cups (500 ml) miniature semi-sweet Hershey's Chipets
6 oz (180 gr.) white chocolate
12 candied pineapple hearts (optional)

Preparation:

1. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.

2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in Hershey's Chipets. Divide dough in half. Spread dough into 2 un greased 8-inch (20 cm) round cake pans.

4. Bake one pan at a time at 375°F (190°C) for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards center to make 6 cookies. Remove cookies to foil to cool completely.

5. Chop white chocolate into l/2-inch (1 cm) pieces. Place pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely.

Servings: About 1 dozen cookies.

Prep Time: 25 minutes

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 teaspoon salt
Additional sugar
1-3/4 cups (10-oz. pkg.) Hershey's Mini Kisses Semi- Sweet Chocolate

Instructions:

1-In large bowl, beat butter, 1-1/2 cups sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.

2-Refrigerate dough about 1 hour or until firm enough to handle.

3-Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place on un-greased cookie sheet.

4-Bake 8 to 10 minutes or until set. Remove from oven.

5-Place 3 mini kisses on each cookie, pressing down lightly.

6-Remove from cookie sheet to wire rack. Cool completely.

Servings: Makes about 4 dozen cookies.

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