Conversation Heart Cakes
One and a half c. all-purpose flour
- Half cup granulated sugar
- Half cup packed light brown sugar
- Six full tablespoons cocoa
- One tsp. baking soda
- One fourth of a tsp. salt
- One cup water
- Six tablespoons vegetable oil
- One tsp. white vinegar
- One tsp. vanilla extract
- Creamy Frosting
- Red Decorating Gel
oven to 350~ F. Grease and flour a 13 x 9 x 2-inch baking pan.
Stir together flour, granulated sugar, brown sugar, cocoa,
baking soda and salt in medium bowl. Add water, oil, vinegar and
vanilla; beat with whisk or spoon until smooth. Pour batter into
prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire rack.
Cool completely. Transfer to cutting board. Cut cake into 8 to 10 hearts
using 3-1/4 inch heart-shaped cookie cutter.
Add 2 eggs
- Beat Well
Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar - Quickly
9" Layer Pans that have been greased and floured.
at 350 degrees for 30-35 minutes
Cook on low
flame to pudding stage:
pudding and beat well. Spread between layers and on top and sides.
Sprinkle with coconut.
lb Unsalted butter
1 1/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Unsweetened cocoa
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
4 tb Unsalted butter
1 ts Vanilla extract
4 c Confectioner's sugar
Cream the butter and sugar in a large bowl until light. Beat in eggs and
vanilla; set aside.
Sift the cocoa, flour, salt, baking powder, and baking soda together. Stir
the dry ingredients thoroughly into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
oven to 375F and butter 2 cookie sheets.
Using a teaspoon measure, roll level teaspoons of the dough into balls and
place them 2 inches apart on the cookie sheets.
for 10 to 15 minutes or until cookies are puffed and surfaces slightly dry
make the filling, cream the butter until light. Beat in the vanilla and
powdered sugar, adding whipping cream and continuing to beat until the
consistency of creamy frosting.
the cookies are cooled completely, spread about 1/2 tablespoon of filling
on the bottom of one cookie, then top with the bottom side of another
Makes about 3 dozen cookie sandwiches.
1 cup (1/2 lb.) butter or margarine, softened
1 cup sugar
1 egg yolk
3 tsp. grated lemon peel
- 2 cups all-purpose flour
- 1 cup ground blanched almonds
- About 20 candied cherries cut in half
butter and the cup of sugar until creamy; beat in egg yolk and lemon peel.
Then gradually add flour, blend thoroughly and stir in almonds. Gather
dough into a ball with your hands. On a lightly floured board, roll out
dough to a thickness of1/4 inch. Cut out with a 2 to 3-inch heart-shaped
cookie cutter; transfer cookies to greased baking sheets, spacing about 1
inch apart. Sprinkle with sugar. Press in half a cherry in center of each
cookie. Bake in a 325~ oven for about 20 minutes or until edges are
golden. Transfer to racks and let cool completely. Store airtight. Makes
about 3-1/2 dozen.
Pecan Valentine's Day Kisses
3 Egg whites
1/4 ts Cream of tartar
3/4 c Granulated sugar
1/2 c Finely chopped pecans or walnuts
1/4 c Sifted unsweetened cocoa powder
1/2 ts Vanilla
1 pn Salt
Beat egg whites with cream of tartar until soft peaks form. Gradually beat
in sugar until stiff, glossy peaks form. Fold in pecans, cocoa powder,
vanilla and salt.
Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about
1-1/2 inches apart, onto lightly greased baking
Bake in 250F oven for about 45 minutes or until outside is firm but inside
Let cool on racks. Store at room temperature, covered with plastic wrap,
for up to 5 days.
In Victorian times lovers declared their affections via words, songs,
pictures and foods. One such food was gingerbread
"life cakes" in the shape of hearts.
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
In large bowl,
sift together flour, cinnamon, ginger, cloves and salt.
together margarine and brown sugar until smooth. Add corn syrup and egg;
beat well. Add dry ingredients, about one-third at a time, mixing until
smooth after each addition. Chill dough one hour.
out half of dough on lightly floured surface to one-quarter-inch
thickness. (Reserve other half for decoratins or for a second batch of
cookies.) Using hear-shaped cookie cutter, press out cookie shapes or
use knife to cut around a pattern. Place hearts on cookie sheet.
Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until
golden. Remove and place on wire racks to cool. Store in covered
about eight 4 1/2 inch cookies.