VALENTINE’S DAY CHEESECAKE PANCAKES WITH BERRY-LEMON SAUCE
INGREDIENTS: 2 c. Complete Buttermilk pancake and waffle mix, 1-1/4 c. water, 1 c. small curd cottage cheese, 1 Tbs. sugar, 1 tsp. vanilla BERRY-LEMON SYRUP 1 c. syrup, 1 c. raspberries, blueberries, sliced strawberries or combination, ½ tsp. shredded lemon peel
DIRECTIONS: Preheat griddle. Combine ingredients in a medium bowl; stir well until blended. Pour batter by ¼ cupfuls on hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP: Combine syrup ingredients in small saucepan; heat through, stirring occasionally.
BLUEBERRY CRUNCH VALENTINES COFFEE RING
INGREDIENTS: 1-1/2 c. flour, ¾ c. sugar, 1 Tbs. baking powder, ½ tsp. salt, ¼ tsp. nutmeg, 1/3 c. butter-firm, 1 c. blueberries, 1 egg, ½ c. milk, 1 tsp. vanilla, powdered sugar PECAN STREUSEL TOPPING: ½ c. pecans-finely chopped, ½ c. brown sugar-firmly packed, 2 Tbs. flour, 2 tsp. cinnamon, 2 Tbs. butter
DIRECTIONS: Preheat oven to 350 degrees. PEAN STRUESEL TOPPING: Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter. Pat half of the streusel mixture into a greased, floured 90inch tube pan with a removable bottom; set aside. In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries. Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter. Bake for about 40-60 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan for 15 minutes, then remove pan sides. Dust with powdered sugar.
CHOCOLATE DIPPED HEART COOKIES
INGREDIENTS: 1 c. butter-softened, ¾ c. sugar, 1 (3 oz.) pkg. cream cheese-softened, 1 egg, 1-1/2 tsp. vanilla, 3 c. flour FOR COATING: 1 c. semi-sweet chocolate chips, 2 Tbs. shortening
DIRECTIONS: Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm. Preheat oven to 375 degrees. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely. Melt chocolate chips and shortening in small saucepan over low heat, our double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between. Makes about 3-1/2 dozen.
CROCKPOT CHOCOLATE PEANUT CLUSTERS
INGREDIENTS: 2 lbs. (2-16 oz. jars) dry roasted peanuts-salted, 48 oz. almond bark white chocolate, 4 oz. sweet German chocolate, 10-12 oz. dark chocolate
DIRECTIONS: Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface with waxed or parchment paper. Stir mixture completely. Drop by teaspoonfuls onto wax paper. Let harden and store in airtight containers.
WHIPPED CREAM VALENTINE CAKE
INGREDIENTS: 1 angel food cake-baked and cooled or store-bought, 1 (10 oz.) pkg. frozen strawberries or raspberries-thawed, 1 Tbs. unflavored gelatin, 2 c. heavy cream-whipped until stiff, 4 Tbs. powdered sugar, 1 tsp. vanilla
DIRECTIONS: Cut angel food cake into 3 horizontal layers. Drain juice from thawed berries into a small bowl. Sprinkle gelatin over juice and allow to stand until softened. Set small bowl in a large bowl of hot water and stir until gelatin dissolves. Combine gelatin mixture with berries and cool slightly. (If mixture cools too much, gelatin will set.) Add sugar and vanilla to whipped cream. Fold berries into cream. (It may seem too juicy but it will soon set up.) Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm.
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