2 c. sugar 1 c. shortening 4 eggs 1 c. buttermilk 2 tsp. baking soda 1 tsp. salt 1 tsp. nutmeg 1 tsp. vanilla 4 or 5 c. flour 4 tsp. baking powder
Cream sugar and shortening. Add eggs and mix; add soda, baking powder, salt, nutmeg and vanilla. Alternate flour and milk. Refrigerate overnight or a few hours. Roll rather thin; bake at 375 degrees until golden brown.
1 c. margarine, softened 1 c. powdered sugar 2 tsp. maraschino cherry juice 3/4 tsp. almond extract Few drops of red food coloring 2 1/4 c. flour 1/2 tsp. salt 1/2 c. maraschino cherries, drained and chopped 48 Hershey's kisses
Heat oven to 350 degrees. In large bowl combine margarine, powdered sugar, cherry juice, almond extract and food coloring. Blend well. Add flour, salt and cherries and mix well. Form dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes. Makes 48.
1 (46 oz.) can pineapple-orange drink 1 (6 oz.) can frozen lemonade concentrate 2 c. hot water 2 pkgs. strawberry Kool-Aid powder 1 c. sugar Cherry drink (for frozen molds) 1 qt. 7-Up
Dissolve together: 2 cups hot water, 2 packages Kool-Aid powder, and 1 cup sugar. Red food coloring if desired. Chill all ingredients mixed together. Then add frozen molds of cherry drink and 1 quart 7-Up
2 env. unflavored gelatin 1/4 c. maraschino cherry syrup 1/4 c. pineapple juice, chilled 1/2 c. pineapple juice, heated to boiling 1/2 c. maraschino cherries 1/2 lemon, peeled and seeded 1/3 c. sugar 1/2 c. light cream 2 c. crushed ice or ice cubes Semi-sweet chocolate bits
In a blender container that holds 5 cups. place cherry syrup and chilled pineapple juice, sprinkle gelatin on top, then add hot pineapple juice. Cover and process at low speed until gelatin dissolves. Turn to highest speed, add remaining ingredients except chocolate bits, and continue processing until ice is melted and mixture begins to thicken. Pour at once into a 5 cup heart-shaped pan or mold. Chill about 1 hour; garnish with chocolate pieces.
Combine: 1/4 c. sugar 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Mix with 2/3 cup butter, then add 1 1/3 cups buttermilk. Cut into heart shapes. Make a sandwich - cherry jam between. Two heart shape scones. Bake at 425 degrees for 15 to 18 minutes.
1 tbsp. shortening 1 tbsp. flour 1/3 c. shortening 1 1/2 c. flour 3/4 c. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 1 egg 1 1/2 tsp. vanilla 13 maraschino cherries 1 pkg. white frosting mix Coconut flakes
Heat oven to 375 degrees. Grease 9 x 9 x 2 inch square pan with 1 tablespoon of shortening. Sprinkle 1 tablespoon of flour over the pan. Beat shortening, flour, half of the milk, sugar, baking powder, egg and vanilla in large bowl. Add the remaining milk and mix together. Then beat for 2 minutes. Scrape batter into the pan. Bake for 30 minutes. Remove and set aside to cool. Prepare frosting as shown on package. Remove cake from pan and cut into heart shape. Spread frosting over cake. Sprinkle with coconut flakes and decorate with cherries.
MARSHMALLOW ICING 2 egg whites 1/4 c. granulated sugar 1/8 tsp. salt 3/4 c. white karo 1 tsp. vanilla 1 1/2 c. flaked coconut 1 tbsp. strawberry Jello
Remove 1 tablespoon Jello set aside. Add 1 1/2 cups flaked coconut to 1 tablespoon Jello. Place in jar to shake to coconut. Add Jello (minus 1 tablespoon) to dry cake ingredients. Continue mixing cake to package directions and bake in 2 heart shaped pans. Cool. Icing: Beat egg whites until frothy. Gradually add sugar and salt. Beat until glossy. Gradually add white Karo and vanilla. Beat until of spreading consistency. Ice cake. Sprinkle with colored coconut.
1 angel food cake, not the giant size Pinch of salt 2 1/2 c. boiling water 1/2 pt. whipping cream (Cool Whip is easier) 2 (10 oz.) pkg. of strawberries frozen (not those bags of whole these are rather square containers like an OJ container) 2 (3 oz.) pkg. strawberry Jello
Dissolve Jello in that hot water and add salt and packages of strawberries. (The frozen strawberries will add juice) stir until the strawberries are thawed. Chill until partially set. Fold in the whipped cream to this mix. Rub off the brown from the cake, you want white only. Tear into 1 inch squares, don't cut just rip it up. If you have a Jello mold you can use it now, or any glass bowl is nice. Layer cake then strawberry mixture, lots of layers. Chill overnight. Top with whip cream and fresh strawberries.
YOU'LL NEED: 1 pkg. Duncan Hines butter recipe fudge cake mix 1 tub Duncan Hines chocolate sheetcake frosting 1/3 c. slivered almonds with skins, chopped 1/3 c. red cinnamon candies
STEPS: 1. Prepare cake mix in 9 x 13 pan according to package directions. 2. Spread frosting on cake and swirl from outer edges to center. 3. Draw heart outline in frosting using tip of knife. Sprinkle almonds to fill heart shape. 4. Decorate heart border with cinnamon candies. TIP: Cut a heart from waxed paper to use as a heart pattern.
3 egg whites 3 1/2 tbsp. raspberry jello (dry) 3/4 c. sugar Dash of salt 1 tsp. vinegar 6 oz. chocolate chips
Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.
1 (8 oz.) pkg. cream cheese, softened 1 c. melted butter 1 1/2 tsp. vanilla 2 lbs. sifted powdered sugar 1 1/2 c. milk 6 squares (6 oz.) unsweetened chocolate, melted & cooled 3 eggs 2 c. all-purpose flour 1 1/4 tsp. baking soda 1 tsp. salt 1-2 tsp. milk
In a large bowl beat cream cheese, 3/4 cup butter and vanilla. Alternately beat in sugar and 1/4 cup milk. Stir in 4 squares melted chocolate. Save 3 1/2 cups mixture for frosting. Chill. Stir 2 squares melted chocolate into remaining mixture. Beat in 1/4 cup butter and the eggs. In medium bowl combine flour, soda and salt. Beat into chocolate mixture alternately with 1 1/4 cups milk. Turn into 2 greased and floured heart shaped pans or 9" x 1 1/2" round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool in pans 10 minutes. Remove; cool on wire racks. Let frosting stand at room temperature about 15 minutes. (If necessary stir in 1 to 2 teaspoons milk.) Frost cake and cool.
1 c. soft butter 1 1/2 c. all-purpose flour 1 1/2 c. all-purpose flour 1 c. icing sugar 1/3 c. cocoa
Cream butter. Sift together flour, sugar and cocoa. Gradually blend dry ingredients into batter to a soft dough. If dough is too soft, chill 15 minutes. Roll dough part at a time, on a lightly floured board to 1/8 inch thickness. Cut out hearts with a floured 3 inch heart shaped cookie cutter. Place on ungreased cookie sheets. Bake at 300 degrees F for 20-25 minutes. Cool slightly before removing from pan. Pipe decorator frosting on each cookie.
DECORATOR ICING 1 egg white 1 1/2 c. icing sugar
Beat egg white until frothy. Gradually beat in icing sugar. Continue to beat until icing forms stiff peaks. Place frosting in a small pastry bag and decorate heart shaped cookies.
1 1/2 c. powdered sugar 1 c. margarine or butter, softened 1 egg 1 tsp. vanilla 1/2 tsp. lemon extract 2 1/2 c. flour 1 tsp. baking soda 1 tsp. cream of tartar
Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes. Makes about 5 dozen. Store in airtight container or freeze. For Stained glass cookies: Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.
1 pkg. white cake mix for 2 layer cake 1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean Spray)* 2/3 c. milk 3 tbsp. flour 1/2 c. margarine or butter, softened 1/2 c. shortening 3/4 c. sugar 1 1/2 tsp. vanilla extract 1/4 tsp. salt 2 pts. strawberries
About 2 hours before serving or early in day: Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan and 8 inch square baking pan. (If you have a heart shaped baking pans you can use those.) Prepare cake mix as label directs, using egg whites; pour into pans. Blend cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label directs. Prepare frosting: In 1 quart saucepan, mix milk and flour. Over medium heat, cook until mixture boils, stirring constantly; boil 1 minute. Cool slightly. In small bowl, with mixer at low speed, beat margarine, shortening, and sugar until blended. At high speed, beat until light and fluffy. Reduce speed to low; add milk mixture, vanilla, and salt; at high speed, beat until very fluffy. Cut round layer into 2 semi-circles; arrange on plate with square layer to form a heart. Spoon 1/3 frosting into decorating bag with rosette tube. Spread remaining frosting over cake. Cut each berry in half; arrange on cake, leaving 3/4 inch border. Pipe frosting around berries. Makes 16 servings. Each serving, about 385 calories. *Cranberry-raspberry sauce may be substituted.