Strawberries n Cream
2 cups fresh strawberries
1 cup whipped cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar
1 cup melting chocolates
1 bar dark chocolate
Rinse strawberries, cut off green top. Cut into four parts so the strawberry opens up like a flower with four petals. Melt chocolate in microwave. Dip each strawberry in melted chocolate so just the bottom of the strawberry is chocolate coated. Place on a tray and refrigerate for several hours until chocolate hardens.
Mix the whipped cream, vanilla, and powdered sugar
together. Spoon cream mixture into a plastic sandwich bag
and cut the end. Squeeze cream mixture into each strawberry.
Grate chocolate on top. Serve cold.
"Berry Wild About You" No-Bake Souffle
1/4 cup sugar
3 eggs, separated
3 teaspoons gelatin
1/3 cup hot water
1 1/4 cup cream
1 cup frozen raspberries
You will need 6 small souffle dishes. Lightly grease souffle dishes.
Set aside egg whites. In a bowl beat together egg yolks and sugar until thick.
Bring water to a boil then add gelatin and stir until dissolved. Let stand for about 5 minutes until thickened.
Next beat in egg whites until thick peaks form. Add cream and beat until stiff. Blend raspberries in a blender to puree. Add raspberries to mixture and carefully fold in. The mixture will be a lovely pink color.
Spoon mixture into souffle dishes. Refrigerate overnight. Serve with a dollop of cream on top and some fresh raspberries.
Heart Shaped Cinnamon Sugar Cookies
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour, sifted
4 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup red hot candies
Preheat oven to 350F (180C) degrees.
In a bowl beat softened butter and sugar until creamy. Next add vanilla and egg yolk and beat.
Gradually add flour, a few spoonfuls at a time stirring constantly. Divide the dough in half and chill in the fridge for half an hour.
Use a rolling pin to roll out each half of the dough. Should be about 1 to 1 1/4 inch thick.
Use a heart shaped cookie cutter to cut out shapes. Place cookies on a greased cookie sheet. Decorate cookies with red hot candies. Sprinkle cinnamon and sugar over cookies.
Bake for about 10 minutes until golden.
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