– Recipes –
Made with Love
Valentine’s Day goes hand in hand with sweets. Here’s a selection of some of the delicious recipes our readers make to show their Valentines that they care.
Molten Lava Cakes
Jim Buck Pall Mall Fentress Farmers Co-op __________________________________
2 (1-oz.) squares semi-sweet chocolate 6 (1-oz.) squares bittersweet chocolate 1¼ stick of butter 1½ cup confectioners’ sugar ½ cup plain flour 3 large eggs 3 egg yolks 1 tsp. vanilla 2 tbsps. orange liqueur (optional) 6 (6-oz.) ramekin bowls for baking
Melt all chocolate in microwave or double boiler. Combine melted chocolate with butter, flour, and sugar in a bowl and mix. Stir in eggs and yolks until smooth. Stir in vanilla and optional orange liqueur. Divide the mixture evenly by pouring into six ramekin baking bowls. Place in 425° oven and bake for about 14 minutes, until edges are firm, and center is runny. Loosen edges and invert onto plates. Add vanilla bean ice cream or optional whipped cream, hot fudge sauce, and a maraschino cherry on top.
Strawberry Kiss Cookies
Stacey Hicks Camden United Farm & Home Co-op
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• 1 strawberry cake mix • 8 tbsps. unsalted butter, melted • 1 large egg • 1 tsp. strawberry extract • 1 (4-oz.) cream cheese • 48 Hershey’s Kisses milk chocolate candy, softened • Sugar Preheat oven to 350°. Remove wrappers from the Hershey’s Kisses and place them in a bowl in the freezer. Combine dry cake mix, butter, egg, and extract and mix until a soft dough forms. Add cream cheese and mix in completely. Refrigerate the dough for at least 60 minutes. Scoop into 48 dough balls and roll in sugar. Bake for 8 minutes. Let them stay on the hot cookie tray for 2 minutes before removing and placing on parchment paper. Top each cookie with a frozen Kiss. Let cool completely before placing in a sealed container.
Valentine Salad
Myrtle Barrett Surgoinsville Hawkins Farmers Co-op
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• 2 (20-oz.) cans crushed pineapple, drained, reserve juice • 1-pint small curd cottage cheese • ½ pint whipped cream • 1 (3-oz.) pkg. cherry gelatin • 1 (3-oz.) pkg. raspberry gelatin • 1 cup pecans or walnuts Place both gelatins in a bowl. Bring reserved pineapple juice to a boil, then pour over gelatins. Cool. Add pineapple and cottage cheese. Fold in whipped cream and nuts. Chill until firm. Salad will keep for several days in refrigerator. Serves 12.
White Chocolate Mousse
Dorothy Hawk Blountville Washington Farmers Co-op
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• 1 (8-oz.) pkg. cream cheese, whipped • 1½ cup milk • 1 pkg. instant white chocolate pudding • 2 cups Cool Whip • 1 can cherry pie filling Gradually add milk to cream cheese. Mix until smooth. Add pudding, mix, and whip. Fold in Cool Whip and filling. Layer in a clear glass to serve. Place in refrigerator. *We serve this at our church Valentine Banquet for about 150 people. We mixed eight recipes at a time and served in clear, plastic cups. You can change the fruit fillings for various occasions.
Simply Delicious Strawberry Cake
Nancy Darnell Coldwater, Miss. DeSoto County Co-op
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• 1 box white cake mix • 1 (3-oz.) strawberry gelatin • 1 (10-oz.) pkg. frozen strawberries, pureed • 4 large eggs • ½ cup vegetable oil • ¼ cup water • Strawberry cream cheese frosting (recipe follows)* • Fresh strawberries for garnish • Strawberry cream cheese frosting: • ¼ cup butter, softened • 1 (8-oz.) cream cheese, softened • 1 (10-oz.) pkg. frozen strawberries, pureed • ½ tsp. strawberry extract • 7 cups confectioners’ sugar Preheat oven to 350°. Grease two round 9-inch cake pans. Combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water. Beat at medium speed with mixer until smooth. Pour into pans. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans. Cool completely on wire racks. *Spread strawberry cream cheese frosting between layers and on top and sides of cake. Garnish with fresh strawberries. Strawberry cream cheese frosting: Beat butter and cream cheese at medium speed with mixer. Beat in ¼ cup strawberry puree, reserving remaining for another use. Beat in extract and gradually add confectioners’ sugar, beating until smooth.
Pasta Salad in April
A creamy pasta salad is a great complement to the main course of your meal. We want to know your favorite pasta salad recipes that our readers can try for their next spring cookout.
The person submitting the recipe judged best will be named “Cook of the Month” for the April issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, February 17, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.