Valentine's Day holds a very special place in most people's hearts. We begin in grade school giving valentine cards and little pieces of candy. Then as we grow older the gifts become more important and we don't give them to everyone we know.
The Angels wrote A VALENTINE'S ANTHOLOGY, which contains three novellas. Each story has its beginning or end around and concerning Valentine's Day. Amber's story is about a wacky inventor whose unique inventions don't always work the way he intended.
What is your favorite Valentine's Day recipe or food?
Crust
1/2 cup sweet butter 1 tsp vanilla
2 tbls sugar 1 raw egg yolk
2 hard cooked egg yolks mashed 1 cup sifted all-purpose flour
1 tsp brandy 1/4 tsp salt
Thoroughly grease a 9" spring-form pan. Cream butter and sugar. Add brandy and vanilla to the yolks then add to creamed mixture. Blend in the raw yolks, flour, and salt. Pat the dough onto sides and bottom of pan.
Filling
10 oz sweet cooking chocolate 4 cups heavy cream
2 1/2lbs cream cheese 3 tsp vanilla
1 1/2 cups sugar shaved chocolate
8 eggs separated chopped pecans
Preheat oven to 400 degrees. Melt chocolate in top of double boiler over hot water. Remove from heat and cool slightly, Mix cream cheese with half of the sugar and beat in the yolks. Fold in the melted chocolate. Beat whites until stiff and add remaining sugar, 1 tablespoon at a time, until well blended and very stiff. Whip 2 cups cream until stiff and pour over the egg white mixture. Add cream cheese mixture. Sprinkle the flour on top, add vanilla, and fold all ingredients together very gently.
Pour the mixture into the crust. If the filling reaches the rim of the pan, put a 5" strip of greased foil around it and tie with heavy string--this will prevent the filling from spilling over. Bake for 15 minutes then reduce heat to 350 degrees and continue baking for 1 hour and 15 minutes. Turn off heat and allow cake to remain in oven with door closed for 3 hours. The cake may crack, but this is all right. Chill cake and remove from spring form. Whip remaining cream and spread over top and sides. Decorate with chocolate shavings on top and pecans around the sides.
Comment on any Rogue's Angels post, including goddessfish tours from January 1st to March 17, and you will be entered to win.
Rogue's Angels will have drawings through January, February, and March. Grand prizes to be awarded on Valentine's Day and St. Patrick's Day.
Prizes
Gift Cards: 2 $20 Starbucks GC
Name in next anthology (pending, I'm pulling for May Day)
Bookmarks: to everyone who leaves a comment
Downloads of past anthologies (6): The Gift, The Lending Library, Chasing Rainbows, Star Crossed, Meadows of Gold, St. Batzy & the Time Machine
More gifts pending
I usually go to the nearest bakery to come up with delectable desserts. However, I found this recipe in the January 2012 issue of AARP magazine, and the picture makes it look absolutely delicious.
MILLIONAIRE SHORTBREAD
Preheat oven to 325 degrees.
Crust:
In your mixer put 1 cup (2 cubes) of slightly soft butter, add 2 cups flour, 1/2 cup brown sugar and 1/2 tsp salt. Mix it up; then press it into a 9 x 13 buttered pan. Bake for about 40 minutes.
Caramel:
In a saucepan melt one cup of butter over low heat. Stir in 1 cup of brown sugar, 1/4 cup corn syrup and 1 can (14 oz) of sweetened condensed milk. Bring up the heat to med low and bring to a boil stirring all the time. Boil for 4 min. (this time is needed to be sure the sugar is melted) Remove from the heat and add 1 tsp of vanilla and 1/2 tsp salt. Stir, pour over the baked crust and let it cool.
When cool, melt 3/4 lb (not cup....pound) of chocolate and pour over the caramel.
When set, cut into squares.
If you make this dessert, let me know what you think.
~Amber Angel