Peel the pears, leaving the stems intact. Place the pear nectar in the bottom of a microwave or conventional stove-top steamer, and transfer the pears to the steamer. Cover and cook at high power or over medium-high heat for 4 to 5 minutes, or until just tender. Drain the pears, reserving the nectar. Cover the pears and chill for several hours or overnight.
To make the sauce: Place the cornstarch and sugar in a small saucepan, and stir to mix well. Stir in 1/3 cup of the reserved nectar, and cook and stir over medium-low heat until the mixture is thick and bubbly. Stir in the raspberries, and cook and stir for another minute or two, or until thick and bubbly. Place the chilled pears in individual serving dishes, and pour the warm sauce over the fruit. Serve immediately. Serves 2. Recipe may be increased for additional servings.
Combine the ricotta cheese, powdered sugar, and vanilla flavoring in the bowl of a food processor or blender, and blend until smooth. Set aside. Combine the strawberries and sugar in a small bowl and mash and blend. Set aside. Crumble one piece of the pound cake and divide it between two 10-ounce balloon (or similar) wine glasses. In each glass, top the cake with 2 tablespoons of the strawberry mixture, 2 teaspoons of the coffee liqueur, and 3 tablespoons of the ricotta mixture. Repeat the layers. Top each dessert with 2 tablespoons of the whipped topping, and sprinkle with 1/8 teaspoon of cocoa. Serve immediately. Serves 2. Recipe may be increased for additional servings.
Chill ingredients. Add Seven-Up last. Mix in large punch bowl. Float orange slices on top. You may add an ice ring with flowers frozen inside, depending on the occasion. Serves a party! --- Recipe by Chris Donovan.
1 cup flour
3/4 cup unsweetened cocoa powder
2/3 cup sugar (white granulated)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons butter, melted
1 teaspoon pure vanilla flavoring
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts or pecans
3/4 cup light brown sugar, packed
2 teaspoons instant coffee powder
1 1/4 cups water
Vanilla Ice Cream (the real thing!)
Preheat oven to 350 degrees F. In a medium bowl, mix together flour, 6 tablespoons cocoa powder, white sugar, baking powder, and salt. Stir in milk, butter, and vanilla until blended. Turn into a greased 8-inch square baking pan, spreading batter evenly. Sprinkle chocolate chips and nuts over batter.
In a medium saucepan, combine remaining cocoa powder, brown sugar, coffee powder, and 1 1/4 cups water. Stir and bring to a boil. Pour evenly over cake batter. Do not stir. Carefully transfer to oven.
Bake 30 to 35 minutes, or until a toothpick inserted in cake comes out clean. Remove to a wire rack and let cool. Serve warm or at room temperature, with a scoop of vanilla ice cream on top. Recipe serves 6.
Cream together butter and sugar. Blend in egg. Sift together flour, baking powder, salt and vanilla, and add to mixture. Divide dough in two parts. Chill 1 to 2 hours so it will be easy to handle. Roll dough, one part at a time, to 1/8 inch thickness and cut with cookie cutters (valentine shapes! or whatever holiday shapes you need). Keep other part of dough chilled until ready to roll. Transfer to cookie sheet and bake in preheated moderate oven (375 degrees F.) 8 to 10 minutes. Decorate or frost if desired with Confectioner's Sugar-Water Glaze. Makes 2 dozen cookies.
Combine sugar, water and cinnamon candies; cook until candies dissolve. Place apples in syrup; add red food coloring until desired color is reached. Cook until apples are tender, turning to assure even color. Cool apples in syrup. Drain before serving. Makes a beautiful side dish for Valentine's Day!
In the top of a double boiler saucepan, heat the cream, being careful not to scorch. Add the sugar and beat until it is dissolved. Cool. Stir in the vanilla flavoring, then stir in the crushed peppermint candy. Freeze in an electric ice cream freezer according to the manufacturer's directions. Makes 6 to 8 servings. A great Valentine's Day dessert.
© 1998 Ann Johnson Donovan arsnova@worldnet.att.net
Updated January 2000
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