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Give
your valentine a special treat. Try out our special
valentine's day candy recipes |
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Unbaked Candy
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Ingredients:
Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla
Preparation:
Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes.
Add peanut butter, oats, and vanilla. Drop on wax paper; cool.
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Cinnamon Pecans
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Ingredients:
Candies, Low-fat
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Preparation:
Combine sugar and water. Cook to soft ball stage. Add cinnamon
and salt and mix well. Add the pecans. Stir until it hardens.
Pour out and let cool. |
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Coconut Bon Bons
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Ingredients:
Candies, Chocolate
15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening
Preparation:
Mix together condensed milk, butter, sugar and coconut. Cover
with wax paper and chill for 24 hours. Melt chocolate with
shortening. Roll coconut mixture into balls and using a fork dip
the balls into the chocolate. Drop on wax paper to cool and dry |
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White Chocolate-Coffee Truffles
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Ingredients:
Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
Preparation:
To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua.
Refrigerate until completely chilled and firm. With a teaspoon,
place pieces of the chocolate onto a foil-lined baking sheet.
Refrigerate until firm; roll into balls and refrigerate again
for about 30 minutes. To prepare the dipping chocolate: In the
top of a double boiler set over hot water, place the chocolate
and oil. stir until almost melted. Remove the top of the double
boiler from the heat and stir until the chocolate has completely
melted. Continue to stir until the chocolate has cooled and
reaches a temperature of 90 degrees. Prepare 2 baking sheets by
lining with aluminum foil. Dip each candy center in the melted
chocolate, shake off the excess and place on the baking sheet.
When you have dipped a row of candies, top each with a little of
the chocolate- covered coffee bean. Before each dipping, stir
the chocolate vigorously with your fingers. If the centers
become too soft, chill for about 30 minutes. Let the candies set
for about 2 hours before storing in refrigerator. If the centers
start to come through the bottoms of the chocolates, as often
happens with soft mixtures, dip the bottoms again in melted and
cooled chocolate. |
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Valentine's Day Cherry Bomb
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1 oz Brandy
1/2 oz Triple Sec
1 Egg yolk
1 ts Grenadine
4 Ice cubes
Preparation:
Combine brandy, triple sec, egg yolk, grenadine, and ice cubes
in shaker. Strain into glass. Serve in large cup or cups. |
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Valentine's Day Peachy Corkscrew
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1 oz Light Rum
1/4 oz Dry Vermouth
1/4 oz Peach Liqueur
1Slice lime
Preparation:
Shake the rum, vermouth, peach liquer with ice, strain into
chilled cocktail glass, garnish with lime. |
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Fireside Coffee for a Romantic Valentine's Day
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Ingredients:
Beverages, Alcohol-no
2 c Hot Cocoa Mix
1 c Instant Coffee
1 ts Cinnamon
2 Non-dairy Creamer
1/2 Sugar
1/2 Nutmeg
Preparation:
Mix together the cocoa mix, instant coffee, cinnamon, creamer,
sugar, and nutmeg. |
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