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| Recipes for Valentine's
Day |
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| Chocolate Cake |
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| Ingredients: |
| • |
2 cups flour (500
ml) |
| • |
2/3 cup unsweetened cocoa (150
ml) |
| • |
1 ¼ teaspoon baking soda (6
ml) |
| • |
¼ teaspoon baking powder (1
ml) |
| • |
3 eggs |
| • |
1 2/3 cup sugar (400
ml) |
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1 teaspoon vanilla (5
ml) |
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1 cup mayonnaise (250
ml) |
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1 1/3 cup water (325
ml) |
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| Directions : |
Preheat oven to 350° F (180°
C). Grease and flour the cake pans. Combine
flour, cocoa, baking soda and baking powder in a
large bowl; set aside. In another large bowl, beat
eggs, sugar and vanilla on high speed for 3 minutes
or until creamy. Reduce speed of mixer to low and
beat in mayonnaise until smooth.
Next, add flour mixture in 4 equal parts, alternating
with water and ending with flour mixture. Pour into
cake pans; bake for 30-35 minutes. Cool on rack
10 minutes; remove from pans and cool completely.
Fill and frost as desired. |
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| Cinnamon French Toast with Maple
Syrup |
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| Ingredients: |
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1 cup maple syrup |
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3 tablespoons butter |
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2 teaspoons cinnamon |
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3 eggs |
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1/2 cup milk and 1/2 cup cream |
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2 teaspoons vanilla |
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6 slices cinnamon bread |
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raspberries and blueberries |
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| Directions: |
Combine maple syrup (leave
3 tablespoons for later use), 1 tablespoon
butter, and 1 teaspoon cinnamon in a heavy medium
saucepan and bring to a boil. Allow to boil for
2 minutes.
Combine eggs, milk and cream, vanilla, 3 tablespoons
maple syrup mixture, and remaining 1 teaspoon cinnamon
in a bowl and whisk. Place cinnamon bread slices
in a large baking dish. Pour egg mixture over the
slices and turn to coat the slices with the syrup
mixture evenly. Pierce the bread slices in several
places with a fork. Let stand for 5 minutes.
Melt 1 tablespoon butter in heavy large skillet
over medium-high heat. Add bread and cook until
brown on one side, about 3 minutes. Add the remaining
1 tablespoon of butter to skillet. Turn over the
bread slices and cook until brown, about 3 minutes.
Place into serving plates. Pour remaining syrup.
Garnish with berries. |
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| Blueberry Pancakes with Maple
Syrup |
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| Ingredients: |
| • |
1 ½ cups flour |
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1 ½ tablespoons sugar |
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1 ½ teaspoons baking powder |
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3/4 teaspoon baking soda |
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3/4 teaspoon salt |
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1 egg (beaten
lightly) |
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1 ½ cups buttermilk |
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1 ½ teaspoons vanilla |
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2 ½ tablespoons oil |
| • |
1 cup blueberries |
| • |
maple syrup |
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| Directions: |
In a large bowl, whisk together
flour, sugar, baking powder, baking soda, and salt
and whisk in egg, buttermilk, vanilla, and 2 1/2
tablespoons oil, whisking until smooth. Fold in
blueberries gently.
Heat a griddle over moderately high heat until hot
enough and brush with oil. Drop butter by 1/4 cup
measures onto griddle and cook pancakes 30 seconds
to 1 minute on each side, or until golden. Place
pancakes as cooked to warm platter. Serve pancakes
with maple syrup drizzled over. |
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| Hot Blueberry Muffins |
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| Ingredients: |
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2 cups flour |
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2/3 cup sugar |
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1 tablespoon baking powder |
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½ teaspoon salt |
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2 eggs |
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1 cup milk |
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1/3 cup butter (melted) |
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1 teaspoon nutmeg |
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1 teaspoon vanilla |
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2 cups blueberries |
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melted butter |
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sugar |
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| Directions: |
| In a mixing bowl, combine flour,
sugar, baking powder, and salt. In another bowl,
beat eggs. Blend in milk, butter, nutmeg, and vanilla;
pour into dry ingredients and mix just until moistened.
Fold in blueberries. Fill greased or paper-lined
muffin cups 2/3 full. Bake at 375°F (190°C)
for 20-25 minutes. Brush tops with melted butter
and sprinkle with sugar. |
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| Strawberry Soufflé Omelet |
| Ingredients: |
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1 cup strawberry jam |
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1/4 cup orange liqueur |
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2 eggs |
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1 tablespoon water |
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1 tablespoon sugar |
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15g butter |
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strawberries (washed
and sliced) |
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icing sugar |
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| Directions: |
Place jam and orange liqueur into
a medium pan, stir to combine, bring slowly to the
boil and cook for 2 minutes. Stir in the strawberries
and cook on a medium heat for 1 minute. Remove and
set aside.
Separate the eggs. Place the yolks, water and sugar
in a large bowl and whisk with a fork to combine.
Place egg whites into a large, clean, glass bowl
and whisk with a balloon whisk until soft peaks
form. Using a large metal spoon, fold the egg whites
gently into the egg-yolk mixture.
Preheat grill on high. Heat a small pan on a medium
heat. Add butter and swirl the butter evenly over
the base of the pan. Pour in the egg mixture and
cook over a high heat for about 30 seconds or until
the base of the omelet begins to brown.
Place the omelet under a preheated grill and cook
for about 30 seconds. Slide the omelet onto a warm
plate and fill with some of the strawberry sauce.
Fold the omelet in half, dust with icing sugar and
serve immediately. |
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