Jamie's Favorite

Valentine Recipes

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Magic Cookie Bars

This is the Eagle Brand best-loved classic - a favorite of kids and adults alike! Eagle Brand is the magic ingredient in this easy cookie bar recipe.
Eagle Brand
Prep Time: 10 minutes

Servings: 24 to 36 Bars
Ingredients Instructions
1/2 cup ( 1 stick ) butter or margarine
1 1/2 cups graham cracker crumbs
1 ( 14-oz ) can EagleŽ Brand Sweetened Condensed Milk ( NOT evaporated milk )
2 cups ( 12 oz ) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
bulletPreheat oven to 350° degrees (325° for glass dish). In 13x9-inch baking pan, melt butter in oven.
bulletSprinkle graham cracker crumbs over butter; pour EagleŽ Brand evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store at room temperature.

White Chocolate Cherry Cups

Makes 24 cups
Prep: 30 minutes
Melt 2 minutes
Refrigerate: 1 1/4 hours.

5 ounces white baking chocolate, chopped
2 teaspoons vegtable oil
24 small paper candy liners
1/2 cup dried cherries chopped
1/2 boiling water
3 tablespoons brandy or sustitute cherry juice (optional)
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 drop red food coloring
1/4 grated lemon rind

1. Melt white chocolate and oil in medium microwave-safe bowl on high in microwave oven for 2 minutes, stirring halfway through. Using small clean brush, spread about 1 teaspoon into bottom and up side of each paper cup. Chill cups until firm, about 10 inutes, reserving any extra chocolate.
2. Place cherries in medium bowl. Add boiling water and brandy or cherry juice. Soak 5 minutes. Drain. reserving liquid.
3. Remove cups from refrigerator. Reinforce any weak spots inside cups with melted chocolate. Chill to set.
4. Beat cream cheese, confectioners' sugar, food coloring, lemon rind and 2 tablespoons cherry soaking liquid in bowl. Stir in plumped cherries. Transfer to plastic food-storage bag; snip off corner. Pipe into cups, mounding slightly.
Chill 1 hour or until firm.


Heart Sandwich Cookies

Makes: 4 dozen cookies
Prep: 20 minutes
Bake: at 375 degrees for 8 to 10 minutes
2 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt 3/4 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cup confectioners' sugar
1/3 cup solic vegtable shortening
3/4 teaspoon grated orange rind
3 tablespoons orange juice

1. Heat oven to 375 degrees. Mix flour, cocoa powder, baking powder and salt in medium bowl.
2. Beat butter, sugars in bowl until creamy. Beat in eggs, one at a time. Add vanilla. On low, beat in flour mixture.
3. On floured surface, roll out half of dough to 1/8 inch thickness. Cut with 1 3/4 heart shaped or small round cookie cutter. Transfer to ungreased baking sheet.
4. Bake in 375 degree oven 8 to 10 minutes. Transfer cookies to rack to cool. Roll, cut and bake remaining dough.
5. Filling: Beat sugar, shortening, rind and juice in bowl until smooth but thick. Spread 1 teaspoon on half the cookies. Sandwich with second cookie.
Let set 30 minutes

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