More Valentine Sweets - Pictures Available

February 10, 2001

My theme this evening appears to be " I can't make it, so maybe I'll just

format it for MasterCook. " These pictures look great.

-Sharon

Angel Food Cake with Mixed Berry Compote

Angel Meringue Cake - Picture Available:

http://www.cooking.com/recipes/static/recipe6166.htm

Chocolate and Cassis Creme Brulee

Puits d'Amour - Picture Available:

http://www.cooking.com/recipes/static/recipe4977.htm

Super Chocolate Icebox Cookies - Picture Available:

http://www.cooking.com/recipes/static/recipe5487.htm

Sweetheart Scones - Picture Available:

http://www.cooking.com/recipes/static/recipe6165.htm

Valentine Sugar Cookies - Picture Available:

http://www.cooking.com/recipes/static/recipe6164.htm

White Chocolate Coeur a la Creme

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<Summ>

<Nam>

Angel Food Cake with Mixed Berry Compote

</Nam>

<Nam>

Angel Meringue Cake

</Nam>

<Nam>

Chocolate and Cassis Creme Brulee

</Nam>

<Nam>

Puits d & apos;Amour

</Nam>

<Nam>

Super Chocolate Icebox Cookies

</Nam>

<Nam>

Sweetheart Scones

</Nam>

<Nam>

Valentine Sugar Cookies

</Nam>

<Nam>

White Chocolate Coeur a la Creme

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Angel Food Cake with Mixed Berry Compote

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Cake:

1 cup cake flour

1 1/2 cups granulated sugar

1 1/4 cups egg whites -- (10 to 12 whites)

1 1/4 teaspoons cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Compote:

3 cups strawberries -- hulled and sliced

3 cups raspberries -- blackberries, or blu

3 tablespoons orange juice -- or orange-flavored l

1/2 cup sugar

Preheat the oven to 325 degrees F. Rinse a 10-inch angel food cake or tube

cake pan with cold water and drain.

TO MAKE CAKE: Sift together the cake flour and 1 cup of the sugar. Repeat

the sifting 3 times, then set aside. In a large bowl, beat the egg whites

until foamy. Add the cream of tartar and salt. Continue beating until soft

peaks form.

Add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after

each addition. Beat in the vanilla extract. Sift a third of the flour-sugar

mixture into the beaten egg whites, folding quickly with a rubber spatula

until no flour shows. Repeat the process twice again with a third of the

flour-sugar mixture.

Transfer the batter into the prepared pan and bake for 45 to 50 minutes,

until the cake is springy to the touch and a toothpick inserted in the

center comes out clean.

Immediately invert the pan onto a cooling rack. Let the cake cool completely

in the pan. Run a thin knife around the edge to loosen before unmolding.

TO MAKE COMPOTE: In a medium bowl, combine all the berries, orange juice or

liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just

before serving.

TO SERVE: Place a slice of the cake onto a dessert plate and surround it

with some of the compote.

Source:

" Burt Wolf's Menu Cookbook "

S(URL):

" http://www.cooking.com/recipes/static/recipe4094.htm "

Copyright:

" Doubleday "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; trace Fat (1.6%

calories from fat); 4g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2

Fruit; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

(10 to 12 whites)

</IPrp>

</IngR>

<IPrp>

hulled and sliced

</IPrp>

</IngR>

<IPrp>

blackberries, or blueberries, or any combination of them

</IPrp>

</IngR>

<IPrp>

or orange-flavored liqueur

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the oven to 325 degrees F. Rinse a 10-inch angel food cake or tube

cake pan with cold water and drain.

</DirT>

<DirT>

TO MAKE CAKE: Sift together the cake flour and 1 cup of the sugar. Repeat

the sifting 3 times, then set aside. In a large bowl, beat the egg whites

until foamy. Add the cream of tartar and salt. Continue beating until soft

peaks form.

</DirT>

<DirT>

Add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after

each addition. Beat in the vanilla extract. Sift a third of the flour-sugar

mixture into the beaten egg whites, folding quickly with a rubber spatula

until no flour shows. Repeat the process twice again with a third of the

flour-sugar mixture.

</DirT>

<DirT>

Transfer the batter into the prepared pan and bake for 45 to 50 minutes,

until the cake is springy to the touch and a toothpick inserted in the

center comes out clean.

</DirT>

<DirT>

Immediately invert the pan onto a cooling rack. Let the cake cool completely

in the pan. Run a thin knife around the edge to loosen before unmolding.

</DirT>

<DirT>

TO MAKE COMPOTE: In a medium bowl, combine all the berries, orange juice or

liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just

before serving.

</DirT>

<DirT>

TO SERVE: Place a slice of the cake onto a dessert plate and surround it

with some of the compote.

</DirT>

</DirS>

<Srce>

Burt Wolf & apos;s Menu Cookbook

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe4094.htm " />

<CpyR>

Doubleday

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Angel Meringue Cake

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Meringues:

6 egg whites -- at room temperature

1 pinch salt -- (large)

1 1/2 teaspoons white vinegar

1 1/2 cups superfine sugar

1 tablespoon cornstarch

For the Mousse:

6 egg yolks

1/2 cup granulated sugar

2 lemons -- juiced

plus

lemon zest -- minced or grated

1/2 cup unsalted butter

1 cup heavy (whipping) cream

Fresh raspberries and edible blossoms such

Preheat and oven to 350 degrees F. Set aside a parchment-lined baking sheet.

Draw two 8-inch circles on the parchment, leaving at least 1 inch between

them. (You may need to use two baking sheets.)

TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a

whisk, on medium low speed, beat the egg whites until frothy, about 1 1/2

minutes. Increase the speed to medium-high, add the salt and the vinegar,

and slowly add the sugar, whisking until thick, about 2 1/2 minutes.

Increase the speed to high and whisk until stiff and glossy, about 4

minutes. Sprinkle the cornstarch over the whites during the last minute of

beating. Divide the meringue between the parchment circles and gently spread

out evenly within each circle.

Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour.

Turn off the oven and leave the meringues inside, with the door shut, until

completely cool, about 4 hours. The meringue will be almond in color.

TO MAKE THE LEMON CURD MOUSSE: In a bowl with an electric mixer, on medium

speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add

the juice, zest, and butter. Transfer to a saucepan. The mixture may appear

curdy. Cook over low heat, stirring with a wooden spoon until the mixture

becomes smooth and thickens, about 10 minutes. Do not overcook or it will

separate. Remove from heat. Pour into a bowl and allow to cool. Cover and

refrigerate until you are ready to assemble. (Makes about 1 1/2 cups.)

When you are ready to assemble the cake, whisk the cream in a bowl with an

electric mixer until stiff peaks form. Fold in the lemon curd.

TO ASSEMBLE: Place a dollop of the mousse on the cake platter. (This will

help keep the meringue stable.) Place one of the meringues on the platter,

pressing lightly. Spread half the mousse on top of the bottom layer. Add the

second meringue and top it with the remaining mousse. Garnish the cake and

platter with raspberries and blossoms.

Source:

" Valentine Treats "

S(URL):

" http://www.cooking.com/recipes/static/recipe6166.htm "

Copyright:

" Chronicle "

Yield:

" 1 8 " cake "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 462 Calories; 26g Fat (50.0% calories

from fat); 6g Protein; 54g Carbohydrate; trace Dietary Fiber; 231mg

Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0

Fruit; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.

NOTES : Growing up, my favorite holiday dessert was mom's Angel Lemon Pie.

Her melt-in-your-mouth crust was actually a deep-dish meringue, and the

filling was lemon curd folded into whipped cream.

I love the grand look of a tall cake, so I adapted her recipe to create a

two-layer meringue confection. For Valentine's Day, we like to splurge and

garnish the top with fresh raspberries imported from some sunny climate and

tiny edible pansy blossoms.

If you've ever had trouble making a meringue, try this recipe. It's

foolproof. You'll be so pleased with the results, you'll be sending

Valentine's Day wishes my way.

Nutr. Assoc. : 0 0 0 0 1440 0 0 0 0 0 0 2130706543 0 1616 2130706543

]]>

</RTxt>

<IPrp>

at room temperature

</IPrp>

</IngR>

<IPrp>

(large)

</IPrp>

</IngR>

<INtI>

1440

</INtI>

</IngR>

<IPrp>

juiced

</IPrp>

</IngR>

<IPrp>

minced or grated

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

1616

</INtI>

</IngR>

<IngR name= " Fresh raspberries and edible blossoms such as pansies or small

candy hearts for garnishing " code= " I " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Preheat and oven to 350 degrees F. Set aside a parchment-lined baking sheet.

Draw two 8-inch circles on the parchment, leaving at least 1 inch between

them. (You may need to use two baking sheets.)

</DirT>

<DirT>

TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a

whisk, on medium low speed, beat the egg whites until frothy, about 1 1/2

minutes. Increase the speed to medium-high, add the salt and the vinegar,

and slowly add the sugar, whisking until thick, about 2 1/2 minutes.

Increase the speed to high and whisk until stiff and glossy, about 4

minutes. Sprinkle the cornstarch over the whites during the last minute of

beating. Divide the meringue between the parchment circles and gently spread

out evenly within each circle.

</DirT>

<DirT>

Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour.

Turn off the oven and leave the meringues inside, with the door shut, until

completely cool, about 4 hours. The meringue will be almond in color.

</DirT>

<DirT>

TO MAKE THE LEMON CURD MOUSSE: In a bowl with an electric mixer, on medium

speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add

the juice, zest, and butter. Transfer to a saucepan. The mixture may appear

curdy. Cook over low heat, stirring with a wooden spoon until the mixture

becomes smooth and thickens, about 10 minutes. Do not overcook or it will

separate. Remove from heat. Pour into a bowl and allow to cool. Cover and

refrigerate until you are ready to assemble. (Makes about 1 1/2 cups.)

</DirT>

<DirT>

When you are ready to assemble the cake, whisk the cream in a bowl with an

electric mixer until stiff peaks form. Fold in the lemon curd.

</DirT>

<DirT>

TO ASSEMBLE: Place a dollop of the mousse on the cake platter. (This will

help keep the meringue stable.) Place one of the meringues on the platter,

pressing lightly. Spread half the mousse on top of the bottom layer. Add the

second meringue and top it with the remaining mousse. Garnish the cake and

platter with raspberries and blossoms.

</DirT>

</DirS>

<Srce>

Valentine Treats

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6166.htm " />

<CpyR>

Chronicle

</CpyR>

<Note>

Growing up, my favorite holiday dessert was mom & apos;s Angel Lemon Pie. Her

melt-in-your-mouth crust was actually a deep-dish meringue, and the filling

was lemon curd folded into whipped cream. & #013; & #010; & #013; & #010;I love the

grand look of a tall cake, so I adapted her recipe to create a two-layer

meringue confection. For Valentine & apos;s Day, we like to splurge and

garnish the top with fresh raspberries imported from some sunny climate and

tiny edible pansy blossoms. & #013; & #010; & #013; & #010;If you & apos;ve ever had

trouble making a meringue, try this recipe. It & apos;s foolproof. You & apos;ll

be so pleased with the results, you & apos;ll be sending Valentine & apos;s Day

wishes my way.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chocolate and Cassis Creme Brulee

Recipe By :Lane Crowther

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 cups heavy cream

2/3 cup whole milk

1/4 cup sugar

8 ounces bittersweet chocolate -- chopped

1/2 cup creme de cassis

7 large egg yolks

2 teaspoons vanilla extract

12 teaspoons turbinado sugar

Preheat oven to 325 degrees F. Place cream, milk and sugar in heavy medium

saucepan. Bring to simmer stirring to dissolve sugar. Add chocolate and

whisk until smooth.

Meanwhile, place cassis in heavy small saucepan. Simmer over medium heat

until syrupy and reduced to 1/4 cup, about 5 minutes. Immediately whisk

cassis into chocolate mixture.

Beat egg yolks and vanilla in 4-cup glass measuring cup until smooth.

Gradually whisk in chocolate mixture. Divide among six 6-ounce ramekins or

souffle cups. Place cups in large baking pan. Pour in enough hot water to

come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too

fluid, about 50 minutes. Remove from water and cool at room temperature.

Cover and refrigerate at least 5 hours or overnight.

Sprinkle 2 teaspoons turbinado sugar evenly over each custard. Use torch to

melt and caramelize sugar, or broil about 2 minutes, watching carefully and

rotating cups.

NOTE: If using heart-shaped molds reduce cooking time to 30 minutes and

sprinkle each with 3-4 teaspoons of sugar and caramelize.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6051.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 725 Calories; 62g Fat (73.3% calories

from fat); 10g Protein; 41g Carbohydrate; 6g Dietary Fiber; 379mg

Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2

Non-Fat Milk; 12 Fat; 1 Other Carbohydrates.

NOTES : The cassis (black currant liqueur) will not be identifiable in this

dessert. Its purpose is to intensify the flavor of the chocolate.

Cooking.com Tip: There's no need to wait for the broiler to heat up. A

hand-held culinary torch caramelizes the sugar quickly so the crust is crisp

and golden brown and the custard stays cool. The torch can be used on creme

brulee, tarts and meringues.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 325 degrees F. Place cream, milk and sugar in heavy medium

saucepan. Bring to simmer stirring to dissolve sugar. Add chocolate and

whisk until smooth.

</DirT>

<DirT>

Meanwhile, place cassis in heavy small saucepan. Simmer over medium heat

until syrupy and reduced to 1/4 cup, about 5 minutes. Immediately whisk

cassis into chocolate mixture.

</DirT>

<DirT>

Beat egg yolks and vanilla in 4-cup glass measuring cup until smooth.

Gradually whisk in chocolate mixture. Divide among six 6-ounce ramekins or

souffle cups. Place cups in large baking pan. Pour in enough hot water to

come half way up sides of cups.

</DirT>

<DirT>

Bake until just edges are set and 90% of custard jiggles but is not too

fluid, about 50 minutes. Remove from water and cool at room temperature.

Cover and refrigerate at least 5 hours or overnight.

</DirT>

<DirT>

Sprinkle 2 teaspoons turbinado sugar evenly over each custard. Use torch to

melt and caramelize sugar, or broil about 2 minutes, watching carefully and

rotating cups.

</DirT>

<DirT>

NOTE: If using heart-shaped molds reduce cooking time to 30 minutes and

sprinkle each with 3-4 teaspoons of sugar and caramelize.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6051.htm " />

<Note>

The cassis (black currant liqueur) will not be identifiable in this dessert.

Its purpose is to intensify the flavor of the

chocolate. & #013; & #010; & #013; & #010;Cooking.com Tip: There & apos;s no need to

wait for the broiler to heat up. A hand-held culinary torch caramelizes the

sugar quickly so the crust is crisp and golden brown and the custard stays

cool. The torch can be used on creme brulee, tarts and meringues.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Puits d'Amour

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 sheets frozen puff pastry -- (17 1/4 ounces)

1/3 cup confectioner's sugar

6 tablespoons seedless raspberry jam or red currant jell --

best-quality

Preheat oven to 425 degrees F. While puff pastry is cold, roll out each

sheet with rolling pin until it is 1/2 inch larger in width and length. With

a 2 1/2-inch round cookie cutter, cut 12 circles from each sheet, for a

total of 24. Prick in several places with a fork.

Cut out centers of 12 circles with 1 1/4-inch cookie cutter and discard.

Brush resulting rings with a little water. Using a spatula, place inverted

rings on top of uncut circles. Be careful not to handle sides to cut dough,

as pastry will puff enevenly or be lopsided if it is handled too much.

Place circles on baking sheets. Bake for 15 minutes, until pastry is well

puffed (about 2 inches high) and golden brown. Let cool completely.

Dust with confectioners' sugar put through a sieve, so that the tops of the

pastry rings are thoroughly covered. Very carefully spoon 1/2 tablespoon jam

or jelly into center of each. These are best eaten the same day they are

made.

Source:

" Entertaining 1-2-3 "

S(URL):

" http://www.cooking.com/recipes/static/recipe4977.htm "

Copyright:

" Little, Brown and Company "

Yield:

" 12 pastries "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 16g Fat (52.9% calories

from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

106mg Sodium. Exchanges: 1 Grain(Starch); 3 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 926654 0 4684

]]>

</RTxt>

<IPrp>

(17 1/4 ounces)

</IPrp>

<INtI>

926654

</INtI>

</IngR>

<IngR name= " seedless raspberry jam or red currant jelly " unit= " tablespoons "

qty= " 6 " code= " I " >

<IPrp>

best-quality

</IPrp>

<INtI>

4684

</INtI>

</IngR>

<DirS>

<DirT>

Preheat oven to 425 degrees F. While puff pastry is cold, roll out each

sheet with rolling pin until it is 1/2 inch larger in width and length. With

a 2 1/2-inch round cookie cutter, cut 12 circles from each sheet, for a

total of 24. Prick in several places with a fork.

</DirT>

<DirT>

Cut out centers of 12 circles with 1 1/4-inch cookie cutter and discard.

Brush resulting rings with a little water. Using a spatula, place inverted

rings on top of uncut circles. Be careful not to handle sides to cut dough,

as pastry will puff enevenly or be lopsided if it is handled too much.

</DirT>

<DirT>

Place circles on baking sheets. Bake for 15 minutes, until pastry is well

puffed (about 2 inches high) and golden brown. Let cool completely.

</DirT>

<DirT>

Dust with confectioners & apos; sugar put through a sieve, so that the tops of

the pastry rings are thoroughly covered. Very carefully spoon 1/2 tablespoon

jam or jelly into center of each. These are best eaten the same day they are

made.

</DirT>

</DirS>

<Srce>

Entertaining 1-2-3

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe4977.htm " />

<CpyR>

Little, Brown and Company

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Super Chocolate Icebox Cookies

Recipe By :Jeanne Thiel Kelley

Serving Size : 42 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds bittersweet chocolate -- chopped

3/4 cup unsalted butter

1 1/3 cups sugar

4 large eggs

1 tablespoon vanilla extract

3/4 cup all-purpose flour

12 ounces semisweet chocolate chips

Line a 8 x 8-inch pan with a double layer of plastic wrap. Melt chocolate

and butter in heavy very large saucepan, stirring constantly over low heat

until smooth. Remove from heat and cool slightly (you don't want chips to

melt when you add them.) Whisk in sugar, then eggs and vanilla. Stir in

flour then chips. Pour dough into prepared pan, smoothing evenly.

Wrap in plastic and refrigerate overnight or up to 3 days. Using large sharp

knife, cut dough into 3 even bars, about 2 1/2 x 8 inches each. (Can be made

ahead. Wrap each bar in plastic and place in freezer bag and freeze up to 2

weeks. Thaw in refrigerator overnight before continuing.)

Preheat oven to 350 degrees F. Line heavy baking sheets with parchment or

Exopat liners. Slice bars crosswise into 1/2 inch thick slices. Place on

baking sheets, spacing about 2-inches apart. Bake until puffed in centered

and wrinkled on top, about 15 minutes. Cool on pans. Store airtightly.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe5487.htm "

Yield:

" 3 1/2 dozen "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 178 Calories; 14g Fat (60.9% calories

from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol;

9mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other

Carbohydrates.

NOTES : These cookies have only 3/4 cup of flour in the dough which makes

them rich and incredibly delicious. You can keep the dough in your freezer

or refrigerator and bake them as needed for fresh gifts. Another gift idea--

wrap some dough and baking instructions and a new Exopat baking liner in a

basket for your friends that like to bake.

Cooking.com Tip: When making desserts use only the best ingredients.

Scharffen Berger bittersweet chocolate rivals the finest European chocolate

with its distinctive fruity taste and multiple layers of flavors. It is

excellent for baking, making candies and truffles, and for eating on its

own.

Nutr. Assoc. : 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " semisweet chocolate chips " unit= " ounces " qty= " 12 "

code= " I " ></IngR>

<DirS>

<DirT>

Line a 8 x 8-inch pan with a double layer of plastic wrap. Melt chocolate

and butter in heavy very large saucepan, stirring constantly over low heat

until smooth. Remove from heat and cool slightly (you don & apos;t want chips

to melt when you add them.) Whisk in sugar, then eggs and vanilla. Stir in

flour then chips. Pour dough into prepared pan, smoothing evenly.

</DirT>

<DirT>

Wrap in plastic and refrigerate overnight or up to 3 days. Using large sharp

knife, cut dough into 3 even bars, about 2 1/2 x 8 inches each. (Can be made

ahead. Wrap each bar in plastic and place in freezer bag and freeze up to 2

weeks. Thaw in refrigerator overnight before continuing.)

</DirT>

<DirT>

Preheat oven to 350 degrees F. Line heavy baking sheets with parchment or

Exopat liners. Slice bars crosswise into 1/2 inch thick slices. Place on

baking sheets, spacing about 2-inches apart. Bake until puffed in centered

and wrinkled on top, about 15 minutes. Cool on pans. Store airtightly.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe5487.htm " />

<Note>

These cookies have only 3/4 cup of flour in the dough which makes them rich

and incredibly delicious. You can keep the dough in your freezer or

refrigerator and bake them as needed for fresh gifts. Another gift idea--

wrap some dough and baking instructions and a new Exopat baking liner in a

basket for your friends that like to

bake. & #013; & #010; & #013; & #010;Cooking.com Tip: When making desserts use only

the best ingredients. Scharffen Berger bittersweet chocolate rivals the

finest European chocolate with its distinctive fruity taste and multiple

layers of flavors. It is excellent for baking, making candies and truffles,

and for eating on its own. & #013; & #010;

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Sweetheart Scones

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 Pinch salt

6 tablespoons unsalted butter -- (3/4 stick) frozen

1 teaspoon orange zest -- grated or finely min

3/4 cup currants

1 egg -- lightly beaten

3/4 cup half and half

Preheat an oven to 350 degrees F. Set aside a nonstick or parchment-lined

baking sheet.

In a bowl, whisk together the flour, sugar, baking powder, and salt until

well blended. Using the large holes of a grater, grate the frozen butter

into the flour mixture. With a pastry cutter, two knives, or your

fingertips, work the pieces into the flour for 30 seconds to 1 minute, until

the mixture resembles coarse crumbs. The bits of butter should still be cool

to the touch. Toss in the zest and the currants. Combine the egg and

half-and-half, and stir into the flour mixture until the dough holds

together. Do not overmix.

Dust your hands with flour and loosely gather the dough into a ball. Turn it

out onto a lightly floured surface. Knead gently two or three times. Lightly

pat or roll the dough 1/2 to 3/4 inch thick. Dip a 2 1/2-inch heart or

muffin cutter into flour, and cut out the scones. Place on the baking sheet

and bake until golden, 12 to 15 minutes. Serve warm.

VARIATION: Chocolate-Filled Scones Follow the Sweetheart Scones Recipe,

omitting the currants and zest and continuing as directed, rolling the dough

1 inch thick. Cut out six scones with a 2 1/2-inch round biscuit cutter.

Bake until golden, about 20 minutes. Immediately make a horizontal slit into

each scone, leaving a hinge of crust to hold the two halves together. Insert

a portion of bittersweet chocolate bar (I like Perugina, Scharffen Berger,

or Lindt) that is slightly larger than the opening, allowing a slip of

chocolate to show. Wait 1 minute for the chocolate to slightly warm before

serving with a napkin. (The chocolate will retain its shape, until the first

bite.)

Source:

" Valentine Treats "

S(URL):

" http://www.cooking.com/recipes/static/recipe6165.htm "

Copyright:

" Chronicle "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 10g Fat (36.8% calories

from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol;

175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0

Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

NOTES : A basket of warm and fragrant heart-shaped scones will make sleepy

heads rise and shine on February 14. These buttery biscuits, studded with

currants and scented with orange zest, are delicious on their own or served

with marmalade or jam. If you're an early bird, you can marinate the

currants in orange juice for 30 minutes, then strain before adding to the

dry ingredients.

Those who are French at heart love to linger over breakfast, especially one

that includes warm breakfast bread or croissants filled with bittersweet

chocolate. Wherever you wake, pretend you're in Paris with the luscious

chocolate filled variation.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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</RTxt>

<IPrp>

(3/4 stick) frozen

</IPrp>

</IngR>

<IPrp>

grated or finely minced

</IPrp>

</IngR>

<IPrp>

lightly beaten