By HILARY JOHNSON
Valentines Day, A time to tell our loved ones how much they mean to us and what better way to say it than with a romantic breakfast, lunch or dinner. The recipes below are from our monthly eBook club…we hope you enjoy them. To get the full Valentines Day Recipe eBook packed full of recipes for breakfast, lunch or dinner just scroll to the bottom of the page.
Cherry French Toast
Ingredients:
* 1 1/2 cup milk
* 6 eggs
* 1/8 cup maple syrup
* 3 tablespoons sugar, divided
* 1 tablespoon grated orange peel
* 1/2 teaspoon salt
* 8 slices (4 1/2 x 3 1/2 x 1/2-inch) French bread
* 4 cups pitted Northwest fresh sweet cherries, halved
* 1/2 cup orange juice
* Vanilla yogurt
Directions:
Combine the milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well.
Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight.
Marinate the cherries in orange juice and remaining 1 tablespoon sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in a pre- heated 400F oven 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.
Very Cherry Cookies
Ingredients:
* 1 cup butter or margarine
* 2 egg yolks
* 1/2 teaspoon salt
* 1/2 cup confectioners’ sugar
* 2 1/2 cups all-purpose flour
* 2 teaspoons almond extract
* 36 drained maraschino cherries
* coconut flakes
* tinted butter icing
Directions:
Blend together the butter, egg yolks, vanilla, salt, confectioners’ sugar and flour. Take small amount of dough in hand , flatted out and wrap around drained cherry. Bake on ungreased cookie sheet at 350 degrees F) until golden brown (about 10 minutes). Cool and dip in tinted butter icing. Roll in coconut flakes.
Main Course
Phyllo-Wrapped Salmon with Roasted Red Pepper
Ingredients:
* 1 cup roasted red peppers (fresh or jar from Italian market),
* 12 sheets frozen phyllo pastry, thawed,
* 6 tablespoons melted butter or nonstick spray,
* 6 (5 oz.) skinless salmon fillets, 1 inch thick
Directions:
Puree red peppers.
Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end. Top with 1 Tbsp. puree. fold the 5 inch section of pastry over the salmon and fold in the sides. Roll the pastry into a rectangular packet to enclose the salmon. Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon. Place packets on baking sheet and bake at 400 degrees for 30-35 minutes until the salmon is cooked through and the pastry is light golden brown. Top with the remaining pepper puree.
Dessert & Drinks
Pink Cloud Cake for Valentine’s Day
Ingredients:
* 3 packages (3 oz. size) Jello
* 2 cups boiling water
* 2 packages (10 oz. size) frozen strawberries, partially thawed
* 1 angel food bar cake, broken into bite-size pieces 12
Valentine’s Day Recipes Directions:
Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture pour into mold. Chill until set.
Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended.
Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
Pink Shake
Ingredients:
* 1 Ripe Banana — Sliced
* 1/2 cup Pineapple juice
* 1/2 cup Orange juice
* 1 tablespoon Grenadine syrup
* 1 cup Ice cubes 16
Valentine’s Day Recipes Directions:
Place sliced banana in blender. Add pineapple juice, orange juice and grenadine syrup and blend until smooth. Add ice; blend for 1 to 2 minutes or until frothy.
Monthly eBook Recipe Club
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