Dear $$firstname$$,

Treat Your Sweeties (and Yourself!)

LOVE is often a main ingredient in a homemade sweet treat—those dear to you are sure to be pleased when you prepare a luscious dessert just for them. A scrumptious heart-shaped cake or cookies or rich chocolate truffles can make Valentine’s Day (or any occasion) even more special for your sweetheart!

Over the years, readers from coast to coast have shared thousands of their heartfelt favorites, keeping our kitchen staff busy melting chocolate, chopping nuts, mixing batters and whipping cream. Here are three of those treats we know you’ll love.

STRAWBERRY HEART CAKE

“My granddaughter was born on Valentine’s Day, so every year I bake up this special strawberry heart-shaped cake for her,” writes Patricia R. of Winchester, Illinois.

• 1 package (18-1/4 ounces) white cake mix
• 1 package (3 ounces) strawberry gelatin
• 3 tablespoons all-purpose flour
• 1/3 cup vegetable oil
• 4 eggs
• 1 package (10 ounces) frozen sweetened strawberries, thawed
• 1/2 cup cold water
• 1/2 cup butter or margarine, softened
• 5 to 5-1/2 cups confectioners’ sugar
• Red-hot candies, optional

In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings.

CHERRY-FILLED HEART COOKIES

These crisp, flaky cookies are a wonderful way to show you care, reports Audrey G. from Lake Mills, Iowa.

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FILLING:
• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1/4 cup red maraschino cherry juice
• 12 red maraschino cherries, chopped
• 1 tablespoon butter or margarine
• Additional sugar

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.

Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill.

Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.

ALMOND-COATED CHOCOLATE TRUFFLES

Using baking fat replacement trims a third of the fat from these wonderful chocolate bites from our Test Kitchen. The rich candies make a perfect gift for Valentine’s Day.

• 6 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons confectioners’ sugar
• 1/3 cup baking fat replacement*
• 1 tablespoon butter (no substitutes)
• 1 tablespoon half-and-half cream
• 2 tablespoons ground almonds

Place chocolate and confectioners’ sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot.

With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.

Shape chilled mixture into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm. Yield: 16 truffles. *Editor's Note: This recipe was tested with Sunsweet Lighter Bake. Look for it in the baking aisle of your grocery store.

For more Valentine’s Day recipes, visit the Taste of Home Recipe Finder

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Take Care of Your Cookware

ROUTINE care of pots and pans will ensure you get the best performance and longest use out of them. Keep these tips in mind when using your cookware:

• Cast-iron pans should be seasoned before using to protect the surface and prevent food from sticking. One way to season a cast-iron skillet is to brush the inside with vegetable oil, then add an extra tablespoon of oil to the pan. Place the pan over low heat for 1 hour. When cool, wipe it dry with paper towels.

• Use nonmetal utensils during cooking to minimize cuts and scratches to the interior of your pans.

• To remove dark stains from an aluminum pot or pan, fill it with water, add 3 tablespoons fresh lemon juice and simmer gently until the pan brightens.

• To help remove stuck-on food from pots and pans, soak them in hot soapy water. However, if the pan has a sugary or protein-based substance (like eggs) on it, soak it in cold water.

• Stainless steel should be washed quickly after cooking salty foods because salt can pit the surface.

• Always dry aluminum or stainless steel pans immediately to prevent water spots from forming.

• To prevent nonstick linings from damage during storage, place paper towels between the pans when stacking them in your cabinet.

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For Good Eating, Just ‘Wing It!’

BIRDS of a feather flock together, especially when there’s a heaping platter of seasoned chicken wings to munch. The savory varieties here suggested by field editors are definitely something to cluck about!

ZESTY CHICKEN WINGS

“These spicy barbecue wings are so easy to make,” remarks Joan R. of Langley, British Columbia. “I fix a double batch since my family thinks they’re great.”

• 1/2 cup corn syrup
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 16 whole chicken wings (about 3 pounds)

In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings.

RASPBERRY GLAZED WINGS

“These fruity glazed wings are a staple at our house,” says Sue S. of Valatie, New York. “They’re a super finger food when entertaining and also make a tasty entree.”

• 3/4 cup seedless raspberry jam
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 16 whole chicken wings (about 3 pounds)

In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan. Bake at 375° for 30 minutes, turning once. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Yield: 10-12 servings.

For more chicken wing recipes, visit the Taste of Home Recipe Finder

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“Secret Ingredients” Make Menus Special

WANT TO turn “ho-hum” foods into dishes that’ll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Great Gravy. “I blend a sprinkling of instant coffee granules into my brown gravy,” reveals Sherrie A. from McAlester, Oklahoma. “It enhances the flavor and the color.”

Eggs-cellent Sandwich. “One day while making egg salad sandwiches, I noticed a couple slices of ham in the fridge,” recalls Marie S. from Harper Woods, Michigan. “Since ham and eggs are a good combination, I chopped the ham and mixed it into my sandwich filling. It was delicious!”

Magnificent Meat Loaf. “I use day-old corn bread in my meat loaf instead of plain bread crumbs,” relates Beverly P. of Tuscaloosa, Alabama. “This meat loaf always gets raves.”

Perfect Mashed Potatoes. Says Pam K. of Phoenix, Arizona, “Instead of milk in my mashed potatoes, I use sour cream for a rich, creamy taste. Then I shake in some dried oregano or Italian seasoning.”

Marvelous Meatballs. Says Alice G. of West Des Moines, Iowa, “I add character to meatballs by blending in two slices of caraway rye bread softened in milk.”

Delectable Red Cabbage. “For special dinners, I like to prepare cooked red cabbage with a cinnamon stick,” admits Catherine S. of Arlington Heights, Illinois. “I simmer it with the cabbage and remove it before serving.”

Memorable Mushrooms. “When I saute mushrooms to serve over steak, I mix in a tablespoon or two of dry onion soup mix,” reports Fran R. of Thorndale, Ontario. “The onion flavor complements both the mushrooms and the steak.”

Super Coleslaw. “My husband never cared for coleslaw until I began coating the cabbage in an oil and vinegar dressing and stirring in some dill weed and sliced stuffed olives,” conveys Judy B. from Goshen, Indiana. “Now his complaints have turned to compliments.”

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Spice Things Up a Bit

CINNAMON is a dark reddish-brown spice with a bold, spicy-sweet flavor and aroma. It comes from the inner bark of the evergreen cinnamon tree.

Grown in warm places like Sri Lanka, Jamaica, India and Brazil, cinnamon trees can reach up to 30 feet tall. Shoots are gathered, and the inner bark is peeled off. It turns brown and curls up as it dries. The dried bark is sold as stick cinnamon or is ground to make powdered cinnamon.

For a new twist, field editor Edna H. of Hebron, Indiana suggests adding a cinnamon stick to the boiling water to be used for fruit-flavored gelatin. Remove the stick before dissolving the gelatin. “I also like to sprinkle cinnamon over a scoop of vanilla or chocolate ice cream,” Edna says.

Try these cinnamon specialties suggested by readers:

MAPLE GLAZED SQUASH

“Squash gets a pleasant sweet and spicy flavor from maple syrup and cinnamon in this recipe,” says field editor Betty S. of Wray, Colorado.

• 2 medium acorn squash
• Salt and pepper to taste
• 1 cup maple syrup
• 1 medium tart apple, peeled and chopped
• 2 tablespoons raisins, optional
• 1 teaspoon ground cinnamon

Cut squash into 1-in. rings and remove seeds. Place squash in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over squash. Cover and bake at 350° for 50-60 minutes or until tender. Yield: 6 servings.

CINCINNATI CHILI

Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith J. of Parkman, Ohio. “This dish will warm you up on a cold day,” she says.

ORANGE-CINNAMON FRENCH TOAST

“Everyone eats at the same time when you fix this tasty oven-baked French toast,” remarks Bernice S. of Sturgeon Lake, Minnesota.

For more cinnamon recipes, visit the Taste of Home Recipe Finder

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Looking for Lighter Fare?

APPLES, celery and raisins give this special turkey salad sandwich a great flavor and tempting texture, promises Meghan B. of Rapid City, South Dakota.

WALDORF TURKEY SANDWICHES

• 1-1/4 cups cubed cooked turkey breast
• 1 small apple, chopped
• 1/4 cup diced celery
• 3 tablespoons fat-free mayonnaise
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons chopped walnuts
• 1 tablespoon raisins
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 8 slices raisin bread, toasted
• 4 lettuce leaves

In a bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Spoon 3/4 cup turkey mixture onto four slices of bread; top with a lettuce leaf and remaining bread. Yield: 4 servings. Nutritional Analysis: One serving (calculated without bread) equals 127 calories, 114 mg sodium, 26 mg cholesterol, 9 gm carbohydrate, 12 gm protein, 5 gm fat. Diabetic Exchanges: 1-1/2 lean meat, 1/2 fruit.

For more healthy recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option.

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