Treat your beloved with an exotic Valentine's Day Recipe prepared with love! This exclusive collection of romantic Valentine's Day Recipe includes simple and easy to make recipes for cakes, tarts, muffins and sundae. If you too have developed an interesting recipe, do share your culinary skills with the world by writing it to us. We will carry the recipe along with your name here in this page.
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup milk
2 cups heavy cream
1/2 cup butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
Mix vanilla pudding mix, cream and milk altogether. Cover and refrigerate it to set. Preheat oven to 425 degrees F (220 degrees C).
Boil water and butter in a separate bowl. Slowly, stir in flour and salt until the mixture forms a ball.
Put it in a large bowl and beat eggs one at a time and mix well with a wooden spoon. Mix it well.
Put the mixture onto an ungreased baking sheet and heat it for 20-25 minutes till it turns golden brown
. See that the centers should be dry.
Fill the shells with the pudding mixture and the cream puffs are ready.
1 package cream cheese
1 cup caster sugar
1 teaspoon vanilla essence
1 container thawed whipped topping
1 prepared graham cracker crust
1 Can cherry pie filling
Beat the cream cheese and the sugar in a mixture until mixed.
Add vanilla essence and mix for 2-3 minutes.
Gently, fold the mixture in whipped topping.
Transfer mixture into the pie crust and top it with the cherries.
Refrigerate and serve it after one hour.
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp vanilla essence
3 tbsp cocoa powder
3/4 cup flour
1/4 cup packed brown sugar
1/8 tsp salt
1/2 cup cold water
3 tbsp cooking oil
1/2 tsp white vinegar
Stir together 1 tbsp melted butter or margarine and 1 tbsp unsweetened cocoa powder until smooth.
Add 2/3 cup sifted powdered sugar. Stir in 1/4 tsp vanilla and enough milk (2 to 3 tsp) to make of spreading consistency, beating with wire whisk or wooden spoon until smooth.
Stir together flour, sugar, cocoa powder, soda and salt in a medium-sized bowl. Make a hole in the center.
Grease a baking pan with oil and little flour.
Stir together water, oil, vinegar and vanilla extracts. Put some dry ingredients and beat it until it becomes smooth.
Pour the batter into the pan and bake it at 350 degree for 18-20 minutes.
Keep the cake to cool down on a wire rack for 10 minutes.
Using a 3 ¼ inch heart shaped (cookie) cutter, cut the cake into 4 heart-shaped pieces.
Spread chocolate frosting on all the pieces.
Decorate the hearts with icing (optional).
3/4 cup creamy peanut butter
1/2 cup shortening
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups mini kisses chocolate
Heat oven to 375°F.
In large bowl, beat shortening and peanut butter until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until it becomes light and fluffy.
Add egg, milk and vanilla extract altogether and mix well.
Stir together flour, baking soda and salt. Gradually add to peanut butter mixture and beat very well.
Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately place 3 mini kisses chocolate on top of each cookie and pressing down slightly.
Remove from cookie sheet to wire rack. Serve when it completely cools down.
500 ml: Milk
200 gm: Fresh cream
1/2 cup: Powdered sugar
2 tsp: Cornflour slurry
1-2 tbsp: Strawberry jelly
1 tbsp: Chocolate, grated
1 tsp: Vanilla essence
1 no: Wafer biscuit
For Strawberry Sauce:
1 cup: Chasni (Sugar syrup)
2-3 tbsp: Strawberry, diced
2-3 tsp: Cornflour slurry
2 tsp: Strawberry puree
2 tsp: Powdered sugar
4-5 drops: Lemon juice
Heat milk in a pan. Add sugar, cornflour slurry and cream.
Add vanilla essence, once the mixture becomes thick, place in the freezer after it cools down.
To make strawberry sauce, take chasni in a pan. Add cornflour slurry, powdered sugar, strawberry puree and cook.
Now add diced strawberry, lemon juice and cook for a little while. Strawberry sauce is ready.
Take 1-2 tbsp of strawberry jelly in a glass. Add 1 scoop of ice cream and strawberry sauce.
Add another scoop of ice cream and strawberry sauce. Finally add grated chocolate and diced strawberry.
Serve chocolate and strawberry sundae with wafer biscuit.
Ingredients (Serves 4)
150 gm: Chopped bitter chocolate/White chocolate
8 tbsp: Puffed rice
3 tbsp: Assorted chopped nuts
2 tbsp: Raisins
1 no: Grated rind of an orange
Roast puffed rice in a moderate oven at 180 degree C for 10-15 minutes or until golden in color and crisp. Cool.
Repeat the same process with the nuts.
Combine the nuts, rice and raisins together.
Melt the chocolate over a pan of steaming water in a heatproof bowl.
Stir in the rice, nuts, raisins and rind. Drop rough heaps of thechocolate mixture onto a lightly oiled tray.
Leave in a cool place to set before removing from the tray.
Store in an airtight tin.
200 gm: Butter
300 gm: Flour
30 gm: Whipped cream
120 gm: Custered cream
300 gm: Strawberry
10 gm: Pista
Rub butter and flour together till sandy texture add and sugar knead to smooth dough.
Line small tart moulds with the dough and bake it. 180 centigrade.
Fill the tarts with custard cream and arrange the strawberry halves.
Put chopped pista on the sides
4 cup: Castor sugar
3 1/4 cup: Walnuts
2 1/4 cup: Butter
2 cup: Flour
1 cup: Cocoa powder
2 tsp: Vanilla essence
1/2 tsp: Baking powders
10 no: Eggs
1/2 tsp: Salt
Sift flour, baking powder and the cocoa powder.
In a bowl mix in the butter, vanilla essence and the sugar until creamed, add in the salt
Now, gradually mix in the eggs one by one. Add in the flour and fold well to form a smooth mix. Add in 3/4th of the walnuts and mix well.
Grease a baking pan, and pour the mix. Sprinkle the rest of the walnut on top
Bake in a moderate oven for 35 - 40 minutes or till done.
250 gm: Butter
250 gm: Sugar
225 gm: Flour
25 gm: Cocoa powder
5 gm: Baking powder
5 no: Eggs
Mix cream butter and sugar.
Add eggs little by little and continue mixing till very fluffy.
Separate 1/5 of the mix and mix with the cocoa powder.
Add the flour and baking powder to 4/5 of the remaining mixture and mix.
Put the mixture (white part) in a round cake tin.
Put the cocoa mixture in streaks and marble it with the help of a stick or fork.
Bake the cake at 180-degree C for 30 min
120 gm: Maida
100 gm: Butter
100 gm: Breakfast sugar
75 gm: Banana chopped
10 gm: Desiccated coconut powder
3 no: Beaten egg (fluffy)
3/4 tsp: Baking powder
1/4 tsp: Vanilla essence
Mix cream butter and sugar until sugar is dissolved and mixture is fluffy.
Beat eggs until fluffy and add vanilla essence.
Mix egg with butter and sugar mixture gradually.
Sieve flour with baking powder and add to creamed mixture.
Also add desiccated coconut powder and diced banana.
Gently mix all together.
Put the mixture in to greased muffins (2 tsp) each.
Bake in pre-heated oven at 150 c for 30 min.
Cool and serve or serve hot.
180 gm: Plain milk chocolate
1 tbsp or 15 gm: Butter
1 tbsp: Rum or orange liquor (optional)
3 no: Eggs - separated
Chocolate curls for garnish
4 bowls or cup: To set the mousse
Break the chocolate into smaller pieces.
Place the chocolate and butter in a double boiler or in a bowl placed in a bigger bowl with hot water.
Leave thus till the chocolate melts, stirring constantly.
When melted and smooth, remove from heat, and beat in the egg yolks and rum.
Whisk egg whites stiff, and fold into the chocolate mixture. Pour into the cups and refrigerate to set.
Garnish with the chocolate curls and serve
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