Cathy Speronis’ Valentine’s Day Recipes

Updated 7 years ago

Cocoa Pancakes Recipe Summary

Recipe courtesy Cathy Speronis

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 8 pancakes

Pancakes:

1 cup All-purpose flour

3 Tbsp cocoa powder

3 Tbsp granulated sugar

2 tsp. baking powder

tsp. salt

2 Tbsp unsalted butter, melted

1 egg

1 cup milk

tsp. vanilla

cup semi-sweet chocolate chips

whipped topping

fresh raspberries, washed and dried

raspberry sauce (recipe follows)

Directions: Heat pancake griddle. In a medium bowl blend together flour, cocoa, sugar, baking powder and salt: set aside. Place egg in a bowl of hot, but not boiling, tap water. Heat milk in microwave or on stovetop just until warmed. In a small bowl beat egg. Gradually add melted butter, warmed milk and vanilla. Add all of the egg mixture to the dry ingredients and blend, just until incorporated. Do not over mix. Lightly oil griddle and make 3&quot: pancakes. Place some chocolate chips on the tops of pancakes. Cook for about one minute and when the bottoms are set and lightly golden, flip the pancakes. Cook for another minute or so, until cooked through. Place some of the raspberry sauce on a plate. Layer the pancakes, top with a dollop of whipped topping and garnish with raspberries and powdered sugar. Raspberry Sauce 2 cups frozen raspberries cup water cup sugar tsp lemon juice Place water and sugar in a small saucepan and bring to a simmer. Cook stirring until the sugar is dissolved. Add the raspberries. Cook over medium heat for one minute. Strain mixture into a medium bowl using a fine sieve. Using a spoon mash the berries and push the puree through the sieve. Stir lemon juice into the raspberry sauce. Cool sauce and refrigerate.

Carol's Elegant Egg Muffins Recipe Summary

Recipe courtesy: Carol Lachner

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 6 servings

Ingredients:

6 English muffins, split

6 hard boiled eggs

12 medium slices of Canadian bacon

1 cup shredded Gruyere cheese

cup sour cream

cup mayonnaise

fresh chives to garnish, optional

Directions:Split and lightly toast English muffins: set aside. Combine sour cream and mayonnaise in a medium bowl: set aside. Heat Canadian bacon in a non-stick skillet until lightly browned. Place muffins on a parchment lined cookie sheet. Place a piece of Canadian bacon on each. Slice eggs into six slices and place three on each. Top each of these with a large dollop of sour cream mixture and 2 Tbsp. of shredded Gruyere. Place under broiler for one minute, until cheese is melted. Serve garnished with fresh chives.

Raspberry Fudge Cake Recipe Summary

Recipe courtesy: Cathy Speronis

Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Yield: one 9-inch cake

Cake:

Unsweetened Cocoa powder

1 cup all-purpose flour

tsp. baking powder

tsp. salt

3 oz (3 squares - Bakers) Semi-sweet chocolate, cut into pieces

2 oz (2 squares - Bakers) unsweetened chocolate, cut into pieces

cup butter

cup sugar

cup seedless raspberry jam

1 Tbsp. kirsch or maraschino cherry liquid

3eggs

Topping:

cup seedless raspberry jam

1 oz (1 square - Bakers) Semi-sweet chocolate, cut into pieces

1 Tbsp. butter

1 tsp. light corn syrup

Garnish:

fresh raspberries

fresh mint leaves

Directions: Heat oven to 350F. Grease a 9 inch spring form pan: place a 9 inch circle of parchment in bottom of pan and grease parchment: dust with cocoa powder and set aside. Lightly spoon flour into measuring cup: level off. In a small bowl sift together flour, baking powder and salt: blend well and set aside. In another small bowl place 3 oz of semi-sweet chocolate, 2 oz unsweetened chocolate and cup butter. Place the bowl over a pan of simmering water. Melt and stir the chocolate and butter until smooth. Remove from heat: cool slightly. In a medium bowl using a wire whisk, beat cup of jam until smooth. Jam should now have the consistency of a sauce. Beat the sugar and the eggs into the jam until well blended. Stir in the melted chocolate and butter mixture: blend until smooth. Add the sifted flour mixture and blend just until incorporated. Pour batter into the prepared pan and smooth with a spatula. Bake for 45 - 50 minutes or until a toothpick inserted in center comes out clean. Set on a wire cooling rack for 10 minutes. Remove sides of pan and cool completely. In a small bowl with a whisk beat cup raspberry jam until smooth. Spread over top of cake leaving a &quot: border. In a small saucepan over low heat, melt remaining topping ingredients stirring until smooth. Drizzle over the top of the cake. Garnish with fresh raspberries and mint leaves. Fruit-Rose Cupcakes Recipe Summary Recipe courtesy: Cathy Speronis Difficulty: Easy Prep Time: 20 minutes Cook Time: 20 minutes Yield: 24 cupcakes Ingredients: 1 package cake mix Buttercream frosting (recipe follows) Red decorating sugar Fruit by the foot fruit roll-ups Strawberry fruit roll-ups Directions: Bake cupcakes as directed on package and cool completely. Frost with buttercream and decorate with sugar. Using the green pieces of fruit by the foot, cut out leaf shapes. Place two on each cupcakes. To make roses: unroll a piece of the strawberry fruit roll-up and cut in half. Divide each half along the wavy perforated middle line. Take one of these pieces and begin rolling, pinching the bottom and forming the rose. Place finished rose in the center of each cupcake. Buttercream Frosting cup unsalted butter, softened cup vegetable shortening 4 cups sifted confectioners sugar 1 tsp vanilla 2 Tbsp milk Cream butter and shortening in the bowl of an electric mixer. Gradually add two cups of confectioners sugar, blend. Add vanilla and milk and beat well. Gradually add the remaining two cups of confectioners sugar until the mixture is smooth and fluffy.


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