Treats for Valentine’s Day

Val.inddCHOCOLATE FUDGE SQUARES/MOCHA
GLAZE    
Fudge Squares:
8 Tbsp. butter, softened
1 c. gran. sugar
1 c. all-purpose flour
1 egg
1/4 tsp. baking powder
1/2 c. milk
2 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1/2 c. chopped walnuts
Glaze:
1 heaped c. confectioners’ sugar
1 Tbsp. butter, softened
1 tsp. vanilla extract
1 oz. unsweetened chocolate, melted
1/4 c. brewed double-strength coffee
Butter an 8-inch square baking pan. To make squares, in large bowl, cream butter with gran. sugar and egg. In small bowl sift together flour and baking powder. Add to butter mixture, then add melted chocolate. Do not overbeat. Stir in milk, vanilla and walnut, just to blend. Pour batter into prepared pan. Bake in preheated 350° oven until edges begin to pull away from sides of pan, about 30 minutes. Transfer cake to rack and cool completely. To make glaze, in medium bowl, combine confectioners’ sugar, butter, chocolate and vanilla with wire whisk. Stir in coffee and whisk until smooth. Refrigerate glaze until cool, then pour over top of cake and cut into squares. (Substitute milk for the coffee if you don’t want a mocha-flavored glaze.) Serves four to six.
 
PEANUT BUTTER CAKE/CHOCOLATE GLAZE
Cake:
12 Tbsp. butter, softened        3 eggs
3/4 c. creamy peanut butter        2 c. all-purpose flour
2 c. packed light brown sugar        1/2 tsp. salt
1 Tbsp. baking powder           1 c. milk
1 tsp. vanilla extract
Peanut Butter Filling:
1 (8 oz.) pkg. cream cheese,     1/2 c. creamy peanut butter
softened
Chocolate Glaze:
1/2 c. water                            4 Tbsp. butter
1/2 c. cocoa powder            1 tsp. vanilla extract
1 c. confectioners’ sugar
Grease and flour two (9-inch) round cake pans. In large bowl cream butter and peanut butter until mixture becomes fluffy. Mix in brown sugar. Add eggs, one at a time, mixing well after each addition. In small bowl combine flour, baking powder and salt. Add flour mixture to butter mixture along with milk and blend. Add vanilla. Pour batter into prepared pans. Bake in preheated 350° oven for about 45 minutes, until toothpick inserted in center of each cake comes out clean. After cake has cooled for about five minutes, place a covered cake board or cooling rack over cake and turn over. Gently remove pan from cake; allow to cool completely before frosting. To make filling, cream the cream cheese and peanut butter together until fluffy. Spread 3/4 cup of filling over top of each cake. Let chill in refrigerator. To make glaze combine water and butter in small saucepan. Add cocoa, confectioners’ sugar and vanilla to butter/water mixture. Mix until smooth. Using metal spatula dipped in hot water spread half of warm chocolate glaze over peanut butter topping on each cake. Glaze will thicken as it cools. Makes two (9-inch) cakes.

CHERRY-CHOCOLATE COBBLER  
1 1/2 c. all-purpose flour
1/4 c. milk
1/2 c. sugar
1 egg
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter, cut into small pieces
1 (21 oz.) can cherry pie filling
1 (6 oz.) pkg. semisweet chocolate chips
1/2 c. finely chopped nuts
In large bowl combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Using double boiler, melt chocolate chips. Remove from heat and let cool slightly at room temperature (about five minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread pie filling in bottom of two-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with nuts. Bake in preheated 350° oven for 40-45 minutes, until top is golden. Serve hot. Serves six.

CHOCOLATE OVERLOAD COOKIE BARS
Crust:
1 1/2 c. flour
3/4 c. sugar
1/4 c. cocoa powder
3/4 c. softened butter
Mix dry ingredients and cut in softened butter. Spread mixture on bottom of greased 9-inch by 13-inch pan; press down with spatula. Bake 15 minutes at 350°.
Filling:
2 (8 oz) pkgs. cream cheese
1 c. mayonnaise
1 c. sugar
4 eggs
1 (12 oz.) pkg. chocolate chips
2 tsp. vanilla
Soften cream cheese; mix with mayonnaise until smooth. Gradually add sugar. Add eggs, one at a time, beating after each addition. Melt chocolate chips in microwave, three minutes, stirring until melted. Cool a bit and add to mixture, mixing thoroughly. Stir in vanilla. Pour filling on top of crust. Bake 35 minutes at 350°. Cool to room temperature, then chill four hours. Cut into bars. Garnish with strawberries, whipped topping or powdered sugar if desired.

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