Victorian Gingerbread Valentines
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
large bowl, sift together flour, cinnamon, ginger, cloves and
salt. Blend together margarine and brown sugar until smooth. Add
corn syrup and egg; beat well. Add dry ingredients, about
one-third at a time, mixing until smooth after each addition.
Chill dough one hour. Roll out half of dough on lightly floured
surface to one-quarter-inch thickness. (Reserve other half for
decoratins or for a second batch of cookies). Using hear-shaped
cookie cutter, press outcookie shapes or use knife to cut around
a pattern. Place hearts on cookie sheet. Decorate as desired.
Bake at 350°F for 15 to 20 minutes until golden. Remove
and place on wire racks to cool. Store in covered container.
Makes about eight 4 1/2 inch cookies.
Pancakes with Strawberry-Lemon Syrup
2 cups buttermilk pancake mix
1 1/4 cup water
1 cup small curd cottage cheese
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup syrup
1 cup sliced strawberries
1/2 teaspoon lemon rind
Preheat griddle. Combine the pancake mix, water, cottage cheese,
sugar, and vanilla extract in a medium bowl. Stir well until
blended. Pour batter by 1/4 cups fuls onto hot, well-greased
griddle. Flip pancakes when tops are covered with bubbles.
Strawberry-Lemon Syrup: Combine the syrup,
strawberries, and lemon rind in a small saucepan; heat through,
2 dozen long-stem strawberries
8 ounces chocolate (white, dark,
bittersweet or semisweet), chopped
and dry strawberries. Melt the chocolate in the top of a double
boiler. (Water should be about 1-inch away from the top of the
double boiler and hot, but not boiling). Heat, stirring
constantly, until the chocolate is just barely melted. Or melt
the chocolate in a glass bowl over medium or high power in a
microwave, stopping to stir every 30 seconds, until the
chocolate is smooth, about 2-3 minutes. Hold the strawberries by
their stems, dip into the chocolate and let excess chocolate run
off. Place on aluminum foil and enjoy.
Note: These can be refrigerated for a day, but they won't
last that long.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine