Lobster and Crab Ravioli

Ingredients:

* 2 (1 1/4 pound) lobsters (live)
* 2 tablespoons olive oil
* 1 1/3 cup finely chopped shallots
* 1 cup chopped fennel bulb
* 3 large garlic cloves, chopped
* 1/4 cup Madeira
* 4 teaspoons tomato paste
* 3 cups chicken stock or canned low-salt broth
* 1 tablespoon butter, room temperature
* 1 tablespoon all purpose flour
* 1/2 cup whipping cream
* 1/3 cup lentils
* 2 tablespoons butter
* 2 medium leeks (white and pale green parts only), thinly sliced
* 6 ounces crabmeat
* 6 lasagne noodles
* 2 tablespoons chopped fresh cilantro

Directions:

For Sauce: Boil lobsters in pot of boiling water 8 minutes.



Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

Cook pasta in pot of boiling salted water until just tender.

Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

Lobster Primavera

Ingredients:

* 2 Maine lobsters, cooked
* 6 cherry tomatoes, halved
* 6 medium mushrooms, sliced
* 6 broccoli crowns
* 1 carrot, sliced
* 1 clove garlic, minced
* 4 tablespoons butter
* 1 tablespoon olive oil
* 2 tablespoons white wine (or 1 Tbsp. lemon juice)
* 1 cup chicken bouillon
* 3 tablespoons flour
* 1/2 cup milk
* 1/2 cup light cream
* 1/2 teaspoon parsley
* 1/4 teaspoon pepper
* 4 servings linguine

Directions:

Pick meat out of lobster and cut into pieces. In large saute pan or electric frying pan saute lobster in one tablespoon butter for about two minutes, remove from pan and set aside. Add olive oil to saute pan and saute garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside.




Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low. Serve over linguine or rice.

Lobster Salad

Ingredients:

* 1 cup cooked lobster meat
* 3 cups cooked rice
* 1/4 cup sliced celery
* 1/4 cup sliced pimento-stuffed olives
* 1/4 cup chopped bell pepper
* 1/4 cup chopped pimento
* 1/4 cup minced onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons mayonnaise or Miracle Whip
* 2 tomatoes, cut into wedges
* 1 lemon, cut into wedges
* crisp lettuce

Directions:

Combine lobster, rice, celery, olives, bell pepper, pimento and onion in large bowl; cover and chill.

Just before serving, stir together salt, pepper and mayonnaise; toss with lobster mixture. Spoon onto lettuce; garnish with tomato wedges. Serve with lemon wedges.

Lobster Scampi

Ingredients:

* 4 tablespoons butter
* 1/2 cup garlic olive oil
* 1 tablespoon hot pepper oil
* or
* 1 teaspoon crushed red pepper
* 16 garlic cloves, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon Hungarian paprika
* 2 tablespoons Worcestershire sauce
* 1/2 cup dry white wine
* 1 tablespoon fresh lemon juice
* 1/2 pound cooked lobster meat

Directions:

Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.

Lobster-Stuffed Tenderloin

Ingredients:

* 1 (4 to 5-pound) beef tenderloin
* 1 cup vinaigrette salad dressing
* 1 (2-pound) lobster, cooked
* or
* 2 (1-pound) lobsters, cooked
* 6 tablespoons butter or margarine, divided
* 2 tablespoons minced shallots
* 3 tablespoons vermouth
* 1/4 teaspoon dried tarragon, crushed
* 1/2 cup heavy cream
* salt and pepper to taste

Directions:

Place beef tenderloin in a plastic bag set into a shallow dish. Pour salad dressing over tenderloin. Close bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Remove meat and tomalley (green liver) from lobster. (If desired, reserve shells for use in stock). Cut lobster into bite-size pieces. In a 10-inch skillet, melt 4 tablespoons of the butter. Add tomalley and cook over low heat for 5 minutes. Add shallots and cook 1 minute more.
Stir remaining butter, vermouth and tarragon into the tomalley mixture. Cook and stir over medium heat until liquid is reduced to half. Stir in cream. Continue to cook and stir until thick. Stir in lobster meat. Season with salt and pepper. Set lobster mixture aside.
Preheat oven to 500 . Drain tenderloin. To butterfly the meat, make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side and within 1 inch of ends. Spread meat open slightly and spoon in lobster mixture. Fold in the thin end portion. Bring sides of tenderloin together and tie with heavy string at 1 1/2-inch intervals to secure.
Place tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 5 minutes. Reduce oven temperature to 350 and roast about 30 minutes for rare (140 ). Let stand 10 to 15 minutes before slicing. Remove string; slice to serve.

Love Potion

Ingredients:

* 1/2 cup frozen strawberries, slightly thawed
* 1/2 cup frozen raspberries, slightly thawed
* 1 cup white grape juice (or apple juice)
* Maraschino cherries, for garnish

Directions:

Place the first 3 ingredients in a blender and mix on High until you have a uniform color. To make the potion thicker, add more fruit; to make it thinner, add more juice. Garnish with cherries.

Lover`s Chocolate Mousse

Ingredients:

* 1 cup semisweet chocolate chips
* 2 large eggs
* 2 teaspoons brandy
* 3/4 cup 2% lowfat milk -- heated to just below boiling point (microwave about 45
* secs on high)

Directions:

Place the chocolate chips, eggs and brandy in blender; blend 30 seconds at high speed. With blender running, add hot milk, continue blending another 30 seconds. (If you really want to, fold in 1/2 cup whipping cream, whipped - but it really isn't necessary) Pour into dessert dishes, refrigerate at least 4 hours or overnight.=20 Or, pour into lightly sprayed fancy tart tins and freeze, let stand at room temperature about 30 minutes before serving.

Use a blender for this. You can replace the brandy with 1 tsp vanilla if you wish, or substitute 2 tsp of a coffee, orange or mint liqueur to subtly enhance the chocolate flavour.

Melt-Away Heart Cookies II

Ingredients:

* 1/2 cup applesauce
* 1 cup bread crumbs
* 1 cup cooked lobster, chopped
* 1 small green pepper, chopped
* 2 celery ribs, chopped
* 6 ounces can shrimp, cleaned
* 1 small onion, chopped
* 1/8 teaspoon white pepper
* 1 cup fat free mayonnaise
* 1 teaspoon Worcestershire sauce

Directions:

Preheat oven to 350º F.

In small bowl, mix applesauce and bread crumbs set aside.

In large bowl, combine remaining ingredients; mix well with spoon.

Place lobster mixture in nonstick 8" x 8" baking dish and top with bread crumbs.

Bake for 30 minutes. Serve hot.

Melt-Away Heart Cookies

Ingredients:

* 1/3 cup powdered sugar
* 3/4 cup cornstarch
* 1 cup all-purpose flour
* 1/8 teaspoon salt
* 1 cup butter (no substitutes)

Cream Cheese Icing

* 3 ounces cream cheese, softened
* 1 tablespoon margarine, softened
* 1 tablespoon milk
* 1/2 teaspoon vanilla
* 1/2 pound powdered sugar pink food coloring

Directions:

Sift together dry ingredients. Cut in the butter until fine. Gently work into a soft dough. Roll dough out onto a lightly floured surface to approximately 1/4-inch thick. Cut using a 2- or 3-inch heart-shaped cookie cutter. Place hearts onto an ungreased baking sheet. Bake at 375 degrees for 7-9 minutes. Let cookies rest on baking sheet until cooled slightly before removing to cooling rack. Frost centers of cookies with cream cheese icing.

Cream Cheese Icing


Mix together cream cheese, margarine, milk and vanilla. Gradually mix in powdered sugar. Add more milk if needed to make a creamy spreading consistency. Stir in pink food coloring until a pale pink icing is created. Frost centers of melt-away cookies.

Heart Shaped Valentine Pizza

Ingredients:

* 1 large Pizza shell; pre-baked
* 1/3 cup Pizza sauce
* 1/3 cup Mozzarella or Jack cheese; grated
* 12 large Shrimp; cooked
* 1 medium Red Bell Pepper
* 3 Pieces artichoke hearts; frozen and thawed, sliced
* Olive oil
* Minced Basil

Directions:

Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan or baking sheet. Spread pizza sauce on shell to near edge.

Sprinkle cheese over sauce, not quite to edge of sauce. Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart. Put a few slices of artichoke heart here and there. drizzle a little olive oil over top. Sprinkle with minced basil (optional).

Bake at 375^ degrees until cheese melts and pizza is piping hot. Serve hot.

Heart Strawberries

Ingredients:
* Strwberries
Directions:

Did you know that if you slice your strawberries from the stem to the bottom of the berry, you get heart shaped slices? This is perfect for Valentine's Day or any other special occasion. Want to use just fanned slices? Take hole, cleaned strawberries; slice them on a slight angle from just below the stem and leaves to the bottom. Once cut, ever so slightly, between forefinger and thumb, spread the slices out.

Heart Shaped Cupcakes

Ingredients:

* 1 box Cake Mix
* Frosting, white or pink colored
* Cinnamon Hearts or other heart candies
* Aluminum Foil
* 24 Paper cupcake liners

Directions:

Prepare cake batter according to the directions on the box for cupcakes; pour into cupcake liners in cupcake pan.

Roll small pieces of foil into a ball about the size of a marble. Place one foil ball on the side of each cupcake, between the pan and the paper cupcake cup. This presses in the batter and makes the heart shape as the cupcake cooks.

Cook as directed on box; cool as directed, then frost with prepared frosting and decorate with cinnamon hearts.

Heart Breakfast Ring

Ingredients:

* 3 cups flour
* 1 package active dry yeast
* 1/4 sugar
* 1 teaspoon salt
* 1/4 cup softened butter or margarine
* 3/4 cup hot tap water
* 1 egg

Filling:

* 1/2 cup flaked coconut
* 1/2 cup finley chopped or sliced almonds
* 3 tablespoons sugar
* 3 tablespoons softened butter or margarine
* 1/2 teaspoon almond extract
* 1/4 cup finely snipped maraschino cherries

Cherry Icing:

* 1/2 cup powdered sugar
* 1 tablespoon maraschino cherry juice

Directions:

Combine 1 cup flour, undissolved yeast, 1/4 cup sugar and salt in large bowl. Stir well. Add 1/4 butter. Add hot tap water.



Beat with electric mixer 2 minutes. Add egg and 1/2 cup flour. Beast until thick and elastic. Gradually stir in just enough flour with wooden spoon to make soft dough that leaves sides of bowl. Turn out onto floured board.

Knead 5-10 minutes. Cover with plastic then a towel. Rest 20 minutes.

Filling: Combine all ingredients except cherries. Mix well.

Punch down dough and roll into a 14x8 rectangle. Spread filling and roll-up tightly beginning with 14" side.

Place in a ring, seam side down, on greased baking sheet. Seal edges tightly. Snip dough into fourteen 1" section, cutting from edge of circle to within 1 inch of center. Turn two cut sections on their sides in opposite directions to form a heart. Repeat until you have a circle of 7 hearts.

Put snipped cherries into each heart. Lightly Brush dough with oil. Refrigerate 2 to 24 hours.

When ready to bake, uncover and let stand 10 minutes. Bake at 375 for 20 - 25 minutes. Use lower rack. If browning too quickly, lower heat to 350. Remove from baking sheet immediately.

Combine powdered sugar and cherry juice in a small bowl. Outline hearts with cherry icing.

Half Hearted Valentine Cookies

Ingredients:

* 3/4 cup sugar
* 1 cup butter, softened
* 3 ounces cream cheese, softened
* 1 egg
* 1 teaspoon peppermint extract
* 3 cups all-purpose flour
* 1 cup semisweet chocolate chips
* 1/4 cup butter

Directions:

In large mixer bowl, combine all cookie ingredients except flour. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour, beat until mixed. Divide dough into halves. Wrap in waxed paper. Refrigerate until firm, at least 2 hours.

Heat oven to 375 F. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured heart shaped cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove immediately; cool completely.

For glaze, in a small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted (4 to 6 minutes). Dip half of each heart into chocolate.

Refrigerate on waxed paper lined cookie sheet until firm. Store covered, in refrigerator.

Grilled Oysters with Herb Chevre and Parma Ham

Ingredients:

Oysters:

* 12 oysters, shucked

Herb Chevre:

* 5 1/2 ounces soft chevre
* 3 tablespoons mixed herbs, finely chopped (chives, tarragon, dill and chervil)
* freshly ground pepper

Parma Ham:

* 6 slices of Parma ham

To Serve:

* 12 sprigs of chervil

Directions:

Herb Chevre: Mix the chevre, herbs and pepper together until well combined.

Oysters: Open the oysters and discard the top shell and pour off the juices, detach the oyster from the shell by cutting the mussel carefully without damaging the oyster.. Place a generous teaspoonful of chevre on each oyster. Wrap the oyster and in the Parma, sealing in the cheese.




To Cook: Preheat a grill on a high setting. Place the oysters on a baking tray. Place the oysters under the grill and cook them for 3-5 minutes so that the oysters are just opaque and the Parma is not dry.

To Serve: Place 6 oysters on each plate and garnish each one with chervil springs. Serve hot.

Shucking an Oyster: Place an oyster one hand with a thick tea towel and insert an oyster knife or small sharp knife in the hinge of the shell and twist it to open it, then work your knife around the edge to pry it open.

Fresh Strawberries with Chocolate Cream

Ingredients:

* 2 cs. vanilla lowfat yogurt
* 1/2 cup light hot fudge topping
* 4 cs. strawberries, hulled and halved

Directions:

Combine yogurt and fudge topping in a bowl and whisk thoroughly. Serve strawberries in individual serving bowls topped with chocolate cream.

American Cafe Chocolate Truffle Cake

Ingredients:

For base

* 1/4 cup unsalted butter
* 2 tablespoons unsweetened cocoa powder
* 1/4 cup packed light brown sugar
* 2 tablespoons all-purpose flour
* 3/4 cup finely chopped walnuts
* 1 large egg
* 2 teaspoons vanilla

For filling

* 1 1/2 cup walnuts
* 1/4 cup unsalted butter
* 1 cup packed light brown sugar
* 1/4 cup honey
* 1/4 cup heavy cream
* 1 teaspoon vanilla
* 1 teaspoon fresh lemon juice

For ganache

* 1 1/4 cup heavy cream
* 1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate

Directions:

Preheat oven to 350°F and butter a 9-inch springform pan.



Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.

Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.

Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).

Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.

Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

Filled Rich Chocolate Cupcakes

Ingredients:

CupCakes

* 3 cups all purpose flour
* 2 cups sugar
* 2/3 cup Hershey's Cocoa
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups water
* 2/3 cup vegetable oil
* 2 tablespoons vinegar
* 2 teaspoons vanilla extract

Filling:

* 1 package ( 8 oz.) cream cheese, softened
* 1/3 cup sugar
* 1 egg
* 1/8 teaspoon salt
* 1 cup Hershey's Semi Sweet Chocolate Chips or Mini Chips

Directions:



Prepare filling; set aside. Heat oven to 350 degrees. In large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed 2 minutes or until well combined. Fill paper-lined muffin cups ( 2 1/2 inches in diameter) 2/3 full with batter. Spoon 1 level Tbsp filling into center of each cupcake. Bake 20-25 minutes or until wooden pick inserted in cake portion comes out clean. Cool. About 2 1/2 dozen cupcakes.



Filling:

In small mixer bowl combine cream cheese, sugar, egg and salt; beat until smooth and creamy. Stir in chocolate chips.

Goblin's Delight Filling: Add 2 teaspoons grated orange peel, 4 drops yellow food color and 3 drops red food color to filling before stirring in chips.

Valentine Filling: Add 4-5 drops red food color to filling.

Extra Special Dessert

Ingredients:

* 1 lg. pkg. cherry gelatin
* 1 qt. vanilla ice cream
* 1 can maraschino cherries
* 1 cup boiling water
* 1 can crushed pineapple
* 1 cup nuts

Directions:

Dissolve water and gelatin, then add ice cream. Stir until completely melted. Add other ingredients. (You can also add bananas, grapes or fruit cocktail.) Refrigerate until firm.

Easy Chocolate Covered Cherries

Ingredients:

* 2 jars (10-ounce) maraschino cherries with stems
* 1 package (12 ounce) semi-sweet chocolate chips

Directions:

Drain cherries; discard juice or use for another purpose. Put cherries on paper towels to drain completely.

Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Remove from heat.

Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.

Double Chocolate-Covered Cherries

Ingredients:

* 1 jar maraschino cherries with stems (10 ounce)

Chocolate Fondant

* 3 tablespoons butter or margarine, softened
* 2 tablespoons light corn syrup
* 1 ounce unsweetened chocolate, melted
* 2 teaspoons half & half or milk
* 2 cups powdered sugar

Coating

* 1 package (12 ounce) vanilla milk chocolate chips
* 1 tablespoon shortening

Directions:

Drain cherries on several thicknesses of paper towels; press out excess moisture. Allow to drain at least 1 hour. In medium bowl combine butter, corn syrup, chocolate and half & half; beat until smooth. Stir in powdered sugar (mixture will seem dry and crumbly). When most of the powdered sugar is mixed in turn onto flat surface and knead until smooth.
Divide into 24 pieces (about 2 teaspoons each) and shape into balls. Flatten each ball slightly and mold around drained cherry, covering c herry completely. Refrigerate at least 1 hour or until very cold and firm.

Line large cookie sheet with waxed paper. In small saucepan over very low heat melt vanilla milk chocolate chips and shortening, stirring constantly. Place over pan of hot water to maintain dipping consistency. Holding stems, dip covered cherries into melted chips; draw bottoms of cherries lightly over edge of pan to remove excess coating.

Place on waxed paper-lined cookie sheet to set. Place candies in small paper cups; store in tightly-covered container. Centers will soften slightly in 10 to 14 days.

Cupid`s Pie

Ingredients:

* 1 1/2 cup water
* 1 1/4 cup white sugar
* 3 tablespoons cornstarch
* 1/2 (3-ounce) package strawberry flavored gelatin
* 1 quart fresh sliced strawberries
* or
* 1 (10 ounce) package frozen strawberries, thawed and drained
* 1 (9-inch) deep-dish baked pie shell
* 1 small package vanilla cook 'n' serve pudding mix
* 1 large banana, sliced
* 12 ounces whipped topping or one pint cream, whipped

Directions:

Combine water, sugar and cornstarch in saucepan; cook until mixture bubbles and sugar is dissolved. Remove from heat, and stir in gelatin.

Chill until almost set but not firm. Fold in berries. Pour into pie shell; chill until firm. Prepare pudding according to package directions, and cool. Spread over filling in pie shell. Lay banana slices evenly over all, and top with whipped topping.

Cranberry Valentine Punch

Ingredients:

* 1 quart cranberry juice
* 1 quart apple juice
* 1 can (6 oz. size) frozen orange juice
* 2 small sticks cinnamon
* 6 whole cloves
* Sugar to taste

Directions:

Mix all ingredients. Bring to a boil. Simmer for 10 minutes.

Circle of Hearts Cherry Bread

Ingredients:

Filling:

* 3/4 cup maraschino cherries, chopped
* 1/2 cup maraschino cherry juice
* 2 tablespoons cornstarch
* 1 tablespoon reduced fat margarine
* 1/2 cup walnuts, chopped
* 1/2 teaspoon almond extract

Bread:

* 16 ozs Hot Roll Mix
* 1 tablespoon granulated sugar
* 1 cup hot water, 110 to 120 degrees
* 2 tablespoons reduced fat margarine, softened
* 1 whole egg

Glaze:

* 1 cup powdered sugar
* 3 tablespoons skim milk

Directions:
To prepare filling, combine cherries, cherry juice, cornstarch, 1 tablespoon margarine, walnuts, and almond extract in a saucepan. Cook over medium heat until very thick and clear, stirring constantly. Remove from heat and set aside. Prepare a baking sheet with cooking spray; set aside. Prepare a six ounce custard cup with cooking spray; set aside.

To prepare bread, combine hot roll mix, foil packet, granulated sugar, hot water, remaining margarine, and egg in a mixing bowl. Mix well. Onto a lightly floured surface, shape dough into a ball. Knead five minutes, or until smooth. Cover and let rest five minutes. On a lightly floured surface, roll dough into a 18 x 12" rectangle. Spread filling over dough within half inch of edges. Starting with 18 inch side, roll up tightly, pressing edges to seal. Place seam side down on prepared baking sheet. Join ends to form ring, placing prepared custard cup bottom side up in center of ring. Pinch ends of dough to seal.

With scissors or sharp knife, cut from outside edge of ring to within half inch of inside of ring, making fourteen cuts 1 1/4 to 1 1/2 inches apart. Turn two cut sections on their sides in opposite directions to form heart shape. Repeat to make seven hearts. Cover and let rise 30 minutes on wire rack set over large pan to which hot water has been added. Preheat oven to 375. Bake for 35 minutes, or until golden brown. Carefully remove custard cup. Cool completely.To prepare glaze, combine powdered sugar and milk. Mix until drizzling consistency. Drizzle over bread, outlining hearts.

Chocolatetown Special Cake

Ingredients:

* 1/2 cup cocoa
* 1/2 cup boiling water
* 2/3 cup shortening
* 1 3/4 cup sugar
* 1 teaspoon vanilla
* 2 eggs
* 2 1/4 cups flour
* 1 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/3 cup buttermilk

Directions:

In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F. Grease and flour 2 9-inch round pans.

Cream shortening, sugar, and vanilla until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans. Bake for 35-40 minutes or until they test done. Cool and frost with a Buttercream icing.

Chocolate Sweetheart Cake

Ingredients:

* 1 cup unbleached white flour
* 1/3 cup unsweetened Dutch cocoa powder -- PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 1 tablespoon unsweetened Dutch cocoa powder
* 2 tablespoons maple sugar -- or Sucanat
* 1 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon sea salt
* 1 teaspoon ground cinnamon
* 1/2 cup milk
* 1/2 cup water
* 2 tablespoons canola oil
* 1/2 cup raspberry seedless all-fruit jam
* 1/3 cup maple syrup -- PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 1 tablespoon maple syrup
* 1 tablespoon pure vanilla extract
* 1 teaspoon almond extract
* 1 tablespoon apple cider vinegar
* 1 cup chocolate fudge sauce
* 2 cups fresh or frozen raspberries
* nonstick cooking spray

Directions:
Preheat oven to 350F. Lightly coat a 9-inch heart-shaped pan with oil or nonstick spray. Sift flour, cocoa powder, sweetener, baking powder, baking soda, sea salt and cinnamon into a medium bowl and stir with a wire whisk to mix.

Measure milk, water, canola oil, 3 tablespoons jam, maple syrup, extracts and vinegar into blender and blend on high speed one minute, until smooth and foamy.

Add liquid ingredients to dry ingredients and whisk until batter is smooth. Pour batter into prepared cake pan and bake on center rack of oven until cake is set, about 25 minutes. The sides of the cake will pull away from the pan and the surface of the cake will spring back when pressed lightly.

Cool cake in the baking pan on a wire rack for 10 minutes, then turn the cake out of the pan to cool completely on a wire rack. Wrap cooled cake in plastic wrap and freeze 30 minutes.

Spread top of cake with a thin layer of jam, then gently spread a 2-inch border of chocolate sauce around outer edge and down the sides. Smooth with a rubber spatula and arrange raspberries around the edge of the cake. Refrigerate to set.

Chocolate Passion Dessert

Ingredients:

* 24 Fudge brownies
* 2 cups Sliced strawberries
* 2 Bananas
* 2 Tubs (8 oz ea) Cool Whip Chocolate Non-Dairy Topping thawed

Directions:

Cut brownies into 1/2 inch cubes. Layer in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping.

Repeat layers. Refrigerate until ready to serve.

Chocolate Dipped Strawberries

Ingredients:

* 12 Strawberries With Long Stems
* 3 ounces Semisweet Chocolate
* 1 tablespoon Butter
* 1 teaspoon Brandy -- optional

Directions:

Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes.

Chocolate Covered Strawberries

Ingredients:

* 12 large strawberries
* 6 ounces package semi sweet chocolate chips

Directions:

Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted.

Dry bag carefully and set into a small bowl. Spread open top of bag. Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1/4-inch of leaves.

Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use.

For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate.

Chocolate Covered Cherry Pie

Ingredients:

* 6 ozs. milk chocolate chips
* 1 can sweetened condensed milk
* 2 tablespoons butter
* 1 teaspoon almond flavouring
* dash salt
* 1 can cherry pie filling
* 1 (9") baked pie shell
* Maraschino cherries

Directions:

Over medium heat, melt together the chips, milk, butter, almond flavouring and salt. Remove from heat. Add cherry pie filling. Stir and pour into the baked pie shell. Garnish with the maraschino cherries. Serve with whipped topping and chopped nuts.

Chocolate Covered Cherries II

Ingredients:

* 1 cup powdered sugar
* 1 cup creamy peanut butter
* 2 tablespoons butter, softened
* 4 teaspoons vanilla
* 48 maraschino cherries with stems
* 9 ounces semi sweet chocolate
* 2 tablespoons crisco

Directions:

Start early as these require lots of chilling time. Add together first four ingredients; cream well. Shape 48 3/4 inch balls. Set on waxed paper lined baking sheet. Chill 1 hour. Drain cherries well and pat dry. Flatten balls and carefully wrap around cherries, encasing to base of stem.

If your fingers get sticky, just pat a little powdered sugar on them. Return to baking sheet; chill 3 hours. Melt chocolate with crisco. Hold each cherry by its stem and dip into chocolate, covering well. Return again to baking sheet and chill for 2 hours.