Happy Valentine's Day!!!
Cake from (here)
Showing posts with label Valentines. Show all posts
Showing posts with label Valentines. Show all posts
February 14, 2011
February 13, 2010
{recipe} Raspberry Crumb Bars
This is the recipe I decided to bring in to work for Valentine's Day: Raspberry Crumb Bars (Taste of Home).
1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss (If using frozen raspberries, do not thaw before tossing with cornstarch mixture). Spoon over crust. Sprinkle with remaining crumb mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 131 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 31 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
They were a hit at work today! For Valentine's Day, I cut them into heart shapes with a cookie cutter :) This recipe is a keeper!
RASPBERRY CRUMB BARS (Taste of Home)
3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss (If using frozen raspberries, do not thaw before tossing with cornstarch mixture). Spoon over crust. Sprinkle with remaining crumb mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 131 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 31 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
They were a hit at work today! For Valentine's Day, I cut them into heart shapes with a cookie cutter :) This recipe is a keeper!
When I got back to work after lunch, I had a surprise waiting for me: flowers from my sweetie! Thanks Tony, love ya!
February 7, 2010
Happy Heart Craft
Supplies:
*various shades of felt. Don't you just LOVE the sparkly felt? I think it's what I love the most about this project.
*fabric scissors/pinking shears
*heart pattern in two sizes. I traced cookie cutters onto a cereal box and cut them out. This worked really well. They held their shape great while i traced them almost 60 times onto the felt.
*pencil/pen (for tracing)
*spray adhesive
*festive ribbon
*glue gun
First I cut all my hearts out, then randomly paired them up. Using the spray adhesive, I sprayed only the backs of the small hearts. On the first heart, I sprayed both the small and large hearts, but soon found that all the exposed parts of the large heart remained sticky (I thought it would dry non-tacky, but no such luck). I let them dry overnight, then assembled the next day.
A dot of glue on the top and bottom 'points' of the heart was just enough to secure it to the ribbon. I cut a 1" square spacer out of scrap felt to make sure the hearts were spaced equally apart. Finally, a little ribbon loop for hanging glued to the top heart, and it was done! Easy peasy lemon squeezy!
And totally cute :)
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