INGREDIENTS: 2 (3 oz.) pkg. cherry Jell-O, 4 oz. red hots candy, 3 c. boiling water, 20 oz. crushed pineapple-undrained, 2 c. applesauce
DIRECTIONS: Dissolve Jell-O and cinnamon red hots in boiling water; set aside and let cool till room temperature. When Jell-O is cooled, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving.
CUPID’S CHOCOLATE CAKE
INGREDIENTS: 1 c. butter-softened, 2-1/2 c. sugar, 4 eggs, 2-1/2 tsp. vanilla-divided, 2-3/4 c. flour, 1 c. baking soda, ½ tsp. baking powder, ½ tsp. salt, 2 c. water, 1 c. whipping cream, ¼ c. powdered sugar, 4 c. buttercream frosting of your choice
DIRECTIONS: In mixing bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Beat on high until light and fluffy. Stir in 1-1/2 tsp. vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Pour into three greased and floured 9” round baking pans. Bake @ 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl, beat cream until stiff peaks form. Beat in powdered sugar and remaining vanilla. Place bottom cake layer on a serving plate: spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.
INGREDIENTS: 3 egg whites, 3-1/2 Tbs. raspberry Jell-O (dry), ¾ c. sugar, dash of salt, 1 tsp. vinegar, 6 oz. chocolate chips
DIRECTIONS: Beat egg whites gradually adding Jell-O and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.
HOT FUDGE FANTASY TARTS
INGREDIENTS: 2/3 c. real semi-sweet chocolate chips, ½ c. butter, ¾ c. sugar, 2 eggs, 1 tsp. vanilla, ½ c. flour, 30 mini paper liners FILLING INGREDIENTS: milk chocolate or white chocolate candy kisses HOT FUDGE GLAZE INGREDIENTS: 1 c. real semi-sweet chocolate chips, 1 (14 oz.) can sweetened condensed milk
DIRECTIONS: Heat oven to 375 degrees. Combine 2/3 c. chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until melted and smooth (5-7 minutes). Pour in medium bowl; cool 5 minutes. Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth. Line muffin pans with paper liners. Spoon about 2 teaspoons batter into each liner, filling each ½ full. Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately press one of the candy kisses upside down into each tart.
VALENTINE’S DAY PEANUT BUTTER CHOCOLATE SQUARES
INGREDIENTS: 1-1/3 c. peanut butter-smooth or crunchy style, 2/3 c. sugar, 2 Tbs. flour,, 2 egg whites, 1-1/4 c. chopped walnuts-divided, 5 (1.65 oz.) milk chocolate bars
DIRECTIONS: Preheat oven to 325 degrees. In mixing bowl, combine peanut butter, sugar, flour and egg whites; stir in ¾ cup of walnuts. Spread mixture in a lightly greased 9x13” pan. Bake for 10 to 12 minutes or until lightly browned along the edges. Meanwhile, break chocolate into 1 to 2 inch pieces. Remove cookies from oven; immediately place chocolate on top of cookies. Return to oven and bake for 1 more minute. Remove from oven; spread melted chocolate over tops of the cookies and then sprinkle with the remaining walnuts. Cut into squares while warm.
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