Orange-Buttermilk Ice Cream

This recipe sounds wonderful!!  2 cups buttermilk  1/3 cup confectioners sugar 1 TB Triple Sec liqueur  Combine the buttermilk and sugar and beat with an electric mixer until the sugar has dissolved and the mixture is frothy. Beat in the liqueur. Chill for 1 hour in the freezer. Process in an ice cream maker according to the manufacturers instructions. YIELD: 4 servings
         This recipe is similar to Pennsylvania Dutch buttermilk ice cream.   RUM-RAISIN  SAUCE goes well with this ice cream.            RUM-RAISIN SAUCE    1/4 cup seedless raisins 1/4 cup water 1 TB light corn syrup  1/4 cup light rum  1 tsp cornstarch dissolved in 2 tsps water    Combine the raisins and the water in a small saucepan. Bring to a boil over medium heat. Lower the heat and simmer for about 20 minutes, uncovered, until the raisins are plump and soft. Whisk in the corn syrup and bring back to a simmer, which should take about 1 minute. Whisk in the rum and the cornstarch mixture. Continue to cook, whisking constantly, for about 1 minute more, until the sauce is clear and thick. Do not allow it to come to a boil. Serve warm. YIELD: 2/3 cup   (Source from both.recipes-:The 99% Fat-Free Cookbook)  The ice cream recipe also goes good with assorted berries.

COOKING TERMS

*SAUTE- Foods are cooked at a high temperature to seal in the flavors. *SWEAT- Foods are cooked at a low temperature to fuse together flavors.      

Dark Chocolate Truffles :)

VALENTINE COLLECTION- 2/3 cup heavy whipping cream 1 2/3 cups(10-oz pkg) Dark Chocolate Morsels  Finely chopped toasted nuts, toasted flaked coconut and/or Baking Cocoa for coating truffles  LINE baking sheet with parchment or wax paper. HEAT cream to a gentle boil in medium, heavy-duty  saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15-20 min or until slightly thickened. DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 min. Shape or roll into balls; (you can use plastic gloves if you wish or saran wrap) coat with nuts,coconut or cocoa. Store in airtight container in refrigerator. (Source: TollHouse)

VALENTINE FACT

*Sweetheart Conversation Hearts,sold only between New Year's Day and Valentine's Day, are so popular that Revere,Mass,-based NECCO manufactures 8 billion of them year-round.

HAPPY VALENTINE'S DAY!!!

Dark Chocolate Dipped Strawberries & Snacks

VALENTINE COLLECTION- 1 2/3 cups(10-oz pkg) Dark Chocolate Morsels  1 TB vegetable shortening  Fresh strawberries (rinsed and patted dry), pretzels,ripped potato chips and/or cookies*  Assorted sprinkles, finely chopped nuts(optional)  LINE  baking sheets with wax paper.  MICROWAVE  morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If morsels retain some of their original shape,microwave at additional 10-15-second intervals,stirring just until melted.  DIP  strawberries (by stem or leaves) or snacks into melted chocolate, filling bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheets. If you are using sprinkles or nuts, sprinkle them on when the chocolate is still wet. Refrigerate for 15 min or until set. Makes 1 cup dip. * Assorted bite-size fresh fruit rinsed and patted dry,dried fruit, large marshmallows, cut-up pound cake and nuts can also be used for dipping. (Source: Tollhouse)

Dark Chocolate Cherry Fudge ;)

VALENTINE COLLECTION- 1 1/2 cups granulated sugar  2/3 cup (5 fl-oz can) evaporated milk  2 TB butter or margarine  1/4 tsp salt  2 cups miniature marshmallows  1 2/3 cups (10-oz. pkg) dark chocolate morsels  3/4 cup (4oz.) dried cherries,coarsely chopped 1 tsp vanilla extract   LINE  8-inch square baking pan with foil.  COMBINE  sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 min. Remove from heat. STIR in marshmallows,morsels, dried cherries and vanillia extract. Stir vigorously for 1 min or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.  VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries. (Source: Tollhouse)  Makes 24 servings,  2 pieces per serving