Cinnamon-Vanilla Glazed Walnuts

*Valentine Collection*

PREP TIME: 10 minutes *COOK TIME: 1 hour * MAKES: about 2 cups

1/4 sugar
1-1/2 tsp ground cinnamon
1/8 tsp ground red pepper
1/4 tsp salt
1 egg white
1 TB pure vanilla extract
2 cups Walnut halves

MIX sugar, cinnamon, red pepper and salt in small bowl. Beat egg white and vanilla in medium bowl until foamy. Add walnuts, toss to coat. Add spice mixture; toss to coat nuts evenly.

SPREAD nuts in single layer on lightly greased baking sheet.

BAKE in preheated 250 degree oven 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

GIFT OPTION Bake nuts on a large baking sheet. Use festive cellephane bags to package the nuts. Tie bags with a ribbon or raffia and include the recipe on the gift tag, if desired. Cellophane bags and ribbons can be found at party or craft stores.

(Source: McCormick & Diamond & photo also)
(Recipe courtesy of EVANA)

CHERRY DIVINITY

*Valentine Collection*

2-1/2 cups sugar
1/4 tsp salt
1/2 cup water
1/2 cup corn syrup

1 TB cherry extract
1-2 TB red food coloring, to reach desired tint
2 egg whites
1/8 tsp cream of tartar

1. Combine sugar and salt in a medium mixing bowl. Add water, corn syrup, flavoring and coloring, mixing thouroughly. Pour mixture into a medium saucepan, cover and cook over medium to high heat until firm ball stage, or 244 to 248 degrees.

2. Meanwhile, beat egg whites and cream of tartar on high speed until the mixture forms soft peaks. When sugar mixture is ready, pour into egg whites in a slow and steady stream while mixing on high speed.

3. Beat until mixture starts to lose its shine. Use 2 teaspoons to form candies, placing mounds on wax paper. When candy is firm, place in airtight container.

(Source: Barbara Weekly (Coeur d'Alene candy maker & kappboom wallpaper photo)

Washington Nut Pie

*Valentine Collection*

3 eggs
1/2 cup sugar
1 tsp vanilla
1 cup dark corn syrup
1/4 tsp salt

1/4 cup melted butter
1 cup chopped pecans or walnuts
1 8-inch unbaked pie shell

1. Beat eggs slightly; add sugar, vanilla, corn syrup, salt, butter and nuts. Pour into unbaked pie shell.

2. Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees and continue baking 40-50 minutes until custard is just set (filling will "jiggle" slightly in center). Chill before serving.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRY DOWN-SIDE-UP CAKE

*Valentine Collection*

1 pkg yellow cake mix
1 1-pound can red sour pitted pie cherries
1 cup sugar
1/2 tsp almond extract
+Red food coloring

1.
Prepare cake mix as directed on box; turn into greased 9 by 13-inch pan.

2. Drain cherries; measure juice. If necessary, add water to make 1/4 cup liquid. In saucepan, combine cherries, liquid, sugar, almond extract and red food coloring to tint as desired.

3. Heat just to boiling. Immediately pour over cake batter, distributing cherries evenly.

4. Bake at 350 degrees for 45-50 minutes until cake tests done. Cool 5 minutes, turn out of pan,  upside down on large tray. Serve warm or cold...with whipped cream, if desired.
YIELD: 12 to 15 servings

(Source: Dorothy Dean & kappboom wallpaper photo)

FROSTED CHOCOLATE PEANUT BUTTER TREATS

PREP TIME: 15 minutes *COOK TIME: 15 minutes *SERVES 32

+No stick cooking spray
3 TB butter
1 (10 oz) pkg mini marshmallows(6 cups)

1 (15.9 oz) container whips whipped peanut butter & chocolate flavored spread, divided
6 cups chocolate crisp rice cereal

1. LINE an 8-inch square baking pan with foil, extending foil over the edge of pan. Cool with no-stick cooking spray.

2. MELT butter in a large saucepan (4 qt.) over low heat until melted. Add marshmallows stirring until completely melted. Remove from heat. Blend in 1-1/4 cups peanut butter chocolate spread mixing until combined. Add cereal. Stir until well coated. Press into prepared pan. Cool completely.

3. FROST treats with remaining peanut butter chocolate spread. Remove treats from pan using edges of foil. Cut into 32 bars.

(Source: Jif and Crisco, & photo also)
(Courtesy of EVANA -recipe)

CHICKEN A LA KING

1/4 cup butter
1/4 cup chopped green pepper
1/4 cup flour
1/2 tsp salt
+Dash pepper
1 cup chicken broth
1 cup cream

2 cups diced cooked chicken
1 4-oz can mushrooms, drained
1/4 cup chopped pimiento
+Sherry to taste, optional
+Bisquits

1. Cook green pepper in butter until soft. Blend in flour and seasonings. Remove from heat; gradually stir in broth and cream. Bring to a boil over low heat, stirring constantly; boil 1 minute.

2. Add chicken, mushrooms, pimiento and sherry. Continue cooking until chicken is heated through. Serve over split bisquits, patty shells, toast points, noodles or rice.

YIELD: 6 servings.

(Dorothy Dean & kappboom wallpaper photo)

CINNAMON APPLE RINGS

4 firm tart apples
1 cup sugar
1 cup water

1/2 cup cinnamon red-hots
+Red food coloring

1. Core apples; peel, if desired. Cut into 1/2-inch slices. Combine sugar, water and red-hots in skillet; add food coloring to tint as red as desired.

2. Cook, stirring until red-hots dissolve. Slide apple rings into syrup; cook until apples are translucent yet firm enough to handle. Lift out carefully. Use as a garnish for meat.

(Source: Dorothy Dean & kappboom wallpaper photo)