Chocolate Fudge Pudding

VALENTINE COLLECTION- 2/3 cup unsalted butter 3/4 cup superfine sugar 3 1/2 oz. semisweet chocolate, melted and cooled 2 eggs 1/2 cup all-purpose flour 1 cup self-rising flour 1/4 cup cocoa powder 1 tsp baking soda 1/2 cup milk  SAUCE 1/4 cup unsalted butter,chopped 1/2 cup whipping cream 1 tsp vanilla extract  Preheat the oven to 350 degrees. Lightly grease eight 1 cup metal molds with melted butter and line each bottom with a round of waxed paper. Beat the butter and superfine sugar until light and creamy. Add the melted chocolate, beating well. Add the eggs one at a time,beating well after each addition. Sift together the flours,cocoa powder, and baking soda, then fold into the chocolate mixture. Add the milk and fold through. Half-fill the molds. Cover the molds with pieces of greased aluminum foil and place in a large, deep baking dish. Pour in enough boiling water to come up halfway up the sides of the molds. Bake for 35-40 min or until a skewer inserted into the center of each pudding comes out clean. To make the sauce, combine the butter, chocolate, cream, and vanilla in a saucepan. Stir over low heat until the butter and chocolate have completely melted. Pour over pudding and serve with whipped cream. Serves 8 (Source: Sweet food- Kay Scarlett)  TIP: To make superfine sugar, place regular sugar in a coffee grinder  MELTING CHOCOLATE When melting chocolate, always use a clean,dry bowl. Water or moisture will make the chocolate seize (i.e. turn into a thick mass that won't melt), and overheating will make it scorch and taste better.  To melt chocolate, chop it into small, evenly sized pieces and place in a heatproof bowl. Bring a saucepan of water to a boil, then remove from heat. Position the bowl over the saucepan of water-make sure the bowl doesn't touch the water and that no water or steam gets into the bowl or the chocolate will seize. Allow the chocolate to soften a little, then stir until smooth and melted. Remove the chocolate from the saucepan to cool, or leave in place over the hot water if you want to keep the chocolate liquid.

VALENTINE FACT

*About 145 million Valentine cards, excluding classroom valentines, are purchased annually, the U.S Greeting Card Association reports.

Mikki's Pink Chocolate Chip Pancakes :)

A Perfect Valentine Breakfast!!!  2 cups Original Bisquick 1 cup milk 2 eggs 1 tsp red food coloring (or more depending on desired effect)  1 cup mini chocolate chips  Heat griddle or skillet; grease if necessary. Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. (Source: Bisquick)

VALENTINE FACT

*Valentine's Day is second only to Christmas as the most popular occasion to send greeting cards.

VEGAN Potato Soup

Here's to you Megan- my friend who is vegan(Patrick too) from the Kettle Falls Collection.   2 white potatoes-baker size- unpeeled 1/2 inch slices 1 large sweet potato- unpeeled 1/2 inch slices  4-5 leeks 1 qt. Beef flavored stock  salt and pepper to taste 3 TB margarine   Cut leeks in 1/2 inch pieces & saute in margarine until soft.  In the meantime, put the potatoes in the beef stock and bring to a boil. Add leeks and simmer until potatoes are very soft, about 30-45 min. Puree soup and serve. (Source: Glenna Lundquist)

Frozen Whipped Cream Puffs

VALENTINE COLLECTION-1 small container whipping cream 1/2 tsp powdered sugar 1/2 tsp vanilla  Whip up the cream, then add powdered sugar and vanilla. Place in piping bag or ziplock bag. Pipe whipped cream onto baking sheet. Place baking sheet in freezer. Freeze puffs of cream until frozen,then transfer puffs to a container or ziplock bag. * Use in coffees,teas or hot chocolate. Anywhere you would like a little extra cream. (Source: Oprah magazine)

VALENTINE FACT

*Women purchase an estimated 80% of all greeting cards.