Valentine's Day Meringue Dessert

INGREDIENTS

4 egg whites

1/4 teaspoon cream of tartar

1 cup granulated sugar

1 1/2 cups whipping cream

4 oz cream cheese, softened

1/4 cup powdered sugar

3 oz white chocolate baking bar, melted

1 can (21 oz) raspberry pie filling

1 pint (2 cups) fresh strawberries, halved

Fresh mint sprigs, if desired

DIRECTION

 

Heat oven to 275°F.

Line cookie sheet with cooking parchment paper.

 In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.

 On high speed, beat in 1 tablespoon of the granulated sugar at a time until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes.

 Spread meringue to form 10x10-inch heart shape on cookie sheet, building up edges with back of spoon.                    

 Bake 45 to 50 minutes or until firm and dry to the touch.

 Turn oven off; let meringue shell stand in closed oven 1 hour.

 Slide meringue shell and parchment paper from cookie sheet onto wire rack. Cool completely, about 10 minutes.

 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

 In large bowl, beat cream cheese and powdered sugar with mixer on medium speed until fluffy.

 Gradually beat in melted baking bar until smooth and creamy.

 Gently fold in whipped cream.

Carefully remove meringue shell from parchment paper; place shell on serving plate.

 Spread cream mixture evenly in shell.

 Cover; refrigerate at least 2 hours.

In medium bowl, gently mix pie filling and strawberries.

 Spoon 1 1/2 cups fruit mixture over top of dessert.

Garnish with mint sprigs.

Serve remaining fruit mixture to be spooned over individual servings.

If other fresh berries are available, use a combination instead of using only strawberries.

Cherry Valentine's Dessert Bread

Yield: 3 small breads

Prep Time: 2 hours, 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 50 minutes

Ingredients:

1-1/4 cups milk, room temperature

2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast

1/2 cup butter, soft

1/4 cup sugar

1 tsp salt

1 large egg

1/4 tsp ground cinnamon

1 cup chopped candied cherries

4-1/2 cups all-purpose flour, about

1 cup powdered sugar

1/2 tsp soft butter

1/4 tsp vanilla

Water

1/4 cup halved candied cherries

Preparation:

1. In large bowl, mix together milk, yeast, 1/2 cup butter, sugar, salt, egg, and cinnamon. Mix in 2 cups flour. Mix in chopped candied cherries. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
   
2. Turn dough out onto floured board and knead for 8 minutes. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm, draft-free place for one hour.
   
3. Punch down dough and turn out onto floured board. Knead for 5 minutes. Divide dough into three equal parts. Roll each part into a 10 x 6-inch oval. Fold the length of the oval in half so that the top short edge is about 1-inch in from the bottom short edge. Place each folded bread onto a greased baking sheet. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
   
4. Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool on rack until warm. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, vanilla, and enough water to make a thick icing. Ice each bread while it is still warm and top with halved cherries.