Tasty Thursday

You want to make a special dessert for your family, but you're a little tight on cash? Try this yummy treat from 100 Desserts for $5 or Less by Angel Shannon.

Strawberry Cream
Serve with or without the pie crust!

3 cups sliced fresh strawberries
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1/4–1/2 cup powdered sugar
1 premade pie crust, optional

Mix the strawberries with the sugar and refrigerate for at least 2 hours. Pour the strawberries into a colander to drain. Blend the cream cheese and powdered sugar until smooth; stir in the strawberries. Pour into a pie crust, if desired, and chill, or serve as is.

Serves 8


Tasty Thursday

Another sweet treat for the month of love! Try making this fun and easy cake from 101 Things To Do With Gelatin by Melissa Barlow and Jennifer Adams. Your special someone will love this pretty cake that is made with an "unusual" ingredient!

Sweetheart Cake
1 white cake mix
1 teaspoon vanilla or almond extract
2 tablespoon raspberry gelatin
1/2 cup boiling water
1 container (12 ounces) frozen whipped topping, thawed
1 pint fresh raspberries

Make cake according to package directions, adding either the vanilla or almond extract. Bake in two round cake pans. When cakes are cool, dissolve the gelatin in boiling water. Refrigerate until partially set and then combine gelatin with the whipped topping. Place one layer of cake on a serving plate. Spread half of the topping on top. Top with second layer of cake and spread remaining mixture over top. Leave sides of cake exposed to show the cake whipped topping layers. Decorate the top of layered cake with fresh raspberries. Makes 10–12 servings.


Tasty Thursday

Since February is the month of love, try waking up your sweetheart with this romantic breakfast from our fabulous French Toast book by Donna Kelly. Cherry Valentine French Toast is easy to make and the perfect meal for any day of the month!

Cherry Valentines
1 cup heavy cream, whipped
1/4 cup sugar
1 teaspoon vanilla
8 ounces whipped cream cheese
1 cup milk
3 large eggs
1 teaspoon almond extract
1/2 teaspoon salt
Few drops red food coloring, if desired
8 slices day-old firm white bread

Chunky Cherry Syrup
1 can (14 ounces) sour pitted cherries, drained and diced
1 cup corn syrup
1/2 cup sugar
Red food coloring, optional

Using a hand mixer, mix together the whipped cream, sugar, vanilla, and cream cheese in a bowl; chill.

In a pie pan or other shallow pan, whisk together the milk, eggs, almond extract and salt. Add a few drops of red food coloring to make the mixture pink, if desired. Cut bread slices into large heart shapes with a heart-shaped cookie cutter. Soak bread slices in egg mixture for 10 seconds on each side. Heat a frying pan sprayed with nonstick spray over medium heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Let each slice cool to room temperature. Place one-fourth of the chilled cream filling between two French toast slices. Ladle generously with Chunky Cherry Syrup and serve sprinkled with powdered sugar as a garnish. Makes 4 servings.

To make the syrup, place cherries in a small saucepan. Add corn syrup and sugar and bring to a full rolling boil. Reduce heat and let simmer 25 to 30 minutes, or until thickened. Turn off heat and add a few drops of red food coloring, if desired. Let cool to warm and then serve. Store in the refrigerator for up to 2 weeks. Makes 2 cups.