World Famous Recipes

Valentines Day Recipes - CONVERSATION CUPCAKES

1 package (18-1/4 ounces) white cake mix

1/2 cup butter or margarine, softened

1/2 cup shortening

1 teaspoon vanilla extract

1/8 teaspoon butter flavoring, optional

4 cups confectioners’ sugar

2 tablespoons milk

1 to 2 drops red food coloring

1 to 2 drops yellow food coloring

1 to 2 drops blue food coloring

Prepare cake mix according to package directions. Place paper or foil liners

in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If

using a standard tin, tuck a 1/2-inch foil ball or a marble between the

liner and the cup to form a heart shape.) Bake according to package directions for

cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool

completely. For frosting, cream butter and shortening in a small mixing bowl

Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating

well after each addition. Beat in milk until light and fluffy. Divide frosting into

fourths; place in four separate bowls. Leave one bowl untinted. Add food

coloring to the other three bowls; stir until well blended. Frost cupcakes.

Pipe untinted frosting around edges and decorate tops with Valentine phrases.

Yield: 28 cupcakes.

CUPID’S KABOBS

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup (8 ounces) cherry vanilla yogurt

1 carton (8 ounces) frozen whipped topping, thawed

Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or

pineapple chunks

Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes

Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit

onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on

an arrow. Serve with dip.

Yield: 4 cups dip.

GAZPACHO SOUP

Yield: 4 servings

Source: “Cooking with the Diabetic Chef” by Chris Smith

Book info: http://diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 1 pound plum tomatoes, peeled and seeded

- 1 cup cucumber, peeled, seeded, and diced

- 1/2 jalapeno pepper, seeded, diced

- 1/2 medium red onion, diced

- 1/4 bunch cilantro, chopped

- 1 (4.5 ounce) can of tomato juice

- 1/2 teaspoon hot pepper sauce

- 1/4 teaspoon salt

DIRECTIONS

Combine all ingredients in a food processor and blend until smooth.

Add more salt if needed. Refrigerate for 1 hour before serving.

Nutritional Information Per Serving (1 cup): Calories: 49, Fat: 1 g,

Cholesterol: 0 mg, Sodium: 272 mg, Carbohydrate: 11 g, Dietary

Fiber: 3 g, Sugars: 5 g, Protein: 2 g

Diabetic Exchanges: 2 Vegetables

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin

3 cups boiling water, divided

3 cups cold water, divided

1-1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream, divided

PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor
of gelatin. Refrigerate 4 hours or until set.

SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining
gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry
gelatin over lime layers in dishes. (Colors of desserts will resemble the
colors
of the Mexican flag.)

SERVE immediately or refrigerate until ready to serve. Store leftover
desserts in refrigerator.

KRAFT KITCHENS TIPS

Special Extra
Garnish with sliced strawberries just before serving.

Great Substitute
Try these JELL-O Brand Gelatin flavors: Lime, Lemon and Strawberry; or Lime,
Island Pineapple and Raspberry. Or, use your favorite JELL-O Brand Gelatin
flavors to create your own trio of flavors.

NUTRITION INFORMATION

Nutrition (per serving)

Calories 140

Total fat 5g

Saturated fat 3.5g

Cholesterol 20mg

Sodium 120mg

Carbohydrate 20g

Dietary fiber 0g

Sugars 20g

Protein 2g

Vitamin A 4%DV

Vitamin C 0%DV

Calcium 4%DV

Iron 0%DV
from
www.kraftfoods.com

Fruitcake

5 eggs

1/2 lb. butter

1 C. sugar

1 3/4 C. flour

1/2 tsp. baking powder

1 lb. candied cherries

1 lb. candied pineapple

4 C. chopped pecans

1 T. vanilla

1 T. lemon extract

Cut cherries into 4’s, cut pineapple into chunks. Cream butter and add

to sugar slowly. Beat eggs then add to sugar mixture; add flavorings to

sugar mixture. Sift flour, measure, then sift again with baking powder.

Place cut up fruit into flour mixture and stir fruit to coat it. After

coating fruit, gradually add fruit/flour mixture to sugar mixture until

all is combined. Pour batter into 2 greased and floured loaf pans.

Start fruitcakes in a cold oven set to 250F. Bake 2 to 2 1/2 hours.

Makes 2 loaves.