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Valentine's Day Foods

Recipe Links

A Sweet Finish
A Valentine's Tea
Arizona Pecans Baking Ideas
Food for Love
In the Kitchen with Emeril Lagasse
It's Chocolate with a Twist
Red Wine and Romance
Sweet Valentine!
Valentine Cookies
Valentine Food & Cooking Links
Valentine's Day Menu
Valentine's Tea -- Recipes

from Mary Ann S.
of Country Kitchen


2 3 oz pkgs. strawberry gelatin
(I use sugar free)
2 cups boiling water
2 10 oz pkgs frozen strawberries
(I use whole frozen unsweetened
strawberries that I cut in half)
3 bananas
1 large can crushed pineapple
(I use no sugar added)
1 16 oz carton Sour Cream

Disolve gelatin in hot water.
Stir in frozen strawberries.
Stir until the strawberries thaw
and the gelatin is slightly thickened.

(I usually mash with a potato masher
because I am usually in a hurry and
that mixes and breaks them up faster.)

Add pineapple
(drained if you are using the sweetened
frozen strawberries - undrained if you
use the whole unsweetened berries.)
And the sliced bananas.
Stir well together.

Put 1/2 of the mix in 9 x 13 glass dish.
Let chill until firm.
(It usually only takes about 30 minutes because
it is partially set from the frozen berries.)

Spread the sour cream over that layer
and top with the rest of the gelatin mix.
(Be sure to leave the second 1/2 of the
gelatin mix on the counter rather
than in the refrigerator or it
will not pour over the sour cream layer.)

Chill for about 2 or 3 hours (until set firm).
Cut in squares and serve on a lettuce leaf.

This is wonderful anytime
but is especially beautiful at Valentines
or Christmas with the red and white layers.

It can be either a salad or a dessert.
For a dessert, delete the lettuce leaf and put
a dollup of whip cream on top of the square.


from Edna R.
of Homespun

I have a delicious fruit dip that a good friend
gave me several years ago.


Cream together:

8 ounces softened cream cheese
1 jar marshmallow cream
1 can sweetened condensed milk
8 ounces of sour cream

Very fattening, but ooh sooooo good!

from Stephanie E.
of Country Kitchen


1 egg white, beaten stiff
1/4 tsp salt
1 cup brown sugar, packed
1 cup pecans, chopped
1 tbsp flour
1/2 tsp vanilla

Preheat oven to 275 degrees.
Add salt to egg white. Slowly add brown sugar.
Mix pecans & flour together.

Add this to egg/sugar mixture. Add vanilla.
Drop by teaspoonful onto a greased cookie sheet.

Bake 20 minutes. Let cool 1 minute
& remove from cookie sheet. Makes 2 dozen.

from Linda H.
of Country Kitchen


3 cup All purpose flour
2 cup Sugar
1 tsp Salt
2 tsp Cinnamon
3 Eggs, beaten
1 1/2 cup Oil
1 1/2 tsp Vanilla
8 oz Crushed pineapple, w/juice
1 cup Pecans, chopped
2 cup Bananas, chopped


16 oz Cream cheese
1 cup Butter
2 lb Powdered sugar
2 tsp Vanilla
1 cup Pecans

Preheat oven to 350.
Combine first 5 ingredients in a
large mixing bowl; add eggs and oil,
stirring until dry ingredients are moistened.

Do not beat.
Blend in vanilla, pineapple, bananas and pecans.
Bake for 25-30 minutes or until cake is done.
Remove from pans and cool completely.

Cream butter and cream cheese until smooth.
Add powdered sugar, beating until light and fluffy.
Stir in vanilla. Spread frosting between layers
and on top and sides.
Sprinkle with remaining pecans.

from Stephanie E.
of Country Kitchen

This is remarkably similar to Hummingbird Cake.
I prefer this one due to the coconut in it....


1 1/2 cup buttermilk
1 tsp soda
5 egg yolks
5 egg whites, stiffly beaten
1 stick margarine
1/2 cup crisco
2 cup plain flour
1 tsp baking powder
2 cup sugar
1 can coconut
1 cup chopped pecans

Combine buttermilk & soda. Let stand 5 minutes.
In large mixing bowl, combine crisco & sugar.
Cream well and add egg yolks. Beat well.

Add sifted flour & baking powder alternately
with buttermilk. Add vanilla.
Fold in stiffly beaten egg whites, nuts & coconut.
Bake in 3 greased & floured layer
pans at 350 degrees for 25 minutes.

2 pkg (8oz) cream cheese, room temperature
1/2 stick margarine, room temperature
2 box confectioners' sugar
2 tsp vanilla
chopped nuts for garnish (optional)

Beat first 4 ingredients together
until smooth & creamy.
Frost and stack cooled layers.
Garnish with nuts.

Sugar Heart Shaped Cookies

(Recipe also included on the Crafts page.)

What you need:

4 cups sifted all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 pound ( 2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
Heart shaped cookie cutter

You can add red food coloring in step 3
to make red/pink colored cookies.

What you do:

In a large bowl, sift together flour, salt,
and baking powder. Set aside.
Use an electric mixer to cream butter
and sugar until fluffy. Beat in eggs.

Add flour mixture and mix on low speed
until thoroughly combined. Stir in vanilla.
Wrap dough in plastic; chill for about 30 minutes.
Heat oven to 325 degrees.

On a floured surface,
roll dough to 1/8 inch thickness.
Cut into heart shapes.
Transfer cookies onto ungreased baking sheets.

Bake 8-10 minutes, or until
edges of cookies just start to brown.
Cool on wire racks; decorate as desired.

Gelatin Hearts

The idea for these gelatin hearts
is based on the recipe for Knox Blocks
first developed by Knox Gelatin Inc.

They are "great for children's snacks
and they make lovely garnishes
for sweet salads or desserts.
Most kids just love them!

2 1/2 cups of water or fruit juice
4 (3 ounce) packages
of strawberry, raspberry or cherry gelatin
(may use sugar-free gelatin, if desired)

Combine water and gelatin
in 2-quart glass measure and heat on
HIGH power in the microwave for
3 to 5 minutes or until the water is boiling.

Stir until gelatin is dissolved.
Pour into heart shaped molds,
or pour in a 9 or 10 inch square pan
and refrigerate until gelatin is set.

Unmold heart shapes or use
a small heart shaped cookie cutter
to cut out hearts.

Jello Jiggler Hearts

This is similar to Knox recipe.
Use recipe on boxes of Jello.
Make jello using 3 small boxes of jello
and 3 cups hot water.

Set in baking pan with edges.
When set cut into shapes
with heart-shaped cookie cutter.

Heart Sandwiches

Use large heart shaped cookie cutters
to cut heart shapes into bread.

Spread with your favorite spread
(raspberry, strawberry jam)
and serve a special lunch this year!!

Valentine Cake

Instead of buying a special cake mold for
Valentines Day, you probably already have one!

Bake a two layer cake.
One in a round pan, one in a square pan.
When baked and cool,
slice the round one in half.

Place each half of the round on
two corner of the square and you
will have a perfect heart shape.
Decorate with icing.

Special Breakfast

Fry eggs for breakfast inside a large
heart shaped cookie cutter placed on a grill.
The egg will cook in the shape of the heart!!

Dont forget to cut the toast
with a heart cookie cutter as well
once it is toasted!!

Cupid's Cyberspace Cupcakes

Plan A: Don't cook, just buy some plain ones.
Plan B: Buy the mix to make them.
1 box of Duncan Hines Strawberry Cake Mix
Ingredients to make and ice the cupcakes
(read the box)
Either way you get them, use the following to
decorate..and play! P.S. The fun is in decorating!!

Frozen Strawberries

Those little sprinklie things,
chocolate or mosaic colors
Red Hots candy
Redi Whip in the can
Conversation hearts
(the one with the messages on them from 2nd grade)
Hersheys Kisses

Start with iced cupcakes.
Pink or white icing looks good.
Use a little of each ingredient to make some
of your own designs. Eat some candy, and
whipped cream while you are decorating them.
It makes the experience more fun!

Cupid's Exotic Love Tea

1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea Bags

Bring water and juice to a boil.
Stir in honey and cinnamon. Add the tea bags.
Remove from heat. Let stand for one hour.
Add 6 cups cold water.
Pour into glasses with ice.
Sit back, sip and fall in love.
Can be stored in the refrigerator for 3 days .

Cupid's Red Velvet Ice

2 pounds fresh cranberries
4 cups unsweetened apple juice
(seperate into 2 cups each)
3/4 cup of sugar
1 teaspoon grated orange rind

Wash cranberries, combine with only
2 cups apple juice and sugar in a large pot.
Cook on high/medium high until
cranberries pop..About 8 minutes.
Put through a food mill.
Add remaining ingredients and chill.
Put this mixture into an electric freezer or a
hand cranked one. Read the directions on your
freezer for the time or crank till it freezes.
Serve frozen mixture in champagne glasses.
It will work!

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