Home & Garden

Dining In: Camp Fire candy sale in time for Valentine's Day

recipes by Karen Diefendorf
It's that happy time of year for lovers of sweets: Valentine's Day is just around the corner, and until Feb. 15 the annual Camp Fire Boys and Girls Candy Sale is in full swing. Besides the well-known Camp Fire Mints, youngsters in area neighborhoods and businesses will be selling Almond Roca and Almond Caramel Clusters. The first four recipes this week were provided by Camp Fire Boys and Girls. For information, call 461-8550 or 1-800-451-CAMP.

Chocolate Mint Cake
   3/4 c. shortening
   1 1/2 c/ sugar
   1 1/2 tsp. vanilla
   1 1/2 c. cake flour
   1 box Camp Fire Mints
   3 tsp. baking powder
   1 tsp. salt
   1 c. milk
   5 egg whites
   Preheat oven to 375 degrees. Cream shortening and sugar until light. Add vanilla and mix well. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Melt one box of Camp Fire Mints in microwave. Add to batter and mix well. Bake in two greased and lightly floured 9-inch round pans for 18-20 minutes or until they test done. Cool 10 minutes, and remove from pans.

Chocolate swirl cream cheese pie
   4 c. graham cracker crumbs
   2 Tbsp. sugar
   1 c. sugar
   1 Tbsp. lemon juice
   5 eggs
   Almond Roca Buttercrunch, crushed
   4 Tbsp. butter
   3 8-oz. pkgs. cream cheese, softened
   1 Tbsp. vanilla
   1 4-oz. pkg. sweet baking chocolate
   Frozen dairy topping
   Cream graham cracker crumbs, butter, and sugar. Press into pie pans. Cream together cream cheese and sugar. Add eggs one at a time, mixing well between each. Add lemon juice and vanilla. Mix well. Melt chocolate and combine with 2 cups cream cheese mixture. Pour mixture in pie shells. Spoon chocolate mixture over top of each pie. Marble mixture with knife. Bake in 350 degree oven for 40 minutes. Turn off and leave in oven for 20 minutes. Cool. Just before serving, top with softened whipped topping and Almond Roca.

Chewy caramel almond brownies
   4 sq. unsweetened chocolate
   1 c. butter
   2 c. sugar
   4 eggs
   2 tsp. vanilla
   1 c. flour
   1/2 tsp. salt
   12 Almond Caramel Clusters
   1/2 c. Almond Roca Buttercrunch, crushed
   Heat oven to 350 degrees. Heat chocolate and butter in saucepan over low heat, stirring until melted. Remove from heat. Mix in sugar, vanilla, eggs, flour, and salt. Spread half of the batter in a greased 13x9x2-inch pan. Flatten the almond Caramel Clusters and arrange on top of batter. Spread remaining batter on top of the clusters. Sprinkle Almond Roca over the entire pan. Bake 20 to 35 minutes.

Chocolate mint gooneys
   20 Camp Fire Mints
   1/4 c. sugar
   3/4 c. coconut
   1/2 c. chopped nuts
   2 egg whites
   1 tsp. brown sugar
   4 c. corn flakes
   Preheat oven to 325 degrees. Melt Camp Fire Mints in a double boiler over hot water. In a separate bowl, beat the egg whites until almost stiff. Add sugar and salt gradually, until whites stand in stiff peaks. Add corn flakes, coconut, and nuts to the chocolate mixture, then blend in the egg white mixture. Blend well. Drop small amounts on a well-greased cookie sheet and bake for 10 minutes. Let cool about 10 minutes before removing from the cookie sheet. Makes about 3 dozen.

Lemon cream tarts with raspberry sauce
   1 pkg. unflavored gelatin
   1/4 c. cold water
   3 egg yolks
   1/2 c. lemon juice
   2/3 c. granulated sugar
   2/3 c. undiluted evaporated milk
   2 tsp. grated lemon peel
   1 1/4 c. whipping cream
   4 to 6 drops yellow food coloring (optional)
   6 tart shells
Raspberry sauce
   1 1/2 c. (12-oz) pkg.) whole, unsweetened frozen raspberries
   1/4 c. granulated sugar
   To make sauce, combine raspberries and sugar in small saucepan. Cook, stirring constantly until sugar is dissolved. Puree in blender. Strain to remove seeds. Chill.
   Soften gelatin in water. In small saucepan, combine gelatin mixture, egg yolks, lemon juice and sugar. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Cool. Stir in evaporated milk and peel.
   Chill for 20 to 30 minutes or until mixture mounds from spoon. In small mixer bowl, beat cream for 2 to 3 minutes or until cream begins to thicken. Beat in lemon mixture and food coloring for 1 to 2 minutes or until smooth and creamy. Spoon into tart shells, dessert dishes, or meringue shells. Chill 1 to 2 hours. Serve with raspberry sauce.

Chocolate cheese cake
   24 chocolate wafers, finely crushed (1 1/3 c. crumbs)
   2 to 3 Tbsp. water
   12 oz. light cream cheese
   1 c. sugar
   1 c. nonfat cottage cheese
   1/2 c. egg substitute
   1/2 c. cocoa
   1/4 c. all-purpose flour
   1 tsp. vanilla extract
   3/4 c. nonfat dairy sour cream
   3/4 c. confectioners sugar
   In small bowl, toss cookie crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of an 8-inch springform pan. Set aside.
   In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until smooth.
   Meanwhile, in a blender or food processor, blend cottage cheese and egg product until smooth. Add cocoa, flour, vanilla and cottage cheese mixture to cream cheese mixture, beating until well blended and smooth.
   Pour into prepared spring-form pan. Bake at 300 degrees for 60 to 65 minutes or until set. Cool in pan on wire rack. Cover; chill at least 4 hours.
   Carefully remove side of pan from cheesecake; place on serving platter. Make sauce by mixing sour cream and sugar. Serve the cheesecake with sauce.

If you want to serve a Valentine's Day treat that's both special and quick, the next two recipes hit the spot.

Chocolate sauce
(For your favorite ice cream or frozen yogurt.)
   2/3 c. white corn syrup
   2/3 c. water
   1/2 c. unsweetened cocoa powder
   1 1/2 c. sugar
   2 oz. (2 squares) baking chocolate, chopped
   6 Tbsp. unsalted butter
   1/2 c. heavy cream
   A large pinch of salt
   2 tsp. vanilla extract
   Boil corn syrup in small saucepan until it forms heavy strands as you drop it off a spoon, 1 to 2 minutes. Remove from heat and stir in water. Sieve together cocoa and sugar, then whisk them in. Simmer, stirring, for several seconds until sugar has dissolved completely. Undissolved sugar will cause sauce to crystallize later. Add baking chocolate and simmer, stirring, until melted. Blend in butter and cream. Bring to full boil for 15 seconds. Remove from heat and blend in salt and vanilla. Serve warm. Yield 2 1/2 cups.

Chocolate raspberry torte
   1 (10 3/4-ounce) pound cake (frozen or fresh)
   2 (8-oz.) containers prepared chocolate frosting
   1 (12-oz) jar seedless raspberry jam
   24 whole toasted almonds
   Cut pound cake horizontally into 4 equal-size layers. Place a layer on a serving platter. Frost with chocolate. Top with another cake layer and spread with jam. Frost third cake layer with chocolate. Cover with fourth cake layer and frost cake on all sides with remaining chocolate frosting. Decorate top of cake with almonds. Cut torte into 8 vertical slices and serve. Serves 8.