FEBRUARY 3, 1997
Preheat oven to 350 F. Lightly spray bottom of heart-shaped springform pan with vegetable pan spray. Roll pie crust out to 11 1/2 inches in diameter and press into pan, pressing dough against bottom and 1" up side of pan to conform to the heart shape. Prick with fork. Bake 15 to 20 minutes or until light golden brown. Remove from oven and allow to cool. Heat olive oil in frying pan and cook mushrooms and onions until soft, about 5 minutes; set aside. Whisk eggs with half and half, mustard, and black pepper. Stir in mushrooms, onions, cheese, and red pepper; pour into crust. Bake 35 to 40 minutes or until set. Let cool 10 minutes or to room temperature.
Tenderloin for Two
1/3 c. prepared Bearnaise sauce (or homemade)
2 Tbsp. sun-dried (or fresh) tomatoes, finely chopped
2 English muffins, lightly toasted
1 clove garlic, peeled
2 8-oz. beef tenderloins
Salt and pepper, to taste
1/2 tsp. savory leaves, crushed
Sauce: Mix Bearnaise sauce with tomatoes; set aside. Rub toasted muffin halves with garlic clove; set aside.
Tenderloins: Cut tenderloin steaks into two slices each. Season to taste. Saute in butter for three minutes per side for rare and four minutes per side for medium. Place two steak slices on each muffin half. Top with sauce.
(from the American Heart Association)
6 oz. light cream cheese
1/3 c. sugar
2 Tbsp. dark rum or 1/2 tsp. rum extract
Grated semisweet chocolate (optional)
6 oz. nonfat cream cheese
2 Tbsp. skim milk
1/2 c. strong coffee or espresso, chilled
1 Tbsp. unsweetened cocoa powder
In a medium mixing bowl, beat the cream cheeses and sugar with an electric mixer until well combined. Add milk and beat for 2 to 3 minutes, or until mixture is light and fluffy.
Break ladyfingers into bite-size pieces and arrange half in a 1 1/2 quart glass bowl. Stir together coffee and rum. Drizzle half the coffee mixture over ladyfingers. Spoon half of the cream cheese mixture on top; smooth with the back of a spoon or a metal spatula. Sprinkle with half the cocoa powder. Repeat layers.
Cover and chill for 2 to 24 hours before serving. Spoon tiramisu into dessert dishes and garnish each serving with grated chocolate, if desired.
Apple-Raspberry Valentine Crisp
1 9 1/2 x 10-inch sheet puff pastry (sold in grocery freezer sections)
1 egg beaten with 1 Tbsp. milk
1 Tbsp. butter
2 Fuji apples, peeled, cored and cut into 1/4-inch thick slices
2 tsp. sugar
1/2 tsp. ground cinnamon
3 Tbsp. seedless raspberry jam
1 8-oz. container lowfat vanilla yogurt
1/4 c. water
On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide knife, cut each half into 22 7-inch long strips about 1/4 inch wide.
To make each lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 F. Brush heart with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.
Chocolate Truffle Sundae
3 1/2 oz. semi-sweet chocolate
2 Tbsp. of sweet milk
1 Tbsp. cognac
3 1/2 oz. softened butter
1 tsp. vanilla extract
2 egg yolks
1 Tbsp. of heavy cream
Scoop of vanilla ice cream
Melt the chocolate in a double broiler. Add the milk and cognac. Add the vanilla extract, egg yolks, and heavy cream. Mix thoroughly until the mixture bubbles. Spoon while hot over vanilla ice cream.