Pink Popcorn Surprises Valentines Recipe
Ingredients:
* 7 cups popped corn
* 3 cups miniature marshmallows
* 2 tablespoons butter or margarine
* 1/4 teaspoon salt
* few drops red food color
* 8 lollipops
Directions:
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color. Pour mixture over corn in bowl. Toss gently to coat. With buttered hands quickly shape mixture around lollipops into 3 inch balls.
Pink Shake
Ingredients:
* 1 Ripe Banana -- Sliced
* 1/2 cup Pineapple juice
* 1/2 cup Orange juice
* 1 tablespoon Grenadine syrup
* 1 cup Ice cubes
Directions:
Place sliced banana in blender. Add pineapple juice, orange juice and grenadine syrup and blend until smooth. Add ice; blend for 1 to 2 minutes or until frothy.
Pound Cake with Red Fruit
Ingredients:
* 1 pound fresh raspberries, strawberries or pitted cherries or a combination of any
* 2/3 cup superfine sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons superfine sugar some for sprinkling
* 1 tablespoon lemon juice
* 1 1/3 cup flour
* 2 teaspoons baking powder
* pinch of salt
* 3/4 cup unsalted butter, softened
* 3 eggs, at room temperature
* 1 orange, grated zest only
* 1 tablespoon orange juice
Directions:
Remove a few whole fruit for decorating. In a food processor fitted with the metal blade, process the fruit until smooth.
Add 1 - 2 tablespoons of the sugar and the lemon juice to the fruit puree, then process again to blend. Strain the sauce and chill.
Butter the base and sides of an 8 X 4 inch loaf pan or an 8 inch springform pan line the base with nonstick baking paper. Butter the paper and the sides of the pan again, then sprinkle lightly with sugar and tap out any excess from the pan. Preheat the oven to 350°F.
Sift the flour, baking powder and a pinch of the salt into a medium bowl, beat the butter with an electric mixer for 1 minute until creamy. Add the sugar and beat for 4 -5 minutes until very light and fluffy, and then add the eggs, one at a time, beating well after each addition. Beat in the orange zest and juice.
Gently fold the flour mixture into the butter mixture in three batches, then spoon the mixture the prepared pan and tap gently to release any air bubbles.
Bake the cake for 35 - 40 minutes until the top is golden and springs back when touched. Transfer the cak in its pan to a wire rack and leavt to cool for 10 minutes. remove the cake from the pan, then cool for about 1/2 hour. Remove the paper and serve slices or wedges of the warm cake with a little of the fruit sauce and decorate with the reserved fruit.
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