VALENTINE’S DAY- The true history of Valentine’s Day is unknown. There are, however, several stories about how it all began. We have decided to tell the most romantic. We feel romance is what Valentine’s Day is all about. Legend says that a priest called St. Valentine was wrongly imprisoned. While he was in prison the jailer’s daughter would come to visit him. Before he died, he wrote the very first “Valentine” to her. He signed it, “From your Valentine,” a phrase that is still used today. Sigh. We may never know the true beginning to this romantic holiday…but, this story sure seems to fit the way we celebrate this love filled day. A lonely man…wrongly imprisoned… finds love with a kind and compassionate young woman. MMM…Makes you crave chocolate…doesn’t it? (see recipes below)

Happy Valentine’s Day!

Valentine’s Day Recipes:

Fudge

2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate

Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.

Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F.

Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set. Cut into small squares.

Chocolate Souffle

3 Tblsp. butter
2 Tblsp. unsweetened cocoa
3 oz. semisweet chocolate
1/2 tsp. pure vanilla extract
2 egg yolks
2 egg whites
2 Tblsp. sugar
Pinch salt
Pinch cream of tartar

Heat oven to 375° F. Use 1 Tblsp. of the butter to grease a 16-ounce ramekin. Coat the ramekin with the cocoa. Tap out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekin. Bake until puffed and set, about 40 minutes. Serve immediately.

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